These Chocolate Glazed Fried Mini Donuts are the answer to any problem. Bad day? They are here to comfort you. Hungry? You know they can fix that. Lost your keys again? Well, maybe they can’t help with that, but they are the sugary answer to just about anything else!

INGREDIENTS

• 2 tablespoons water, warmed
• 25 ounce envelope fast rise yeast
• 3⁄4 cup whole milk, warmed
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon salt
• 1 large egg
• 3 tablespoons shortening or lard
• 21⁄2 cups all purpose flour
• Vegetable oil or peanut oil, for frying

FOR FROSTING

• 4 tablespoons butter
• 2 tablespoons whole milk
• 1 tablespoon light corn syrup
• 2 ounces bittersweet chocolate, roughly chopped
• 1 cup powdered sugar, sifted

How to make

1. In the bowl of your stand mixer, with the paddle attachment (or in a large bowl if you are going to knead the dough by hand), whisk together warm water and yeast and let stand for 5 minutes.
2. Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 11⁄2 cups of flour, 1⁄2 cup at a time.
3. Once you have added all the flour, knead on medium for 2–3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high, and continue to knead dough for 3–4 minutes, until dough is smooth.
4. Transfer dough to a greased bowl, and cover with a slightly damp tea towel. Place bowl in a warm area (or in an oven preheated to 200°F and then turned off) for about one hour. Dough is ready when it has doubled in size.
5. Transfer raised dough to a lightly floured surface, and carefully rollout until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
6. Place donuts and donut holes on a lightly floured cookie sheet, and cover again with a slightly damp tea towel.
7. Place in a warm area (or in an oven preheated to 200°F and then turned off) for about 1 hour. Dough is ready when it has doubled in size.
8. Heat oil in a large, deep skillet or a deep fryer set to 350°F.
9. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Fry for 1–2 minutes or until golden brown; flip each donut and fry the other side.
10. Remove and drain on a plate lined with newspaper or paper towels. Continue this process until each donut has been fried.
11. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter.
12. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.
13. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack.
14. Let frosting set for 10 minutes and then serve. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

The Chocolate Glazed Mini Donut is a sign that everything is right in this world. With its perfect mix of a vanilla donut and rich chocolate icing, this donut showcases the perfection of light and dark. It’s not too rich, not too boring, but just right!

INGREDIENTS

• 11⁄3 cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 large egg
• 1⁄2 cup granulated sugar
• 3⁄4 cup whole milk
• 3 tablespoons vegetable oil
• 2 teaspoons vanilla extract

FOR ICING

• 4 tablespoons butter
• 2 tablespoons whole milk
• 1 tablespoon light corn syrup
• 2 ounces bittersweet chocolate, roughly chopped
• 1 cup powdered sugar, sifted

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.
4. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
5. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
6. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
7. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.
8. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack.
9. Let icing set for 10 minutes and then serve. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

The use of real maple syrup in the frosting of these Maple Glazed Mini Donuts increases the wonderful depth of flavor. With a delicate vanilla donut as its base, this smooth maple frosting finally gets to be the star!

INGREDIENTS

• 11⁄3 cups all purpose flour, sifted
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt 1 large egg
• 1⁄2 cup granulated sugar
• 3⁄4 cup whole milk
• 3 tablespoons vegetable oil
• 2 teaspoons vanilla extract

FOR FROSTING

• 1⁄2 teaspoon whole milk
• 2 tablespoons pure maple syrup
• 1⁄4 teaspoon maple extract
• 11⁄2 cups powdered sugar
• Fleur de sel, to taste (optional)

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, sift together flour, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together egg and sugar. Then, add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.
4. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
5. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
6. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
7. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk, pure maple syrup, and maple extract. Add powdered sugar, whisking until smooth.
8. Dip the top of each donut into the frosting, then transfer to a wire rack. Lightly sprinkle the tops with fleur de sel if desired and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.

These little donut holes are simple and delicious. If you want just a traditional glaze donut, try this donut recipe first! Add sprinkles or nuts for a little extra texture.

Yields: Makes 2 Dozen Donuts.

Ingredients

• 5 cups of vegetable oil, for frying
• 1 cup of milk
• 1 large egg
• 2 cups of all-purpose flour
• 2 tablespoons of sugar
• 4 ½ teaspoons of baking powder
• ½ teaspoon of salt
• ¼ cup of unsalted butter

For the Glaze

• 1 ½ cup of confectioners’ sugar
• 3 to 4 tablespoons of whole milk
• 2 teaspoons of vanilla extract

Method of Preparation

• Start by making the glaze. Sift the sugar in a medium bowl.
• Stir in the milk and extract until the glaze is smooth. Thin the glaze by adding additional milk, if needed.
• Cover the glaze in plastic wrap and set aside.
• Add the oil to a large, heavy-bottomed pot. Bring the oil to 350º F using medium heat.
• Line a plate with paper towels.
• Whisk the milk and egg together in a small bowl.
• In a separate bowl, combine the flour, baking powder, sugar, and salt. Stir in the egg mixture.
• Add the melted butter and mix until a soft dough forms.
• Use an ice cream scoop to drop portions of the dough into the pan. Fry in batches for about 2 minutes. The donut holes should turn a golden brown color.
• Transfer the fried donut holes to the plate lined with paper towels.
• Allow the donuts to cool slightly, then drop them in the glaze.
• Set them on a wire rack to allow the excess glaze to drip off. Serve warm.

This recipe is easy and delicious. It includes a rich chocolate glaze that your guests will love.

Yields: Makes 12 donuts.

Ingredients

• 1 loaf of thawed but still frozen
• bread dough
• Vegetable oil

Chocolate Glaze

• 8 tablespoons of butter, melted (1 stick)
• 2 tablespoons of cocoa
• 3 tablespoons of milk
• ½ teaspoon of vanilla
• 3-4 cups of powdered sugar

Method of Preparation

• Thaw the frozen dough overnight in the refrigerator.
• Cut the loaf into 12 sections.
• Using your fingers, poke a hole in the middle of each section. Use two hands to stretch the hole and wind slightly.
• Place the donuts on a lightly greased baking sheet.
• Spray plastic wrap with non-stick cooking spray. Cover the donuts and set them in a warm spot to rise for 30 minutes.
• Fry the donuts in the vegetable oil for just 30 seconds on each side. Remove the donuts and put them on tray lined with paper towels.
• To make the glaze, add cocoa to the melted butter and stir.
• Add the milk, vanilla, and powdered sugar. Add more powdered sugar if you want to thicken the glaze. Stir well.
• Cover the donuts in glaze while they are still warm.

These donuts have a browned butter glaze that gives them a rich flavor. The glaze is so fantastic, you will want to eat it by itself!

Yields: Makes About 12 Donuts.

Ingredients

• 1 cup of flour
• ¼ cup of white sugar (plus 2 tablespoons)
• 1 teaspoons of baking powder
• 1/8 teaspoon of ground nutmeg
• 1/8 teaspoon of ground cinnamon
• ½ teaspoon of salt
• ¼ cup of buttermilk (plus 2 tablespoons)
• 1 egg, beaten
• ½ teaspoon of vanilla
• 1 ½ teaspoon of butter, melted

For the Glaze

• 4 tablespoons of unsalted butter
• 1 cup of powdered sugar
• 2 tablespoons of milk or cream
• ½ teaspoon of vanilla

Method of Preparation

• Preheat the oven to 325º F. Spray a donut pan with cooking spray.
• Whisk the sugar, flour, baking powder, cinnamon, nutmeg, and salt together in a large mixing bowl.
• Stir together the buttermilk, butter, and egg in a small bowl.
• Add the wet ingredients to the dry ingredients. Stir with a wooden spoon until they are fully combined.
• Fill donut pans with the batter, and bake for 10 minutes. The donut should be lightly browned and cooked completely through.
• Remove from the oven and allow the donuts to cool in the pan for two minutes. Transfer to a wire rack.
• Melt the butter for the glaze in a small saucepan over low heat until it is browned. This should take about 8 minutes.
• Pour the butter into a small bowl. Leave behind the blackened pieces on the bottom of the pan.
• Whisk in the powdered sugar, vanilla, and milk until it is smooth.
• Dip the donut tops in the cooled (or warm) glaze. Allow the glaze to set and serve.

Hello friends, welcome to Donuts Recipes. Today we are going to make Glazed Yeast Donuts.

These yeast Donuts covered with glazed icing are even better than the store-bought ones! This yeast donut recipe is easy and fun to make.

Recipe Summary for making Glazed Yeast Donuts

• preparation time: 20 minutes
• cook: 35 minutes
• additional: 1 hr 5 minutes
• total: 2 hrs
• Servings: 24

Ingredients for making Glazed Yeast Donuts

• ¾ cup scalded milk
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• 1 (.25 ounce) envelope active dry yeast
• ¼ cup warm water
• 4 cups sifted all-purpose flour
• 1 teaspoon freshly grated nutmeg (Optional)
• ⅓ cup butter or margarine
• 2 eggs, beaten
• oil for deep frying
• 2 cups confectioners’ sugar
• 6 tablespoons milk

Directions for making Glazed Yeast Donuts

1. Stir together scalded milk, sugar, and salt in a large bowl; set aside to cool until tepid. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.
2. Stir together flour and nutmeg in a bowl. Add 2 cups flour mixture to milk mixture; beat until well-blended.
3. Stir yeast mixture into milk and flour mixture, then mix in butter and eggs. Mix in remaining flour mixture, 1/2 cup at a time.
4. When dough is firm enough, turn it onto a floured surface and knead for 3 to 4 minutes. Place into an oiled bowl, cover, and allow dough to rise until doubled, 30 to 35 minutes.
5. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut into circles using a donut or round cutter. Set aside to rise until light, 30 to 40 minutes.
6. Heat 1-inch-deep oil in a deep, heavy frying pan to 375 degrees F (190 degrees C).
7. Fry donuts in hot oil a few at a time. Cook each side until golden brown, then remove to drain on paper towels. Glaze while warm, or sprinkle with sugar.
8. Stir together confectioners’ sugar and 6 tablespoons milk in a bowl until smooth. Dip warm donuts into glaze; set aside to cool.

Nutrition’s information for making Glazed Yeast Donuts

• Servings Per Recipe: 24
• Calories: 193.7
• % Daily Value *
• protein: 3.2g 6 %
• carbohydrates: 29.4g 10 %
• dietary fiber: 0.6g 3 %
• sugars: 13.2g
• fat: 7.1g 11 %
• saturated fat: 2.4g 12 %
• cholesterol: 23.2mg 8 %
• vitamin a iu: 120.8IU 2 %
• niacin equivalents: 2mg 16 %
• folate: 47.7mcg 12 %
• calcium: 20mg 2 %
• iron: 1.1mg 6 %
• magnesium: 6.9mg 3 %
• potassium: 52.3mg 2 %
• sodium: 53.6mg 2 %
• thiamin: 0.2mg 18 %
• calories from fat: 64.2

Hello friends, welcome to Donuts Recipes. Today we are going to make Glazed Apple Cider Cake.

This is a super easy dressed-up Bundt® cake recipe that tastes like an apple cider donut! It’s definitely a fall family favorite in our house.

Recipe Summary for making Glazed Apple Cider Cake

• preparation time: 10 minutes
• cook: 40 minutes
• additional: 1 hr
• total: 1 hr 50 minutes
• Servings: 12

Ingredients for making Glazed Apple Cider Cake

• cooking spray
• 1 (15.25 ounce) package white cake mix
• 1 cup apple cider
• 4 eggs
• ½ cup butter, melted
• 1 (4 ounce) package instant vanilla pudding mix

Glaze

1. 1 cup confectioners’ sugar
2. ¾ cup apple cider

Directions for making Glazed Apple Cider Cake

1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan with cooking spray.
2. Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
4. Stir confectioners’ sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
5. Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

Nutrition’s information for making Glazed Apple Cider Cake

• Servings Per Recipe: 12
• Calories: 339.5
• % Daily Value *
• protein: 3.8g 8 %
• carbohydrates: 52.1g 17 %
• dietary fiber: 0.3g 1 %
• sugars: 41.2g
• fat: 13.3g 21 %
• saturated fat: 6g 30 %
• cholesterol: 82.3mg 27 %
• vitamin a iu: 318.3IU 6 %
• niacin equivalents: 1.2mg 10 %
• vitamin c: 0.1mg
• folate: 40.9mcg 10 %
• calcium: 81.4mg 8 %
• iron: 0.8mg 5 %
• magnesium: 6.2mg 2 %
• potassium: 68.1mg 2 %
• sodium: 455.5mg 18 %
• thiamin: 0.1mg 10 %
• calories from fat: 120.1

Hello friends, welcome to Donuts Recipes. Today we are going to make Glazed Pumpkin Donuts.

Pumpkin + donuts = awesome (Miz Style)! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.

Recipe Summary for Glazed Pumpkin Donuts

• preparation: 15 minutes
• cook: 10 minutes
• total: 25 minutes
• Servings: 12
• Yield: 1 dozen donuts

Ingredients for making Glazed Pumpkin Donuts

Donuts

• 2 cups all-purpose flour
• ½ cup packed brown sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup pumpkin puree
• 2 eggs
• ¼ cup milk
• ¼ cup butter, softened

Glaze

• 1 ½ cups confectioners’ sugar
• ¼ cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract

Directions for making Glazed Pumpkin Donuts

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter.
• Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
• Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
• Beat confectioners’ sugar, melted butter, water, and vanilla extract together in a bowl until smooth.
• Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

Glazed Pumpkin Donuts

• Servings Per Recipe: 12
• Calories: 261.5
• % Daily Value *
• protein: 3.6g 7 %
• carbohydrates: 42.8g 14 %
• dietary fiber: 1.2g 5 %
• sugars: 25.3g
• fat: 8.8g 14 %
• saturated fat: 5.2g 26 %
• cholesterol: 48mg 16 %
• vitamin a iu: 3459.7IU 69 %
• niacin equivalents: 2.1mg 16 %
• vitamin c: 0.9mg 2 %
• folate: 44.8mcg 11 %
• calcium: 63.7mg 6 %
• iron: 1.6mg 9 %
• magnesium: 12.2mg 4 %
• potassium: 98.7mg 3 %
• sodium: 303.5mg 12 %
• thiamin: 0.2mg 18 %
• calories from fat: 79.2