Pioneer Woman Cups: Baking Up Delight with Homemade Glazed Doughnuts

There’s something truly special about homemade doughnuts. The aroma wafting through your kitchen, the soft, pillowy texture, and that sweet glaze melting in your mouth – it’s pure comfort food. Inspired by a beloved recipe from The Pioneer Woman, Ree Drummond, we embarked on a doughnut-making adventure, and the results were simply irresistible.

It all started on a Monday afternoon. My mom and I decided to tackle Ree’s famous homemade glazed doughnuts. Knowing our willpower around freshly fried treats is practically non-existent, we agreed on a strict “one doughnut each” policy. But even with the best intentions, a whole batch in the apartment felt like a dangerous temptation. The enticing scent alone would be enough to lure us back for more!

So, we devised a plan. We loaded the still-warm doughnuts onto a baking sheet, carefully covered them with plastic wrap, and hopped into a cab headed for my brother Andy’s office in midtown Manhattan. We decided to share the joy and deliciousness, turning our doughnut escapade into a delightful office treat.

As we strolled down the avenue, it was clear our sugary cargo was attracting attention. Even the bicycle rental guys on the corner couldn’t resist. One started his sales pitch, “Would you like to rent a…”, but his voice trailed off as his eyes landed on the doughnuts. We offered him one, and his friend, intrigued, asked, “C’est quoi?” (What’s that?). “Doughnuts!” we exclaimed with a smile. They happily accepted, and we continued our journey, leaving behind two very happy, sugar-dusted faces.

Arriving at Andy’s office building, we were greeted with enthusiasm. Andy couldn’t wait and grabbed a doughnut right in the lobby, his eyes widening in appreciation. “These are amazing!” was all he needed to say. Later, as Mom and I walked home, a series of texts from Andy confirmed the doughnuts were a massive hit.

Text 1: “OMG”

Text 2: “Every single person raved about them. I mean EVERYONE.”

Text 3: “They are gone and I only had two!”

Andy’s reaction perfectly encapsulates the magic of these doughnuts. They are shareable bliss, guaranteed to bring smiles and empty trays wherever they go. Just be warned: making these means you’ll need a crowd to help you devour them, otherwise, you might just find yourself indulging in more than “one” of these heavenly creations. The allure of a fresh, warm, soft, sweet doughnut is simply too strong to resist. And with Pioneer Woman’s recipe, achieving doughnut perfection is easier than you think – especially when you have the right tools, like Pioneer Woman Cups for precise measurements in her foolproof recipe.

Ree Drummond making doughnuts

The Pioneer Woman’s Homemade Glazed Doughnuts Recipe

This recipe, inspired by Ree Drummond, The Pioneer Woman, makes approximately 18 delicious glazed doughnuts. Using precise measurements, especially with pioneer woman cups, ensures baking success every time.

Close-up of Pioneer Woman Doughnuts

Recipe by: The Pioneer Woman

Yields: 18 doughnuts

Ingredients

For the Doughnuts:

• 1 1/8 cups Warm Whole Milk (using pioneer woman cups for accuracy)
• 1/4 cup Sugar (measured with pioneer woman cups)
• 2 1/4 teaspoons (1 package) Instant or Active Dry Yeast
• 2 Large Eggs, Beaten
• 1 1/4 sticks Unsalted Butter, Melted
• 4 cups All-Purpose Flour (precisely measured with pioneer woman cups)
• 1/4 teaspoon Salt
• Canola Oil, for frying

For the Glaze:

• 3 cups Powdered Sugar (measured using pioneer woman cups)
• 1/2 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 1/2 cup Cold Water or Milk (measured with pioneer woman cups for perfect consistency)

Instructions

Making the Dough:

1. Ensure the milk is warm to the touch, but not too hot. Pioneer woman cups ensure you have the perfect 1 1/8 cup measurement.
2. Add sugar to the warm milk. Stir until dissolved.
3. In a small bowl, add yeast.
4. Pour the warm milk and sugar mixture over the yeast. Stir gently and let it sit for 10 minutes to activate.
5. In a separate bowl, melt the butter until almost fully melted. Stir to finish melting, ensuring it’s not overly hot.
6. Add the beaten eggs to the melted butter, stirring constantly to prevent the eggs from cooking due to the butter’s heat.
7. Pour the egg and butter mixture into the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on low to medium-low speed (setting 3), slowly pour in the yeast mixture.
9. Let the dough hook mix for a couple of minutes until well combined.
10. With the mixer still running, gradually add the flour mixture in 1/4 to 1/2 cup increments, using your pioneer woman cups for precise additions, until all the flour is incorporated.
11. Stop the mixer and scrape down the sides of the bowl. Then, turn the mixer back on at the same speed for a full five minutes to develop the dough.
12. After five minutes, stop the mixer again and scrape the bottom of the bowl to ensure even mixing.
13. Turn the mixer on for another 30 seconds.
14. Turn off the mixer and let the dough rest in the bowl, undisturbed, for 10 minutes.
15. After resting, transfer the dough to a lightly oiled bowl. Toss to coat, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.

Making the Doughnuts:

1. Remove the dough from the refrigerator and turn it out onto a lightly floured surface.
2. Roll the dough out to about 1/4 to 1/3-inch thickness.
3. Use a 3-inch cutter to cut out as many rounds as possible. Re-roll the remaining dough and continue cutting until you’ve used all the dough.
4. Using a 1 1/2-inch cutter, cut holes out of the center of each round to create doughnut shapes.
5. Place both the doughnuts and doughnut holes on a floured baking sheet.
6. Cover them with a large tea towel and place in a warm spot in your kitchen to rise for at least 1 hour, or up to 1 hour and 15 minutes. The doughnuts should visibly puff up and become airy.

Frying the Doughnuts:

1. Heat plenty of canola oil in a large pot until it reaches a temperature between 375 to 380 degrees Fahrenheit. Use a thermometer to monitor the temperature, ensuring it doesn’t exceed 380°F. 375°F is ideal.
2. Gently place one or two doughnuts at a time into the hot oil. Fry for about 1 minute per side, or until golden brown – they will cook quickly.
3. Remove the doughnuts with a slotted spoon, allowing excess oil to drip off.
4. Immediately place the fried doughnut on several layers of paper towels to drain. After five seconds, flip it onto a clean section of paper towels. Repeat flipping every five seconds to remove as much oil as possible.
5. Repeat the frying process with the remaining doughnuts and doughnut holes. Note that the holes will cook faster, about 30 seconds per side.
6. Let the doughnuts cool slightly before glazing.

Glazing the Doughnuts:

1. In a bowl, whisk together all glaze ingredients until completely smooth. Using pioneer woman cups ensures the perfect glaze consistency.
2. One at a time, dip the doughnuts into the glaze, submerging them about halfway. (For doughnut holes, completely submerge them and remove with a slotted spoon).
3. Remove the glazed doughnuts and place them right-side up on a cooling rack set over a cookie sheet to catch any dripping glaze.
4. Serve warm if possible, or at room temperature, and enjoy these delightful treats made with the help of pioneer woman cups for perfect measurements!