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yeast doughnuts with hibiscus glaze on white platter

Yeast Doughnuts with Hibiscus Glaze

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  • Author: Quin Liburd
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 doughnuts 1x
  • Category: Breakfast, Doughnuts
  • Method: Deep Frying
  • Cuisine: American

Description

These airy, chewy, and tender Yeast Doughnuts are reminiscent of what you’d grab at your typical American doughnut spot. Finished with a dreamy coating of Hibiscus Glaze & candied hibiscus leaves to give these doughnuts an all-natural, gorgeous color and lightly tart, sweet taste. So delicious and easy to make!


Ingredients

Scale
  • 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

For the 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
  • 12 tablespoons granulated sugar, for candied hibiscus

Instructions

  1. In a medium bowl, combine the warm milk and 2 tablespoons of sugar together. Then sprinkle the yeast on top and mix well. To activate the yeast, let the mixture sit for 10-15 minutes or until foamy.
  2. In the bowl of a stand mixer fitted with dough hook attachment, add in the remaining 2 tablespoons of sugar, flour, and salt. Whisk the dry ingredients to combine. Then add the melted butter, egg, vanilla bean paste, and the foamy yeast mixture into the stand mixer.
  3. Mix on low speed for a few minutes, about 2-3 minutes. Then increase the speed to medium and knead the dough for 5-7 minutes more. The dough will begin to come together and pull away from the sides of the bowl, look for a smooth and elastic texture.
  4. Shape the dough into a ball, then place the dough into a lightly greased large bowl and cover the bowl tightly with plastic wrap. Place the dough into the refrigerator to rest overnight, 8-10 hours.
  5. Line a large baking sheet with small pieces of parchment paper, about 4 inches. Then empty the chilled dough out onto a lightly floured surface. Use a rolling pin to roll out the dough to about 1/2-inch in thickness. Use a doughnut or biscuit cutter (at least 3-4 inches in size) to cut out circles in the dough. If your cutter doesn’t have a smaller inner hole, simply use a knife to cut out.
  6. Place the doughnut circles onto their pieces of parchment paper. Note: I like to place the small holes anywhere on the same baking sheet (I use them as scrap pieces or the testing pieces when frying). You can also discard if you’d like. Any remaining dough can be pressed back together and then re-rolled. Repeat the process until you’ve stamped out all doughnut circles.
  7. Cover the doughnuts with plastic wrap or a clean kitchen linen. Allow the doughnuts to rise in a warm environment for 1 to 1 1/2 hours, or until they’re puffy and nearly doubled in size.
  8. During the end of the doughnuts proofing, heat the oil in a large dutch oven or heavy-bottomed pot to 350°F. And then set aside a large baking sheet fitted with a wire rack. 
  9. When the oil has reached the temperature; carefully lower/tilt the doughnuts with their parchment paper into the hot oil, peeling away the parchment once the doughnut is in the oil. I recommend frying 3-4 doughnuts at a time. Let fry for 1-2 minutes per side (holes will take less time) until golden brown. Then use a slotted spoon or kitchen spider to transfer the fried doughnuts to the wire rack.
  10. Allow the doughnuts to cool down for 10-15 minutes before glazing.
  11. To make the hibiscus glaze: Add the dried hibiscus leaves into a medium bowl and then cover with the boiled water. Let the mixture steep together for at least 10 minutes. Then strain the mixture, reserving the hibiscus leaves (for the garnish, if desired). In a large bowl, whisk the powdered sugar and salt. Pour in 4 tablespoons (1/4 cup) of the hibiscus liquid along with the extract. Whisk the mixture together until well combined and super smooth. Carefully dip the doughnuts into the glaze and then place them on a baking sheet fitted with a wire rack to allow excess glaze to drip.
  12. To make the candied hibiscus: Crush/chop your hibiscus flowers, if needed. Toss the reserved, moist hibiscus leaves with 1-2 tablespoons of granulated sugar and stir to combine. Garnish the doughnuts with the candied hibiscus, right away while the glaze is still wet.
  13. Once the glaze is set, serve doughnuts immediately and enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.