Chefhola Pastries Donuts Glazed Donut

Glazed Donut

Overview

A global icon, the Glazed Donut is a yeast-leavened pastry with a soft, cloud-like interior and a smooth, sugary glaze on the outside. It is both a staple breakfast companion and a classic piece of “comfort food.”

Historical Background

Donuts trace their origins back to olykoeks (oily cakes) brought to America by Dutch settlers in the 19th century. The hole in the center was introduced by American Hanson Gregory in 1847 to solve the problem of the center remaining undercooked. The glossy, smooth “Glazed” style we know today became popular in the 1930s through chains like Krispy Kreme, eventually becoming an integral part of American culture.

Recipe and Ingredients

This recipe features an original “Krispy Kreme” style yeast-leavened dough, airy and light, topped with a shiny vanilla glaze.

Ingredient List

For the Dough:

• 500g Flour (bread flour preferred)
• 250ml Warm milk
• 7g Instant yeast (1 packet)
• 60g Sugar
• 60g Butter (at room temperature)
• 1 Egg
• 1 tsp Salt

For Frying:

• Neutral oil (Sunflower or canola)

For the Glaze:

• 200g Powdered sugar
• 3–4 tbsp Milk or cream
• 1 tsp Vanilla extract

Preparation Process

1. Dough: Mix the milk, yeast, and sugar and wait for it to activate. Add the flour, egg, and salt, and begin kneading. Gradually add the butter and knead until the dough is smooth and elastic.
2. Rising: Let the dough rest in a warm place for 1 hour until it doubles in size.
3. Shaping: Roll out the dough and cut into ring shapes using a donut cutter or two round circular tools of different sizes. Let them rest on a tray for another 30 minutes.
4. Frying: Heat the oil to 170°C. Fry the donuts on both sides until golden yellow (about 1-2 minutes per side).
5. Glazing: Whisk the powdered sugar, milk, and vanilla. Dip the warm donuts into this mixture and let them dry on a wire rack until the glaze sets.

Culinary Tips

• Heat Control: If the oil is too hot, the outside burns while the inside stays raw; if it’s too cold, the donuts absorb too much oil. Use a thermometer.
• Lightness: Perform the “windowpane test” while kneading (the dough should stretch thin without tearing).

Serving Suggestions

Serve slightly cooled on a wire rack, with an extra drizzle of glaze, accompanied by a cup of freshly brewed filter coffee.

Nutritional Values (Approx. per serving)

• Calories: 280 kcal | Carbohydrates: 35g | Fat: 14g | Protein: 4g

Category and Global Context

• Category: Dessert / Pastry.
• Context: A cornerstone of American breakfast and snack culture.

Allergen Warnings

Contains gluten (flour), dairy products (milk/butter), and eggs.

Frequently Asked Questions

• Why did my donuts absorb too much oil? Your oil was not hot enough. 170-180°C is ideal.
• How do I keep them fresh longer? You can store them at room temperature in an airtight container for 1 day.
• Can I bake them? Yes, but the texture will not be as “airy” and soft as the fried version.
• Why is the glaze running off? If you glaze the donuts before they have cooled slightly, the glaze will melt. Wait for them to warm down.

Zero Waste Note

You can fry the leftover bits of donut dough (the holes) as bite-sized “donut holes.” Additionally, you can prevent food waste by slightly toasting stale donuts in the oven to make “donut bread pudding.”

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