Glazed Donuts Made With Fresh Milled Flour
These glazed donuts made with fresh milled flour are so amazingly wonderful! They are so soft and tender on the inside, and have that perfect yeast donut texture! No more need to run to the donut shop, because these babies are delicious and still packed with all the nutrition that freshly milled wheat has to offer! Also, as a bonus, I show you how you can prepare these donuts the night before, so that they are ready to be fried in the morning. I also share alternative cooking methods below.
If you are still struggling with making wonderful soft and stretchy dough with fresh milled flour, let me help you! Checkout my video HERE that teaches common problems when working with freshly milled flour, and how to avoid these mistakes!
Make Ahead Directions
To make these donuts ahead of time, and cook in the morning. Just prepare the dough the night before, let it rise once, then cut out the donuts, and cover. Place them in the refrigerator overnight. The next morning, put the donuts on the counter for 1 hour, and prepare your cooking oil towards the end of that time. Then fry as directed.
I love having these ready to go in the morning for breakfast with little effort in the morning, since I am not a morning person. The night owl in me loves these recipes I can make at night, and finish off in the morning.
Can I Bake Or Air Fry Yeast Donuts Made With Fresh Milled Flour?
If you are not a fan of frying, I don’t blame you. But, the wonderful news is you can bake or air fry these donuts too! They of course will have a slightly denser texture, but still incredibly good!
How To Bake These Donuts
To bake these fresh milled flour donuts, towards the end of the second rise, preheat the oven to 350*F. Then, spray the donuts with oil. Bake towards the top of your oven, but not all the way at the top. These bake for about 13-16 minutes until the tops are golden brown. Don’t over bake, or they will end up dry. Lastly, let the donuts cool for 10 minutes or so while you prepare the glaze.
How To Air Fry These Donuts
To Air Fry these fresh milled flour donuts, towards the end of the second rise, preheat air fryer to 350*F. Then, spray the donuts and air fryer basket with oil. Air fry a couple at a time for about 4-5 minutes until the tops are golden brown. Don’t over cook, or they will end up dry. Transfer them to a paper towel lined plate. Lastly, let the donuts cool for 10 minutes while you prepare the glaze.
Homemade Specialty Donuts Made With Fresh Milled Flour
While these classic glaze donuts made with fresh milled flour are truly amazing on their own, there are some ways you ca spice things up using this very same dough! Here are some ideas:
- Boston Cream Donuts: Using this donut dough, leave the centers, and then fill with pastry cream, and top with some chocolate icing for an amazing special treat! HERE is my Boston Cream Donut Recipe.
- Jelly-Filled: Fill the donut with your choice of jelly or jam (strawberry, raspberry, blueberry) and dust with powdered sugar.
- Maple Bacon: Top the donut with maple glaze and crispy bacon bits.
- Matcha: Mix matcha powder into a glaze and sprinkle with white chocolate shavings.
- Cinnamon Sugar: Roll the warm donut in a mixture of cinnamon and sugar.
- Strawberry Shortcake: Top with strawberry glaze and fresh strawberry slices, then add a dollop of whipped cream.
- Blueberry Lemon: Add a blueberry glaze with lemon zest sprinkled on top.
- Pumpkin Spice: Use a pumpkin spice glaze and add a dollop of whipped cream.
Experimenting with different combinations can produce some unique & delicious specialty donuts, all starting with this classic glazed donut dough. Let me know in the comments what your favorite donut is!
Ingredients To Make These Fresh Milled Flour Yeast Donuts
Dough Ingredients
- 3&1/3 cup Fresh Milled Flour 410g (I used 320g hard white wheat and 90g of Kamut) *see notes for alternative wheat varieties.
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup water 120g
- 1/2 cup whole milk 120g
- 1/2 cup sugar 100g
- 1 large egg
- 1/4 cup softened unsalted butter 57g
- 2 tsp instant yeast
- *oil for frying (We used about 1&1/2 quarts of peanut oil)
Vanilla Glaze Ingredients
- 2 cups powdered sugar 240g
- pinch of salt
- 1&1/2 tsp vanilla extract
- 5-6 TBSP whole milk 75-90g (This amount may vary, use until desired thickness)
Instructions To Make Glazed Donuts With Fresh Milled Flour
Make The Donut Dough
- Firstly, mill the wheat into flour.
- Add the baking soda, and salt to the freshly milled flour, and mix to incorporate.
- In a microwave safe bowl, warm the water and milk for about 30 seconds, until warm but not too hot to touch.
- In stand mixer, add the warmed water and milk, then sugar, and egg. Stir these wet ingredients to combine.
- Then, add the flour mixture (dry ingredients) to the stand mixer. Mix until incorporated, and there is no dry flour left. Cover, and let sit for 15 minutes.
- After the dough has had time to rest, (autolyze step) then it is time to put in the yeast, and then stir to combine.
- Now that the yeast has been incorporated, it is time to add the very softened (but not melted) butter. Add the butter 1 TBSP at a time while mixing the dough. Scrape down sides as needed.
- Start the kneading process, and knead until the dough is nice and stretchy. This kneading time varies depending on your mixer, wheat, and environment, it could take anywhere from 7-20 minutes. It is best to just go by touching your dough, and looking for a nice stretch. *note the dough will be quite tacky.
- After the dough is nice and stretchy, spray the dough ball, and bowl with some nonstick oil.
- Then, cover the bowl and allow the dough to rise until double. This should take somewhere between 1-2 hours.
Cutting The Donuts
- Prepare 2 baking sheets with parchment paper.
- During the end of the rise period, prepare a clean work surface with a bit of oil.
- After the dough has doubled, take the dough out to your prepared work surface, and lightly oil your rolling pin as well.
- Then, gently roll the dough out to about 1/2 inch thickness. Using a 3 or 3&1/2 inch round cookie cutter (or biscuit cutter) cut into circles, Then, using a smaller circular cutter 1/2 to 1 inch, cut out the center of each donut.
- Place donut on a parchment paper lined baking sheet.
- Collect any scraps of dough left, and reroll, then cut out again. Repeat until the dough is gone.
- Spray the donuts with a bit of oil, then cover with plastic wrap. Allow the donuts to rise again for 30-45 minutes, they should appear puffy at the end of the rise.
Frying The Donuts (*See Alternative Cooking Methods Above)
- Prepare 2 baking sheets with paper towels, and cooling racks on top of those. This is where you will put your donuts after frying.
- Pour about 2-3 inches of frying oil into the bottom of your pan.
- Preheat your oil towards the end of this second rise. Make sure to preheat your oil at the 350*F temperature. Using a digital heat safe thermometer, test the temperature of your oil before frying your donuts.
- Fry donuts at the 350*F for about 1-3 minutes until golden brown, then flip the donut and fry for another 1-3 minutes. Don’t put too many in the pan at once, as this will cool down your oil too quickly. Also, make sure your oil is back up to temperature before putting in another batch.
- Once they are golden brown on both sides, place them on a cooling rack with paper towels underneath to catch any excess oil. Repeat until all donuts are fried.
- Allow the donuts to cool a couple minutes while you prepare the vanilla glaze.
Prepare The Vanilla Glaze
- In a medium bowl put powdered sugar, salt, vanilla extract, and part of the whole milk, then mix to combine. If it is still too thick, add a bit more milk, if it is too runny add a bit more powdered sugar. (You want it to be pretty thin, to drizzle off the spoon, but still coat the back of the spoon.)
- Dip each donut in the glaze on both sides and let the excess drain off into the bowl.
- Then, place each glaze donut on a wire rack with some paper towels, or parchment paper underneath for easier clean up.
- Let the donuts cool on the wire rack for 15-20 minutes, as the glaze dries.
- Enjoy!
How To Store Fresh Milled Flour Yeast Glazed Donuts
These Glazed Donuts made with fresh milled flour are best enjoyed the same day. You can place them in the fridge covered for a day, but it may dry them out. For longer term storage, I recommend freezing any excess donuts the same day they are made. Then let them sit at room temperature for 1-2 hours to thaw.
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Glazed Donuts Made With Fresh Milled Flour Printable Recipe
Glazed Donuts Made With Fresh Milled Flour
Equipment
- 1 cast iron skillet or heavy skillet that can handle frying in
- 1 3 to 3&1/2 inch biscuit cutter
- 1 smaller 1/2 to 1 inch cutter for the inside of the donut
Ingredients
Dough Ingredients
- 3&1/3 cup Fresh Milled Flour 410g I used 320g hard white wheat and 90g of Kamut *see notes for alternative wheat varieties.
- 1/4 tsp baking soda
- 1 tsp salt
- 1/2 cup water 120g
- 1/2 cup whole milk 120g
- 1/2 cup sugar 100g
- 1 large egg
- 1/4 cup softened unsalted butter 57g
- 2 tsp instant yeast
- *oil for frying We used about 1&1/2 quarts of peanut oil
Vanilla Glaze Ingredients
- 2 cups powdered sugar 240g
- pinch of salt
- 1&1/2 tsp vanilla extract
- 5-6 TBSP whole milk 75-90g (This amount may vary, use until desired thickness)
Instructions
Make The Donut Dough
- Firstly, mill the wheat into flour.
- Add the baking soda, and salt to the freshly milled flour, and mix to incorporate.
- In a microwave safe bowl, warm the water and milk for about 30 seconds, until warm but not too hot to touch.
- In stand mixer, add the warmed water and milk, then sugar, and egg. Stir these wet ingredients to combine.
- Then, add the flour mixture (dry ingredients) to the stand mixer. Mix until incorporated, and there is no dry flour left. Cover, and let sit for 15 minutes.
- After the dough has had time to rest, (autolyze step) then it is time to put in the yeast, and then stir to combine.
- Now that the yeast has been incorporated, it is time to add the very softened (but not melted) butter. Add the butter 1 TBSP at a time while mixing the dough. Scrape down sides as needed.
- Start the kneading process, and knead until the dough is nice and stretchy. This kneading time varies depending on your mixer, wheat, and environment, it could take anywhere from 7-20 minutes. It is best to just go by touching your dough, and looking for a nice stretch. *note the dough will be quite tacky.
- After the dough is nice and stretchy, spray the dough ball, and bowl with some nonstick oil.
- Then, cover the bowl and allow the dough to rise until double. This should take somewhere between 1-2 hours.
Cutting The Dough
- Prepare 2 baking sheets with parchment paper.
- During the end of the rise period, prepare a clean work surface with a bit of oil.
- After the dough has doubled, take the dough out to your prepared work surface, and lightly oil your rolling pin as well.
- Then, gently roll the dough out to about 1/2 inch thickness. Using a 3 or 3&1/2 inch round cookie cutter (or biscuit cutter) cut into circles, Then, using a smaller circular cutter 1/2 to 1 inch, cut out the center of each donut.
- Place donut on a parchment paper lined baking sheet.
- Collect any scraps of dough left, and reroll, then cut out again. Repeat until the dough is gone.
- Spray the donuts with a bit of oil, then cover with plastic wrap. Allow the donuts to rise again for 30-45 minutes, they should appear puffy at the end of the rise.
Frying The Donuts (*See Alternative Cooking Options Below)
- Prepare 2 baking sheets with paper towels, and cooling racks on top of those. This is where you will put your donuts after frying.
- Pour about 2-3 inches of frying oil into the bottom of your pan.
- Preheat your oil towards the end of this second rise. Make sure to preheat your oil at the 350*F temperature. Using a digital heat safe thermometer, test the temperature of your oil before frying your donuts.
- Fry donuts at the 350*F for about 1-3 minutes until golden brown, then flip the donut and fry for another 1-3 minutes. Don’t put too many in the pan at once, as this will cool down your oil too quickly. Also, make sure your oil is back up to temperature before putting in another batch.
- Once they are golden brown on both sides, place them on a cooling rack with paper towels underneath to catch any excess oil. Repeat until all donuts are fried.
- Allow the donuts to cool a couple minutes while you prepare the vanilla glaze.
Prepare The Vanilla Glaze
- In a medium bowl put powdered sugar, salt, vanilla extract, and part of the whole milk, then mix to combine. If it is still too thick, add a bit more milk, if it is too runny add a bit more powdered sugar. (You want it to be pretty thin, to drizzle off the spoon, but still coat the back of the spoon.)
- Dip each donut in the glaze on both sides and let the excess drain off into the bowl.
- Then, place each glaze donut on a wire rack with some paper towels, or parchment paper underneath for easier clean up.
- Let the donuts cool on the wire rack for 15-20 minutes, as the glaze dries.
- Enjoy!
Video
Notes
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