Ingredients for Glazed Donuts
All-purpose flour – be sure to measure correctly. If you add too much, the donuts will be dense.
Granulated sugar – we add just 1/4 cup for lightly sweet dough.
Salt – balances the sweetness
Instant Yeast – also called rapid rise, or quick-acting yeast and will make your dough rise faster.
Milk – for the softest donuts, scald milk in a saucepan until it reaches 180˚F or is steaming then cool until it’s 115˚F before using.
Egg yolks – we use yolks only for a richer and smoother dough.
Vanilla extract – adds flavor that compliments the glaze
Secret to the Fluffiest Donuts
The secret to the fluffiest homemade donuts is in using scalded milk. I’ve tested both ways and the old fashioned method of using scalded milk created the airiest dough inside.
What is scalded milk? Scalded milk is milk heated to a near boil at 180˚F, then cooled.
Why scald milk? Scalding milk denatures the whey protein in the milk which can hinder gluten formation in the dough. The gluten strands will form easier resulting in fluffier and springier donuts.
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