Melt In Your Mouth Glazed Donuts Recipe ( How to make the BEST Yeast Donuts ! ) Homemade Donuts

Hello guys, today we are going to

make

these delicious fluffy

glazed

donuts

. I've been making

donuts

for years and finally achieved the most tender,

melt

-in-

your

-

mouth

donut texture and I'm so excited to show you how to achieve it if you love it. Donuts, you'll be surprised how much better freshly made Donuts taste, so today I'm making the dough by hand. Listen, if you have a stand mixer, use it. This is one of the few times I'll actually cheer you on. Use

your

stand mixer because this dough is quite sticky and to be honest, it's a little annoying to work with.

However, if you don't have one, I'll share some tips with you as we go to

make

your life easier. So I added a good grating of nutmeg to my flour which will give these donuts that delicious and distinctive donut flavor. I also added this sugar and salt and you want to give these ingredients a quick stir and set this mixture aside. in this measuring cup I have some warm milk let's add an egg the

melt

ed butter and the

yeast

give this mixture a good mix and if you are new to my channel make sure to subscribe and click the notification bell that I publish. new videos every week you are going to combine the wet ingredients with the dry ingredients now if you are using your mixer make the dough on high for three minutes if you are making the dough by hand you can mix these ingredients using a spatula or a wooden spoon or even a electric hand mixer, you will see that this dough is quite sticky and soft, this is how you want it to be, do not be tempted to add more flour at most, you can add an additional tablespoon or two of flour. but keep in mind that this is the texture you want this dough to have now because it is very soft to make your life easier, you will add half a tablespoon of oil to the work surface, this will prevent the dough from sticking to the board. without having to add additional flour, oil, your hands too and you're going to start kneading the dough, this will take some time.

If you've seen my previous bread video, I mentioned it. I will leave a link to that video in the description box, but please note that this will take about 10-15 minutes, the gel will be stretchy and soft and will inevitably and eventually become sticky, at that time you can use the help of a scraper. bench, it is a great tool for making bread. very economical. I think I bought this one for a dollar, so consider buying one, especially if you love making bread, like I said. This dough will be soft and elastic. Generally, all enriched doughs have this flexible texture and after 10 minutes of kneading, it's done.

To transfer the dough to a lightly greased bowl, I like to give my dough a certain shape. However, it is not necessary and you will cover it well with plastic wrap or a damp tea towel and this should ferment for about an hour and a half to two hours it just needs to double in size, okay fast forward an hour and a half then at this point you can bloom your work area, we don't want the donuts to stick, the dough should have doubled in size. and you will find that it also becomes easier to work with and will not be as sticky as flour on the top of the dough.

I like to press it down to pop the air bubbles and you're going to spread this out. I'd say now at about a half inch thick, you'll be able to get about a dozen donuts out of this dough because I have this little donut cutter. I was able to get about 15 donuts. You don't need a donut cutter that accepts a large size. a cookie cutter and the small one is perfectly fine to use or even a glass or a mug is fine, improvise anything that is wrapped, you are going to place the donuts on parchment paper leaving some space between each donut and let them rise again for about 20 minutes. at 30 minutes the beauty of this dough is that you can roll it again, it is a wonderful soft dough so reshape it, roll it out again and continue making your donuts well, so moving on to frying these babies I will give you some tips crucial.

Now I like to cut the donuts, you know, not the donuts, the parchment paper around the donuts, it's just easier to put them in the oil without you knowing they're going to deflate or lose their shape. Now I find that the

best

temperature for frying is actually not. around 160 degrees Celsius or 320 330 Fahrenheit many

recipe

s will tell you 360, but in my experience they just turn dark and crispy, we're not making fried chicken here. Well, cooking the donuts at a slightly lower temperature will ensure a beautiful even browning. and super soft donuts, if you have a thermometer use it, if not just make sure the donuts bubble gently you may need to adjust the flame while cooking them so keep that in mind and go. these on both sides until they are beautifully golden, place them on a rack or some towels and we are going to make the delicious glaze for the glaze, you will need a little melted butter, we will add the milk and powdered sugar, you can add a splash of vanilla.

I'm actually using vanilla powdered sugar, so I won't add any today, depending on how you like your frosting. You know, thick or thin, you'll add more milk or more. sugar, I personally prefer thinner plates, drop your donuts one or two at a time into the glaze, make sure to cover them completely with the glaze they will be, I promise, and you'll place them on a drip rack, you know, the excess of glaze, this glaze will harden like Krispy Kreme donuts. These will be better than any donut you buy. I need to show you right away how soft and tender they are.

I guarantee that when you make them, you won't. You'll be able to stop at what they are so good about when the glaze starts to set, it will turn into this soft, crispy glaze and the whole donut will melt in your

mouth

.