Glazed Doughnuts Strain: Homemade Doughnuts

Glazed Doughnuts Strain

Everyone loves a good doughnut. That soft, sweet bread perfectly balanced by a glossy, sugary glaze can make any morning worthwhile. But, what if we told you there’s a way to take this classic treat to a whole new level? The Glazed Doughnuts Strain – an inspired name for a recipe, celebrating the notion that doughnuts, like fine wine or good cheese, can hold complex flavor profiles, sending your taste buds on a whirlwind tour.

A Journey Begins with A Single Bite

Simplicity is the greatest sophistication, they say. The ingredients for this recipe mirror this sentiment – nothing exotic or unattainable, just everyday items that when combined with care and finesse, produce something extraordinary. Let’s embark on this culinary adventure.


  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 1 Tablespoon active dry yeast
  • 1/3 cup (65g) granulated sugar
  • 2 large eggs
  • 6 Tablespoons (86g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 cups (500g) all-purpose flour (spoon & leveled), plus more as needed
  • 1 – 2 quarts vegetable oil

    Basic Glaze:
  • 2 cups (240g) confectioners’ sugar, sifted
  • 1/3 cup (80ml) heavy cream or whole milk
  • 1/2 teaspoon pure vanilla extract
    See here for the Pink Glaze or the Chocolate Glaze

A Dance of Flavors: Making the Dough

Begin by activating your yeast. This first step is a tell-tale sign of whether the story of your doughnuts will be a tragedy or triumph. Mix the warm milk, yeast, and sugar together in your mixing bowl. Let them frolic for about five minutes, creating a frothy concoction. A bubbly top indicates a successful summoning of your yeast. If not, a fresh batch of yeast is needed.

Now, it’s time to introduce the remaining characters – the eggs, butter, vanilla, nutmeg, salt, and half of the flour. Start on a low beat, letting the ingredients find their rhythm, then gradually increase the tempo to a medium beat, letting the flour fully join the party. If your dough still clings to the bowl like a wallflower, don’t be shy to sprinkle in more flour. But be careful, you don’t want a stiff, lifeless dough. You’re aiming for a slightly sticky and lively ball.

Making the Dough: Glazed Doughnuts Strain
Making the Dough: Glazed Doughnuts Strain

Glazed Donut Strain: The Rise of the Dough

Now, your dough needs some alone time to grow. Give it a warm, cozy spot to rest and rise. It needs about 1.5-2 hours to double in size. Once the dough has bloated itself to its full glory, it’s time to knock it back down to size – quite literally. Punch it down, turning it out onto a floured surface.

The Formation: Crafting your Glazed Doughnuts Strain

Roll the dough out until it’s 1/2 inch thick, then using your doughnut cutter, carve out 12 perfect rings of potential deliciousness. As your doughnuts bask under a loose cover, prepare your pot of oil.

The Frying Game

Heat your oil to 375°F (191°C) and gently lower your doughnuts into the hot bath. They need a minute on each side to achieve a golden tan. Rescue your doughnuts with a metal spatula or slotted spoon and allow them to drain.

The Grand Finale: The Glaze

Now, it’s time for the crowning glory – the glaze. Go with our basic glaze and mix together your confectioners’ sugar, cream, and vanilla extract. Dunk each warm doughnut into the glaze, generously coating both sides, then let them rest and set.

Or: Use an Alternate Glaze

For the Intoxicating Pink Glaze:

A truly revolutionary glaze is more than just sugar and milk. It’s an art form. Not just about making something sweet to coat your doughnut. It’s about creating something that adds to the experience.

Here’s my riff on a classic glaze, rendered unforgettable by the addition of a few simple, yet impactful ingredients. All you need are confectioners’ sugar, heavy cream, vanilla extract, and a small amount of red food coloring.


  • 2 cups confectioners’ sugar, sifted
  • 1/3 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 2-3 drops red food coloring


  1. Start by sifting your confectioners’ sugar into a bowl. This might seem like a pointless step, but trust me, it makes for a smoother glaze. Lumps are your enemy here.
  2. Stir in your heavy cream and vanilla extract. Heavy cream lends a thick, rich consistency, while the vanilla provides an aroma that just screams comfort.
  3. Add the red food coloring one drop at a time, stirring after each addition. This isn’t just about making the glaze pink. It’s about finding the perfect shade, the one that screams “eat me!” the loudest.
  4. Dip each warm doughnut into the glaze, ensuring both sides get a nice, even coat. Let them rest for about 20 minutes to let the glaze set and harden.

And there you have it, a simple pink glaze that will turn your doughnuts from good to unforgettable. It’s not about the complexity of the ingredients. It’s about the quality. And remember, no matter how tempting it is to lick the bowl, patience is a virtue. Wait for the doughnuts. They’re worth it.

For the Decadent Chocolate Glaze:

There’s something sinfully delicious about a well-executed chocolate glaze. It’s more than just a topping, it’s a statement. It speaks volumes about the doughnut beneath it, telling the world, “Hey, I’m not just any doughnut. I’m special.”

Here’s how you can prepare a chocolate glaze that sings, using high-quality cocoa powder, confectioners’ sugar, a splash of vanilla extract and a touch of heavy cream.


  • 1/2 cup unsweetened cocoa powder
  • 2 cups confectioners’ sugar, sifted
  • 1/3 cup heavy cream
  • 1/2 teaspoon pure vanilla extract


  1. Start by sifting your confectioners’ sugar and cocoa powder together in a bowl. The sifting process will remove any lumps and help the cocoa powder to fully integrate with the sugar.
  2. Slowly pour in your heavy cream while stirring the mixture. The cream adds a luscious, velvety texture that is key to a good chocolate glaze.
  3. Stir in your vanilla extract. It’s not a lot, but this tiny amount can greatly enhance the flavor of the chocolate.
  4. Once your glaze is smooth and velvety, dip each warm doughnut into the mixture, making sure to coat both sides evenly. Let the glaze set for about 20 minutes.

And there you have it, a divine chocolate glaze that adds the perfect touch of decadence to your homemade doughnuts. Remember, it’s all about the experience, and there’s nothing more satisfying than biting into a doughnut that’s been lovingly coated in rich, chocolatey goodness.

Add a little Sprinkle for Good Measure: Homemade Glazed Doughnuts
Powdered Donuts: Add a little Sprinkle

Glazed Donuts Strain: Preserving the Goodness

Enjoy your doughnuts fresh, but if you must store them, an airtight container at room temperature or in the fridge will keep them good for a couple of extra days.

And there you have it – the Glazed Doughnuts Strain recipe. A journey of flavor that will send your taste buds on a jet fuel gelato rollercoaster ride. So, go ahead and get your apron on. It’s time to create a strain of glazed doughnuts that would make any connoisseur proud.

Glazed Donut Strain

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The Best Bratwurst & Schäufele in Nuremberg: Hexenhaeusle

Drei im Weckla: The Best Bratwurst in Nuremberg

As I ambled through the cobblestone streets of Nuremberg, the haunting silhouette of Nürnberger Burg loomed high. Watching over this ancient city. The fortress, with its rich history of power struggles and medieval might, seemed to whisper tales of the bygone era. But in this trip, my hunt wasn’t for history, at least not the kind you’d find in textbooks. No, I was after a more tantalizing type of history. That which can be found sizzling on grills, simmering in pots, and poured generously into steins. I found the Best Bratwurst & Schäufele in Nürnberg.

Hexenhaeusle: More Than Just a Name

Das Hexenhaeusle Nuernberg
Das Hexenhaeusle Nuernberg

As noon approached, my stomach lead me to Hexenhaeusle, a gem tucked away in a corner of Nuremberg. The name, which translates to “Witch’s Little House,” evokes a sense of mysticism, and rightfully so. The restaurant stands tall and proud. A true emblem of Frankish tradition in Bavaria. Its wooden facade adorned with intricate carvings reminiscent of tales of yore.

However, the real magic isn’t just in its whimsical aesthetics. But in the wafting aroma of roasted meats and warm bread that beckons every passerby. How can one resist such an invitation?

Drei im Weckla: Where the Best Bratwurst in Nuremberg Resides

Drei im Weckla: The Best Bratwurst in Nuremberg
Drei im Weckla: The Best Bratwurst in Nuremberg

“Three in a bun” – that’s the literal translation. But the experience of biting into the drei im weckla from Hexenhaeusle is so much more. I ordered one as an appetizer. What I got were three perfectly grilled Nürnberger Rostbratwurst sausages, nestled in a crispy roll. Every bite was a harmonious blend of smoky, juicy, and crunchy. Paired with a dollop of sweet and tangy mustard & ketchup, it was, without a shadow of doubt, the best I’ve ever had.

Wishing at Der Schoene Brunnen

Wishing at Der Schoene Brunnen
Wishing at Der Schoene Brunnen

Feeling the weight of the hearty meal settling in, I decided to walk it off by heading to one of Nuremberg’s most iconic landmarks, Der Schoene Brunnen. This “Beautiful Fountain” stands as a testament to the city’s artistic and architectural prowess. Legend has it that those who spin the rings embedded in the grille of the fountain are granted a wish. With the sun reflecting off the glistening water, I made my wish.

A Return to Hexenhaeusle: The Best Schäufele in Nuremberg

What was my wish, you ask? Another round at Hexenhaeusle, of course. This time, with a tall, frosty glass of Gruner bier from the nearby town of Fuerth. The beer was crisp with a subtle hoppy finish, a perfect precursor to the pièce de résistance – the schäufele.

The Best Schäufele in Nuremberg
The Best Schäufele in Nuremberg

Schäufele, a traditional Franconian dish, is pork shoulder roasted to perfection. The one at Hexenhaeusle was a thing of beauty. The skin, crispy and golden, gave way to tender, flavorful meat beneath. Every bite melted in the mouth, the meat’s richness contrasted beautifully with the tangy sides of potato salad and fermented cabbage.

To Nürnberg, With Love

The Best Bratwurst & Schäufele in Nuremberg

Gruner Bier, Fuerth
Gruner Bier, Fuerth

As the evening drew near and the sounds of laughter and clinking glasses filled Hexenhaeusle, I felt a pang of melancholy. Every journey must come to an end. But the memories, tastes, and experiences remain. Hexenhaeusle, with its authentic Frankish delights, had given me plenty to cherish.

Nuremberg. With its rich history and culinary wonders, remains a treasure trove waiting to be explored. And Hexenhaeusle stands tall as its crowning jewel. Cheers to many more wishes coming true, one bite and sip at a time.

Das Hexenhaeusle Nuernberg

Vestnertorgraben 4, 90408 Nürnberg, Germany

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