So, the last time I made donuts, I went on a rather long (and riveting) rant about my adoration of the cake donut–
-over its puffy partner, the yeast donut.
But with time comes maturity.
And in this fashion I have realized that this opinion may have come from the mere fact that I hadn’t had a good glazed yeast donut yet.
Anything made with yeast is pretty much my favorite thing ever so long as it’s homemade from a personal kitchen because in-store yeast items sometimes just don’t compare to their fresh, handmade competitors.
This weekend, while rooting on the Broncos, I made a batch of yeast donuts from Instructables.
I was so mesmerized by the deliciousness of my creation that these little, glazed footballs of dough had me shouting “Omaha!” before every hike into my mouth.
The glaze is hands down not to be overlooked or cut. It’s loaded with evaporated milk and butter. These impart the decadent flavors that we love in yeast desserts that the dough itself may be lacking. I included my adaptations to the glaze recipe below to add a super thick consistency as well as an outline of how I made this a high altitude yeast donut recipe.
The only issue I encountered was that once the cut outs had risen to double their size and were ready for the deep fryer, some of their height was squished in the transfer from the cookie sheet to the frying oil as I would pick them up and plop them into the hot pool.
I may try placing each round of dough on a pre-cut square of parchment paper, allow them to rise and then gently turn the parchment square upside down into the oil to transfer the dough. Then pull off the parchment quickly.
Because I want big, big yeast donuts next time.
Where my cake donuts didn’t taste so great the following morning, these babies were outrageously gooey and soft still.
Definitely try this recipe and let me know if you have any other ideas on transferring your risen dough to the frying oil!
Yeast Donut Glaze
- 6 T butter, melted
- 1/4 C evaporated milk, well shaken then measured from a can
- 1 T good quality vanilla extract
- 3 C powdered sugar
- pinch fine sea salt
- 2 generous teaspoons corn syrup
Whisk together the melted butter, corn syrup and vanilla. Add the powdered sugar and salt to make a paste. Slowly whisk in the evaporated milk until smooth and thick. When the donuts are taken out of the fryer, gently tap them on paper towels then drop immediately into the bowl of glaze. Use a spoon to pour glaze over the bare side of the donut and then pull it out to rest on a cooling rack.
High Altitude Adjustments for Yeast Donut Recipe: At 5,280 ft elevation, use a total of 6 tsp of dry, active yeast instead of 6 3/4 tsp. Use an additional 1/2 tsp of salt. Follow the remainder of the directs as written with the exception of the first rise. Allow the dough to rise for 30 minutes, gently deflate then allow it to rise until doubled, about 30 more minutes.