American Style Glazed Doughnuts with Edible Flowers | Petite Ingredient Skip to main content

American Style Glazed Doughnuts with Edible Flowers


2 sachets (7g) instant dry yeast

3 tablespoons warm water

1 ½ cups (350ml) lukewarm milk

½ cup (100g) caster sugar

1 teaspoon salt

2 eggs

150g butter

5 cups (625g) plain flour

2 cups (250g) icing sugar

1 ½ teaspoons vanilla essence

4 tablespoons hot water

1 litre vegetable oil for frying

Petite Ingredient Edible Flowers



Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, ½ of the butter and ½ of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.

Beat in remaining flour a little at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.

Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indentation remains.

Turn the dough out onto a floured surface and gently roll out to 1cm thickness. Cut with a doughnut cutter or a round biscuit cutter.

Let doughnuts sit out to rise again until they double in size, cover loosely with a cloth.

Heat oil in a deep fryer or a deep heavy pan to 180 degrees C. Slide doughnuts in the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface.

Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack.


Melt remaining butter in a saucepan over medium heat. Stir in icing sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is thin, but not watery. Set aside.

Dip doughnuts into the glaze and carefully arrange Petite Ingredient Edible Flowers while icing is still soft. Separated petals arrange flat on icing or scattered works best. Set aside onto wire racks to drain off excess.