Homemade Yeast Donuts with Hibiscus Glaze
Super easy homemade yeast donuts topped off with a bright, tangy hibiscus glaze - a truly satisfying and delectable morning treat.
Yield: 8 4-inch donuts and 10 munchkins
For the donuts
  • 2¼ tsp active dry yeast
  • ⅔ cup warm milk, divided
  • 3-3¼ cups all purpose flour
  • 6 tbsp sugar
  • ½ tsp salt
  • 2 large eggs
  • 6 tbsp unsalted butter, softened
  • 6 cups vegetable oil
For the hibiscus concentrate
  • 4 cups water
  • 1 cup sugar
  • 1 cup dried hibiscus flowers
For the hibiscus glaze
  • ½ cup hibiscus concentrate
  • 4 cups powdered sugar
  1. The night before you want to make the donuts, make the hibiscus concentrate. To do this, combine the water and sugar in a small saucepan over medium heat. Bring to a simmer and allow sugar to completely dissolve. Pour in the hibiscus flowers and remove from the heat. Let cool and then continue to steep in the fridge overnight.
  2. To make the donuts, whisk together the yeast, ⅓ cup warm milk, and a pinch of sugar in a small bowl. Set aside to allow the yeast to activate (the mixture should become foamy), about 5 minutes.
  3. Meanwhile, in the bowl of a stand mixer fitted with the dough hook attachment combine 3 cups of flour flour, sugar, and salt. Mix to combine. Add the remaining ⅓ cup milk, eggs, and yeast mixture. Mix on low speed until a ball of dough forms, about 3-4 minutes.
  4. Add in the butter, 1 tbsp at a time, mixing well after each addition. Once all the butter has been added, mix on medium speed for 3 minutes. Add the remaining flour 1 tablespoon at a time, if necessary, until the dough becomes a soft ball.
  5. Place the ball of dough in a large greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2-3 hours. Place the dough on a floured surface and roll to ½-inch thickness. Cut out donuts using concentric biscuit cutters or a donut cutter. Reserve the holes for munchkins. Gather the dough scraps and reroll until completely used up.
  6. Place donuts and munchkins on a parchment-lined baking sheet and cover loosely with plastic wrap. Allow to rise until slightly puffy, about 30-45 minutes.
  7. Meanwhile, add the oil to a large Dutch oven or deep fryer. Heat to 375F. Once risen, place the donuts and munchnkins in the hot oil, making sure not to crowd the pot. Fry until golden brown, about 30 seconds per side for the munchkins and 45-60 seconds per side for the donuts. Remove to a paper towel-lined plate to cool. Repeat until all of the donuts and munchkins are fried.
  8. For the glaze, whisk together the hibiscus concentrate with the powdered sugar. Dunk the donuts in the glaze. I double dipped them to get a really intense pink hue and thick layer of icing. Serve warm.
Donut recipe from America's Test Kitchen
Hibiscus glaze from Sweet Remedy
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/05/homemade-yeast-donuts-with-hibiscus-glaze.html