Name: Yeast Doughnuts with Hibiscus Glaze Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 10 h 35 min
Cuisine: American
Ingredients: 1 cup warm whole milk (110-120°F); 1/4 cup granulated sugar, divided; 2 1/4 teaspoons active dry yeast; 3 cups all-purpose flour; 1 teaspoon kosher salt; 5 tablespoons unsalted butter, melted and cooled; 1 large egg; 1 teaspoon vanilla bean paste; Vegetable oil or any neutral oil for frying; 2 tablespoons dried hibiscus leaves; 1/2 cup boiled water; 2 cups powdered sugar; Pinch of kosher salt; 1 teaspoon almond or vanilla extract; Reserved soaked hibiscus leaves; 1-2 tablespoons granulated sugar

Ingredients

1 cup warm whole milk (110-120°F)

1/4 cup granulated sugar, divided

2 1/4 teaspoons active dry yeast

3 cups all-purpose flour

1 teaspoon kosher salt

5 tablespoons unsalted butter, melted and cooled

1 large egg

1 teaspoon vanilla bean paste

Vegetable oil, or any neutral oil for frying

2 tablespoons dried hibiscus leaves

1/2 cup boiled water

2 cups powdered sugar

Pinch of kosher salt

1 teaspoon almond or vanilla extract

1-2 tablespoons granulated sugar, for candied hibiscus

Instructions

Step 1: In a medium bowl, combine the warm milk and 2 tablespoons of sugar. Sprinkle the yeast on top and mix well. Let the mixture sit for 10-15 minutes until foamy to activate the yeast.

Step 2: In the bowl of a stand mixer fitted with a dough hook, whisk together the remaining 2 tablespoons of sugar, flour, and salt. Add melted butter, egg, vanilla bean paste, and the foamy yeast mixture.

Step 3: Mix on low speed for 2-3 minutes, then increase to medium speed and knead for 5-7 minutes until the dough is smooth and elastic and pulls away from the bowl sides.

Step 4: Shape the dough into a ball, place it in a lightly greased large bowl, cover tightly with plastic wrap, and refrigerate to rest overnight for 8-10 hours.

Step 5: Line a large baking sheet with small parchment pieces. Turn chilled dough onto a floured surface and roll out to 1/2-inch thickness. Use a 3-4 inch doughnut cutter or biscuit cutter to cut out circles. Cut out inner holes if needed.

Step 6: Place doughnuts on parchment pieces on the baking sheet. Gather any scraps to re-roll and cut more doughnuts. Place holes on the sheet as well.

Step 7: Cover doughnuts with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours until puffy and nearly doubled.

Step 8: Near the end of proofing, heat oil in a large pot or Dutch oven to 350°F. Prepare a baking sheet with a wire rack for draining.

Step 9: Carefully lower doughnuts with their parchment into hot oil, peeling parchment away once in the oil. Fry 3-4 at a time for 1-2 minutes per side until golden brown. Use a slotted spoon to transfer to the wire rack.

Step 10: Let doughnuts cool for 10-15 minutes before glazing.

Step 11: To make hibiscus glaze, steep dried hibiscus leaves in boiled water for at least 10 minutes. Strain and reserve leaves for garnish.

Step 12: In a large bowl, whisk powdered sugar and salt. Add 4 tablespoons of hibiscus liquid and the extract, mixing until smooth. Dip doughnuts into glaze and place on a wire rack to drain excess glaze.

Step 13: For candied hibiscus, chop reserved hibiscus leaves if needed. Toss with 1-2 tablespoons granulated sugar to coat.

Step 14: Garnish glazed doughnuts with candied hibiscus immediately while glaze is wet.

Step 15: Once glaze sets, serve doughnuts right away and enjoy!

Tips & Variations

Make sure the milk is warm, not hot, to properly activate the yeast without killing it.

Use a thermometer to monitor oil temperature for even frying and a crisp doughnut.

Try substituting almond extract if you prefer a nuttier glaze flavor.

Leftover dough scraps can be rerolled but avoid overworking to keep doughnuts tender.

FAQs

Can I make the doughnuts without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 10-12 minutes until it becomes smooth and elastic.

What can I use if I don’t have hibiscus leaves?

If hibiscus leaves aren’t available, you can substitute with brewed hibiscus tea or try a different floral or fruity glaze, such as raspberry or lemon, to complement the doughnuts.