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Yeast Doughnuts with Hibiscus Glaze Recipe

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3.9 from 37 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Second Rise: Place cut doughnuts on parchment-lined baking sheets, cover, and let rise for 30-45 minutes until puffy and nearly doubled.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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