Description
Delight in these classic yeast doughnuts elevated with a vibrant hibiscus glaze. Soft, fluffy, and perfectly fried, these doughnuts feature a unique floral twist with the sweet, tangy hibiscus glaze and delicate candied hibiscus garnish, creating an irresistible treat for any occasion.
Ingredients
Scale
Doughnuts
- 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
Hibiscus Glaze
- 2 tablespoons dried hibiscus leaves
- 1/2 cup boiled water
- 2 cups powdered sugar
- Pinch of kosher salt
- 1 teaspoon almond or vanilla extract
Candied Hibiscus
- Reserved soaked hibiscus leaves
- 1–2 tablespoons granulated sugar
Instructions
- Activate Yeast: In a medium bowl, combine warm milk and 2 tablespoons sugar. Sprinkle yeast on top and stir. Let sit for 10-15 minutes until foamy to activate yeast.
- Mix Dry Ingredients: In a stand mixer bowl fitted with dough hook, whisk remaining 2 tablespoons sugar, flour, and salt to combine.
- Add Wet Ingredients: Add melted butter, egg, vanilla bean paste, and the foamy yeast mixture to the dry ingredients in the mixer.
- Knead Dough: Mix on low speed for 2-3 minutes, then increase to medium speed and knead for 5-7 minutes until dough is smooth, elastic, and pulls away from bowl sides.
- First Rise: Shape dough into a ball, place in a lightly greased large bowl, cover tightly with plastic wrap, and refrigerate to rest overnight (8-10 hours).
- Shape Doughnuts: On a floured surface, roll out chilled dough to 1/2-inch thickness. Cut out doughnut shapes with a 3-4 inch cutter, cutting inner hole as needed. Place each doughnut on small parchment paper squares on a baking sheet.
- Second Rise: Cover doughnuts with plastic wrap or a kitchen towel. Let rise in a warm environment for 1 to 1 1/2 hours until puffy and nearly doubled in size.
- Heat Oil: Near the end of proofing, heat oil in a heavy-bottomed pot or Dutch oven to 350°F. Prepare a baking sheet with wire rack for draining.
- Fry Doughnuts: Carefully lower doughnuts with parchment into hot oil, peeling parchment away once doughnuts are submerged. Fry 3-4 at a time for 1-2 minutes per side until golden brown. Holes take less time. Transfer fried doughnuts to wire rack with slotted spoon.
- Cool Doughnuts: Let doughnuts cool for 10-15 minutes before glazing.
- Make Hibiscus Glaze: Steep dried hibiscus leaves in boiled water for at least 10 minutes, then strain, reserving leaves. In a large bowl, whisk powdered sugar and salt. Add 1/4 cup hibiscus liquid and almond or vanilla extract, whisking until smooth.
- Glaze Doughnuts: Dip cooled doughnuts into the hibiscus glaze. Place on wire rack over baking sheet to drip excess glaze.
- Prepare Candied Hibiscus: Chop reserved hibiscus leaves if needed. Toss with 1-2 tablespoons granulated sugar to candy. Garnish glazed doughnuts immediately while glaze is wet.
- Serve: Once glaze is set, serve doughnuts immediately and enjoy their fresh, floral sweetness.
Notes
- Ensure milk is warm (110-120°F) to properly activate yeast without killing it.
- Using parchment squares under doughnuts makes it easier to lower them into hot oil without deforming.
- Keep oil temperature steady at 350°F to ensure even frying and proper doughnut texture.
- Reserve soaked hibiscus leaves for candied garnish to add texture and visual appeal.
- Dough can be re-rolled and cut multiple times to minimize waste.
- Store leftover glazed doughnuts in an airtight container for up to 2 days; best eaten fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: yeast doughnuts, hibiscus glaze, fried doughnuts, candied hibiscus, homemade doughnuts, floral glaze dessert
