- Do you wanna know how to make the best homemade glazed donuts? 'Cause I'm gonna show you. Check this out. (upbeat music) Hey, everybody, it's Natasha
of Natasha'sKitchen.com. Today we are making donuts. This is everyone's favorite. They disappear so fast, and it's because they are
melting your mouth delicious and easier than you think. So let's get started. If you haven't already done it, make sure you subscribe to our channel for more great recipes. In a large mixing bowl, combine one cup of flour,
a quarter cup of sugar, a quarter teaspoon of salt,
and one packet of yeast. I'm using Instant Yeast or Quick-Rise. Sometimes it's called RapidRise Yeast. You'll need one packet
which is about seven grams, or two and a quarter teaspoons. Whisk that together. Now we're gonna add our
scalded and cooled milk. Scalding the milk is
a quick and easy step, but we'll create the fluffiest donuts. I usually do this first so it can cool down while I'm prepping
the other ingredients. Add two-thirds cup milk
to a small sauce pan and place it over medium-low heat. Stir constantly to prevent a film from forming and do not boil. Once it reaches 180 degrees Fahrenheit or you see it start to steam, take it off the heat and
transfer it to a measuring cup to cool faster. The milk should still be
very warm, but not too hot. Make sure it's not hotter
than 115 degrees Fahrenheit. Otherwise, you can kill
or deactivate your yeast. Also add one fourth cup of oil, two egg yolks, and half a
teaspoon of vanilla extract. And this is our homemade extract
with just two ingredients. I will leave a link to
this recipe in the notes. Whisk all of that to combine, then cover it with plastic wrap and let it rest at room
temperature for about 10 minutes or until you see some
bubbles form on the surface. This is how I proof the yeast to make sure it's still active. Keep in mind, if your
room temperature is cold, it may take longer to
see those bubbles form. (upbeat music) All right, we can see those little bubbles coming up to the surface of our batter. That means our yeast is working. Now add your remaining one
and a half cups of flour, adding just enough until
the dough holds together and no longer sticks to
the sides of the bowl. Whenever you're measuring
flour for any baking project, it is super important that
you measure correctly. Make sure you watch our video on how to measure wet and dry ingredients. If you add too much flour, the
dough will be dense and dry, and the donuts won't puff up correctly. Once the dough comes together,
knead it by hand in the bowl for about five minutes. The dough should not be sticking
to the sides of the bowl. And if you find it's
very sticky to the touch, you can dust lightly with flour then continue kneading
with clean dry hands. Kneading requires a little bit of effort, but it's also like adult Play-Doh and it can be therapeutic. When you're done kneading, you'll have a soft, smooth, and slightly sticky to the touch dough. (upbeat music) Cover the bowl tightly with plastic wrap so the dough doesn't dry out, and let it rise in a warm spot no hotter than 110 degrees Fahrenheit for about 45 minutes or
until it's doubled in size. If your oven gets too hot for proofing, here's our microwave trick. Place a damp kitchen towel in
the microwave for one minute, this'll create a steamy
and warm environment which is perfect for proofing dough. Place your bowl into the microwave, close the door and let
it rest for 45 minutes. If you have extra time on your hands or simply have nothing better to do, you can also leave it at room temperature for about one and a half to two hours for it to double in size. Turn your dough out onto
a smooth work surface that's lightly dusted with flour. Using a rolling pin,
gently roll the dough out into a large flat disc. And this is my all-time
favorite rolling pin for all of my baking projects, and I will link to this in the notes. You'll notice this rolling pin is tapered with a thicker part in the middle. So when you place your hands on the edges of the rolling pin, it creates even pressure across
the surface of the dough. You wanna roll the dough
until it's about one fourth to one third inch thick. Cut out the doughnuts
using a doughnut press and keep them as close together as you can to cut out as many as you can. I will link to the doughnut
cutter that I have, but if you don't have one, you can also use round biscuit cutters to cut out your donuts. You should get about 11 to
12 donuts and donut holes depending on how thick
you rolled out your dough. Once all of your donuts and
donut holes are cut out, transfer them to a parchment
lined baking sheet. I do like to cut out any
extra donut holes that I can from the scraps that are left. You can also bunch the scraps
together and re-roll them to get another donut. The donut that's re-rolled from scraps always looks a little
strange and misshapen, but it sure taste delicious. This last piece of dough
is also fun to give to kids to play with if they're
helping you in the kitchen. My daughter loves to roll this out and cut out her own little shapes. Now cover the donuts with a tea towel and let the donuts rise in a warm place for about 20 minutes, or at room temperature for 45 minutes until you see they're visibly puffed. I pre-heated my oven
for about five minutes at the lowest temperature,
then turned it off. I'm also putting a wooden
spoon into the door to make sure that the
oven doesn't get too hot. You never want it to be above
about 110 degrees Fahrenheit or you can deactivate and kill the yeast, and you wouldn't wanna ruin
your donuts at the end. While the donuts are proofing, we're gonna set up our frying stations. You can either use a
large pot or Dutch Oven with a clip on pot thermometer. And this clip on thermometer
is our most reliable and favorite one. You can also use this as
an in oven thermometer, I will link to it in the notes. If you have a deep fryer,
you can also use that. And that's what we're gonna do. This makes it much easier because you don't have to constantly
monitor the temperature. The deep fryer will regulate
the temperature on its own. We're gonna set the oil to
heat to 375 degrees Fahrenheit. I also have a baking sheet
lined with a cookie rack, which is where I set the
donuts after they're glazed. And I love using chopsticks for dipping the donuts into the glaze. We're gonna go ahead and make the super simple glaze right now. I got this glaze recipe
from my neighbor, Sherry, thank you Sherry for sharing this with me. All you need is one pound or four cups of confectioner's
sugar or powdered sugar, with five to six tablespoons of water and one tablespoon of vanilla extract. Whisk that together until it's smooth, and you should have a light
drizzling consistency. I usually start with
five tablespoons of water and I add another one if needed. This is an easy and
perfect glaze for donuts. Once you have that completely smooth, we're gonna set it next
to our frying station. Now it's been about 20 minutes and we're gonna check on those donuts. The donuts look puffy and
fluffy, and it's time to fry. (upbeat music) Set up your frying station in the order you're going to be working. So we're gonna have the donuts, then the fryer, then the glaze, and finally the rack where
the donuts are gonna rest. Once the oil is preheated
to 375 degrees Fahrenheit, we're gonna add about two
to three donuts at a time, making sure you don't crowd the pan. Fry them for about 60 seconds per side or until they're golden on each side, and you only wanna flip them once. I find that using a set of
chopsticks for flipping donuts makes it easy without tearing the donuts. Once it's golden brown on both sides, transfer that into the glaze. Roll the donut and turn it in the glaze to make sure that it's
fully coated on both sides. Once it's fully coated, lift up the donut and let the excess glaze
drip it back into the bowl, then transfer it to the wire rack. This process goes fast. And as soon as you're
done glazing one donut, you're ready for the next one. This is another reason why I
like to fry just two at a time so I can keep track of my donuts and make sure they're not over cooking. You can see that's our scrap donut, and it's misshapen. But I call this one, it
is always my favorite, it's huge. Once all of the donuts are fried, I'll add the donut holes in a few batches. If the donut holes don't flip naturally, you can flip them after 60 seconds and continue frying until
they're golden all over. The donut holes will
take a little less time than the whole donuts. You can put whole batches of donut holes into the glaze all at
once, turning them to coat, then just fish them out
with a slotted spoon. Arrange the glazed donut
holes on the wire rack to rest the same way. As soon as the glaze sets on
the outside of the donuts, which happens fast,
they're ready to serve. (laughing) I'm really excited. I've been craving donuts all day. But thankfully, these
are pretty quick to make. I mean, so little active time, and you couldn't have
donuts in like three hours. Boom, these are easy, easy peasy. Make them once and you'll
make them over and over because everyone will ask for them, okay? All right, I can not wait for
the taste test any longer. I wanna dive right in. Let's pick one that looks
super puffy, super glazed. All of them. Okay, here we go, this one looks good. And just as soon as that
glaze sets, you can dig in. Even if they're still a little bit warm, you want them to be a little bit warm, that's when they're the best, fresh, homemade donuts, nothing like it. Okay, here we go, then let's stop talking. (chuckles) Oh. (chuckles) Mm-hmm, wow. I love how you can really taste
that vanilla in the glaze. And they are so airy, soft. I mean, they're just like a cloud, and they totally melt in your mouth. They disappear really fast. If you have zero self control, do not, do not make this recipe 'cause they are dangerously good. I just know when the kids
get home from school, these are gonna disappear right away. And if you're lucky enough
to have any leftovers, the best way to reheat them is just like seven to eight seconds in the microwave. It's super fast. That's the camera man. (laughing) Okay, I better wrap this up. And I need some privacy
to finish this donuts, this donut, not all of them. All right, I hope you guys enjoy this and then it becomes a new favorite for you and then we'll see you in our next video. This makes my day. (chuckles)
