Description
These homemade glazed doughnuts are soft, fluffy, and perfectly sweet with a classic vanilla glaze. Made from scratch with a rich yeast dough, they’re fried to golden perfection and coated in a smooth, glossy glaze. Perfect for breakfast or a special treat, these doughnuts combine traditional techniques with easy-to-follow instructions for a delicious bakery-style result at home.
Ingredients
Scale
Dough
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 and 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: In the bowl of a stand mixer, whisk together the warm milk, yeast, and 1 tablespoon of granulated sugar. Loosely cover and let sit for 5–10 minutes until the mixture is foamy and frothy on top.
- Mix the dough: Add remaining sugar, eggs, melted butter, vanilla extract, ground nutmeg, salt, and 2 cups of flour to the yeast mixture. Beat on low speed for 1 minute, scraping the bowl as needed. Gradually add the remaining flour and beat on medium speed until the dough comes together and pulls away from the bowl. Add more flour as needed, 1 tablespoon at a time, to achieve slightly sticky dough.
- Knead the dough: Continue to knead the dough in the mixer for 5–7 minutes, or knead by hand on a lightly floured surface for 5–7 minutes until soft and supple. The dough should pass the windowpane test, stretching thin without tearing.
- Let the dough rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat all sides. Cover and let rise in a warm place for 1.5–2 hours or until doubled in size.
- Shape the doughnuts: Punch down the risen dough to release air. Turn it out onto a floured surface and roll to 1/2 inch thickness. Use a 3–3.5 inch doughnut cutter to cut out doughnuts; re-roll scraps to cut more.
- Rest the shaped doughnuts: Place doughnuts and doughnut holes on parchment-lined baking sheets. Loosely cover and let rest for 30 minutes until they rise slightly.
- Heat the oil: Pour vegetable oil into a heavy-duty pot fitted with a thermometer. Heat over medium heat to 375°F (191°C).
- Fry the doughnuts: Fry 2–3 doughnuts at a time for about 1 minute per side, maintaining oil temperature at 375°F. Use a slotted spoon or spatula to carefully remove them and place on a cooling rack set over a baking sheet to drain excess oil.
- Make the glaze: Whisk together confectioners’ sugar, heavy cream (or half-and-half/milk), and vanilla extract until smooth.
- Glaze the doughnuts: While still warm, dip each doughnut in the glaze, coating both sides. Return to the rack to allow excess glaze to drip off and set, about 20 minutes.
- Serve and store: Enjoy doughnuts best the same day. Store leftovers in an airtight container at room temperature or refrigerator for up to 2 days.
Notes
- If you don’t have a stand mixer, mix and knead dough by hand using a wooden spoon and your hands.
- Use a doughnut cutter around 3–3.5 inches or two cookie cutters (one large and one small) to shape doughnuts if a dedicated cutter is unavailable.
- Keep the oil temperature steady at 375°F for perfectly fried doughnuts; lower the heat if oil gets too hot.
- Doughnut holes can be fried alongside the doughnuts but will cook faster; monitor closely to avoid burning.
- Do not over-flour the dough; a slightly sticky dough produces tender doughnuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
