Glazed Doughnuts

Food Glazed Doughnuts

Doughnuts are light as air and melt in your mouth or caky and sugarcoated, ready to dunk. The best are made by hand with wholesome ingredients. For me, the perfect yeasted doughnut has been freshly fried and offering the gentlest chew. It is completely coated with a glaze that is just set and flecked with vanilla beans.

A yeasted or raised doughnut requires a properly rested dough, hot oil, and patience. The dough itself needs enough fat, typically from eggs and butter, to help it expand in the hot oil, while the oil has to be hot enough- but not too hot- to achieve that golden brown exterior. Time to Glaze- do it while they are still a bit warm. The glaze should be at room temperature. The last bit of patience requires you to wait until the glaze has set, which can take up to an hour.

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History Of Doughnuts

The earliest origins to the modern doughnuts are generally traced back to the olykoek (oily cake) Dutch settlers brought with them to early New York. These doughnuts closely resembled later ones but did not yet have their current ring shape. One of the earliest mentions of “doughnut” was in Washington Irving’s 1809 book. The word doughnut has come from dough knots as it refers to the nuts that were placed inside of the ball of dough to prevent the uncooked center. 

Doughnuts may be baked instead of fried, but taste just as delicious and they are soft chocolaty and generously covered in a sweet glaze. Making baked doughnut is so simple- one bowl and one wooden spoon and that all’s you need. To make these baked doughnuts, generously grease the pan and fill the doughnut section 3/4 of the way to allow them to rise, but not so much they are difficult to get out of the pan. Once baked they should be dipped in the glaze while still warm. Cool completely on a wire rack to allow the glaze to set. Once the glaze is set, serve, and enjoy.

Doughnuts is a comfort food which you can eat at any time. It is a cream dipping out of it, or it’s covered with chocolate, a doughnut can make someone’s day. There are many varieties of doughnuts available but there are few basic types of doughnuts that you should try at least once.


Chocolate Frosted: Covered with chocolate layer and sprinkles, this doughnut is definitely for chocolate lovers. 

Glazed: The glaze will stick to your fingers, tempting you to take a bite of the fresh doughnut. And once you take a bite, you’ll revel in the sweet chewiness.

Cream Filled: These cream-filled doughnuts are soft pillows with an easy cream filling. The cream filling couldn’t be easier. It’s made with instant vanilla pudding. The yeast doughnuts are deep-fried to perfection and then the filling is piped into them.

Crullers: It is also known as ‘twister’ in many regions because it is shaped as a spiral. The common topping for these donuts is a honey or vanilla glaze. 

Sour Cream: It is extra, moist, soft, and fluffy. It simply adds sour cream to the conventional doughnut batter and you get this amazing delight that is still famous despite being around for years.

Eclair: It is rectangular and they are normally filled with custard or light whipped cream and topped with chocolate icing.

Read More : Indian Doughnut : Balushahi

In India, there are two types of doughnuts as they are slightly similar. Gulgula and Balushahi are two variations of donuts that are customary in Indian culture. Gulgulas are bite-sized deep-fried balls like donut holes but are irregularly shaped instead. Balushahi is a sugar-glazed deep-fried flaky pastry that resembles a doughnut. 

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Jagriti Shukla
I am Jagriti, the cook and the writer behind this small blog. I have grown up in the kitchen alongside my mum and conversations in my family are always about the next meal. The love for food and cooking is always a passion for me. But my passion allowed me to follow my cooking journey.

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