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:
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2 1/4 teaspoons (1 packet) active dry yeast
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2 tablespoons warm water (about 110°F)
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3/4 cup warm milk (about 110°F)
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1/4 cup granulated sugar
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1/2 teaspoon salt
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1/4 cup unsalted butter, melted
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1 large egg
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2 1/2 cups all-purpose flour (plus more for dusting)
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Vegetable oil, for frying
For the Glaze:
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2 cups powdered sugar
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1/4 cup milk
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1 teaspoon vanilla extract
Instructions
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In a small bowl, mix yeast with warm water. Let sit for 5–10 minutes until foamy.
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In a large mixing bowl, combine warm milk, sugar, salt, melted butter, egg, and the yeast mixture. Mix well.
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Gradually stir in flour until a soft dough forms.
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Turn dough out onto a floured surface and knead for about 5–7 minutes, until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise in a warm place for about 1 to 1 ½ hours, or until doubled in size.
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Once risen, roll out the dough to about 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters (about 3-inch and 1-inch).
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Place cut doughnuts on a floured tray, cover lightly with a towel, and let rise for another 30 minutes.
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Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
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Carefully fry doughnuts a few at a time, about 1 minute per side, or until golden brown. Remove and drain on paper towels.
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While doughnuts are still warm, dip them in the glaze and place on a wire rack to set.
Notes
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Make sure your oil stays around 350°F for even cooking.
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Don’t overcrowd the pan—fry in batches.
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Glaze while warm for best absorption and shine.
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You can also dip them in cinnamon sugar or chocolate glaze for variety.