Description
These Homemade Glazed Doughnuts are light, fluffy, and perfectly sweet with a smooth vanilla glaze. Whether it’s your first time making doughnuts or you’re a pro, this recipe gives you that melt-in-your-mouth bakery-style result right at home. Best enjoyed fresh and warm!
Ingredients
For the Doughnuts
2¼ tsp (1 packet) active dry yeast
2 tbsp warm water (about 110°F)
¾ cup warm milk (about 110°F)
¼ cup granulated sugar
½ tsp salt
¼ cup unsalted butter, melted
1 large egg
2½ cups all-purpose flour (plus more for dusting)
Vegetable oil, for frying
For the Glaze
2 cups powdered sugar
¼ cup milk
1 tsp vanilla extract
Instructions
In a small bowl, mix yeast with warm water. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine warm milk, sugar, salt, melted butter, egg, and the yeast mixture. Mix well.
Gradually stir in flour until a soft dough forms.
Turn dough out onto a floured surface and knead for about 5–7 minutes, until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for about 1 to 1½ hours, or until doubled in size.
Once risen, roll out the dough to about ½-inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters (about 3-inch and 1-inch).
Place cut doughnuts on a floured tray, cover lightly with a towel, and let rise for another 30 minutes.
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Carefully fry doughnuts a few at a time, about 1 minute per side, or until golden brown. Remove and drain on paper towels.
While doughnuts are still warm, dip them in the glaze and place on a wire rack to set.
Notes
Make sure your oil stays around 350°F for even cooking.
Don’t overcrowd the pan—fry in batches.
Glaze while warm for best absorption and shine.
You can also dip them in cinnamon sugar or chocolate glaze for variety.