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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool Doughnuts: Let doughnuts cool for 10-15 minutes before applying glaze.
  11. 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.
  12. 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.
  13. Glaze Doughnuts: Dip each cooled doughnut into the hibiscus glaze and place on a wire rack over a baking sheet to catch drips.
  14. Make Candied Hibiscus: Chop or crush reserved moist hibiscus leaves if needed. Toss with 1-2 tablespoons granulated sugar until coated.
  15. Garnish: Sprinkle candied hibiscus petals over doughnuts immediately while glaze is still wet.
  16. 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

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