Glazed Amish Donuts
Indulge in the light and airy goodness of our Glazed Amish Donuts, a sweet sensation that’s perfect for celebrations or a cozy breakfast at home! With a base of fluffy dough and a dreamy glaze made from simple ingredients like powdered sugar and vanilla, these donuts will have everyone coming back for seconds. Whether you enjoy them warm or at room temperature, each bite is a delightful experience you won't want to miss!
Prep
30
min
Cook
15
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- water
🥛Dairy & Eggs(2)
- eggs
- lukewarm milk
🫙Pantry Staples(3)
- flour
- powdered sugar
- vanilla
📦Other(1)
- lard
👨🍳 Instructions
- 1
Mix dry ingredients together.
- 2
Add lard and eggs to the mixture.
- 3
Add lukewarm milk and mix until elastic.
- 4
Gradually add the last of the flour and beat it in.
- 5
Cover the dough and let it rise in a warm place until doubled in size.
- 6
Punch down the dough and cover it again to rise one more time.
- 7
Roll out the dough to about half an inch thick and cut out donuts.
- 8
Place donuts on a cloth-lined cookie sheet.
- 9
Let the donuts rise again.
- 10
Heat oil and deep fry the donuts one at a time until brown.
- 11
Drain the donuts and let them cool slightly.
- 12
Prepare the glaze with powdered sugar, water, and vanilla.
- 13
Glaze the donuts while they are still warm.
💡 Pro Tips
- ✓Warm your milk to exactly 105-110°F before mixing it into the dough, since temperatures above 130°F will kill the yeast's enzymatic activity while temperatures below 100°F slow fermentation significantly.ingredient105-110°F
- ✓Fry the donuts at 350-365°F because this range creates rapid surface Maillard browning and steam expansion within the dough before the interior overcooks, yielding a crisp exterior with a light, cooked-through crumb.technique350-365°F
- ✓Let the shaped donuts proof uncovered on the cloth for 30-45 minutes until visibly puffy, since under-proofing leads to dense, greasy donuts as insufficient gas expansion means more oil absorption during frying.timing30-45 minutes
- ✓Use lard rather than butter in this dough because its larger fat crystal structure and near-100% fat content (versus butter's 80%) coats flour proteins more thoroughly, producing a tender crumb with less gluten development.ingredient100% fat vs 80% fat
- ✓Dip the still-warm donuts (around 100-110°F internal temp) into glaze rather than waiting for full cool-down, as residual heat thins the glaze on contact and creates that classic thin, translucent shell instead of a thick, opaque coating.timing100-110°F internal temp
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