Overnight Doughnuts with The Best Glaze Ever

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Most Sunday mornings are lazy around our house. Ok, correction. I want them to be lazy, filled with good coffee and good food. But, more often than not, my dreams of a lazy Sunday morning are far from my reality.

As a professional baker my week is filled creating sweet treats for my customers. It might be a spectacular 40th birthday cake, an order for four apricot-almond dacquoise or dozens of themed cupcakes.

 So, when Sunday does roll around, I try to make a special effort to bake something for my family to enjoy together. However, baking and lazy Sunday mornings don’t really mesh well. That is until I discovered The Best Glazed Overnight Doughnuts

These doughnuts are the perfect Sunday morning splurge, they are easy to put together on Saturday night and only require a quick 45 minute rise before frying up in just minutes. And if the promise of hot, fresh doughnuts aren’t enough to pull out your mixer and measuring cups right now, I can assure you that this glaze will.

The combination of hot, tender doughnuts with a classic vanilla glaze taken to new heights is guaranteed to start your lazy Sunday morning off in the most delicious way.

Ingredients:

FOR THE DOUGHNUTS

1 cup plus 2 Tablespoons Whole Milk, Warmed

1/4 cups Sugar

2 1/4 teaspoons Instant Or Active Dry Yeast

2 whole Large Eggs, Beaten

1 1/4 stick Unsalted Butter, melted

4 cups All-purpose Flour

1/4 teaspoon Salt

Pinch of Nutmeg

Canola Oil for Frying

FOR THE GLAZE

3 cups Powdered Sugar

2 Tablespoons Soft Unsalted Butter

1/2 teaspoons Salt

1/2 teaspoons Vanilla

1/2 cups Evaporated Milk

Directions:

TO MAKE THE DOUGH 
• Warm milk, but not too hot, 90 degrees is what you are aiming for

• Add sugar to milk and stir to dissolve.

• Add yeast to milk mixture, stir gently and let sit for 10 minutes 

• Melt butter and let cool for a few minutes 

• Add beaten eggs to melted butter, stirring well 

• Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. 

• With the mixer on medium-low speed, pour in the yeast mixture and mix until combined. 

• Add salt and nutmeg to flour and stir to combine. 

• With the mixer still going, add the flour mixture in 1/2 cup portions until all the flour is used. 

• Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five minutes until dough becomes stretchy, elastic and forms a ball. 

• Transfer dough to a lightly oiled bowl. Toss the dough to coat with oil, then cover the bowl with plastic wrap and place in the fridge. 

• Refrigerate dough for at least 8 hours, or overnight. 

TO MAKE THE DOUGHNUTS

• Remove bowl from fridge and turn out dough onto a lightly floured surface. 

• Roll out dough to an approximately 1/3-inch thickness. 

• Use a 3-inch cutter, cut rounds then re-roll scraps and cut until no dough remains. 

• Cut holes out of each round using a 1 1/2-inch cutter. 

• Place both doughnuts and holes on a floured baking sheet. 

• Cover with large dish towel and place in a an oven that has been heated to 200 for 5 minutes then turned off. 

• Allow doughnuts to rise undisturbed for 45 minutes-1 hour. Doughuts should be very puffy and airy. 

TO FRY THE DOUGNUTS

• Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380°F —but not hotter than 380°F! 375°F is is the temperature to aim for and it helps to keep the thermometer in the pan to continually monitor. 

• One to two at a time, gently place doughnuts into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. I like to turn them with chopsticks 

• Remove doughnuts from the oil and place on several layers of paper towels, flipping after a few seconds to drain oil of other side. 

• Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side. 

• Allow doughnuts to cool slightly  

TO MAKE and GLAZE

• Mix all glaze ingredients in a bowl until completely smooth. 

• One by one, dip doughnuts and doughnut holes into the glaze until submerged. 

• Remove from glaze, then place right side up on a cooling rack over a cookie sheet (to catch dripping glaze.) 

• Alternatively you can shake doughnuts in a paper bag of cinnamon/sugar or press shredded coconut or sprinkles into slightly warm glaze 

• Serve warm! 

   
   

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