Description
Learn how to make classic homemade glazed doughnuts with a soft, fluffy texture and a sweet, shiny glaze. This recipe uses yeast for a light, airy dough that’s fried to golden perfection and coated with a simple vanilla glaze, perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (110°F)
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour (plus more for dusting)
- Vegetable oil, for frying
Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water (110°F). Let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, combine the warm milk, granulated sugar, softened butter, salt, egg, and the activated yeast mixture. Gradually add the all-purpose flour while mixing until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic, which develops gluten for structure.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm area for 1 to 1.5 hours until it doubles in size.
- Shape Doughnuts: Punch down the risen dough to release air. Roll out the dough to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to cut doughnuts and holes. Place them on a floured baking sheet, cover lightly, and let them rise for another 30 minutes.
- Heat Oil: Pour vegetable oil to about 2 inches deep in a deep pot and heat it to 350°F, ideal for frying doughnuts evenly without absorbing excess oil.
- Fry Doughnuts: Fry the doughnuts in batches for about 1 minute per side or until golden brown. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Prepare Glaze: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth and glossy.
- Glaze Doughnuts: While still warm, dip each doughnut into the glaze, then place them on a wire rack to allow excess glaze to drip and set for a shiny finish.
Notes
- For a chocolate glaze, add 2 tablespoons of unsweetened cocoa powder to the glaze mixture.
- Doughnuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
