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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 347.8
  • Total Fat: 13.1 g
  • Cholesterol: 29.5 mg
  • Sodium: 102.0 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.4 g

View full nutritional breakdown of Better-than-Bakery Donuts calories by ingredient
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Better-than-Bakery Donuts

Submitted by: BABYYXPINK
Better-than-Bakery Donuts

Introduction

Did you know you can make bakery-quality donuts in your own home? It's easier than you think! We love the chocolate glaze on these fluffy DIY donuts. Tastes like the real thing! Did you know you can make bakery-quality donuts in your own home? It's easier than you think! We love the chocolate glaze on these fluffy DIY donuts. Tastes like the real thing!
Number of Servings: 25

Ingredients

    DONUTS:
    2 pkgs. yeast
    1/4 cup water (105-115 degrees)
    1-1/2 cups lukewarm milk (scalded, then cooled)
    1/2 cup sugar
    1 tsp. salt
    2 eggs
    1/3 cup shortening
    5 cups all-purpose flour
    vegetable oil

    CREAMY GLAZE:
    1/3 cup butter
    2 cups powdered sugar
    1-1/2 tsp. vanilla
    4- 6 tbl. hot water

    CHOCOLATE FROSTING:
    1/3 cup butter
    2 cups powdered sugar
    1-1/2 tsp. vanilla
    4-6 tbl. hot water
    4 ounces milk chocolate chips or semisweet chocolate chips

Directions

Dissolve yeast in warm water in 2-1/2-quart bowl. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until doubled in size, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until doubled in size, 30-40 minutes.

Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack; when slightly cooled, spread chocolate frosting on top.


CREAMY GLAZE:
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

CHOCOLATE FROSTING: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.







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