GERD Friendly Glazed Donuts
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Learn more →Ingredients
12 servings
For the dough
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar, for proofing
- ¾ cup whole milk, warmed to about 100°f (38°c)
- 3 tbsp granulated sugar
- 3 tbsp unsalted butter, melted and cooled
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~3/4 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tsp vanilla extract
- ½ tsp fine salt
- 3 cups all-purpose flour, plus more for dusting
For frying
- 4 cups neutral oil (such as canola or vegetable oil), for frying
For the glaze
- 2 cups powdered sugar, sifted
- ¼ cup whole milk
- ½ tsp vanilla extract
- 1 pinch fine salt
Instructions
- 1
Combine the warm water, yeast, and 1 tsp granulated sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant — if the mixture does not foam, the yeast is not active; start over with fresh yeast.
- 2
Add the warmed milk, 3 tbsp granulated sugar, melted butter, vanilla extract, and salt to the yeast mixture. Stir to combine.
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