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 the melt-in-your-mouth kinda donut. Vintage glazed doughnuts are where it’s at!
Do you call them donuts or doughnuts? It 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, whilst ‘donut‘ is the simplified version.
Items Needed in The Kitchen
- Doughnut/Donut Cutter
- Cookie Sheets
- Cooling Rack
- Mixing bowl or Heavy-Duty stand mixer
- Rolling pin
- Dough Cutter
- Measuring cups and spoons
- 12-inch Cast Iron Skillet
Doughnuts-How To Make Glazed Ones
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. Then we moved, I miss that tradition. I cut the recipe down for all of us today! LOL!
How to Make Vintage Glazed Doughnuts
Gather the Ingredients
- Mashed potatoes
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. 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.
Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.
Use a spatula to push the dough down in the bowl. Cover the dough with some greased plastic wrap.
Let rise until double the size.
Punch down the dough and place it on a floured countertop. I used a dough cutter to cut the dough in half and cut 12 doughnuts in each portion after rolling it out with my rolling pin.
Roll the dough out 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.
Cover them with greased plastic wrap. Let rise again until double the original size.
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.
The oil needs to reach 375 degrees. Start cooking with 4-5 doughnuts in a 12-inch pan and cook each side for about 1 minute or until golden brown. Drain on a cooling rack with a cookie sheet underneath with paper towels to collect excess oil. Use a slotted spoon if you have one. I ran out of steam, I didn’t cook the doughnut holes.
Have the cooling rack ready to set the hot doughnuts on.
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.
Serve immediately. 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
- 2 teaspoons SAF yeast
- 1/4 cup warm water
- 2 cups scalded milk, cool slightly
- 1/2 cup butter, softened
- 3/4 teaspoon salt
- 2 large eggs, well beaten
- 1/2 cup white granulated sugar
- 1 cup mashed potatoes, no milk or butter added
- 1 teaspoon nutmeg, optional
- 6-1/2 cups white bread flour (that's what I use)
- 2 cups Powdered sugar
- 1/3 cup Heavy Cream or Whole Milk
- 1/2 teaspoon Vanilla Extract
I use my Bosch bread mixer or my 6-quart Kitchen Aid Mixer, although you could mix these by hand. I combine everything but the flour all at once in the bowl. I slightly mix the ingredients and slowly add the flour. Mix thoroughly. Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough. Cover the dough with some greased plastic wrap. Let rise until double the size. Punch down the dough and roll out on a floured countertop about 1/2-inch thick using a rolliing pin, then cut with a 2.75-inch doughnut cutter. Cover them with greased plastic wrap. Let rise again until double the original size. Once they are double in size they are ready to fry in oil. I do not have a special deep fryer. I use an electric skillet or a cast-iron skillet with hot vegetable oil (375 degrees) about 2 inches deep. Start cooking with 4-5 doughnuts in the 12-inch pan and cook each side for about 1 minute or until golden brown. Drain on a cooling rack with a cookie sheet underneath with paper towels to collect excess oil. Use a slotted spoon if you have one.
Have the cooling rack ready to set the hot doughnuts on. Whisk the ingredients together. 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. Serve immediately. These are best when served the same day.
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
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 will 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!
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.
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!
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.