Vanilla Donut Glaze

Vanilla Donut Glaze

Feb 22, 2018 | Recipes

Vanilla glaze being drizzled over a stack of homemade yeast donuts
The glaze going on while the donuts are still warm.

 

Vanilla Donut Glaze

We tried so many recipes trying to get the right glaze. We have provided you with the winning recipe! The Perfect Vanilla Glaze.

Finding LorAnn’s Bakery emulsions have been a game-changer in our search for the perfect recipe. In the Vanilla Glaze, we used Butter Vanilla Emulsion.  It is a must-have for every home baker’s shelf.

Enjoy!

 

 

Vanilla glaze being drizzled over a stack of homemade yeast donuts
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Vanilla Donut Glaze

This  Vanilla Donut Glaze recipe is AMAZING!

Prep Time 5 minutes
Total Time 5 minutes
Author Fun on the Homestead

Ingredients

  • 2 cups Confectioner Sugar Sifted
  • 1 1/2 tsp Light Corn Syrup
  • 1/4 tsp Iodized Salt
  • 1 tbsp Granulated Sugar
  • 1 tsp Butter Vanilla Emulsion LorAnn Emulsion
  • 1/3 cup Water

Instructions

  1. Place the confection sugar, light corn syrup, salt, and Butter Vanilla Emulsion in a large mixing bowl.  Set Aside

  2. Make a syrup with the granulated sugar and water. Whisk the granulated sugar and water together in a small saucepan. Bring to a boil and reduce the heat. Allow simmering for a minute stirring occasionally. 

  3. Add the syrup mix to the confectioner sugar mix

  4. Blend mixture with either a whip or mixer until all ingredients are combined. 

  5. To Glaze: Dip donuts into the warm glaze. 

The best-glazed donut recipe.

Yeast Donuts – The Best Yeast Raised Donuts Recipe

The one ingredient that makes this glaze

If your glaze tastes like sweet nothing, it’s almost always the flavoring. Vanilla extract gets baked out and watered down. What I use instead is a bakery emulsion, which holds its flavor instead of disappearing.

A bottle lasts a long time. You use it by the teaspoon, and it’s the difference people can taste without being able to name.

What I’ve learned since first posting this

  • Glaze the donuts while they’re still warm, not hot. Hot melts it straight off; cold sits on top in a crust.
  • Thinner than you think. It should run off the whisk in a ribbon. It sets up firmer than it looks in the bowl.
  • Dip, lift, twist. Let the extra run back into the bowl for a few seconds before you set it down.
  • A cooling rack over a sheet pan catches the drips and saves your counter. The drips go back in the bowl.
  • If it sets too hard, you used too much sugar or too little liquid. Add milk half a teaspoon at a time.

This post contains affiliate links. If you buy through them I may earn a small commission at no extra cost to you. I only link to things we actually use in this kitchen.

Yeast Donuts – The Best Yeast Raised Donuts Recipe

Yeast Donuts – The Best Yeast Raised Donuts Recipe

Feb 21, 2018 | Recipes

Homemade yeast raised donuts cooling on a rack

YEast Donuts – The Best Yeast Raised Donuts Recipe

The Quest for creating the perfect Yeast Raised Bakery Style Donut. Fun on the Homestead is participating is a pantry challenge #projectpantry. As I looked into my pantry, I had a 50lb bag of flour, All Purpose, King Arthur Flour I wanted to use up and rotate through. This provided the perfect opportunity to create the best yeast raised donut this Homestead has ever created.  We got the texture down pretty quickly. However, the flavor left a lot to be desired. Until… I went on my research binge. I kept going back to hard candy (I know a little crazy) but, I wanted to create great flavor without adding a lot more ingredients due to we had the perfect texture down. Anybody familiar with yeast dough knows,  yeast dough has a mind of its own.

Well, I am sharing with you the secret. LorAnn’s bakery emulsions. Buttery Sweet Dough Bakery Emulsion will be the “secret ingredient” in your baked goods & frostings! In your recipes calling for vanilla extract, try substituting Buttery Sweet Dough for a flavor update you will not be disappointed.

So here is the best glazed, yeast, raised, donut recipe. Just for you!

Homemade yeast raised donuts cooling on a rack
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Glazed Donuts- Yeast Raised- Bakery Type

The Best Recipe for Yeast-Raised Glazed Donuts. 

Course Breakfast, Snack
Prep Time 2 hours
Cook Time 2 minutes
Total Time 2 hours 2 minutes
Servings 14 Donuts
Author Fun on the Homestead

Ingredients

  • 1 1/4 Cups Warm Water Save a 1/4 Cup to bloom your yeast
  • 1 1/4 tbsp Yeast
  • 1 tsp Sugar
  • 3 3/4 Cups King Arthur All Purpose Flour I tried using other types of flour. King Arthur produced the fluffiest donuts
  • 1/2 Cup Sugar
  • 1/4 Cup Shortening Not Butter Shortening
  • 1 Large Egg
  • 1/2 tsp Salt
  • 2 tsp Buttery Sweet Dough, Bakery Emulsion You can use Vanilla Extract-But, it will not produce the bakery type Donut recipe
  • 1/2 tsp Nutmeg or Mace

Instructions

  1. Please do not make any substitutes for this recipe. If you want to create a bakery type yeast raised donut. 

    I also found using my bread machine on the dough cycle produced a more delicate donut. 

  2. In a bowl - Start your yeast -1/4 cup of warm water, yeast, and 1 tsp of sugar. Mix well and allow to bloom.

  3. Either in your bread machine or mixing bowl - Add your flour, sugar, salt, nutmeg, egg, shortening, Buttery Sweet Dough, Bakery Emulsion, water, and yeast mixture.

  4. **Bread Machine- Turn it on dough cycle**

  5. **Mixer** -Combine mix on low to combine ingredients - switch to dough hook and knead for 3 minutes. Oil your bowl and cover and allow to proof the rise should be double the size.

  6. After the dough has proofed. Turn the dough on a floured surface and punch down. Let the dough rest for 10 minutes. 

  7. Roll the dough out to 1/2" - 3/4" thickness. (depends on how you like your donuts. Cut out your donuts. 

  8. Place on a lightly oiled/floured baking pan. Cover with plastic wrap. Let rise for at least 30 minutes or until double the size. 

  9. Turn on your deep fryer 360 degrees ( I used shortening for the oil - this was the best result for the donuts) 

  10. Once the oil has achieved temperature - Gently remove the donuts from the baking pan and place in the fryer.

  11. Fry until lightly browned -flipping the donuts midway through the frying. 

  12. Remove the donuts from the fryer and place on a paper towel - this will allow the paper towel to absorb the oil. I found placing the donuts on a rack the donuts were oily.

  13. Glaze your donuts while still warm.

    We used a simple glaze as well as cinnamon sugar. 

Recipe Notes

If you are looking to create a bakery type yeast raised donut. Please do not substitute the ingredients.

We have made this donut recipe several times and the ingredients we have listed created the most authentic tasting donut.

King Arthur's All Purpose Flour
Shortening
LorAnn's Bakery Emulsions

The Secret to the Best Donuts-

Buttery Sweet Dough Baking Emulsion

LorAnn’s Buttery Sweet Dough baking & flavoring emulsion has the rich taste of creamery butter combined with a hint of citrus and vanilla that will give your homemade sweet breads, pastries, donuts, and buttercream frostings an irresistible “bakery shop” flavor. The aroma and flavor reminds us of a Danish pastry fresh from the bakery!

Buttery Sweet Dough Bakery Emulsion will be the “secret ingredient” in your baked goods & frostings!In your recipes calling for vanilla extract, try substituting Buttery Sweet Dough for a flavor update.

1 teaspoon baking extract = 1 teaspoon emulsion

 

Here is the recipe for the Perfect Vanilla Glaze

Vanilla Donut Glaze

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Yeast raised donuts with a cup of coffee
Best the day you make them, with coffee.

Eight years of making these: what I’d tell you now

  • Dough temperature does more than yeast brand. Cold kitchen, slow rise. In winter I let mine rise near the woodstove, and it’s a different dough entirely.
  • Don’t flour the board heavily. Every bit of extra flour you work in makes a tougher donut.
  • Oil at 350°F, and let it come back up between batches. Dropping cold dough in drops the temperature, and greasy donuts are just donuts fried too cool.
  • They’re best the day you make them. Day two they’re fine. Day three they’re a bread pudding waiting to happen.
  • Cut them, then let them rest again before frying. Skipping that second rest is why donuts come out dense.

Pair these with the vanilla donut glaze, which is where most of the flavor lives.