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Delicious Glazed Donuts Recipe

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Homemade glazed donuts are the perfect breakfast treat, light, airy, and coated with a glossy, sweet glaze. These soft donuts will leave everyone craving more!

Ingredients

1 cup warm milk (whole milk preferred, 90°F to 100°F)

1 tablespoon instant yeast or active dry yeast

¼ cup granulated sugar

4 cups bread flour (spooned and leveled, all-purpose flour can be used instead)

2 large eggs (room temperature)

1 teaspoon salt

8 tablespoons unsalted butter (room temperature)

Vegetable oil (enough to fry the donuts, 2 quarts is good)

2 ½ cups powdered sugar

6 tablespoons whole milk

¾ teaspoon vanilla extract

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let it sit for 5 minutes until foamy.
  2. Add flour, eggs, and salt, mixing on low speed with a dough hook for 1 minute. Scrape down sides and mix on medium speed for 2 minutes until the dough pulls away from the sides.
  3. Gradually add butter one tablespoon at a time while mixing on medium speed. Continue for 5 more minutes until smooth and elastic. Knead by hand if necessary.
  4. Grease a large bowl, transfer the dough, and cover with lightly greased plastic wrap. Let it rise in a warm place for 60 to 90 minutes.
  5. Once dough has doubled in size, punch it down and transfer to a floured surface. Roll to ⅜-inch thickness and use a donut cutter to shape the donuts.
  6. Place shaped donuts on parchment-lined baking sheets, cover loosely with greased plastic wrap, and let rest for 30 minutes.
  7. In a medium bowl, whisk powdered sugar, milk, and vanilla extract until smooth to make the glaze.
  8. Heat vegetable oil in a pot to 330°F to 350°F. Fry donuts, 3 to 4 at a time, for 2 minutes per side until golden brown.
  9. Dip fried donuts into the glaze on both sides and return to the cooling rack. Fry donut holes for 1 minute per side.
  10. Let donuts set for 15 minutes until the glaze has hardened, then serve fresh.

Notes

  • For a chocolate glaze, substitute vanilla glaze ingredients with powdered sugar, cocoa powder, milk, and vanilla extract.
  • Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Make-ahead: Refrigerate dough after the first rise and bring to room temperature before continuing the recipe.
  • Frozen unglazed donuts can be stored for up to 2 months. Fry when ready.
  • Use a thermometer to ensure oil temperature is between 330°F and 350°F for frying.

Nutrition

Find it online: http://recipesbyjanet.com/delicious-glazed-donuts-recipe/