Description
These homemade glazed doughnuts are soft, fluffy, and perfectly sweet with a classic vanilla glaze. Made from scratch using warm milk, yeast, and simple pantry ingredients, they are fried to golden perfection and coated in a luscious glaze, making them an irresistible treat to enjoy fresh at home.
Ingredients
Scale
Dough:
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1/3 cup (65g) granulated sugar, divided
- 2 large eggs
- 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups (500g) all-purpose flour (spooned & leveled), plus more as needed
- 1–2 quarts vegetable oil (for frying)
Glaze:
- 2 cups (240g) confectioners’ sugar, sifted
- 1/3 cup (80ml) heavy cream, half-and-half, or whole milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the dough: Whisk the warm milk, yeast, and 1 tablespoon of sugar together in the bowl of a stand mixer. Cover loosely and let sit for 5–10 minutes until foamy and frothy on top. If no stand mixer is available, use a large bowl and mix by hand with a wooden spoon or silicone spatula.
- Mix the dough: Add the remaining sugar, eggs, melted butter, vanilla, nutmeg, salt, and 2 cups of flour to the yeast mixture. Beat on low speed for 1 minute, scraping down the bowl as needed. Add remaining flour and beat on medium speed until the dough pulls away from the bowl sides, about 2 minutes. Add additional flour gradually if dough is too sticky, aiming for a slightly sticky consistency.
- Knead the dough: Continue kneading with the mixer on medium speed for 5–7 minutes, or knead by hand on a lightly floured surface for the same duration. If sticky, lightly dust with small amounts of flour. The dough should be soft and elastic, passing the windowpane test.
- Let dough rise: Lightly grease a large bowl and place the dough inside, turning to coat in oil. Cover and let rise in a warm spot for 1.5–2 hours until doubled in size.
- Shape the doughnuts: Punch down the dough and roll it out on a lightly floured surface to 1/2 inch thickness. Cut doughnuts using a 3–3.5 inch doughnut cutter or two circle cookie cutters (large and small). Place doughnuts and holes on parchment-lined baking sheets and cover loosely. Let rest for 30 minutes to rise slightly.
- Heat the oil: Pour vegetable oil into a heavy-duty pot fitted with an oil thermometer and heat to 375°F (191°C) over medium heat.
- Fry the doughnuts: Fry 2–3 doughnuts at a time, cooking each side for 1 minute until golden brown. Remove with a slotted spoon and place on a wire rack set over a baking sheet. Adjust the heat to maintain 375°F. Repeat with remaining doughnuts. Turn off the heat when done.
- Make the glaze: Whisk confectioners’ sugar, heavy cream, and vanilla extract until smooth.
- Glaze the doughnuts: Dip warm doughnuts immediately into the glaze, coating both sides. Place back on the rack and allow excess glaze to drip. Let the glaze set for about 20 minutes.
- Serve and store: Enjoy doughnuts the same day for best texture and flavor. Store leftovers in an airtight container at room temperature or refrigerated for up to 2 days.
Notes
- Use a stand mixer if possible for easier dough mixing and kneading, but kneading by hand is effective too.
- Maintain oil temperature carefully while frying to ensure even cooking and prevent greasy doughnuts.
- If you don’t have a doughnut cutter, use two round cookie cutters to form the doughnut shape.
- Doughnuts are best enjoyed the same day but can be stored for up to two days without significant loss in quality.
- Wear kitchen gloves during frying to protect from hot oil splashes.
