Recipes · American · Breakfast
Glazed Doughnuts
One serving has 281 kcal and 6 g protein, and at least a fifth of a woman's daily need of thiamin (34%), selenium (27%), riboflavin (25%) and folate (22%). Ready in 140 minutes.
- Preparation: 120 min
- Cooking: 20 min
- Makes: 1 serving (90.6 g)
- Difficulty: Medium
- Diets: Vegetarian, Kosher
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 31.3 g Wheat flour, white, all-purpose, enriched, bleached
- 6.3 g Sugar, white, granulated or lump
- 0.9 g Leavening agents, yeast, baker's, active dry
- 15 g Milk, whole
- 12.5 g Egg, whole, raw
- 0.3 g Salt, table
- 2.5 g Vegetable oil, NFS
- 12.5 g Sugars, powdered
- 3.8 g Milk, whole
- 0.5 g Vanilla extract
- 5 g Butter, NFS
Method
- Prepare the Dough In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy. In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a sticky dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
- Proof the Dough Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1–1.5 hours, or until it doubles in size.
- Shape the Doughnuts Roll out the dough on a floured surface to about 1cm thickness. Use a round cutter (about 8cm in diameter) to cut out circles. Use a smaller cutter (2cm) to make the center hole. Place the shaped doughnuts on a parchment-lined baking sheet, cover them with a towel, and let them rise for 30–40 minutes until puffed.
- Fry the Doughnuts Heat vegetable oil 500 ml in a deep pan to 175°C (350°F). Fry the doughnuts in batches, about 1–2 minutes per side, until golden brown. Transfer them to a wire rack to drain and cool slightly.
- Prepare the Glaze In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip each doughnut into the glaze while warm, ensuring an even coating. Place them back on the wire rack to let the glaze set.
- Serve Once the glaze has set, serve the doughnuts fresh. Enjoy with coffee or milk for a classic breakfast or snack!
- Chef's Notes Dairy-Free Option: Replace milk with almond or soy milk and butter with coconut oil or vegan margarine. Storage: Best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Flavor Variations: Add cocoa powder to the glaze for a chocolate version or sprinkle with crushed nuts for added texture.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 281 kcal | 13% |
| Carbohydrates | 44.1 g | |
| Water | 30.9 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 5.8 g | 12% |
| Tryptophan | 0.04 g | |
| Threonine | 0.11 g | |
| Isoleucine | 0.13 g | |
| Leucine | 0.25 g | |
| Lysine | 0.1 g | |
| Methionine | 0.06 g | |
| Cystine | 0.07 g | |
| Phenylalanine | 0.18 g | |
| Tyrosine | 0.11 g | |
| Valine | 0.15 g | |
| Histidine | 0.08 g | |
| Fat | 8.8 g | |
| Monounsaturated | 2.5 g | |
| Polyunsaturated | 1.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.3 g | |
| Saturated | 3.4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 65.4 mg | |
| Calcium | 35.5 mg | 4% |
| Copper | 0.05 mg | 6% |
| Iron | 1.7 mg | 9% |
| Magnesium | 11.2 mg | 4% |
| Manganese | 0.22 mg | 12% |
| Phosphorus | 82.7 mg | 12% |
| Potassium | 89.1 mg | 2% |
| Selenium | 15 µg | 27% |
| Sodium | 167 mg | |
| Zinc | 0.53 mg | 7% |
| Thiamin (vitamin B1) | 0.37 mg | 34% |
| Riboflavin (vitamin B2) | 0.27 mg | 25% |
| Niacin (vitamin B3) | 2.2 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.26 mg | 5% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 87.5 µg | 22% |
| Cobalamin (vitamin B12) | 0.23 µg | 10% |
| Choline | 49.7 mg | 12% |
| Vitamin A | 66.4 µg | 9% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.56 mg | 4% |
| Vitamin K | 3.3 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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