Whether you’re frying or baking a batch of doughnuts, glazing a pound cake or Bundt cake, or putting the final touches on a batch of no-yeast cinnamon rolls at the last minute, you need a good powdered sugar icing recipe.
Excellent recipe. Easy & quick relative to most yeast breads. I did not put the dough in the refrigerator. This essentially stops yeast production and is meant to give you the option of making it the night before. If you want to complete the recipe start to finish, just punch down the dough, as noted. Then, instead of putting it in the refrigerator, I let it set on the counter for around 20 mins, then rolled it out and cut shapes. Then completed the recipe as instructed.
I actually preferred the texture of the donuts at slightly lower frying temp, but its not worth worrying about. I just made puffs , and it made about 3 dozen. For new bakers, don't mess with the dough more than absolutely necessary. The more you knead or punch down, the less airy your donuts. Also, make sure you have quality yeast - it makes all the difference. Oh, and one note on the glaze - I use organic powdered sugar, which has a slight flavor to it already, so I skipped the vanilla.
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Basic Sugar GlazeWhether you’re frying or baking a batch of doughnuts, glazing a pound cake or Bundt cake, or putting the final touches on a batch of no-yeast cinnamon rolls at the last minute, you need a good powdered sugar icing recipe.
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