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How to Make Glazed Doughnuts
- Scald milk
- Cool to lukewarm
- Soften yeast in warm water
- Add to milk
- Cream the shortening and sugar together
- Add eggs and beat
- Add salt to milk and yeast mixture
- Alternately add flour and creamed shortening, sugar and eggs mixture
- Stir until smooth
- Cover and let stand until double in bulk
- Roll 1 / 2 inch thick on lightly floured surface
- Cut and let rise until double in bulk, again
- Fry in deep fat fryer until light brown on each side
- Remove and place on paper towels to absorb excess oil
- Change paper towels frequently
- While still warm: glaze with powdered sugar glaze
- If you prefer, they can be put into a sack with dry powdered sugar, crystal sugar or brown sugar and shaken gently to coat, or frosted with one of your favorite icings and sprinkles or nuts
- When completely cool and glaze or frosting has set, store in an airtight container
- They can also be frozen for later use
- If frozen, when ready to serve, remove from freezer, place on microwave-safe dish, cover with wax paper and run on defrost cycle until warmed through
- They will be almost as fresh as when you first made them !
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
3g
Carbs
5g