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Classic Glazed Donuts Recipe

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4.1 from 14 reviews

This classic glazed donuts recipe yields light, fluffy, and perfectly sweet fried donuts topped with a smooth vanilla glaze. The dough is made from scratch using yeast, allowing for a soft and airy texture. After rising, the donuts are deep-fried to golden perfection and then dipped in a simple glaze made from powdered sugar, milk, and vanilla extract. Ideal for breakfast or a delightful treat any time of day, these homemade glazed donuts bring bakery-quality indulgence right to your kitchen.

Ingredients

Dough

  • 1 cup warm whole milk (105-110°F / 240ml)
  • 1 (0.25-oz / 7g) packet active dry yeast (2¼ teaspoons)
  • ¼ cup plus 1 teaspoon granulated sugar, divided (54g)
  • 4½ cups all-purpose flour, plus extra for dusting (540g)
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 large eggs, room temperature
  • Vegetable oil (for frying)

Glaze

  • 3 cups powdered sugar (360g)
  • 6 tablespoons whole milk (90ml)
  • ½ teaspoon vanilla extract

Instructions

  1. Activate Yeast: In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon of sugar. Let the mixture sit for 5 to 10 minutes until it becomes bubbly, indicating the yeast is active.
  2. Prepare Dough Mixtures: In a large bowl, combine the flour and salt. In another large bowl, whisk the melted butter, eggs, and remaining ¼ cup (50g) granulated sugar until smooth. Then, stir in the activated yeast mixture until combined.
  3. Form Dough: Gradually add the flour mixture to the wet ingredients, stirring until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic, though it may still be slightly tacky. Alternatively, use a stand mixer fitted with a dough hook for this step.
  4. First Rise: Place the dough in a large, lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size, approximately 1 hour.
  5. Prepare for Shaping: Line two large rimmed baking sheets with parchment paper.
  6. Shape Donuts: Punch down the risen dough. Roll it out on a lightly floured surface into a ¾-inch-thick rectangle. Use a 3-inch round cookie cutter or donut cutter to cut out 12 rounds. Use a 1-inch round cutter to cut holes from the centers, making donut holes. Re-roll scraps to cut additional donuts as needed. Place all cut pieces on the prepared baking sheets. Loosely cover and let them rise again until doubled in size, about 40 minutes.
  7. Heat Oil: While the donuts rise, set up a wire rack inside a rimmed baking sheet for draining. Fill a Dutch oven with about 2 inches of vegetable oil and heat over medium until a deep-fry thermometer reads 350°F (175°C).
  8. Fry Donuts: Fry the donuts in batches, few at a time, until golden brown, about 1 minute per side for the larger donuts. Fry the donut holes for 1 minute, stirring constantly to ensure even cooking. Use a slotted spoon or spider to transfer the fried donuts to the wire rack to drain excess oil.
  9. Prepare Glaze: In a medium bowl, whisk together the powdered sugar, whole milk, and vanilla extract until smooth and lump-free.
  10. Glaze Donuts: While the donuts are still warm, dip each donut and donut hole into the glaze, ensuring they are fully coated. Return to the wire rack to let the glaze set before serving.

Notes

  • Make sure your milk is warm enough (105-110°F) to activate the yeast but not too hot to kill it.
  • The dough may feel slightly sticky; avoid adding too much flour as it can make donuts dense.
  • Maintain the oil temperature at 350°F for even frying and golden color.
  • Work in batches when frying to avoid overcrowding the oil, which can lower the temperature.
  • Allow the glaze to set thoroughly before stacking or storing donuts to prevent them from sticking together.
  • Use fresh yeast for best rising results.
  • Donuts are best eaten the same day but can be stored in an airtight container for 1-2 days.

Find it online: https://simpleplatter.com/classic-glazed-donuts-recipe/