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Glazed Homemade Donuts Recipe

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★★★★★

4.5 from 102 reviews

These classic glazed donuts are soft, fluffy, and perfectly sweet with a shiny vanilla glaze. Made from a tender yeast dough, they are fried to golden perfection and coated with a smooth, sweet glaze that melts in your mouth. Ideal for breakfast or a delightful snack, these donuts bring a bakery experience right to your kitchen.

Ingredients

Scale

Donut Dough

  • 1 cup warm whole milk (90°F to 100°F)
  • 1 tablespoon instant yeast (or active dry yeast)
  • ¼ cup granulated sugar
  • 4 cups bread flour (or all purpose flour)
  • 2 large eggs (room temperature)
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter (room temperature)
  • Vegetable oil (about 2 quarts, for frying)

Glaze

  • 2 ½ cups powdered sugar
  • 6 tablespoons whole milk
  • ¾ teaspoon vanilla extract

Instructions

  1. Activate Yeast: In a large mixing bowl or stand mixer bowl, whisk together the warm milk, yeast, and granulated sugar. Let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active. If not foamy, start over with fresh yeast.
  2. Mix Dough: Add the flour, eggs, and salt to the yeast mixture. Mix with a dough hook on low speed for one minute to combine ingredients uniformly.
  3. Knead Dough: Scrape down the bowl sides and mix on medium speed for 2 minutes until the dough starts pulling away from the bowl.
  4. Add Butter: With the mixer on medium speed, add the butter one tablespoon at a time. The dough will initially appear sticky and wet.
  5. Continue Kneading: Keep mixing for 5 more minutes until the dough is smooth, elastic, and feels almost dry to the touch, not sticky. If necessary, knead by hand on a lightly floured surface to reach the correct texture.
  6. First Rise: Lightly grease a large bowl and place the dough inside. Cover with greased plastic wrap and let it rise in a warm place for 60 to 90 minutes until doubled in size.
  7. Prepare Work Surface: Line two baking sheets with parchment paper and lightly flour a clean surface for rolling out the dough.
  8. Shape Donuts: Punch the risen dough down to release air bubbles. Roll it out to ⅜-inch thickness and cut out donuts using a donut cutter or round cutters. Re-roll scraps as needed to make approximately 16 donuts and 16 donut holes.
  9. Second Rise: Place the cut donuts on the prepared baking sheets, leaving space between them. Cover loosely with greased plastic wrap and let rise about 30 minutes until nearly doubled.
  10. Prepare Glaze: Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth and slightly thin. Cover and set aside.
  11. Heat Oil: In a large, heavy-duty dutch oven or deep pot, heat vegetable oil to 330°F to 350°F. Test readiness by dropping a small dough piece; it should float and sizzle.
  12. Fry Donuts: Carefully place 3 to 4 donuts in the hot oil at a time. Fry each side for 2 minutes or until golden brown. Use a spider or slotted spoon to transfer them to a metal cooling rack.
  13. Glaze Donuts: Dunk fried donuts in the glaze, coating both sides, then return them to the cooling rack. Fry remaining donuts similarly, maintaining oil temperature. Donut holes take about 1 minute per side and may need to be held underwater with a utensil for even frying.
  14. Set Glaze: Allow glazed donuts to set for about 15 minutes until the glaze hardens. Serve warm and enjoy fresh.

Notes

  • Make sure the milk is warm but not hot to properly activate the yeast.
  • If dough feels too sticky after kneading, continue kneading until it feels soft but dry to the touch.
  • Use a thermometer to maintain oil temperature for even frying.
  • Donuts are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
  • For a gluten-free version, substitute with a gluten-free flour blend, but texture may vary.

Keywords: glazed donuts, homemade donuts, fried donuts, yeast donuts, vanilla glaze, breakfast donuts

Find it online: https://www.sanacooks.com/glazed-homemade-donuts-recipe/