Grammy's Kitchen · Donuts · Glazed Donuts
One of 65 donuts recipes we measured
from www.momontimeout.com
10 cooks on www.momontimeout.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 70% | 54% |
| egg | 21% | 26% |
| liquid | 70% | 62% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| sweetener | 115% | 104% |
| fat | 24% | 24% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 244 g | 1 cup warm milk (whole milk preferred, 90°F to 100°F) |
| 9 g | 1 tablespoon instant yeast (or active dry yeast) |
| 50 g | 1/4 cup granulated sugar |
| 480 g | 4 cups bread flour (spooned and leveled, all purpose flour can be used instead) |
| 100 g | 2 large eggs (room temperature) |
| 6 g | 1 teaspoon salt |
| 114 g | 8 tablespoons unsalted butter (room temperature ) |
| vegetable oil (enough to fry the donuts (2 quarts is good)) | |
| 500 g | 2 1/2 cups powdered sugar |
| 92 g | 6 tablespoons whole milk |
| 3 g | 3/4 teaspoon vanilla extract |
Method: 15 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“2/8/2025 WOW!!!! These are hands down theee best yeast donuts I have EVER made! Simply amazing. I fried these in lard at a temp about 340 - 350 degrees F. Any higher and they got too brown. But.....they are really good that way too! Crispy. These have” — a cook, 5.0★
“These doughnuts were a huge success! Thank you for giving me the confidence to make quite a tricky pastry. Can’t wait to make it for my princess’ 2nd birthday!” — a cook, 5.0★