Homemade Glazed Doughnuts: A Pioneer Woman’s Kitchen Classic
Transform pantry staples into irresistibly soft rings that elevate any morning routine.
Homemade Glazed Doughnuts: A Step-by-Step Guide Inspired by The Pioneer Woman
There’s something undeniably magical about homemade glazed doughnuts. Fluffy, golden, and dripping with glossy vanilla glaze, they transform any kitchen into a bakery and elevate morning coffee into an event. This in-depth guide, inspired by The Pioneer Woman, explores every step, secret, and tip you need for doughnut perfection at home.
Table of Contents
- Why Make Doughnuts at Home?
- Ingredients for Classic Glazed Doughnuts
- Step-by-Step Instructions
- Essential Tips for Success
- How to Make the Perfect Glaze
- Serving Suggestions
- Troubleshooting & FAQs
Why Make Doughnuts at Home?
Glazed doughnuts embody retro comfort, but making them at home gives you total control—no mystery preservatives, endless flavor variations, and the satisfaction of turning simple ingredients into a decadent breakfast treat. Below, we break down the process so anyone, regardless of baking experience, can produce doughnuts worth sharing.
Ingredients for Classic Glazed Doughnuts
Start with fresh, basic ingredients. Here’s what you’ll need for the dough and glaze:
Doughnut Dough
- Whole milk: 1 1/8 cups, warmed (about 100°F to 110°F)
- Sugar: 1/4 cup
- Instant or active dry yeast: 2 1/4 teaspoons (one packet)
- Large eggs: 2, lightly beaten
- Unsalted butter: 10 tablespoons (1 1/4 sticks), melted
- All-purpose flour: 4 cups
- Salt: 1/2 teaspoon
- Shortening or oil: for frying
Doughnut Glaze
- Salted butter: 4 tablespoons, melted
- Vanilla extract: 1 teaspoon
- Powdered sugar: 3 cups
- Milk or cream: enough to make a thin icing (about 1/2 cup)
Step-by-Step Instructions
Though glazed doughnuts require several steps, each can be accomplished at a relaxed pace. Allow for chill time, rise time, and an enjoyable bit of frying and glazing!
1. Make the Dough
- Warm the milk: Heat gently to 100°F–110°F. If the milk is too hot, it can kill the yeast—use a thermometer for best results.
Pro tip: Yeast mixture should be warm but not hot to the touch. - Combine milk, sugar, and yeast: Pour warm milk into a mixing bowl, dissolve sugar, then stir in yeast. Let rest 5 minutes until slightly frothy.
- Add eggs and butter: Stir in lightly beaten eggs and melted butter. Mix well to combine.
- Add flour and salt: Using a stand mixer (or by hand), add flour and salt in increments, mixing until a thick, soft, slightly sticky dough forms. Stand mixer users: Switch to a dough hook and knead on medium speed for 8–10 minutes (listen for the ‘slapping’ sound against the bowl!). For manual mixing, knead on a lightly floured surface for 5–8 minutes.
- Rest the dough: Cover and let sit for a few minutes before transferring to a greased bowl. Turn the dough to coat, cover tightly with plastic wrap (not foil), and place in the refrigerator for at least 2 hours, preferably overnight.
2. Roll and Cut the Doughnuts
- Roll the dough: On a lightly floured surface, roll chilled dough to about 1/2-inch thickness.
- Cut shapes: Use a doughnut cutter (about 3-inch diameter) or a round cutter for the outer ring and a 1–1.5 inch cutter for the hole. Transfer rounds and holes to a floured baking sheet.
- Repeat: Re-roll scraps and continue cutting until most of the dough is used.
- Second rise: Cover with a clean tea towel and let rise in a warm place for 1–2 hours; the doughnuts should puff noticeably.
3. Fry the Doughnuts
- Prep oil: In a deep pan, heat about 2 inches vegetable oil or shortening to 365°F. Use a thermometer—temperature control is key for texture and color.
- Fry in batches: Carefully add 2–3 doughnuts at a time. Fry until golden brown on one side, about 1 minute; flip and fry the other side.
- Doughnut holes: Fry them last; they will puff quickly and cook faster than rings.
- Drain and cool: Use a slotted spoon to remove, draining on a wire rack over a baking sheet. Let them cool slightly before glazing.
| Oil Temp | Time per Side | Color |
|---|---|---|
| 365°F | 1 min | Pale golden |
| 375°F | 50 sec | Darker, crisper |
Essential Tips for Doughnut Success
- Yeast: Use fresh yeast for the best rise and airy crumb.
- Milk temperature: Too cold, and the yeast won’t activate; too hot, and it will die. A kitchen thermometer is handy.
- Resting times: Don’t rush chilling or rising—these two steps determine texture and volume.
- Frying: Keep oil temperature steady between 360°F–375°F for consistent results. Allow doughnuts to float and flip.
- Dough thickness: Aim for 1/2-inch—thicker doughnuts take longer to cook through and may burn outside before cooking inside.
What others are reading
How to Make the Perfect Doughnut Glaze
The classic vanilla glaze provides a sweet, shiny finish. It’s easy and versatile—try adding a dash of almond extract or citrus zest for variation.
Steps for Glaze Preparation
- Melt the butter: In a bowl, melt 4 tablespoons salted butter.
- Add flavor: Mix in 1 teaspoon vanilla extract.
- Add powdered sugar: Stir in 3 cups powdered sugar and a pinch of salt.
- Add liquid: Gradually stir in 1/2 cup milk (or cream) until the glaze flows smoothly off a spoon but isn’t too runny.
How to Glaze Doughnuts
- Place a wire rack over a baking sheet for easy cleanup.
- Dip slightly cooled doughnuts into the glaze, submerging one side, then lift and allow excess glaze to drip.
- Rest glazed doughnuts on the rack. Let the glaze set for a few minutes—it will harden to a shiny finish.
- For doughnut holes, dunk directly and toss gently in glaze.
Serving Suggestions & Storage
- Serve fresh: Doughnuts are best enjoyed within hours—warm and sticky is their signature.
- Pairing: Serve with hot coffee, cocoa, or milk. Try with fresh fruit for a balanced breakfast.
- Variations: Add sprinkles, chopped nuts, or flavored glazes (lemon, maple, berry).
- Storing: Keep in an airtight container at room temperature for up to 24 hours. Glazed doughnuts don’t refrigerate well, as the texture can become dense.
Troubleshooting & Frequently Asked Questions (FAQs)
FAQs
Q: Can I make doughnuts without a stand mixer?
A: Yes, knead the dough by hand on a floured surface for 5–8 minutes. The dough should be thick, soft, and slightly sticky.
Q: What is the best oil for frying doughnuts?
A: Use vegetable oil or shortening. These have a high smoke point and produce light, crisp doughnuts.
Q: How do I know my doughnuts are cooked through?
A: They should be golden brown and puffed, not doughy in the center. Check a sample by slicing open—no raw batter should show.
Q: Why did my doughnuts turn out greasy?
A: The oil may have been too cool. Maintain oil temperature at 365°F–375°F and avoid crowding the pan.
Q: How do I make dairy-free doughnuts?
A: Substitute plant-based milk and vegan butter. The flavor will vary but the texture will remain similar.
Common Mistakes & Fixes
- Flat doughnuts: Check yeast freshness and rise times.
- Dense centers: Overworking dough or cutting too thick can cause heaviness—handle gently and cut to even thickness.
- Cracked glaze: Glaze consistency matters. Too much powdered sugar or too little milk can set glaze too firm.
Expert Tips & Variations
- Overnight dough: Chilling the dough overnight deepens the flavor and makes morning prep faster.
- Flavor twists: Add citrus zest to glaze, swap vanilla for almond, or stir cocoa powder for chocolate glaze.
- Mini doughnuts: Use smaller cutters for bite-sized treats—fry for half the time.
- Baked option: Though not traditional, doughnuts may be baked at 375°F on a greased sheet for 10–12 minutes for a lighter texture.
A Pioneer Woman Insiders’ Secret
The recipe for homemade glazed doughnuts captures the heart of classic American baking—simple ingredients, gentle techniques, and a reward of warm, glossy perfection. As Ree Drummond notes, ‘There’s not a more satisfying sound in all the world than dough slapping against a bowl.’ Take your time, enjoy the process, and share the joy with friends, family, or—most importantly—your own taste buds.
Additional Resources
- Experiment with seasonal glazes: maple, strawberry, lemon.
- Try cutting shapes for themed breakfasts or celebrations.
- Consult videos or step-by-step guides for extra confidence.
More Frequently Asked Questions
Q: Can doughnuts be frozen?
A: Yes, freeze cooked, unglazed doughnuts in airtight containers; thaw and glaze before serving.
Q: How do I get my doughnuts extra fluffy?
A: Use bread flour for extra height and chew, and don’t rush the rises.
Q: Can I double the recipe?
A: Yes—simply double all ingredients and ensure adequate bowl size for mixing and chilling.
Q: What’s the trick for glossy glaze?
A: Warm the glaze slightly before dipping, and allow doughnuts to cool a minute before dipping—hot doughnuts can cause glaze to slide off.
References
- https://relishcaterers.com/recipes/pioneer-womans-glazed-donuts/
- https://www.blessthismessplease.com/pioneer-womans-glazed-donuts/
- https://www.youtube.com/watch?v=1AKddteY6pM
- https://www.thepioneerwoman.com/food-cooking/recipes/a9896/homemade-glazed-doughnuts/
- https://www.youtube.com/watch?v=3VMx4AC0VSc
Similar Articles
Read full bio of medha deb
