Introduction

These yeast doughnuts with a delicate hibiscus glaze offer a delightful twist on a classic treat. Light, fluffy, and beautifully floral, they make an impressive breakfast or dessert that’s perfect for any occasion.

Yeast Doughnuts with Hibiscus Glaze Recipe - Recipe Image

Ingredients

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
2 tablespoons dried hibiscus leaves
1/2 cup boiled water
2 cups powdered sugar
Pinch of kosher salt
1 teaspoon almond or vanilla extract
1-2 tablespoons granulated sugar, for candied hibiscus

Instructions

Step 1: In a medium bowl, combine the warm milk and 2 tablespoons of sugar. Sprinkle the yeast on top and mix well. Let sit for 10-15 minutes until foamy to activate the yeast.
Step 2: In the bowl of a stand mixer with a dough hook, whisk remaining 2 tablespoons sugar, flour, and salt together. Add melted butter, egg, vanilla bean paste, and the foamy yeast mixture.
Step 3: Mix on low speed for 2-3 minutes, then increase to medium speed. Knead for 5-7 minutes until the dough is smooth and elastic, pulling away from the bowl sides.
Step 4: Shape dough into a ball, place in a lightly greased bowl, and cover tightly with plastic wrap. Refrigerate overnight for 8-10 hours.
Step 5: Line a baking sheet with small parchment pieces (~4 inches). On a floured surface, roll dough to 1/2-inch thickness. Use a 3-4 inch doughnut cutter (or biscuit cutter) to cut out doughnuts. Cut out the center hole with a knife if needed.
Step 6: Place doughnut circles on parchment pieces. Arrange smaller holes on the sheet to fry as testing pieces or discard. Re-roll scraps and repeat until all doughnuts are cut.
Step 7: Cover doughnuts with plastic wrap or kitchen linen. Let rise in a warm place for 1 to 1½ hours until puffy and nearly doubled.
Step 8: Near end of proofing, heat oil in a large pot to 350°F. Prepare a baking sheet with a wire rack for draining.
Step 9: Fry doughnuts in batches (3-4 at a time) by lowering them with parchment into hot oil. Remove parchment once doughnuts are in the oil. Fry 1-2 minutes per side until golden; holes will cook faster. Transfer to rack with a slotted spoon.
Step 10: Let doughnuts cool for 10-15 minutes before glazing.
Step 11: To make hibiscus glaze, steep dried hibiscus leaves in boiled water for at least 10 minutes. Strain and reserve leaves for garnish. In a large bowl, whisk powdered sugar and salt. Add 4 tablespoons hibiscus liquid and extract. Whisk until smooth.
Step 12: Dip cooled doughnuts into glaze and place on wire rack to drip.
Step 13: For candied hibiscus, roughly chop reserved hibiscus leaves if needed. Toss with 1-2 tablespoons granulated sugar to coat. Garnish doughnuts immediately while glaze is wet.
Step 14: Allow glaze to set, then serve doughnuts immediately and enjoy.

Tips & Variations

Use a thermometer to maintain oil temperature at 350°F for even frying and perfect color.
Substitute vanilla bean paste with pure vanilla extract if unavailable.
For a lighter glaze, adjust hibiscus liquid or powdered sugar to your preferred consistency.
Try dipping the doughnuts in a lemon or orange glaze for a citrus variation.
If you don’t have dried hibiscus, cranberry juice offers a similar tart flavor for the glaze.

Storage

Store any leftover doughnuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be warmed slightly in the oven or microwave before serving. The glaze may soften over time, so consider glazing just before serving if storing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts without a stand mixer?

Yes, you can mix and knead the dough by hand. It will require more effort but follow the same steps until the dough is smooth and elastic.

How do I know when the oil is at the right temperature for frying?

Use a thermometer to check the oil temperature. It should be around 350°F. If you don’t have a thermometer, drop a small piece of dough into the oil; if it bubbles and rises quickly, the oil is ready.

Yeast Doughnuts with Hibiscus Glaze Recipe

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★★★★★

4.4 from 100 reviews

These yeast doughnuts with a delicate hibiscus glaze are a delightful treat featuring fluffy, golden-fried doughnuts topped with a floral and sweet hibiscus-infused icing and garnished with candied hibiscus petals for added texture and flavor. Made with a simple yeast dough and fried to perfection, they’re elevated by an aromatic glaze that adds a unique twist to this classic dessert.

Author: Kai
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 10 hours 35 minutes
Yield: 12 doughnuts 1x
Category: Dessert
Method: Frying
Cuisine: American

Ingredients

Scale

Dough

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

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 moist hibiscus leaves from glaze
1–2 tablespoons granulated sugar

Instructions

Activate the Yeast: In a medium bowl, combine warm milk and 2 tablespoons of sugar. Sprinkle yeast over the mixture and stir. Allow it to sit for 10-15 minutes until the mixture becomes foamy, indicating active yeast.
Mix Dry Ingredients: In the stand mixer bowl fitted with a dough hook, whisk together the remaining 2 tablespoons sugar, flour, and salt until combined.
Add Wet Ingredients and Yeast Mixture: Add melted butter, egg, vanilla bean paste, and the foamy yeast mixture to the dry ingredients in the mixer bowl.
Knead the Dough: Mix on low speed for 2-3 minutes, then increase to medium and knead for an additional 5-7 minutes until the dough is smooth and elastic, pulling away from the bowl sides.
First Rise (Refrigeration): Shape the dough into a ball and place into a lightly greased large bowl. Cover tightly with plastic wrap and refrigerate for 8-10 hours or overnight to rest and ferment.
Roll and Cut Doughnuts: Line a baking sheet with small parchment pieces (about 4 inches). On a floured surface, roll the chilled dough to 1/2-inch thickness. Use a doughnut or biscuit cutter (3-4 inches) to cut doughnut shapes and place each on a piece of parchment paper on the baking sheet. Cut out holes separately and arrange on the sheet as well. Re-roll remaining dough and repeat.
Second Rise (Proofing): Cover doughnuts with plastic wrap or clean kitchen towel and allow them to rise in a warm place for 1 to 1 1/2 hours until puffy and nearly doubled in size.
Heat Oil: Near the end of the proofing, heat oil in a large dutch oven or heavy-bottomed pot to 350°F. Prepare a baking sheet with a wire rack for draining fried doughnuts.
Fry Doughnuts: Carefully lower doughnuts with parchment into hot oil, peeling parchment off once submerged. Fry 3-4 doughnuts at a time for 1-2 minutes per side until golden brown. Use a slotted spoon or spider to transfer doughnuts to the wire rack.
Cool Doughnuts: Let doughnuts cool for 10-15 minutes before applying glaze.
Make Hibiscus Infusion: Place dried hibiscus leaves into a medium bowl and cover with boiled water. Steep for at least 10 minutes. Strain and reserve hibiscus leaves for garnish.
Prepare Glaze: In a large bowl, whisk powdered sugar and salt. Add 4 tablespoons of hibiscus infusion liquid and almond or vanilla extract. Mix until smooth and well combined.
Glaze Doughnuts: Dip each cooled doughnut into the hibiscus glaze and place on a wire rack over a baking sheet to catch drips.
Make Candied Hibiscus: Chop or crush reserved moist hibiscus leaves if needed. Toss with 1-2 tablespoons granulated sugar until coated.
Garnish: Sprinkle candied hibiscus petals over doughnuts immediately while glaze is still wet.
Serve: Allow glaze to set briefly, then serve doughnuts fresh and enjoy.

Notes

Ensure milk is warm, not hot, to prevent killing the yeast.
Resting the dough overnight in the fridge develops flavor and improves texture.
Use a thermometer to maintain oil temperature at 350°F for perfect frying.
Handle doughnuts gently after frying to avoid breaking their tender crust.
Glaze doughnuts while warm but cooled slightly to allow the glaze to adhere well.
Dried hibiscus can be found at specialty food stores or Latin markets.
Leftover dough scraps can be re-rolled but avoid overworking to keep dough light.
Use a neutral oil with a high smoke point like vegetable oil for frying.

Keywords: yeast doughnuts, hibiscus glaze, fried doughnuts, candied hibiscus, homemade doughnuts, floral glaze, sweet treats, dessert recipe