Will be making this again! If the donuts are puffy and fluffy and soft and luscious, I don’t fuss about the looks at all. Although maybe next time I won’t go straight to a weight lifting class at the gym after filling my belly with them. You could definitely try but I don’t think they would have the same texture (they’d definitely be more “bready” in texture). 20 donuts + 50 donut holes As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I was cooking with my 5 year old daughter, so I thought maybe she put in too much flour. I have tried many recipes but the donuts were never soft. Your blog is my first go-to for any recipe. I’m not sure – sorry! I will try to take some better pictures of the fritters! Don't overcrowd the pot or the oil temperature will fall too quickly. This is trouble!!! 1/4 teaspoon vanilla extract They puffed slightly in the warm oven and fried up beautifully! And they are super lucky to have someone so invested and excited! Lol. ","position":3,"name":"Knead the dough on medium speed for 10-12...","url":"https:\/\/www.melskitchencafe.com\/the-best-homemade-glazed-donuts\/#mv_create_2644_3"},{"@type":"HowToStep","text":"You'll know the dough is done mixing if you can pull up a handful and it stretches easily. My boys want to make more already and try to make filled ones. I just made these today and I used my 6 qt. I’m using a Bosch mixer {aff. I always fry with peanut oil. I finally got to make these. The cold rise is important. Lol. I made them this week and had to deliver them to front porches all over my community. ","position":14,"name":"Prepare the glaze by whisking all the ingredients...","url":"https:\/\/www.melskitchencafe.com\/the-best-homemade-glazed-donuts\/#mv_create_2644_14"},{"@type":"HowToStep","text":"Let the donuts cool until just warm to the touch before dipping fully in the glaze (if the donuts are too warm, the glaze will drip almost completely off). Rising and cooking times stay the same. Were the cooked donuts light and fluffy or not so much? A common phrase at our house is “this is a Mel recipe” which is always a good thing. We used to make donuts with my Dad every Christmas Eve, but they never turned out this good! Yes, it’s 1 1/2 teaspoons. Almost instantly, you’ll notice the dough softening and stretching out as it mixes. I cheated on the rising time, but the donuts still puffed up nicely. It will be very soft. Just as you wrote on Friday – about 13 donuts, 35 donut holes and some apple fritters. I feel like a donut rock star today. Usually we rise double what everyone else does. haha. I made apple fritters plus one pineapple fritter at the request of my son. Let the doughnuts rise on individual squares of greased parchment paper. Perfection is highly annoying anyway. You also agree to our Terms of Service. Apple fritters are my all-time favorite donut, so I’m so glad you added that update! It’s all I have and it’s too late to go to the grocery store. I made a half batch of these for my husband and I, and they were incredible! https://www.foodnetwork.com/fn-dish/recipes/2014/08/best-doughnut-recipes Rising: this dough really relies on the slow rise in the refrigerator - when I tried letting the donuts rise at room temp and baking them right away, they were dense and chewy. Seriously SO delicious. I have a request for one other kind of doughnut recipe. Can you make this 24 hours ahead of time? Or chocolate? I think that should be fine! As an Amazon Associate I earn from qualifying purchases. Just make sure it’s deep enough for a couple of inches of oil. The texture of the donuts is worlds better when allowed to rest overnight in the refrigerator. Bake for 20-25 minutes until donuts are golden on top. Thank YOU, Heather, for the detailed review! Thanks for posting! My good friend hosts a donut party every Halloween. Carol. We are making these next weekend for sure. These look so delicious! It was sitting out while I tested my yeast (which was fine) so I rolled it, cut a few and stuck them in the warmed oven while I heated up a small pot of oil. Do you have a link to that red lidded dough rising container? I’ve learned that donut holes just have a mind of their own, and we’re NOT going to let their stubborn tendencies ruin our day. ","position":13,"name":"Let the oil come back to temperature before...","url":"https:\/\/www.melskitchencafe.com\/the-best-homemade-glazed-donuts\/#mv_create_2644_13"},{"@type":"HowToStep","text":"Prepare the glaze by whisking all the ingredients together until smooth. Hi Mel, Question- I only have a handheld mixer will that work okay? If you have to add more flour at that point and it’s less than 1/2 cup, no you don’t need to knead for another 10-12 minutes.
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