Classic Glazed Donuts - Homemade and Delicious
Light, fluffy, and perfectly sweet, these homemade glazed donuts are a true treat. With a soft, airy texture and a melt-in-your-mouth vanilla glaze, they’re ideal for breakfast or an indulgent snack. This recipe is simple enough to make at home, with a few key techniques to ensure the best results. Perfectly fried and coated in a classic sugar glaze, these donuts will become your go-to homemade treat.
Ingredients
-
For the Donuts
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (110°F)
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 3 1/2 cups all-purpose flour
- Vegetable oil (for frying)
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For the Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Directions
Activate the yeast. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
Prepare the dough. In a large bowl, combine the warm milk, sugar, salt, butter, egg, and yeast mixture. Gradually add the flour, mixing until a dough forms. Knead the dough for about 5-7 minutes, until it's smooth and elastic.
Let the dough rise. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Shape the donuts. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness. Use a donut cutter or two round cutters (one large, one small) to cut out donut shapes. Reroll scraps to make more donuts.
Second rise. Place the cut donuts on a parchment-lined baking sheet, cover with a towel, and let them rise for another 30 minutes until puffy.
Fry the donuts. Heat oil in a deep skillet or pot to 350°F. Carefully fry the donuts in batches, about 1 minute per side, until golden brown. Transfer to a wire rack to drain.
Prepare the glaze. While the donuts cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glaze the donuts. Dip the warm donuts into the glaze, letting the excess drip off. Place them back on the wire rack to set for a few minutes before serving.
Recipe tips
Make sure the oil temperature stays consistent around 350°F for the best results when frying. If the oil is too cool, the donuts will absorb too much oil; too hot, and they will burn on the outside while remaining raw inside. For extra flavor, you can add a pinch of cinnamon or nutmeg to the dough. If you want a thicker glaze, dip the donuts twice, letting the first layer set before adding the second.
Nutrition Facts (per serving)
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