This easy and delicious glazed doughnut recipe has its roots in the very beginning of Megpies. Made with prepared pizza dough to minimize kitchen time, these doughnuts are a perfect summer weekend treat.
Almost 10 years ago, I was planning a weekend brunch for friends with my then-roommate Jill (who, by the way, is our newest Megpies employee!). While we were considering our menu, we wanted to include doughnuts but figured they would be easier to buy than to make at home.
Luckily, I had recently heard that pizza dough could make a great doughnut, and after a quick trip down the block to our local pizza place, we were ready to fry. The results were so delicious that we were inspired to sell them to commuters from our stoop, and this soon evolved into a popular weekly bake sale that eventually led to the creation of Megpies.
While I have since developed my own dough recipe and now focus primarily on our tarts, these glazed doughnuts are still a favorite.
EASIEST GLAZED DOUGHNUTS
Makes 12-16 doughnuts and doughnut holes
Note: You can get bonus pizza by choosing to use only half of the dough for doughnuts and use the remainder for 2 thin-crust personal pizzas. With this alternative, you’ll get 6-8 doughnuts and doughnut holes.
1 pound prepared pizza dough
Vegetable oil for frying
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1 cup confectioners sugar
Pour enough vegetable oil into a large frying pan to give a depth of at least two inches. Heat oil on medium.
Meanwhile, roll out your pizza dough to about ¼-inch thickness on a gently floured surface. Use cookie cutters to cut the dough (alternatively, you can use the rims of bowls and glasses if you don’t have cookie cutters).
Now it’s time to fry. To test the oil temperature, first put just one doughnut hole into the frying pan. When this little guy turns a light golden brown color, the oil is ready and you can start frying in batches. Pro tip: use chopsticks to transfer the doughnuts to/from the hot oil if you don’t have tongs or a slotted spoon handy.
Fry the doughnuts for 45-60 seconds on each side, or until the dough inflates and turns light golden brown. Transfer the doughnuts to a cooling rack or paper towels to dry.
While the doughnuts cool a bit, make the glaze by combining the milk and vanilla in a medium saucepan over low heat. Once the mixture is warm, slowly whisk in the confectioners sugar until combined. Remove from heat.
Dip one side of each doughnut into the glaze, and then place on a cooling rack to allow the glaze to set.
Serve warm and enjoy!
P.S. To tempt you to save half of the dough for bonus pizza, I have some topping suggestions: (1) tomato pizza sauce, prosciutto and mozzarella, or (2) prepared pesto sauce and parmesan. I like to add fresh basil to both. YUM!