Glazed Donuts Recipe

Introduction

These glazed donuts are a classic treat that combines a soft, fluffy dough with a sweet, shiny vanilla glaze. Perfect for breakfast or a special snack, they’re easier to make at home than you might think.

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup lukewarm water
• 1 1/2 cups whole milk (scalded and cooled to 115°F)
• 1/2 cup granulated sugar
• 3 large eggs (room temperature)
• 5 to 5 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter (softened)
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 3-5 tablespoons whole milk (for the glaze)
• Canola oil (for frying)

Instructions

1. Step 1: Scald the milk by heating it until just boiling, then let it cool to about 115°F.
2. Step 2: In a large mixing bowl of a stand mixer, dissolve the yeast in the warm water. Add the warm milk, sugar, and eggs and mix gently.
3. Step 3: Attach the dough hook and gradually add flour and salt while mixing. Occasionally scrape down the sides and bottom of the bowl.
4. Step 4: Cut the softened butter into small pieces and add to the dough. Continue beating until the dough is smooth and elastic, about 5-7 minutes.
5. Step 5: Turn the sticky dough onto a floured surface and knead for 3-5 minutes until smooth. Shape into a ball and place it back into a greased bowl.
6. Step 6: Cover loosely and let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
7. Step 7: Punch down the dough and knead briefly. Return it to the greased bowl, cover again, and let it rise until doubled, about 1 hour.
8. Step 8: Prepare the glaze by whisking powdered sugar, vanilla extract, and enough milk to create a fairly thin icing. Cover and set aside.
9. Step 9: Line a baking sheet with parchment paper. Roll out the dough on a lightly floured surface to about 1/2-inch thickness. Use a 3 1/2-inch donut cutter to cut out donuts and place them on the baking sheet.
10. Step 10: Let the cut donuts rise for about 1 hour or until doubled in size.
11. Step 11: Line a baking sheet with paper towels. Heat about 3 inches of canola oil in a large pot to 375°F.
12. Step 12: Fry donuts in batches without overcrowding, about 1 to 2 minutes per side until lightly golden. Remove and drain on paper towels.
13. Step 13: Once slightly cooled, dip only the tops of the donuts into the glaze. Place on a cooling rack over parchment paper and allow the glaze to set before serving.

Tips & Variations

• Make sure the milk is not too hot when adding yeast to avoid killing it; 115°F is ideal.
• For a chocolate glaze, substitute some powdered sugar with cocoa powder and thin with milk.
• Use a candy or kitchen thermometer to maintain oil temperature for consistent frying.
• Store any leftover donuts in an airtight container at room temperature for up to 2 days.

Storage

Store glazed donuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, place them in the freezer wrapped tightly, and thaw at room temperature before enjoying. To refresh slightly, warm donuts in a microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast than active dry and mix it directly with the flour without dissolving in water first.

What causes donuts to be dense instead of light and fluffy?

Dense donuts usually result from under-proofing the dough or using too much flour. Make sure to let the dough rise until doubled in size and avoid adding excessive flour while kneading.

Glazed Donuts Recipe

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★★★★★

4.6 from 98 reviews

• Author: Rafael
• Total Time: 3 hours 15 minutes
• Yield: 12 to 15 donuts 1x

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Description

Delicious homemade glazed donuts made from a soft yeast dough, fried to golden perfection and coated with a thin, sweet vanilla glaze. This classic recipe involves rising the dough twice for a light and airy texture, then frying the donuts until golden and dipping them in a simple powdered sugar vanilla glaze.

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Ingredients

Scale 1x2x3x

For the Donut Dough

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup lukewarm water
• 1 1/2 cups whole milk (scalded and cooled to 115°F)
• 1/2 cup granulated sugar
• 3 large eggs (room temperature)
• 5 to 5 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter (softened)

For the Glaze

• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 3–5 tablespoons whole milk

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Instructions

1. Scald and Cool Milk: Heat the milk until it reaches scalding temperature, then allow it to cool to about 115°F to prepare it for yeast activation.
2. Activate Yeast: In a large mixing bowl fitted with a stand mixer, dissolve the active dry yeast in the lukewarm water. Once dissolved, add the warm milk, granulated sugar, and room temperature eggs.
3. Mix Dough: Attach the dough hook to the mixer and gradually add the flour and salt while stirring. Scrape the sides and bottom of the bowl occasionally for even mixing.
4. Add Butter: Cut softened butter into small pieces and incorporate them into the dough. Continue beating the dough for 5-7 minutes until it becomes smooth and elastic.
5. Knead Dough: Turn the sticky dough out onto a floured surface and knead for 3-5 minutes to form a smooth ball.
6. First Rise: Place the dough ball into a greased bowl, cover loosely with plastic wrap and a kitchen towel, then let it rise in a warm spot until doubled in size, approximately 1 to 1 1/2 hours.
7. Second Kneading and Rise: Punch down the risen dough and knead gently on a floured surface for a few minutes. Return it to the greased bowl, cover, and let it rise again until doubled, about 1 hour.
8. Prepare Glaze: While the dough rises, whisk together the powdered sugar, vanilla extract, and 3-5 tablespoons of whole milk until smooth and fairly thin. Cover and set aside.
9. Roll and Cut Donuts: Roll the dough out on a lightly floured surface to about 1/2-inch thickness. Use a floured 3 1/2-inch donut cutter to cut out donuts and place them onto a parchment-lined baking sheet.
10. Final Rise: Let the cut donuts rise on the baking sheet for about 1 hour until doubled in size.
11. Heat Oil: Line a baking sheet with several layers of paper towels. Heat about 3 inches of canola oil in a large heavy-duty pot to 375°F for frying.
12. Fry Donuts: Fry approximately 4 donuts at a time to avoid overcrowding, cooking each side for 1 to 2 minutes until lightly golden brown. Remove with a slotted spoon and drain on the paper towels.
13. Glaze Donuts: Let the donuts cool slightly, then dip just the tops into the prepared glaze. Place on a cooling rack set over a parchment-lined sheet pan to allow excess glaze to drip and set.
14. Serve: Once the glaze is set, the glazed donuts are ready to enjoy fresh for a delightful treat.

Notes

• Ensure the milk is cooled to 115°F before adding to yeast mixture to avoid killing the yeast.
• Donut dough is sticky; flour your hands and surfaces lightly when kneading and cutting.
• Don’t overcrowd the frying pot as it can lower the oil temperature and cause greasy donuts.
• Use a candy or deep-fry thermometer to maintain consistent 375°F oil temperature.
• Allow donuts to cool slightly before glazing to prevent the glaze from melting off.
• Store glazed donuts in an airtight container and consume within 1-2 days for best freshness.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

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