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Chocolate Iced Doughnuts

  • Intermediate
  • About 20 doughnuts
  • 1 hr 45 min
Baking Success Or Baking Mess

Ingredients

1/4 cup warm water (120° to 130°F)
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
3/4 cup warm milk (120° to 130°F)
1/3 cup sugar
3 tablespoons butter OR margarine, softened
1 teaspoon salt
3-3/4 to 4-1/4 cups all-purpose flour
2 large eggs
Corn oil (for frying)
Chocolate Glaze OR Vanilla Glaze (recipes follow)
(for frying) Mazola® Corn Oil

Instructions

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, butter, salt, and 1-1/2 cups flour; blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour.


Punch dough down. Remove dough to floured surface; roll to 1/2-inch thickness. Cut into shapes using a 2-1/2-inch doughnut cutter. Reroll extra pieces of dough; cut into shapes. Place on greased baking sheets. Cover; let rise in warm place until doubled in size, about 1 hour. Bake or deep fry doughnuts according to following instructions.


To bake doughnuts: Bake in preheated 375oF oven for 7 to 10 minutes.


To deep fry doughnuts: Pour oil into large, heavy saucepan to 1-inch depth. Heat to 375oF. Place 2 or 3 doughnuts in oil. (Handle dough as little as possible to prevent falling.) Cook about 1 minute on each side or until golden brown. Drain on paper towels. Repeat with remaining doughnuts.


After baking or frying, let doughnuts cool, then spread with Chocolate Glaze. Or dip warm doughnuts into Vanilla Glaze. Drain on rack set over wax paper.


Chocolate Glaze: Sift together 2 cups powdered sugar and 1/4 cup cocoa powder in a small bowl; stir in 3 tablespoons milk and 1 teaspoon vanilla extract. Add additional milk 1 tablespoon at a time until desired spreading consistency.


Vanilla Glaze: Follow directions for Chocolate Glaze, but omit cocoa from ingredients.


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