Orange Glaze Doughnuts

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

Yield:

2 dozen

Plan for:

75-90 min proofing/rising

There's a reason the classic yeast donut is considered the gold standard of fried pastries. Fluffy, with a airy honeycomb inside and a golden crust, these Orange Glaze Doughnuts are one of Chef Eddy's favorites. The yeasted dough has very little sugar, so these doughnuts get their sweetness from the orange glaze sugar coating. We promise, they are worth the wait!

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

Yeast Doughnuts
2 (.25 oz) packets active dry yeast
1/4 cup slightly warm water (100°F)
1 1/4 cup milk, room temperature
3 large eggs, room temperature
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
6 tablespoons unsalted butter, soft
1 tablespoon vanilla extract
5 cups all-purpose flour*
2 teaspoons salt
Orange Glaze
1 tablespoon orange zest, no white bitter pith
3 tablespoons orange juice
1 1/3 cup Dixie Crystals Confectioners Powdered Sugar
To Fry
A few quarts of frying oil such as peanut oil

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Pour yeast and warm water in a large bowl and mix until well combined. Add milk and eggs and beat to combine.
Add sugar, butter, vanilla, half of flour and salt and mix until dough is smooth. Add remaining flour and mix until dough is elastic and no longer sticks to sides of the bowl. The total mixing time will be about 7-9 minutes on medium speed.
Leave dough in the bowl or transfer to a working surface. (Working on granite is not recommended as it cools the dough and hinders yeast activity.) Cover dough with a kitchen towel and allow it to rest in a warm place until it has doubled in size, about 45 to 60 minutes.
Meanwhile prepare glaze by mixing orange zest, orange juice, and powdered sugar. Cover with plastic film.
Remove towel and press on dough to remove trapped air. Fold dough on itself to shape it back into a smooth piece of dough. Cover and allow resting for another 15 minutes.
On a very lightly floured surface (using too much flour will give the doughnuts a burned appearance), roll dough to a thickness of 1/2-inch. Cut very closely using a doughnut cutter and place on lightly floured paper towels or kitchen towels. Cover with a kitchen towel or paper towel and let rise until they have gained 50% in volume.
Meanwhile pour frying oil in a fryer, wok or a deep pan and heat to 350°F.
Lift each doughnut gently off towel and carefully and gently place in the oil. Fit as many as possible.
Cook on each side until golden in color, a little less than a minute. Lift out of oil with a slotted spoon and drain on a wire rack or cookie sheet fitted with paper towels.
Dip warm doughnuts in orange glaze. For a thicker glaze whisk in a small amount of powdered sugar. Serve immediately.

Dixie Crystals Insight

NOTES:

To fry, you can use a fryer, wok, or deep pan.
For successful rising dough, make sure the water for the yeast and the milk are at the required temperatures.
For mixing, use a stand mixer or a strong hand held mixer fitted with the dough attachments. However, kneading the dough by hand can also be done.

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