Print

Yeast Doughnuts with Hibiscus Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 28 reviews

Light, fluffy Yeast Doughnuts coated with a naturally tinted, tart-sweet Hibiscus Glaze and garnished with candied hibiscus leaves. These doughnuts offer an airy, chewy texture reminiscent of classic American doughnuts, enhanced by a unique floral glaze made from dried hibiscus for a beautiful color and bright flavor. Perfect for an indulgent breakfast or snack, these doughnuts are easy to make with an overnight proofing step to develop flavor and texture.

Ingredients

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 (enough for deep frying, about 4 cups)

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 Garnish

  • Reserved hibiscus leaves after steeping
  • 1–2 tablespoons granulated sugar

Instructions

  1. Activate yeast: In a medium bowl, combine the warm milk and 2 tablespoons of granulated sugar, stirring to dissolve. Sprinkle the active dry yeast on top and mix gently. Let this mixture sit at room temperature for 10-15 minutes until it becomes foamy, indicating the yeast is active.
  2. Prepare dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the remaining 2 tablespoons of sugar, all-purpose flour, and kosher salt to combine evenly. Add the melted and cooled butter, egg, vanilla bean paste, and the foamy yeast mixture to the dry ingredients. Mix on low speed for 2-3 minutes until combined, then increase to medium speed and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  3. First proof (overnight rest): Shape the dough into a ball and place it in a large lightly greased bowl. Cover tightly with plastic wrap and refrigerate for 8-10 hours to rest and develop flavor.
  4. Roll and cut doughnuts: Remove the chilled dough onto a lightly floured surface. Roll out the dough to approximately 1/2-inch thickness using a rolling pin. Use a doughnut cutter or biscuit cutter about 3-4 inches in diameter to cut out doughnut shapes. Use a smaller cutter or knife to cut out the holes if needed. Place each doughnut and hole onto small squares of parchment paper on a baking sheet. Re-roll any scraps to cut more doughnuts.
  5. Second proof: Cover the cut doughnuts loosely with plastic wrap or a clean kitchen towel. Let rise in a warm spot for 1 to 1 1/2 hours until they are puffy and nearly doubled in size.
  6. Heat oil for frying: Near the end of proofing, heat vegetable oil in a large heavy-bottomed pot or dutch oven to 350°F. Prepare a large baking sheet with a wire cooling rack to drain the fried doughnuts.
  7. Fry doughnuts: Carefully lower the doughnuts into the hot oil with their parchment paper, peeling off the paper once the doughnuts are submerged. Fry 3-4 doughnuts at a time for about 1-2 minutes per side until a golden brown color is achieved. The smaller doughnut holes will cook faster. Use a slotted spoon or spider skimmer to transfer fried doughnuts to the wire rack to drain excess oil.
  8. Cool before glazing: Let the doughnuts cool on the rack for 10-15 minutes to allow them to set before applying the glaze.
  9. Prepare hibiscus glaze: Place dried hibiscus leaves in a medium bowl and pour over the boiled water. Let steep for at least 10 minutes to infuse color and flavor. Strain the liquid, reserving the hydrated hibiscus leaves for garnish. In a large bowl, whisk together powdered sugar and a pinch of kosher salt. Add 1/4 cup (4 tablespoons) of the hibiscus-infused liquid and the almond or vanilla extract, whisking until smooth and glossy.
  10. Glaze doughnuts: Dip the cooled doughnuts into the hibiscus glaze, allowing excess to drip off. Place the glazed doughnuts back on the wire rack atop a baking sheet to catch drips.
  11. Make candied hibiscus garnish: Chop or crush the reserved moist hibiscus leaves, then toss them with 1-2 tablespoons of granulated sugar until coated and sticky. Immediately sprinkle or arrange the candied hibiscus on top of the wet glaze on each doughnut.
  12. Serve: Allow the glaze to set briefly, then serve the doughnuts immediately and enjoy their delicate balance of fluffy texture and floral tart glaze.

Notes

  • The dough must be rolled out to about 1/2-inch thickness for the best texture and rise.
  • Frying temperature of 350°F is crucial to cook doughnuts quickly and evenly without absorbing too much oil.
  • Overnight refrigeration of the dough enhances flavor and dough handling.
  • If you don’t have vanilla bean paste, you can substitute with 1 teaspoon vanilla extract.
  • You can reuse and re-roll dough scraps to minimize waste, but avoid overworking the dough to keep doughnuts tender.
  • Use a candy or deep-fry thermometer to maintain accurate oil temperature during frying.
  • Leftover glazed doughnuts are best eaten within 1 day as the glaze and texture will degrade.

Find it online: https://flavorspath.com/yeast-doughnuts-with-hibiscus-glaze-recipe/