Grammy's Kitchen Β· Donuts Β· Glazed Donuts Recipe (VIDEO)
One of 65 donuts recipes we measured
from natashaskitchen.com
119 cooks on natashaskitchen.com rate it 5.0β .
Every ingredient resolved to grams, expressed against the recipe's own base β next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 54% | 54% |
| egg | 33% | 26% |
| liquid | 81% | 62% |
| leavener | 0% | 2% |
| salt | 0% | 1% |
| sweetener | 168% | 104% |
| fat | 18% | 24% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 1/2 cups all-purpose flour (divided, plus more for dusting) |
| 50 g | 1/4 cup granulated sugar |
| 2 g | 1/4 tsp salt |
| 1 packet instant yeast (quick acting or rapid rise (about 2 1/4 tsp)) | |
| 163 g | 2/3 cup milk (scalded and cooled to 115 ΜF) |
| 54 g | 1/4 cup light olive oil (or vegetable oil or canola oil) |
| 100 g | 2 egg yolks (room temperature) |
| 2 g | 1/2 tsp vanilla extract |
| 454 g | 1 lb powdered sugar ((4 cups)) |
| 81 g | 5-6 Tbsp water |
| 13 g | 1 Tbsp vanilla extract |
| oil (for frying such as peanut oil or vegetable oil) |
Method: 10 steps, published by natashaskitchen.com β open the original β or use bake mode for a follow-along with a screen that stays on.
βI'm back with my take on these little gems that left me dreaming about them all night! My first two donuts had me questioning my deep frying abilities. I found it challenging to maintain the temperature but I had it down to a science after my second set of dβ β a cook, 5.0β
βThanks for the response in-regards to using a mixer (I have a 4.5 qt). Would you recommend I mix on #2 with a dough hook for 5 minutes or only maybe 3 minutes to get the same results as hand kneading? I made the first batch as per your video which was easy aβ β a cook, 5.0β