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Homemade Glazed Donuts

Homemade Glazed Donuts

Imagine biting into a cloud-like confection, impossibly soft, airy, and coated in a delicate, crackling glaze. This isn't just a fantasy; it's the reality of creating your own Homemade Glazed Donuts. Forget store-bought versions that often disappoint; we're elevating the classic.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 donuts servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup whole milk, warmed (105-115°F / 40-46°C)
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar, plus a pinch for yeast
  • 1 large egg, at room temperature
  • 50g unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour, plus more for dusting
  • ½ teaspoon fine sea salt
  • Vegetable oil or canola oil, for frying (about 6-8 cups)
  • 2 cups confectioners' sugar, sifted
  • ¼ cup whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Method
 

  1. In the bowl of a stand mixer (or a large bowl), combine the warm milk, a pinch of sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Add the remaining ¼ cup sugar, egg, melted butter, and vanilla extract to the activated yeast mixture. Whisk briefly to combine.
  3. Gradually add the flour and salt to the wet mixture. If using a stand mixer, mix on low speed for 8-10 minutes. If kneading by hand, mix until a shaggy dough forms, then knead for 10-12 minutes until smooth and elastic.
  4. Lightly grease a clean large bowl. Transfer the dough to the bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Gently punch down the risen dough, turn it out onto a lightly floured surface, and roll to about ½-inch thickness. Cut out donuts and holes using a donut cutter.
  6. Transfer cut donuts to baking sheets, leaving space between them, and cover loosely. Let them rise again in a warm place for 30-45 minutes.
  7. While the donuts proof, heat 6-8 cups of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
  8. Fry 2-3 donuts at a time in the hot oil for 1-2 minutes per side until golden brown. Drain on a wire cooling rack.
  9. While donuts cool, whisk together the sifted confectioners' sugar, ¼ cup milk, vanilla extract, and a pinch of salt in a shallow bowl until smooth.
  10. Dip each warm donut into the glaze, letting excess drip off. Place on a wire rack to set. Serve immediately.

Notes

Store glazed donuts in an airtight container for up to 2 days. For longer storage, freeze un-glazed donuts.