If you love the fluffy, melt-in-your-mouth sensation of classic doughnuts but crave a fresh, floral twist, then you are going to adore this Yeast Doughnuts with Hibiscus Glaze Recipe. Imagine golden, airy doughnuts fried to perfection, each lovingly coated in a vibrant, tangy hibiscus glaze that adds a beautiful pop of color and flavor. It’s a delightful treat where traditional meets botanical charm, making every bite feel like a celebration of sweetness and a touch of sophisticated flair. Whether for a weekend brunch or a special afternoon snack, these doughnuts are sure to become a favorite in your recipe box.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet thoughtfully chosen to create the perfect yeast doughnut dough and a hibiscus glaze that is both stunning and delicious. Each element plays a crucial role, from the rich butter that adds tenderness to the hibiscus leaves that deliver a unique floral brightness.
- 1 cup warm whole milk (110-120°F): The ideal temperature activates the yeast without killing it for that perfect rise.
- 1/4 cup granulated sugar, divided: Adds just the right amount of sweetness and feeds the yeast.
- 2 1/4 teaspoons active dry yeast: Your dough’s magic ingredient for light, airy texture.
- 3 cups all-purpose flour: Forms the base of your doughnuts with the perfect structure.
- 1 teaspoon kosher salt: Balances sweetness and enhances flavor depth.
- 5 tablespoons unsalted butter, melted and cooled: Adds richness and tenderness to the dough.
- 1 large egg: Helps bind the dough and contributes to a tender crumb.
- 1 teaspoon vanilla bean paste: Infuses a warm, sweet aroma that’s irresistible.
- Vegetable oil, or any neutral oil for frying: Ensures a clean, crisp fry without overpowering flavors.
- 2 tablespoons dried hibiscus leaves: The star ingredient for your vibrant, tangy glaze.
- 1/2 cup boiled water: Used to steep the hibiscus and create an intense flavor infusion.
- 2 cups powdered sugar: Creates the smooth, sweet base of the glaze.
- Pinch of kosher salt: Enhances the hibiscus glaze by balancing its tartness.
- 1 teaspoon almond or vanilla extract: Adds depth and warmth to the glaze.
- 1–2 tablespoons granulated sugar, for candied hibiscus: For a sparkly, edible garnish that’s as pretty as it is tasty.
How to Make Yeast Doughnuts with Hibiscus Glaze Recipe
Step 1: Activate the Yeast
Start by warming your milk to a cozy 110-120°F—just warm enough to wake up the yeast without harming it. Stir in half the sugar and sprinkle the yeast on top, then let it bubble and foam for about 5 to 10 minutes. This step signals the yeast is alive and ready to make your dough light and fluffy.
Step 2: Make the Dough
In a large mixing bowl, combine the flour, salt, and remaining sugar. In a separate bowl, whisk the egg, cooled melted butter, and vanilla bean paste into the yeast mixture. Gradually add the wet ingredients to the dry, stirring until the dough begins to pull together. Knead it for about 8-10 minutes by hand or with a stand mixer until it’s smooth, elastic, and less sticky.
Step 3: Let the Dough Rise
Place your dough ball into a greased bowl, cover it with a damp kitchen towel or plastic wrap, and tuck it in a warm spot. After roughly 1 to 1.5 hours, your dough will double in size, soft and ready for shaping into doughnuts.
Step 4: Shape and Rest the Doughnuts
Gently deflate the dough and roll it out on a floured surface to about ½ inch thickness. Use a doughnut cutter or two round cutters to stamp out your doughnuts and holes. Place them on a parchment-lined tray, cover loosely, and let them rest for around 30 minutes to puff nicely before frying.
Step 5: Fry the Doughnuts
Heat your vegetable oil in a deep pan to about 350°F (175°C). Carefully drop the doughnuts a few at a time into the oil and fry for 1-2 minutes per side, watching for that gorgeous golden brown hue. Remove and drain on paper towels to keep every bite light and crisp.
Step 6: Prepare the Hibiscus Glaze
Steep the dried hibiscus leaves in boiled water for 10 minutes until deeply infused and tangy. Strain out the leaves and let the liquid cool slightly. Whisk powdered sugar, salt, and your choice of almond or vanilla extract into the hibiscus water until smooth, flowing, and irresistible.
Step 7: Glaze and Garnish
Dip each warm doughnut into the hibiscus glaze, letting the excess drip before placing them on a rack to set. For a stunning finish, sprinkle your candied hibiscus petals or a little granulated sugar on top for sparkle and texture.
How to Serve Yeast Doughnuts with Hibiscus Glaze Recipe
Garnishes
Because the hibiscus glaze already shines with color and flavor, simple garnishes like edible flowers, toasted coconut flakes, or a sprinkle of powdered sugar enhance appearance without overshadowing the glaze’s tangy brightness.
Side Dishes
Pair these doughnuts with a freshly brewed cup of coffee or herbal tea to balance sweetness and refresh your palate. A fresh fruit salad with citrus or berries also complements the floral notes beautifully.
Creative Ways to Present
Arrange your doughnuts on a tiered cake stand for brunch, or stack them beside a pot of hibiscus tea for an elegant afternoon treat. Drizzle a little extra hibiscus glaze over the plate and add candied hibiscus leaves for a touch of artistry and charm.
Make Ahead and Storage
Storing Leftovers
Store any leftover doughnuts in an airtight container at room temperature for up to two days. They stay soft and delicious, though the glaze may become less glossy over time.
Freezing
You can freeze unglazed doughnuts by wrapping them individually in plastic wrap and placing them in a freezer-safe zip bag for up to one month. When ready to enjoy, thaw at room temperature and glaze freshly.
Reheating
To bring back that just-fried magic, warm doughnuts gently in a toaster oven at low heat or briefly microwave for 10-15 seconds. Then dip or brush with fresh hibiscus glaze to revive their luscious shine and flavor.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! If you swap in instant yeast, you can mix it directly with the dry ingredients, and the rising times may be slightly shorter, so keep an eye on your dough.
What if I can’t find dried hibiscus leaves?
Dried hibiscus leaves are often available at health food stores or online. If unavailable, you could try substituting with cranberry juice concentrate for a similar tartness and color, though the flavor will differ.
Is it possible to bake these doughnuts instead of frying?
Yes, baking is an option! After shaping, place doughnuts on a greased baking sheet, let them rise, and bake at 375°F (190°C) for about 12-15 minutes until golden. The texture will be slightly different but still delightful.
How long does the hibiscus glaze keep?
Store any leftover glaze in an airtight container in the refrigerator for up to one week. Stir well before using, as it may thicken or separate slightly.
Can I make the dough ahead of time?
Definitely! You can prepare the dough, shape your doughnuts, and refrigerate them overnight before frying the next day. Just bring them to room temperature and allow a brief rise before frying.
Final Thoughts
There is something truly special about the combination of light, yeasty doughnuts with a vibrant, floral hibiscus glaze that makes the Yeast Doughnuts with Hibiscus Glaze Recipe a standout. Whether you’re treating yourself or sharing with friends, this recipe brings joy, color, and unforgettable flavor. Don’t hesitate to dive in and make these at home—you’ll be rewarded with smiles and a sweet moment of delicious magic every single time.
PrintYeast Doughnuts with Hibiscus Glaze Recipe
Delight in these soft, fluffy yeast doughnuts enhanced with a vibrant hibiscus glaze that adds a floral and slightly tart contrast. Perfect for a sweet breakfast or an elegant dessert, these homemade doughnuts are fried to golden perfection and topped with a fragrant hibiscus-infused glaze and candied hibiscus bits for a unique twist on a classic treat.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
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)
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
- 1–2 tablespoons granulated sugar (for candied hibiscus)
Instructions
- Activate Yeast: In a small bowl, combine warm whole milk and 2 tablespoons of granulated sugar. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix Dough: In a large mixing bowl, whisk together the all-purpose flour and kosher salt. In a separate bowl, mix together the melted butter, egg, vanilla bean paste, and the remaining granulated sugar. Pour the yeast mixture and the butter-egg mixture into the flour mixture. Stir until a rough dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for 6-7 minutes. The dough should be slightly sticky but hold together well.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours or until doubled in size.
- Prepare Candied Hibiscus: Meanwhile, prepare candied hibiscus by combining dried hibiscus leaves with granulated sugar in a small saucepan over low heat, stirring gently until the sugar melts and coats the hibiscus, then spreading them on parchment paper to dry and crisp up. Set aside.
- Prepare Hibiscus Glaze: Steep the dried hibiscus leaves in 1/2 cup boiled water for 10 minutes. Strain out the leaves and let the liquid cool slightly. Gradually whisk in powdered sugar, pinch of kosher salt, and almond or vanilla extract until smooth and glossy. Adjust consistency with additional powdered sugar if needed.
- Shape Doughnuts: Once the dough has doubled, punch it down gently to release air. On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Use a doughnut cutter or two round cutters (one large and one smaller for the center hole) to cut out doughnuts and holes. Reroll scraps and cut additional doughnuts.
- Second Rise: Place cut doughnuts on parchment-lined baking sheets, cover, and let rise for 30-45 minutes until puffy and nearly doubled.
- Heat Oil: In a deep skillet or heavy pot, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature to ensure even frying without greasiness.
- Fry Doughnuts: Carefully drop 2-3 doughnuts at a time into hot oil, frying each side for about 1-2 minutes until golden brown. Flip with a slotted spoon or tongs to cook both sides evenly. Remove and drain on paper towels to remove excess oil.
- Glaze and Garnish: While the doughnuts are still slightly warm, dip the tops into the hibiscus glaze, allowing excess to drip off. Place on a rack and immediately sprinkle with candied hibiscus pieces for a crunchy, floral accent.
- Serve: Enjoy the doughnuts warm for the best texture and flavor or let cool and serve at room temperature. Store leftovers in an airtight container for up to 2 days.
Notes
- Ensure the milk is warm but not too hot to avoid killing the yeast (110-120°F is ideal).
- Maintaining oil temperature is crucial for light, non-greasy doughnuts.
- Use a thermometer to ensure accurate frying temperature.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Hibiscus glaze can be stored separately in the refrigerator for up to a week.
- Do not overcrowd the frying pan to keep oil temperature steady.
