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Homemade Glazed Doughnuts Recipe

Homemade Glazed Doughnuts Recipe


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4.6 from 34 reviews

  • Total Time: 35 minutes
  • Yield: 12 1x

Description

Delightful homemade glazed doughnuts bring pure comfort from grandma’s kitchen, melting hearts with golden-brown perfection. Crisp exterior and pillowy center promise sweet satisfaction that connects hungry souls to classic American baking tradition.


Ingredients

Scale

Main Ingredients:

  • 2 ½ cups all-purpose flour (plus more for dusting)
  • 1 large egg
  • ¾ cup warm milk (about 110°F / 43°C)
  • ¼ cup unsalted butter, melted

Leavening and Flavor Enhancers:

  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 2 tablespoons warm water (about 110°F / 43°C)
  • ¼ cup granulated sugar
  • ½ teaspoon salt

Glaze Ingredients:

  • 2 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying

Instructions

  1. Activate the yeast by dissolving it in tepid water, allowing it to bloom and become frothy for approximately 5-10 minutes.
  2. Create a rich liquid base by whisking together warm milk, granulated sugar, salt, melted butter, egg, and the activated yeast mixture until thoroughly combined.
  3. Gradually incorporate flour into the liquid mixture, gently folding until a cohesive, soft dough emerges.
  4. Transfer the dough onto a lightly dusted work surface and knead methodically for 5-7 minutes, developing gluten and achieving a smooth, elastic consistency.
  5. Nestle the dough into a lightly greased bowl, envelop with a clean kitchen towel, and allow it to proof in a draft-free, warm environment until it doubles in volume, approximately 1-1.5 hours.
  6. After proofing, roll out the dough to a uniform 1/2-inch thickness and utilize circular cutters to shape doughnuts, creating distinctive rings and centers.
  7. Arrange the cut doughnuts on a floured tray, loosely drape with a soft cloth, and permit a secondary rise for 30 minutes to enhance their airiness.
  8. Heat vegetable oil in a deep skillet or heavy-bottomed pot to precisely 350°F, ensuring an optimal frying temperature.
  9. Gently lower doughnuts into the hot oil, frying in small batches and turning once to achieve a uniform golden-brown exterior, approximately 1 minute per side.
  10. Drain the freshly fried doughnuts on absorbent paper towels to remove excess oil.
  11. While still warm, immerse each doughnut into the prepared glaze, allowing excess to drip off before placing on a wire rack to set and develop a glossy finish.

Notes

  • Activate yeast precisely by using water at the exact 110-115°F temperature to ensure proper proofing and prevent killing the yeast.
  • Knead dough gently but thoroughly to develop gluten structure, creating a soft and tender doughnut texture with consistent elasticity.
  • Let doughnuts rise in a draft-free, warm environment like a slightly heated oven to guarantee optimal volume and pillowy softness.
  • Monitor oil temperature carefully during frying, using a candy thermometer to maintain consistent 350°F, preventing greasy or undercooked centers.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snacks, Desserts
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 500
  • Sugar: 2 g
  • Sodium: 800 mg
  • Fat: 25 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 6 g
  • Protein: 22 g
  • Cholesterol: 40 mg