Old fashioned glazed donuts

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.



2 teaspoons active dry yeast

1/4 cup warm water

3 1/4 cups all-purpose flour, plus more for rolling

1 teaspoon salt

1/4 cup unsalted butter melted

3 eggs

1/3 cup sugar

Canola oil, for frying

Honey glaze

1/2 cup icing sugar, sifted

2 tablespoons water

Chocolate dip

4 ounces semi-sweet chocolate, melted (tempered)


For honey glaze, stir together icing sugar and water in small bowl. For chocolate dip, place into another bowl; set aside.

For dough, sprinkle yeast into warm water; let rest for 5 minutes. Using electric mixer with dough hook, combine flour and salt. Add yeast mixture, butter, eggs, and sugar. Allow dough to mix at medium speed for about 10 minutes. Transfer to large bowl and cover with plastic wrap; set in warm place to rise until doubled, 1 1/2 to 2 hours. on lightly floured surface, roll dough into 1/2-inch thick square. Cut dough into rounds with 3-inch cutter; cut smaller hole in centre. Place donuts on lightly floured baking sheet. Cover with clean cloth and let rise 30 minutes.

Heat oil in large skillet over medium heat. Fry donuts in batches for 2 minutes per side, or until puffed and golden and cooked through. Drain on paper towels. Dip six donuts into glaze, turning to coat, place on rack set over baking sheet. Dip the other six donuts into melted chocolate and place on rack. Let stand 30 minutes, or until set.