Creamy Glazed Heavenly Light Donuts Recipe by Chef Bari

I had so much fun making these wonderful tasty treats. Creamy glazed heavenly light donuts that simply melt-in-your-mouth. They clearly remind me of Krispy Donuts. Fresh and delicious! 

Please enjoy my YouTube Channel with a step-by-step procedure in making these yummy donut treats. 

Dry Ingredients: 

  • 2 cups of All Purpose Flour
  • 3 Tablespoons of Sugar
  • 1/2 teaspoon of Salt

Method:

  • Sift flour. Add sugar and salt to a dry large bowl. Place to the side.

Wet Ingredients : 

1/2 cup of warm milk ( no higher then 109 degrees F ) 

  • 1 teaspoon of sugar
  • 4 tablespoons of butter – melted ( 40 grams) 
  • 1 package of dry yeast 

Method: 

  • In small bowl add warm milk add sugar and melted butter.
  • Now add your yeast. Mix well  throughout. Make sure you mix all the yeast. 
  • You may let it sit for 10 minutes to ensure your yeast is active, or go ahead and follow next step. 
  • Now take your wet ingredients and mix into larger bowl of dry mix. Mix until all incorporated. 
  • Get your trusted mixer with dough hook. Mix dough for 6 – 8 minutes. 
  • Remove from mixer and place back into the larger bowl. But first oil your bowl with canola , grapeseed or olive oil.   Cover the bowl with Saran Wrap and a dry cloth. 

Place bowl in a warm area : 

TIP : To ensure a warm area for your resting dough. 

  • Turn on the oven 200 F / Perch open w/ Wooden Spoon
  • Place cover bowl on TOP of the stove near oven door.
  • This will guarantee a warm spot / dough will raise in 2 Hours.

Chef Bari’s Tip of the Day 

  • After 2 hours has passed by, your dough should have doubled in size. ( If it did not, your yeast wasn’t active ) 
  • Take out dough onto floured surface and roll out, exactly like in my YouTube Video. 
  • Using a donut cutter ( or in my case, whatever I can get my hands on – See Video ) . Still waiting for a donut cutter for my birthday or you can also donate funds on the bottom of my page if you like. 

Note : My donation fund is too help pay for my website, cooking tools and supplies.  I appreciate the gesture – Big Thank you in advance, if you do…

  • OK – Now cut out into donut shapes with the donut holes – See my Video ) 
  • Cover once again and let rise for another 1/2 hour in a warm place ( use my tip above for faster results ). 
  • NOW – You’re ready to start frying. So get a pot with a temperature gauge. If you already have a deep fryer at home, then use that. But most of us just use a big steel pot and fill it on 1/4 of Canola Oil. DO NOT USE OLIVE OIL – it does NOT have a high temperature tolerance.  Any vegetable should do, but I find Canola Oil the best so far.  
  • Place on the back of your stove ( safety for your wandering children). 
  • Place in temperature gauge ( you buy one cheap at Bath and Beyond) for only $15 or check out Amazon too – again – See my Video for the type of gauge ). 
  • Turn on medium heat and let the temperature rise to only 320 degrees F. No higher ! You want a nice lightly brown donut, not fried chicken! 
  • Once you’re waiting for the oil,to reach its temperature you can make the Creamy Glaze. 

Creamy Yummy Donut Glaze 

Ingredients: 

  • 2 cups of Icing Sugar 
  • 2/3 stick of butter / 75 grams – melted
  • 1 teaspoon of vanilla ( a cap full) 
  • Between 3 – 6 tablespoons of warm milk

Method: 

  • Sift icing sugar ( otherwise known as powered sugar) into medium bowl.
  • Mix in meltdown butter
  • Add vanilla 
  • Add milk little by little until the right thickness for you. See my video for consistency. 

NOW – You’re ready to start frying the donuts – See my Video for procedure. Cook until lightly brown on both sides. 

  • Remove and place on paper towel rack to remove access oil. 
  • Dunk your warm donuts into the Creamy Yummy Donut Glaze. 
  • Repeat procedure until all is done. 

You must enjoy now – Don’t forget to share with your family or friends – lol. 

Viola- Bon Appetite ! 

Please SHARE , LIKE and SUBSCRIBE to my YOUTUBE CHANNEL – supporting my efforts, I’m indeed grateful.

Chef Bari  

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