Homemade donuts are one of life’s purest pleasures. Homemade donuts frosted in a finger-lickin’ frosting, tinted with all the colors of St. Patty’s day are one of life’s most delightsome treats. This recipe for homemade yeast donuts is quick, simple, and virtually foolproof. The frosting, even better than the donuts. Together? Charming, irresistable perfection.
FOR THE GLAZE:
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup corn syrup
2-4 tablespoons whole milk
Green food coloring
Place the milk in a large saucepan. Bring it JUST to the point of boiling, then quickly remove it from the stove. Add the butter, whisking it in until it melts. Whisk in the sugar and salt. Allow the milk to cool until it’s very warm, but no longer steaming and hot. Whisk in the yeast, nutmeg, eggs, remaining sugar, and 3 cups flour. Allow your bowl to sit for 15 minutes. Begin adding in the rest of the flour. You want the dough to be sticky, but manageable. Knead the dough for 5 minutes then cover it with a damp towel and allow it to rise for about an 1 hour in a warm place.
While the donuts are rising, whisk together all of the ingredients for the icing. It should be the texture of thick pancake syrup.
Roll out dough, cut into donut shapes. Gently set the cut out donuts on a piece of parchment paper. Allow them to rise for an additional 30-45 minutes. Heat oil to medium-high heat and fry 1 – 2 minutes on each side or until golden brown (I usually have to fry a donut or two until I get the oil to the perfect temperature so as to cook the donuts all the way through without burning them). Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.
Transfer donuts to a cooling rack and allow to cool until ever so slightly warm, then drizzle the glaze over the top of the donuts and sprinkle with sprinkles.
May the luck of the Irish be with ye!