Every autumn, at least once, our family likes to make homemade donuts, and I’ve found a super simple way to make them so you can make 12-36 without much fuss, so even if we have a lot of our kids home, I’m not slaving for hours over homemade yeast bread, kneading it, punching it down, and letting it rise for hours.
Simple and Yummy Homemade Glazed Donuts
(feeds about 4-6 per loaf)
Start by defrosting enough frozen bread dough to suit your needs. (I defrost it on a well buttered pan covered with saran or other wrap to keep it from drying out.) One 1-pound loaf will make 12 donuts and 12 donut holes, but if you love donuts as much as we do, that really only feeds about 4-6 people. 🙂
Once the bread has completely thawed (about three hours), roll or press it out until it’s as thin as you can easily make it. Taking a donut-press, cut out 12 donuts and 12 donut holes, and line them up on well buttered cookie sheets with ample separation between them so they can rise without touching each other. Cover with waxed paper or press-n-seal wrap to keep them from drying out while they rise.
Let them rise for about an hour before frying them. This is a good time to make the glaze. For 2 pounds of bread dough (24 donuts and 24 donut holes):
In your mixer, combine:
4 cups powdered sugar
1 stick (4 oz.) melted butter
3/4 cup milk. Beat together until completely smooth. It will be quite thin.
I use my biggest frying pan filled with about 1.5 inches of cooking oil (I use canola). Heat the oil until it sizzles if you flick a drop of water into it. When it’s sufficiently hot, gently add the donuts one at a time until your pan is full. It will really only take about 1-2 minutes per side to fry the donuts, so you need to work fast and consider this a full-time job!
As soon as the donuts are golden on one side, flip them over (using big spoons; don’t pop the bubbles!) and fry them on the other side.
Once they’re done, take them out and lay them on cookie sheets lined with towel paper to absorb the extra grease.
Making donuts can be a family affair, although the grease and fresh donuts are dangerously hot, so I often conscript adult help for the frying and glazing. Little ones can help with cutting out the donuts, although they might end up a little misshapen. (But, who cares??)
Our grand kids were busy playing Mouse Trap and Codenames, so they were content to let their parents help me in the kitchen, ’cause if you want everything to turn out “hot and now!” then it’s really ideal to have two people working: One to fry and the other to glaze.
To glaze the donuts, drop them one at a time into the bowl of glaze, make sure they’re covered on both sides, and then immediately lift them out and place them on a fresh cookie sheet (no towel paper, and no additional butter or grease).
The glaze will drip off the sides of the donuts, but that doesn’t matter!
The important thing is to serve them while they’re still warm and sticky.
The only down side is that they go down like popcorn, so take that into account when you’re figuring out when to make them.
We made ours late in the afternoon after having no dessert with our Sunday dinner. Actually, we didn’t need a lot of supper that night, either! 🙂
“Bless the Lord, O my soul. O Lord my God, thou art very great;
thou art clothed with honour and majesty” (Psalm 104:1).