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Thermomix Glazed Donuts

5 from 1 vote
These Thermomix glazed donuts are just too good. The recipe is very easy to follow and you can decorate the donuts with any toppings you like. Think strawberry glazed and many more. Donuts are something quite naughty but my motto is everything is good in moderation. So why don't you whip up a batch and just invite a few friends or family around to have an afternoon of fun with these Thermomix glazed donuts. There are endless possibilities for the toppings and even the fillings of these beauties. If you prefer to have them filled with jam, have a look at my other donut recipe. You sprinkle these little Thermomix glazed donuts with sugar sprinkles or decorate with freeze dried raspberries. Add fruit puree to the glaze as desired or fruit jam. You can also make a glaze with peanut butter and milk. If you haven't got a deep fryer, you can also use either an air fryer or a saucepan. If you are using a saucepan, make sure to insert a thermometer to check the temperature carefully as it is harder to control on a stovetop. Have you got a favourite topping or glaze? Leave me a comment.

Ingredients

Glazed Donuts

  • 220 ml whole milk
  • 80 g caster sugar
  • 1 sachet dry active yeast 1 Tbsp
  • 80 g butter
  • 500 g plain flour
  • 1/2 teaspoon salt
  • 1 egg

Sugar Glaze

  • 100 g whole milk
  • 250 g icing sugar
  • 1/4 tsp vanilla extract

To fry

  • 1000 g vegetable oil

Instructions

  1. Place the milk, sugar and yeast to the mixing bowl and warm 2 Min. / 37°C / Speed 2.
  2. Add the butter in small chunks, flour, egg and salt (in this order!) and knead 2 Min. / Kneading Function.
  3. Leave to rise in the mixing bowl covered with the lid for 1-2 hours until doubled in size. Once risen, take the dough out of the mixing bowl and tip onto a floured surface.
  4. Divide the dough into equal pieces, weighing 40g. Form balls and place them on a baking tray lined with greaseproof paper and dusted with flour. Press the balls down slightly to make them a little flat. Cover with a tea towel and leave to rise of another hour.
  5. Meanwhile, heat a deep fat fryer, filled with sunflower oil, or a large saucepan to 175-180°C.
  6. Using a small cookie cutter, cut little holes in each donut. Widen it with your fingers slightly to about 3-4cm diameter.
  7. Place 2 donuts at the same time upside down in the deep fat fryer. Cook for 1 1/2-2 minutes on each side. Then lift out and leave to cool on a wire cooling rack lined with kitchen towel for the extra fat.
  8. To make the glaze, place the milk and icing sugar in the mixing bowl. Combine 20 Sec. / Speed 2.5. If it is still too runny, add a bit more icing sugar and combine again. The mixture should be like thick double cream. Pour into a small bowl and dip each donut into the mixture upside down. Leave to set slightly and if desired coat again for a thicker glaze. Enjoy!

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15 Comments

  1. Victoria Perreau on November 26, 2016 at 12:15 pm

    I made these today with a chocolate glaze. They were easy and tasted great. I used the large end of a large piping nozzle to cut out the hole it worked perfectly. I have a picture but can’t see where to attach it here. Thanks for the recipe.

    • Weehooey A Weehooey A on November 26, 2016 at 2:56 pm

      Amazing 🙂 I am so glad you liked them xx

  2. Anya on May 14, 2017 at 4:49 pm

    We (me and my 12 year old) made these today and they were fabulous! Thank you for such a great recipe and clear explanation. This was our last chance – we had tried two other recipes that didnt work at all – the dough was much too wet and gloopy. But this worked like a dream, giving a nice elastic firm dough. I dont have an oil thermometer and for the first couple, the oil was too hot and they burnt. But then I turned down the oil (to 4) and they were perfect! Thanks again

  3. Kylie on August 13, 2017 at 3:00 am

    Instead of glaze i did 1/4 cup castor sugar/1 tbs dutch cinnamon and made cinnamon donuts

    So yum

    • Kylie on August 13, 2017 at 3:10 am

      I meant 1tsp oops sorry

    • Weehooey A Weehooey A on August 13, 2017 at 8:45 am

      That sounds amazing Kylie, well done! X

  4. Charlie on September 2, 2017 at 9:49 am

    Have made today and they worked amazingly! Just wondering if these can be frozen please?

    • Weehooey A Weehooey A on September 12, 2017 at 7:03 am

      Yes they can be frozen when the dough is still not cooked. You will need to defrost them and then leave them to prove for a while before frying 🙂 x

  5. jodie on November 3, 2017 at 1:38 am

    could i use bakers flour instead of plain flour? thank you.

    • Weehooey A Weehooey A on January 11, 2018 at 10:48 am

      They need to be soft and cakey and strong white bread flour or bakers flour is too strong and will form a crust which we don’t want for soft doughnuts. x

  6. Jo on April 6, 2018 at 9:37 am

    is it possible to use gluten free flour?

    • Weehooey A Weehooey A on April 23, 2018 at 7:29 am

      No, not for this one. It would require a new recipe altogether. x

  7. Maja on July 19, 2019 at 9:00 am

    I just made these. That is to say, I cooked 5 straight away, the rest of them (18) I froze individually to make another time. And the dough left from making the holes were cooked as doughnut holes, and rolled in sugar mixed with cinnamon, so nothing was wasted. They are delicious!

  8. Yvonne on October 29, 2019 at 2:14 pm

    I would prefer baked donuts to fried ones. Is it possible with this recipe ?

    • Sophia H Sophia H on February 11, 2020 at 11:00 am

      Absolutely. You can bake them however they will come out a bit more like bread than a doughnut.

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