Glazed Doughnuts

These glazed doughnuts are awesome and taste just like Dunkin Doughnuts. They will rock your world when they are hot and fresh so be careful. I was telling my grandma back home today about this recipe and how the secret ingredient was a potato. She was not surprised what so ever and told me that is how she always did hers as well. Man, the things I am finding out as I get older! My son helped me mix, roll and cut these out and he defiantly ate them. We made plenty of doughnut holes with the leftover dough and sprinkled them with powdered sugar. If you have sprinkles add some on top as soon as you glaze them. Remember not to get the milk too hot or it will kill the yeast and too cold will not allow it to grow. If you own a candy thermometer that will work great. Myself I have personally never used one. I just let it heat it and test it with a small piece of dough, when it floats the oil is perfect.

Sunflower oil
1 small potato
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon yeast
1 cup warm milk

1/2 cup powdered sugar
1-2 tablespoons milk
Drop of vanilla extract

1. Pierce potato with fork and place in microwave for approximately 5 minutes. Warm milk about 45 seconds, it should not get hot.

2. In a small bowl add yeast, a pinch of the sugar and 1/4 cup of the milk. Allow to sit until frothy, about 5 minutes.

3. In a large mixing bowl add potato and milk, with a hand mixer beat until smooth. Add 2 tablespoons oil, salt, flour and yeast mixture, mix until well combined.

4. In a cast iron skillet on medium heat add enough oil to fry doughnuts, about 1-1/2 inches. Allow oil to heat up approximately 375F.

5. On a non-stick baking mat roll dough out until 1/2 inch thick. Cut doughnuts with a glass and middle with a small round object. I used a medicine cup). When oil is hot carefully place doughnuts and fry until golden, flip and do the same. Drain on a paper towel.

6. In a small bowl add powdered sugar and 1 tablespoon of milk, add another if needed and vanilla. Mix well. Carefully place half of doughnut into glaze and serve.

Yields: 9

4 Responses to Glazed Doughnuts

  • From Yeast to Zest says:

    My Salah loves his doughnuts, I still like that old recipe you posted for buttermilk doughnuts, they tasted like little debbies, I should make those since they’re super easy. Does the potato just add moisture? I have a baking cookbook that has a pizza dough recipe that calls for potato but I have yet to make it.

  • Noor says:

    I love those as well these are kinda cakey like DD which is nice as well. The potato makes the dough work better and not stick and yes moisture as well. Its a nice add in for recipes you should try that dough.

  • Nasreen says:

    Love your work Noor. I have experimented with bread making for a while now. I don’t like the yeasty smell though, and this recipe has loads of that. What can I do get rid of the yeasty alchoholic smell??

    • Noor says:

      That was a mistake thank you for pointing it out. I have fixed this. The original recipe had 5 which was crazy and I cut it down to 1 but forgot to change it, sorry about that. If things smell to yeasty then they a. Have to much B. have proofed to long.

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