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Glazed Donuts Recipe

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Homemade glazed donuts are a warm, sweet breakfast treat that are soft, fluffy, and perfectly glazed. These donuts are a combination of comfort and indulgence, making them far better than store-bought versions.

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, about 2 quarts)

For the Vanilla Glaze:

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 the mixture sit for about 5 minutes or until it becomes foamy. If the mixture doesn't foam, start over with fresh yeast.
  2. Add the flour, eggs, and salt to the mixture and mix with a dough hook on low speed for one minute until the ingredients are incorporated.
  3. Scrape down the sides of the bowl and increase the speed to medium for 2 minutes. The dough should start pulling away from the sides of the bowl.
  4. Add the butter, one tablespoon at a time, and continue mixing until smooth and elastic. If the dough is still sticky, continue mixing until it feels soft and dry to the touch.
  5. Lightly grease a large bowl, transfer the dough, and cover with greased plastic wrap. Let the dough rest in a warm place for 60 to 90 minutes or until it doubles in size.
  6. Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out to a thickness of about ⅜ inch.
  7. Use a donut cutter (or a 3-inch round cutter and a ½ round cutter for the center hole) to cut out the donuts. Gather any scraps and re-roll them. You should have about 16 donuts and 16 donut holes.
  8. Place the donuts on parchment-lined baking sheets, ensuring they have space to rise. Cover loosely with greased plastic wrap and let them rest for about 30 minutes.
  9. Whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Set aside for glazing.
  10. Pour the vegetable oil into a large pot or dutch oven and heat to 330°F to 350°F. Use a thermometer to ensure the oil is at the right temperature.
  11. Carefully place the donuts in the hot oil, frying 3 to 4 at a time. Fry for 2 minutes per side until golden brown.
  12. Use a spider strainer to lift the donuts out of the oil and place them on a metal cooling rack.
  13. Once all donuts are fried, dunk them into the glaze on both sides and return them to the cooling rack. Let the glaze set for about 15 minutes before serving.

Notes

  • For a chocolate glaze, combine powdered sugar, cocoa powder, milk, and vanilla extract, then dip donuts and top with sprinkles.
  • For a maple glaze, melt butter and maple syrup, stir in maple extract, and mix in powdered sugar. Dip the donuts for a rich flavor.
  • Ensure the oil temperature stays between 330°F to 350°F to avoid greasy donuts.
  • Refrigerate the dough overnight after the first rise for a make-ahead option. Let it come to room temperature before frying.

Nutrition

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