Donuts, Glazed or Filled!

Donuts, Glazed or Filled. A great basic recipe for yeast raised doughnuts that you can experiment with to try different fillings or glazes.

Originally published December 7, 2007.

2019 update: While going through some old archived photos, I discovered some additional pictures of making these homemade donuts with the kids 12 years ago!! I've updated the recipe post to include the photos and updated the recipe instructions to add a printable copy.

Today's recipe comes at the request of a reader desperately seeking a good homemade donut recipe. Regrettably, there are no decent donut shops here in St. John's.

Since Tim Horton's stopped making donuts in their stores and started shipping its product as pre-frozen, partially cooked dough from some mass production facility on the mainland, this town is a decent donut desert!

Long gone are the days of fresh bow ties and lemon wedges that I so much enjoyed in my formative years. What is available at Tim's today are pale pretenders to what once was. Sorry Timmy's but it's true.

Now, when the lamenting of decent donut days long gone gets too strong, we roll up our sleeves and make our own. As you can imagine, the kids LOVE this activity as much as they love sampling the results of their labours.

Experiment with glazes for your donuts.

For a little extra flair to your glazes, try adding lemon or orange zest to the vanilla glaze recipe. Berry purees like blueberry and raspberry can also be added to the vanilla glaze for these donuts. Just a few tablespoons will do

Just adjust the icing sugar amount to add a little more if the glaze thins too much. Also, try adding the berry puree first and then adjusting the amount of milk as needed.

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Donuts, Glazed or Filled

Yield: 24 donuts

Prep Time: 30 minutes

Cook Time: 4 minutes

Chilling and rising time: 4 hours

Total Time: 4 hours 34 minutes

Donuts, Glazed or Filled. A great basic recipe for yeast raised doughnuts that you can experiment with to try different fillings or glazes.

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Ingredients

For the donut dough

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• 2 pkgs. yeast, 4 ½ teaspoon active dry yeast
• ½ c. warm water
• ½ cup scalded milk
• ⅓ cup sugar
• 3 ½ cup flour
• 2 eggs
• ⅓ cup shortening
• 1 tsp. salt
• 1 teaspoon vanilla extract

For the Vanilla Glaze

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• 1 ¼ cups icing sugar
• 2 tsp. milk
• ½ tsp. vanilla

Chocolate glaze:

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• ½ cup butter
• ¼ cup warm milk
• 1 tablespoon light corn syrup
• 2 teaspoons vanilla extract
• 4 ounces semi sweet chocolate chips
• 2 cups sifted icing sugar

Instructions

1. Soften yeast in warm water. Set aside for 10 minutes.
2. In large bowl combine milk, shortening, sugar, salt and vanilla and cool to lukewarm.
3. Add 1 cup of the flour and beat well.
4. Beat in yeast, water and eggs. Add remaining flour and make soft dough. Knead well.
5. Place in greased bowl. Cover and chill 3 hours (or overnight). If it raises in refrigerator, punch it down.
6. Turn on lightly floured surface. Roll ⅓ inch thick.
7. Cut with floured donut cutter. Let the donuts rise about an hour or until they double in size.
8. Fry in canola or sunflower oil (350 degrees) about 2 minutes per side or until brown.
9. Turn only once or the doughnuts will soak up too much oil.
10. Drain on a wire rack. Cool completely before attempting to glaze or fill the donuts.
11. Fill donuts with partridgeberry/apple jam using a piping bag or dip in glaze or shake in a bag of cinnamon sugar.

For the vanilla glaze

1. Simply stir all of the ingredients in the glaze together until smooth,
2. Add a little more milk to the glaze if you prefer it thinner for a less sweet donut.

For the chocolate glaze.

1. In medium saucepan and heat over medium-low heat combine the butter, milk, corn syrup, and vanilla until butter is melted.
2. Turn off the heat and add chocolate chips stirring until the chocolate is melted.
3. Add the icing sugar and whisk until smooth. If you are glazing a lot of doughnuts you may need to keep the glaze warm in the top of a double boiler.
4. Let the glaze set up for 30 minutes before serving.

Notes

Get the recipe for my Partridgeberry Apple Jam here.

Some people prefer a simpler old fashioned chocolate  glaze using cocoa. Simple Chocolate Glaze: 2 cups icing sugar 4-6 tablespoon cocoa A few tablespoon hot water, enough to bring the glaze to a syrupy consistency. Whisk all together until smooth.

For a little extra flair to your glazes, try adding lemon or orange zest to the vanilla glaze recipe. Berry purees like blueberry and raspberry can also be added to the vanilla glaze for these donuts. Just a few tablespoons will do

Just adjust the icing sugar amount to add a little more if the glaze thins too much. Also, try adding the berry puree first and then adjusting the amount of milk as needed.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

24

Serving Size

1 donut
Amount Per Serving Calories 240Total Fat 9gSaturated Fat 4gUnsaturated Fat 0gCholesterol 24mgSodium 124mgCarbohydrates 36gSugar 21gProtein 2g

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