How do you make glaed donuts?

Question

I mean glazed

Answer 1

I made these for my mom who is a doughnut freak and she absolutely loved em!

Chocolate Glazed Cake Doughnuts

3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
Fat for frying, such as canola oil
*Variation: for chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.

Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.

Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.

Chocolate Glaze:
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water
For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

Vanilla Cake Doughnuts

2 large eggs
2/3 cup sugar
2/3 cup sour cream
3 tablespoons unsalted butter, melted and cooled
2 1/4 cups all - purpose flour
1 teaspoon vanilla
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Vegetable oil or vegetable shortening
Vanilla Glaze:
1/3 cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla
2 cups confectioners' sugar

In a large bowl with an electric mixer beat eggs with cup sugar until the mixture is thick and light. Add sour cream, butter, and vanilla and combine the mixture well. In a bowl sift together flour, double-acting baking powder, salt and add the mixture to the sour-cream mixture, 1 cup at a time, stirring after each addition until the dough is just combined. With a wooden spoon stir in more flour, 1/4 cup at a time, until the dough begins to leave the sides of the bowl. (The dough will be sticky.) Turn the dough out onto a surface sprinkled generously with flour, dust it with more flour, and roll or pat it out 1/3 - inch thick. Let the dough rest for 15 minutes. With a 2 1/2- inch cutter dipped in flour, cut out rounds. With a 1-inch cutter dipped in flour cut out the centers from the rounds, reserving them, and cut 1-inch rounds, reserving them, from the scraps. (The doughnuts will be tough if the dough is rolled again.)
In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 365 degrees and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or until they are golden brown, transferring them with a skimmer as they are fried to paper towels to drain. Fry the doughnut holes, 8 at a time, for 45 seconds on each side, or until they are golden brown, transferring them with the skimmer as they are fried to paper towels to drain.

For the Vanilla Glaze: In the top of a double boiler set over simmering water combine milk, butter, and vanilla and heat the mixture until the butter is melted. Add gradually sugar, beating, and beat the glaze until it is smooth. Dip donuts and holes, 1 at a time, in the glaze, turning them to coat them, and transfer them with tongs to a rack set over waxed paper to dry. If desired, the doughnuts may be left unglazed and dredged in granulated sugar, shaking off the excess

Answer 2

A veg is a plant or part of a grow used as food

Answer 3

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 4

you get them really high lol