Barrio Grains

Barrio Donuts with Vanilla Glaze

by Jessica Schlievert

Pizza Blend

Barrio Precision Blend Flour


Yield: About 8 donuts and donut holes

Precision Blend flour 1 1/4 cups
All-purpose flour 1/2 Cup
Active dry yeast 1 Package
Salt 1/4 teaspoon
Honey 2 Tablespoons
Milk - slightly warm (no warmer than 110 degrees) 1/3 Cup
Egg 1 large
Egg yolk, lightly beaten 1 large
Butter - room temp - cut into chunks 2 Tablespoons
Vegetable or canola oil (or any other high-temp frying oil) 4 Cups (more if needed)

For Finishing

Powdered Sugar 1 1/2 Cups
Vanilla extract 1/2 teaspoon
Milk 2 -3 Tablespoons


  1. Using stand mixer fitted with dough hook, combine Pizza Blend flour, all-purpose flour, yeast and salt using low setting.
  2. Add honey, milk, beaten eggs and butter, and mix on low speed 3-4 minutes, or until a soft dough ball forms and begins to pull away from the sides of the bowl.
  3. Place dough in lightly greased large bowl and cover with plastic wrap.
  4. Let rise until dough has doubled in size (about 3-4 hours).
  5. On a floured cutting board, roll dough out to 1/2-inch thick.
  6. Line a sheet pan with parchment paper.
  7. Cut out donuts using either a donut cutter or biscuit cutters, and place on parchment-lined sheet pan.
  8. Cover donuts with a kitchen towel and let rise 1 hour, until slightly risen.
  9. Heat oil in large, heavy-bottomed pot (use enough oil for about 3 inches depth) to 350 degrees. In batches of about 3 donuts and holes at a time, fry 1-2 minutes (flipping once) until donuts and holes are golden brown in color. (Holes take about 1 minute; donuts about 2.)
  10. Remove to a cooling rack placed over a sheet pan to cool slightly.
  11. While donuts cool, whisk together in a small bowl, powdered sugar, vanilla and milk until smooth.
  12. One at a time, dip donuts in glaze and place on cooling rack until glaze dries. Enjoy while warm!
Barrio bowl

Sonora Blend


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