Rum-Glazed Donuts
This donut is finished with a light rum-infused coating designed to enhance the softness of the dough without overpowering it. The rum is used gently, allowing warmth and depth to come through while keeping the overall flavor balanced and approachable. For bakers who prefer a stronger profile, the alcohol can be increased slightly without affecting the texture.
Ingredients
Dough
- ¾ cup warm milk ½ cup diluted evaporated milk + ¼ cup water; warm, not hot
- 2¼ tsp active dry yeast 1 packet
- 2 tbsp granulated sugar
- 1 large egg room temperature
- 2 tbsp unsalted butter melted and cooled
- 2½ cups all-purpose flour plus up to 1 tbsp if needed
- ½ tsp salt
- ¼ tsp freshly grated nutmeg
- Neutral oil for hands
For Frying
- Neutral oil vegetable or canola
Rum Glaze
- 1 cup powdered sugar measured
- 2 –3 tbsp milk
- 1 tsp rum see notes
- Pinch of salt 1/8 tsp
Instructions
Activate the Yeast
- Warm the diluted evaporated milk mixture (lukewarm, not hot).
- Stir in sugar until dissolved, sprinkle yeast on top and then mix gently.
- Let bloom 5–10 minutes until foamy.
Make the Dough
- In a large bowl, add egg, melted butter, salt, and nutmeg to the yeast mixture.
- Gradually add flour, mixing until a soft, slightly sticky dough forms.
- Dough will look slightly sticky — this is correct.
Knead (Gentle Method)
- Turn dough onto a clean surface.
- Lightly oil your hands instead of adding flour
- Knead 6–8 minutes, by hand, just until smooth and relaxed
- Mixer: 5–6 minutes
- If dough still sticks, add 1 tablespoon flour only and knead briefly to incorporate.
- Stop kneading once the dough is soft and cohesive — not tight.
First Rise
- Place dough in a lightly greased bowl.
- Cover and rise in a warm spot until doubled, about 1 hour.
Shape the Donuts
- Turn dough out gently — do not re-knead.
- Roll to about ¾-inch thickness. Cut donuts and holes.
- Place on parchment-lined trays.
Second Rise
- Cover loosely and let rise for 40–45 minutes, until puffy but still light.
Fry
- Heat oil to 350°F (175°C).
- This will take 5-7 minutes on medium-low heat
- Fry donuts 1–2 at a time:
- About 45–60 seconds per side
- Light golden, not dark
- Remove and drain on a cooling rack or paper towels.
Glazing Instructions:
- Whisk powdered sugar and salt in a bowl.
- Add milk and rum, starting with 2 tbsp liquid.
- Whisk until smooth and pourable but not runny.
- Dip warm donuts and allow glaze to set.
Notes
These glazes are designed to be light on alcohol, using rum as a flavor accent rather than the main note.
If you don’t have Grenadian rum: These keep the warm, lightly sweet rum body without harsh alcohol notes
- Light (default): 1 tsp rum
- Medium: 2 tsp rum (reduce milk slightly)
- Bold: 1 tbsp rum (for a stronger rum-forward glaze – reduce milk by 1 tbsp)
If you don’t have Grenadian rum: These keep the warm, lightly sweet rum body without harsh alcohol notes
- Mount Gay Eclipse (Barbados) – closest in warmth + balance
- Appleton Estate Signature Blend (Jamaica) – slightly bolder, still smooth
- Bacardi Gold – lighter, neutral, beginner-friendly
- El Dorado 5 Year (Guyana) – rich but not overpowering
- Havana Club Añejo 3 Year – clean and lightly sweet
- 2 Tbsp whole milk or evaporated milk
- ¼–½ tsp vanilla extract
- Optional: ½ tsp brown sugar (for rum-like warmth)
