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Glazed Donuts Recipe

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These homemade glazed donuts are soft, fluffy, and coated in a sweet, smooth vanilla glaze. They bring the magic of bakery-quality donuts to your kitchen with ease and versatility.

Ingredients

  • 1 cup warm milk (between 90°F to 100°F)
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 4 cups bread flour (spooned and leveled)
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1 stick (½ cup) unsalted butter, room temperature
  • Vegetable oil for frying
  • 2 cups powdered sugar, sifted
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let it sit for 5 minutes or until the mixture becomes foamy.
  2. Add the flour, eggs, and salt to the bowl. Mix with the dough hook on low speed for 1 minute until the ingredients are incorporated.
  3. Scrape down the sides and bottom of the bowl. Continue mixing at medium speed for 2 minutes until the dough starts pulling away from the sides.
  4. With the mixer on medium speed, add the butter one tablespoon at a time. After all the butter is added, the dough will be sticky.
  5. Continue mixing with the dough hook for another 5 minutes until the dough becomes smooth and elastic.
  6. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 2 hours or until doubled in size.
  7. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about ½ inch thickness.
  8. Using a donut cutter, cut out the donuts and place them on a parchment-lined baking sheet. Let them rise for another 30 minutes.
  9. In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Fry the donuts in batches, about 1 minute per side, until golden brown.
  10. Remove the donuts from the oil and drain on paper towels.
  11. For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth.
  12. Dip each donut into the glaze, coating the top, and place them on a wire rack to set.

Notes

  • Maple Glaze: Substitute maple syrup for the milk in the glaze for a rich, autumnal flavor.
  • Chocolate Glaze: Melt 4 ounces of semi-sweet chocolate with 2 tablespoons of butter and 2 tablespoons of milk. Dip the donuts into this mixture for a decadent treat.
  • Filled Donuts: After frying, inject the donuts with raspberry or custard filling using a pastry bag.
  • Baked Donuts: For a lighter version, bake the donuts at 375°F (190°C) for 10-12 minutes, then glaze as usual.
  • Store leftover donuts in an airtight container for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5 minutes.
  • Freezing: Freeze unglazed donuts in a single layer. Once frozen, transfer to an airtight container and thaw before glazing.
  • If you don’t have a donut cutter, use a large round cookie cutter for the outer ring and a smaller one for the center hole.

Nutrition

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