Doughnuts with Vanilla Glaze

Hanukkah Recipe: doughnuts
Photo by Andrew Cebulka

Makes 15 doughnuts and about 1 quart of icing

    For the doughnuts
  • 375 grams bread flour
  • 5 grams sugar
  • 8 grams fine sea salt
  • 4 grams yeast
  • 3 whole eggs
  • Zest of ¾ of a lemon
  • 112.5 grams water
  • 94 grams butter, chilled
  • Canola oil for frying,
  • Your favorite jam for filling (optional)
  • For the glaze
  • 16 ounces powdered sugar
  • ½ teaspoon vanilla extract
  • ¼-1/3 cup water
  1. Make the doughnuts: In a stand mixer with the paddle attachment (or with a hand mixer) combine flour, sugar, salt, yeast, eggs, zest, and water until smooth. Add butter to dough and mix until it is incorporated and no longer visible. Form dough into a ball, cover it, and chill overnight in refrigerator. The next day, cut dough into 50-gram pieces and roll into tight, smooth buns. Place buns on a tray coated with cooking spray, leaving lots of room between them. Let rise until doubled in size, about 1 to 2 hours. In a large pot, heat 2 inches of oil until a deep fry thermometer reads 350 degrees. Fry doughnuts in small batches until golden brown, approximately 2 minutes per side. Once cooled, pipe your favorite jam into the doughnuts using a small, long pastry tip until you feel them puff and swell.
  2. Make the glaze: Mix sugar, vanilla, and enough water together to achieve a glaze of your preferred consistency.Paint or drizzle on donuts and serve
  • Recipe by Chef Michael Shemtov of Butcher & Bee in Charleston, South Carolina and Nashville, Tennessee

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