Experience the delight of making your own Amish Glazed Donuts at home! These melt-in-your-mouth treats are perfect for breakfast or a special occasion. Crafted from scratch, these donuts boast a soft, fluffy interior and a sweet, smooth glaze that will satisfy any sweet tooth. If you appreciate traditional recipes passed down through generations, don’t miss out on trying our Glazed Cake Donuts and Apple Fritters!
The Joy of Homemade Donuts
There’s something incredibly satisfying about working with dough and creating delicious baked goods for your loved ones. This Amish Glazed Donuts recipe is a labor of love, ideal for special occasions when you want to impress family and friends with a timeless treat.
Tips and Tricks
- Consistent Oil Temperature: Use a candy or frying thermometer to maintain the oil at 350°F (175°C) for even frying.
- Donut Holes: Don’t discard the center pieces! Fry the donut holes following the same method for a tasty treat.
- Double Glaze Option: For extra sweetness, allow the first layer of glaze to set, then dip the donuts a second time.
- Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days. For best results, enjoy them fresh.
Optional Chocolate Glaze Variation
For a chocolate twist:
- Add ½ cup unsweetened cocoa powder (50 g) to the glaze ingredients.
- You may need to add an extra tablespoon or two of milk to reach the desired consistency.
- Dip the donuts as instructed above.
Ingredients
For the Donut Dough:
- 1½ cups whole milk (370 g), warmed
- ½ cup granulated sugar (100 g)
- 1 teaspoon salt
- ½ cup unsalted butter (115 g), softened
- 1½ cups warm water (355 g)
- 2 teaspoons granulated sugar
- 2 packets active dry yeast (about 4½ teaspoons)
- 2 large eggs, room temperature
- 9 cups all-purpose flour (1125 g)
For the Glaze:
- 4 cups confectioners’ sugar (500 g)
- 2 teaspoons light corn syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ to ½ cup milk
Instructions
Step 1: Prepare the Dough
Warm the Milk Mixture:
- In a medium saucepan over medium-high heat, warm 1½ cups whole milk (367 g) until hot but not boiling.
- Stir in ½ cup granulated sugar (100 g), 1 teaspoon salt, and ½ cup unsalted butter (113 g) until the sugar dissolves and the butter melts.
- Remove from heat and let the mixture cool for about 5-10 minutes.
Activate the Yeast:
- In a separate bowl, combine 1½ cups warm water (355 g) with 2 teaspoons granulated sugar.
- Sprinkle 2 packets of active dry yeast (about 4½ teaspoons) over the water.
- Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
Combine Wet Ingredients:
- In the bowl of a stand mixer fitted with a dough hook, pour in the cooled milk mixture and the yeast mixture.
- Add 2 large eggs, and mix on low speed until combined.
Add Dry Ingredients:
- Gradually add 9 cups all-purpose flour (1,125 g), one cup at a time, mixing on low speed.
- Once all the flour is added, increase the speed to medium and knead the dough for about 10 minutes until smooth and elastic.
First Rise:
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Second Rise:
- Punch down the dough to release air bubbles.
- Cover again and let it rise for another hour until doubled.
Step 2: Prepare the Glaze
While the dough is on its second rise:
Mix the Glaze:
- In a large bowl, whisk together 4 cups confectioners’ sugar (500 g), 2 teaspoons light corn syrup, ½ teaspoon vanilla extract, and ¼ teaspoon kosher salt.
- Gradually add ¼ to ½ cup milk, stirring until you achieve a smooth, pourable consistency similar to corn syrup.
- Set aside.
Step 3: Shape and Fry the Donuts
Roll Out the Dough:
- On a lightly floured surface, roll out the dough to a thickness of ½ inch (1.25 centimeters). Ensure it’s at least ½ inch thick to prevent flat donuts.
Cut the Donuts:
- Use a donut cutter or a 3-inch (7.5 centimeters) round cutter to cut out donut shapes.
- Use a smaller cutter or bottle cap to cut out the center hole.
- Place the cut donuts on baking sheets lined with parchment paper.
Heat the Oil:
- In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C). The oil should be about 2 inches (5 centimeters) deep.
Fry the Donuts:
- Carefully place a few donuts at a time into the hot oil.
- Fry each side for about 45 seconds to 1 minute or until golden brown.
- Use a slotted spoon or tongs to remove the donuts and place them on a plate lined with paper towels to drain excess oil.
Step 4: Glaze the Donuts
Glaze While Warm:
- While the donuts are still warm but cool enough to handle, dip each one into the prepared glaze.
- Submerge fully or glaze just the top, depending on your preference.
Set the Glaze:
- Place the glazed donuts on a wire rack set over a baking sheet to catch any drips.
- Allow the glaze to set for several minutes before serving.
Enjoy the process of making these Amish Glazed Donuts, and indulge in a timeless treat that’s sure to become a family favorite!
