Description
These homemade glazed donuts are light, fluffy, and perfectly sweet, fried to golden perfection and coated with a smooth vanilla glaze. This recipe guides you through proofing the yeast dough, frying the donuts, and glazing them for a classic treat that’s perfect for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 2 1/2 cups all-purpose flour (divided, plus more for dusting)
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 packet instant yeast (about 2 1/4 tsp)
- 2/3 cup milk (scalded and cooled to 115˚F)
- 1/4 cup light olive oil (or vegetable oil or canola oil)
- 2 egg yolks (room temperature)
- 1/2 tsp vanilla extract
Glaze Ingredients
- 1 lb powdered sugar (4 cups)
- 5-6 Tbsp water
- 1 Tbsp vanilla extract
Frying Oil
- Oil for frying such as peanut oil or vegetable oil
Instructions
- Scald milk: Pour milk into a small saucepan over medium/low heat, stirring constantly to prevent a skin from forming. Heat until milk reaches 180˚F or begins steaming. Remove from heat and transfer to a measuring cup to cool to 115˚F.
- Proof dough: In a large bowl, whisk together 1 cup flour, sugar, yeast, and salt. Add warm milk, oil, egg yolks, and vanilla. Stir to combine, cover with plastic wrap, and rest at room temperature for 10-15 minutes until bubbles form indicating active yeast.
- Knead dough: Gradually mix in most of remaining flour with a firm spatula until dough holds together and no longer sticks to bowl (use last 2 Tbsp flour if needed). Knead by hand in bowl for 5 minutes until soft and slightly sticky.
- Let dough rise: Cover bowl with plastic wrap and place in a warm (100˚F) oven for 45 minutes or at room temperature for 1.5 to 2 hours until dough doubles in size.
- Roll and cut donuts: Turn dough onto floured surface. Roll to 1/4” to 1/3” thickness and cut 11-12 donuts and holes using a donut cutter. Re-roll scraps for additional donuts.
- Second rise: Place donuts and holes on parchment-lined baking sheet spaced apart. Cover with a tea towel and let rise in a warm place for 20 minutes or at room temperature for 45 minutes until puffed.
- Make glaze: In a bowl, combine powdered sugar, water, and vanilla extract. Stir until sugar dissolves and set aside.
- Fry donuts: Heat oil to 375˚F in a deep fryer or dutch oven with thermometer. Fry 2 donuts at a time for 45-60 seconds per side until golden brown, flipping once.
- Glaze donuts: Remove donuts from oil and immediately dip both sides in glaze. Transfer to a wire rack to set.
- Fry and glaze donut holes: Repeat frying and glazing process with donut holes in batches. Serve donuts as soon as glaze has set.
Notes
- Ensure milk is cooled to 115˚F to activate yeast without killing it.
- Do not over-flour the dough during kneading to keep donuts tender.
- Maintain oil temperature at 375˚F for best frying results.
- Donuts rise better in a warm place or a low-temp oven to speed proofing.
- Glaze while donuts are warm for a smooth coating.
- Use a dough cutter or two round cutters (one larger and one smaller) if you don’t have a donut cutter.
- Store glazed donuts in an airtight container at room temperature for up to 2 days.
