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Glazed Doughnut Recipe

Something a little different for today's LEO post as we delve into one of my other passions, Cooking!

As you all know I am super focused on Bodybuilding but I also love cooking and the reason why I train is so I can eat more. While not the most healthiest of meal this glazed doughnut recipe is a wonderful way to meet your sugar needs and falls into the “sometimes food” category. Having young kids it is often challenging to maintain a streak free clean eating regime. Also, where’s the fun in that? we don’t want to rob ourselves and others of a great tasting snack. Part of the reason why we train an exercise is so we can eat a little more of the foods we probably shouldn’t without packing on the additional calories.

Instead of buying doughnuts though I tend to make my own at home, not only are they delicious they also teach kids that cooking can be fun. So let’s take a look at one of our favourite recipes that is kind of based on one of the larger doughnut produces. Glazed Doughnuts!

Ingredients

For Doughnuts:

2½ tsp active dry yeast (1 Sachet)
2 Tbsp warm water
½ tsp granulated sugar
3¼ cups all-purpose flour
1 cup whole milk, warm
100 grams melted butter
3 large egg yolks
2 Tbsp granulated sugar
1 tsp salt

For Glaze:

2 cups powdered sugar
¼ cup milk
1 tsp vanilla extract

Instructions

For Glaze

To make the glaze put 1 cup of sugar into a blender until it becomes fine like flour
Place into a bowl
Add Milk and Vanilla extract
Whisk until combined

For Doughnuts

combine 3¼ cups of flour, 1 cup of warm milk, Melted butter, 3 egg yolks, 2 Tbsp of sugar, ¼ tsp of salt, and yeast in a bowl. Mix to combine. Place on a lightly floured surface and kneed for 5 minutes until dough is formed together, about 2 to 5 minutes.

Form the dough into a ball and place it in a large lightly oiled bowl. cover with cling wrap or foil to prevent it from drying out. let it rise in a warm, draft-free place for 45 minutes to 1 hour, or until it has doubled in size.

After the dough has risen, punch it down and roll it out on a lightly floured surface to 1 centre meter thickness. Use a 3 inch round cookie cutter to cut out doughnut shapes. Place each doughnut on a square of baking paper. Gather the scraps, re roll the dough and cut out more doughnuts until all the dough is used.

Cover the shaped doughnuts with a kitchen towel and let them rise for 45 minutes to 1 hour, or until they have doubled in size.

In a pot heat oil (preferably vegetable or canola oil). Fry the doughnuts a few at a time, cooking for 1-2 minutes per side, until golden brown. Transfer the fried doughnuts to a paper towel lined plate or a wire rack to drain and cool.

Once the doughnuts are cool enough to handle. Dip the cooled doughnuts into the glaze, allowing the excess to drip off. Place the glazed doughnuts on a wire rack to set.

If you don’t want to use a glaze you can roll the doughnuts in sugar once cooled enough noting that you will want the doughnuts not to oily prior to dunking as the oil will act as a barrier and block the sugar or glaze from sticking to the doughnuts.

Thank you for reading our recipe we hope you enjoyed it, let us know how they came out in the comments section below!

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