Food Advertising by

Doughnut FRYday – Glazed Doughnuts


I’m starting a new hashtag: #DoughnutFRYday and I’m hoping it will go no less than completely viral by next week. So get tweeting, instagramming and sharing until this bad boy comes back around next Friday. Or else there will no more doughn….oh who am I kidding?! I’ll just be over here making mad doughnuts, sharing them with y’all for purely selfish reasons…mostly so I can stuff them in my dough hole.

After the popularity of the Apple Fritter Doughnuts last week, I knew I had to succumb to my relentless cravings for doughnuts by just making them for myself! What better way to control all the ingredients than making them in your own home? Unlike the fritters, which make a ridiculous amount (so much that I had to give them to ALL my neighbours), this recipe, and hopefully the recipes to come, will only make 6-12 doughnuts. That way you can make a few for yourself and a couple for your friends!

I wanted to kick off the inaugural post in the series with the most basic and simple of all the doughnuts, because if you can’t make great Glazed Doughnuts (also known as yeast raised, raised or just plain glazed), you probably shouldn’t make any crazy concoctions like blueberry bourbon with bacon and rum drizzle….or whatever.


I will be taking requests for doughnut recipes as well, as we go through each week (though don’t sue me if I miss a FRYday here or there…). So if you are out there IRL and you come across an amazing doughnut concotion that you just must have but don’t want to spend $3-5 each ON THEM….let me know and I will try to figure out the recipe!

Although the doughnuts I often (weekly) get from our local bakery, the illustrious Sidney Bakery, are much fluffier and squishy than the ones I made…I suspect they have various commercial ways of making them that way that most households probably don’t have. One day I’ll ask them for a tour of the doughnut making factory that is their backroom *evil hand rubbing*.


One year ago: Tallow Roasted Squash and Onions
Two years ago: Zebra Cake with Caramel Frosting
Three years ago: Whole Wheat Machine Bread
Four years ago: Sweet Potato, Kale and Sausage
Five years ago: Brown Butter Spiced Apple Cake Sandwich Cookies

Doughnut FRYday – Glazed Doughnuts

Rating: 41

Prep Time: 1 hour

Cook Time: 3 minutes

Total Time: 01 hour, 3 minutes

Yield: 6 doughnuts

The simplest doughnuts are often the best. Glazed doughnuts are the epitome of simple. Master the basics and you'll be a master doughnutter in no time!


    For the Doughnuts:
  • 1 1/2 cups all purpose flour
  • 2 rounded tbsp natural cane sugar
  • 1/4 tsp fine sea salt
  • 1 1/4 tsp instant yeast
  • 3.5 fluid ounces whole milk, scalded (120-130°F)
  • 1 tbsp + 1 tsp unsalted butter
  • 1 small egg
  • oil for frying
  • For the Glaze:
  • 1/2 cup icing sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp whole milk


    For the Doughnuts:
  1. In a small bowl, stir together 1/2 cup of the flour with the sugar, salt and yeast. Stir in the milk, butter and egg and stir until smooth. Add another 3/4 cup of the flour and pour out onto countertop covered in remaining flour. Knead dough until smooth and elastic.
  2. Dust a small amount of flour onto rolling surface and roll dough out to 1/2" thick. Cut using a doughnut cutter or two sizes of round cookie cutters (one at least 1" smaller than the other).
  3. Place on a greased surface or on greased parchment squares for even easier removal. Cover and let rise in a turned off oven with the inside light turned on. For added heat, place a bowl of warm water in the bottom of the oven as well. Allow dough to rise for 30-40 minutes or until doubled.
  4. Heat fryer or pot of oil (at least 2" deep) to 360°F, Drop dough in one at a time (do not crowd) and cook for 1 minute, flip and cook for an additional 1 minute. Remove with slotted spoon, and place on paper towels to drain.
  5. Cool slightly before brushing glaze on.
  6. For the Glaze:
  7. Whisk all ingredients together until smooth.


What other subject could I pair with doughnuts, than coffee? Amiright?

If you follow me on Instagram (get OVER there already), you may have seen me post this beauty last week:


My amazing husband travelled to the bakery at 7am just to bring me back a warm, soft and fluffy doughnut to dunk in my morning Joe. He’s beyond a keeper, if you know what I mean. So I got out the manual for my new Keurig 2.0. And then I promptly put that in a drawer, ’cause you don’t need it. You literally open the top, put in a k-cup, push the button and your coffee appears magically below in mere seconds. The best part? I can make a carafe of coffee just big enough for the two of us to share in the morning. The newest iteration of the Keurig brewer is just what I’ve been looking for. Quick, convenient, pretty and beyond simple to use.


The lovely people over at Staples donated this beauty to me, as well as a couple of to-go tumblers (the Autoseal kind, because otherwise I wear my coffee), and a lifetime supply of k-cups. Did you know that you can buy all your coffee supply stuff at Staples? Yeah, me neither…but I’m thinking I might have to go there a bit more often now.


I’m off to dunk some doughy goodness into a fresh, hot cuppa. See ya on the flip side…is that still cool to say?


1 comment to Doughnut FRYday – Glazed Doughnuts

  • Amber Y

    These look delicious!! I’ve tried a few doughnut recipes, but they always turn out terrible (I’m starting to think it’s me 😉 ). Can’t wait to see what recipe you’ve got for us next week!

Leave a Reply

You can use these HTML tags

<a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




CommentLuv badge

Copyright © 2017 Guilty Kitchen - All Rights Reserved
Powered by WordPress & Atahualpa