Easy To Make Vintage Glazed Doughnuts

One of my favorite things to do is to get up on a Saturday morning and grab donuts. When the girls were little, donuts were always a favorite treat. As I’ve gotten older, it’s much easier to just make them on my own. Today, I’m going to talk about doughnuts: how to make glazed ones. These aren’t just any doughnuts though, these are the BEST ones you’ll ever have. We are talking about the melt-in-your-mouth kinda donut. Vintage glazed doughnuts are where it’s at!

Do you call them donuts or doughnuts? This special treat is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ‘Doughnut‘ is the traditional spelling, while ‘donut‘ is the simplified version.

How to Make Easy to Make Vintage Glazed Doughnuts

Ingredients – Vintage Glazed Doughnuts

• Milk: Due to the fat content, milk helps to produce a softer doughnut and enriches the flavor; browns the dough while cooking.
• Mashed Potatoes: They make the doughnuts moist and fluffy.
• Butter: Helps to keep the doughnuts from crumbling; prevents the water from evaporating, which creates a moist, soft, and fluffy doughnut.
• Eggs: Great source of protein, helps to bind the dough together which creates moist and soft doughnuts. Increases browning during the cooking process. Adds a deliciously rich flavor.
• Sugar: When used in yeast bread or doughnuts, it provides food for the yeast. Helps to speed up the rise time in the rolls or doughnuts. Used to maintain moisture, creating a softer roll or fluffy doughnut.
• Salt: Added to help tighten the gluten in the flour and acts as a preservative.
• SAF Instant Yeast (this is what I use): A leavening agent; that helps to produce a needed gas that causes the dough to rise; feeds on the sugar that is added, which expels carbon dioxide in the rising process.
• Water: Water helps to keep the doughnuts moist.
• White All-Purpose Flour (I use Bread Flour): All-purpose white flour has a lower protein content. Bread flour has more protein which helps to hold the shape of the doughnuts and adds more nutrients.

Ingredients – Doughnut Glaze

• Powdered sugar: Helps to create a smooth consistency; adds sweetness; preferred sugar in baked goods.
• Heavy Cream or Whole Milk: Also called heavy whipping cream. It has a milk fat content of 36-40%. If you decide to use whole milk, combine 1/4 cup milk with 2 tbsp + 2 tsp melted butter to equal the 1/3 cup heavy cream.
• Vanilla Extract: Adds and enhances the flavors of powdered sugar and heavy cream/whole milk.

Items Needed in The Kitchen:

• Doughnut/Donut Cutter
• Cookie Sheets (Baking Sheets)
• Cooling Rack
• Mixing bowl or Heavy-Duty stand mixer
• Rolling pin
• Dough Cutter
• Measuring cups and Measuring Spoons
• 12-inch Cast Iron Skillet
• Thermometer
• Donut Strainer Tool

Easy To Make Vintage Glazed Doughnuts

Doughnuts always used to be that one DIY item in the kitchen that intimidates a few people. However, this recipe is so easy anyone can make them! You can’t go wrong with these! Whether you make them for breakfast or as a special treat, they are well worth your time. For over 20 years I used to make about 10 dozen doughnuts on Halloween for our neighbors who would come to our home for some good food and conversation. Then we moved, and I miss that tradition. I cut the recipe down for all of us today! LOL!

Step One – Gather the Ingredients

Gather each of the ingredients. Using a measuring cup or spoon, measure them as directed and place them in individual bowls so they can easily be poured into the mixing bowl.

Step Two – Pour All Ingredients into Mixing Bowl. Slowly add Flour While Mixing

I either use my Bosch bread mixer or my 6-quart Kitchen Aid mixer to mix this recipe, although you could mix these by hand. Today, I used my Kitchen Aid with a dough hook. A Kitchen Aid 6-quart can handle it, but it’s not strong enough to make bread. I combine everything but the flour all at once in the bowl. I slightly mix the ingredients and slowly add the flour. Mix thoroughly.

Step Three – Mix Dough, Keeping the Dough Soft

Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.

Step Four – Cover the Dough with Plastic Wrap

Use a spatula to push the dough down in the bowl. Cover the dough with some greased plastic wrap.

Step Five – Allow Dough to Rise and Double in Size

Let rise until doubles in size.

Step Six – Punch Down Dough – Cut Dough in Half

Punch down the dough and place it on a floured surface. I used a dough cutter to cut the dough in half and cut 12 doughnuts from each portion after rolling it out with my rolling pin.

Step Seven – Roll Out the Dough 1/2 inch thick – Cut Dough with 2.75-inch Doughnut Cutter

Roll the dough out on a lightly floured surface about 1/2-inch thick with a rolling pin, then cut the dough with a 2.75-inch doughnut cutter. I had Mark help me cut them.

Step Eights – Cover with Greased Plastic Wrap – Allow to Rise and Double the Original Size

Cover them with greased plastic wrap. Let rise again until they double the original size.

Step Nine – Fry in Oil and Make Doughnut Glaze

Once they are double in size they are ready to fry in oil. Make your glaze right now. It’s so easy to make, you just use a whisk.

Step Ten – Heat Pan to 375°F. Cook 4-5 Doughnuts at a Time for 1 Minute

The oil temperature needs to reach (375°F) = (190°C) degrees. Start cooking with 4-5 doughnuts in a 12-inch pan. Use tongs to flip the doughnuts. Cook each side for about 1 minute, or until golden brown. Drain on a cooling rack with a baking sheet underneath with paper towels to collect excess hot oil. Use a slotted spoon if you have one. I ran out of energy, I didn’t cook the doughnut holes.

Step Eleven – Cool Doughnuts on Wire Rack

Have the cooling wire rack ready to set the hot doughnuts on.

Step Twelve – Whisk Glaze and Warm in Microwave – Dip Doughnuts in Glaze While Warm

Whisk the glaze again, and warm it up a bit in your microwave (30-second increments). I like to dip the doughnuts in the glaze when the doughnuts are warm. Make sure both sides are covered and let the excess glaze drip onto a cookie sheet below the rack. I use a butter knife to flip them.

Finished Product

Serve immediately. I like to place the doughnuts on a lined baking sheet with parchment paper when serving for easy cleanup. These are best when served the same day, and even better when eaten while still warm. Enjoy your Glazed Doughnuts with a glass of milk or a hot cup of chocolate or coffee.

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How To Make Vintage Glazed Doughnuts

Can I use Instant Potatoes?

Yes, you can, I used these because they really are potatoes. I boiled 2 cups of water and used a fork to stir the flakes in. These worked great, you will not use the whole package. You only need one cup of mashed potatoes for this recipe. They come in different flavors. Idaho Instant Potatoes You can get them at your local grocery store for about $1.00 to $1.50 a package.

How do you make DIY glazed doughnuts from scratch?

Well, this is the recipe you need if you’d like to learn how to make glazed doughnuts from scratch. You’ll be able to make this recipe very easily and the kids can help! Instead of going to the store for doughnuts, you can make your very own! I usually make the doughnuts in a uniform round shape, but it would be really fun to use cookie cutters if you have the desired shape that you would like!

What is the glaze made of?

While making glaze can seem very intimidating, my glaze is super easy to make! You are going to need powdered sugar, heavy cream, and vanilla extract. These are very simple ingredients that you can grab at the store and keep on hand at all times. The taste of the glaze on the doughnuts is absolutely amazing!

How bad is a glazed donut for you?

A few glazed donuts aren’t bad for you as long as you don’t eat a dozen. I won’t lie though, this recipe will make you want to eat a dozen donuts, they are that good!

Can I freeze DIY glazed doughnuts?

Honestly, you can freeze almost anything, as long as you wrap it up well. To freeze these donuts, I placed six doughnuts in each baggie and placed them in the freezer. I wouldn’t keep these any longer than one month in the freezer. When you want a warm doughnut, just place a frozen doughnut on a plate and microwave it and you will LOVE these all over again. It’s like they just came off of the cooling rack. SQUEAL!

What is the difference between a donut and a doughnut?

I quote, Time .com “The Official Dictionary Spelling of the word in question—if you’re into that sort of thing—is “doughnut.” The expedited, simplified, Americanized spelling of “donut,” as Grammarist tells us, has been around since at least the late 19th century. It didn’t catch on, though, until late in the 20th century.”

What does a Glazed Doughnut mean?

It’s basically a doughnut that is frosted or glazed with a mixture of powdered sugar, milk/cream, and vanilla.

Who invented the donut or doughnut?

I quote Fox News.com “Captain Hanson Gregory (1832-1921) created the donut as a teen while trying to feed a crew of sailors — and changed American culinary culture forever. Americans have a “hole” lotta love for the donut. Credit Maine mariner Captain Hanson Crockett Gregory for that.”

Can I use active dry yeast instead of instant yeast?

I like to use instant yeast because it eliminates additional steps that I don’t feel are necessary. The instant yeast can be directly added to the dry ingredients, whereas you would need to dissolve the active dry yeast in warm water before adding it to the dry ingredients. It’s all about simplicity, right?

Can I make donut holes with the dough scraps?

Yes! Everyone loves eating the little donut holes! My mouth is watering! Cook the donut holes like you would the actual doughnut dough.

How can I make a chocolate glaze for these doughnuts?

I really like the taste of the vintage glaze in this recipe! If you would like to make a chocolate glaze, I would recommend adding a tablespoon of cocoa powder at a time to the original glaze mixture until you find you reach your desired taste.

What is the best way to store these doughnuts?

I highly recommend storing these doughnuts in the fridge. They will last 4-5 days in an airtight container.

What is the best oil to use to fry doughnuts?

I highly recommend using vegetable oil, it has a very mild flavor. If you are interested in using another type of oil, I would recommend using canola oil, peanut oil, sunflower oil, or olive oil. They do have a little stronger flavor than vegetable oil.

Can I decorate the doughnuts?

This doughnut recipe is so versatile and can be modified to your liking. I really like a simple doughnut with a delicious glaze! It would be really fun to add some sprinkles, if you like that taste and look.

Final Word

When you’re raising your children or having grandchildren over, remember that these types of memories are so important. Vintage glazed doughnuts are just one of those baked food items that the whole family will love. Plus, it’s nice to have your very own recipe to pass down from generation to generation in your family. I hope your family enjoys this recipe just as much as mine does! May God Bless this world, Linda.