I’m officially launching a new tradition: #DoughnutFRYday. The goal? To make it so wildly popular that by next week, the internet is drowning in fried dough. (A girl can dream.) So go ahead—tweet it, ‘gram it, share it—and then meet me back here next Friday for more. And honestly, even if no one plays along, I’ll still be over here frying doughnuts for completely selfish reasons, mostly so I can shove them straight into my dough hole.
After the runaway success of last week’s Apple Fritter Doughnuts—and my completely unhinged cravings—I knew I had to make more. This time I scaled things down. Unlike fritters, which make enough to feed a small village (ask my neighbours), these glazed beauties yield a tidy half-dozen or so. Perfect for a weekend treat: a few for you, a couple for your favourite people, just enough to keep everyone happy without sending you into a sugar coma.
And it felt right to kick off this new series with the most iconic doughnut of them all: the classic glazed. If you can nail a good yeast-raised doughnut—golden, tender, with that barely-there shatter of glaze—then you can go wild later with the blueberry-bourbon-bacon-rum-drizzle fever dreams.
Each week, I’ll take requests—send me your doughnut cravings, your unicorn bakery finds, the flavours you wish someone would make. No promises I won’t miss a FRYday here and there, but when I do show up, it’ll be worth it.
And yes, my local favourite—the legendary Sidney Bakery—still makes fluffier, squishier doughnuts than I do. I suspect they have some commercial wizardry happening in the backroom. One of these days, I’m going to talk them into letting me back there for a tour. Imagine the content.
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
Ingredients
Method
- 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.
- 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).
- 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.
- 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.
- Cool slightly before brushing glaze on.
- 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?
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!