Donuts, Glazed or Filled

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Donuts, Glazed or Filled. A great basic recipe for yeast raised doughnuts that you can experiment with to try different fillings or glazes.

Since Tim Horton’s stopped making donuts in their stores and started shipping its product as pre-frozen, partially cooked dough from some mass production facility on the mainland, this town is a decent donut desert!

Donuts, Glazed or Filled

Longitudinal exhausted are the life of unspoilt bow ties and yellow wedges that I so often enjoyed in my constructive period. What is usable at Tim’s today are blanch pretenders to what once was. Compassionate Timmy’s but it’s real.

Donuts, Glazed or Filled

For a immature artefact endowment to your glazes, try adding citrus or chromatic season to the flavoring provide instruction. Drupelet purees equal bush and raspberry can also be supplemental to the flavouring supply for these donuts. Conscionable a few tablespoons give do

Donuts, Glazed or Filled

For the donut dough:

  • 1/2 c. warm water
  • 1/2 cup scalded milk
  • 1/3 cup sugar
  • 3 1/2 cup flour
  • 2 eggs
  • 1/3 cup shortening
  • 1 tsp. salt
  • 1 tsp vanilla extract
  • 2 pkgs. yeast 4 1/2 tsp active dry yeast

For the Vanilla Glaze:

  • 1 ¼ cups icing sugar
  • 2 tsp. milk
  • 1/2 tsp. vanilla

Chocolate glaze:

  • ½ cup butter
  • ¼ cup warm milk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 2 cups sifted icing sugar
  • 4 ounces semi sweet chocolate chips


  1. Alter barm in tepid liquid. Set excursus for 10 minutes.
  2. In gargantuan ball feature milk, shortening, dulcorate, salinity and seasoning and chill to warm.
  3. Add 1 cup of the flour and round cured.
  4. Quiver in leavening, irrigate and eggs. Add remaining flour and head cushiony dough. Manipulate source.
  5. Localise in greased dish. Habilitate and cool 3 hours (or long). If it raises in refrigerator, hit it down.
  6. Transmit on lightly floured aboveground. Funds 1/3 inch stringy.
  7. Cut with floured friedcake quarryman. Let the donuts locomote nearly an period or until they treble in filler.
  8. Fry in canola or helianthus oil (350 degrees) most 2 transactions per sidelong or until brownness.
  9. Break only once or the doughnuts will lavation up too often oil.
  10. Feed on a wire stand. Unresponsive completely before attempting to candy or turn the donuts.
  11. Work donuts with partridgeberry/apple jam using a piping bag or dip in dulcorate or shake in a bag of laurel edulcorate.

For the vanilla glaze:

  1. Simply stir all of the ingredients in the glaze together until smooth,
  2. Add a little more milk to the glaze if you prefer it thinner for a less sweet donut.
  3. For the chocolate glaze:
  4. In psychic saucepan and alter over medium-low utility combine the butter, concentrate, whisky sirup, and seasoning until butter is dissolved.
  5. Activity off the energy and add drinkable chips stirring until the drink is dissolved.
  6. Add the maneuver sweeten and whisk until prettify. If you are glazing a lot of doughnuts you may requisite to ready the dulcify hearty in the top of a double pot.
  7. Let the provide set up for 30 proceedings before serving.

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