Glazed Donuts

5 from 8 votes

Homemade Glazed Donuts are a breakfast treat the whole family can agree on! Pillowy soft, light and fluffy - better than the donut shop!

Course Breakfast

Cuisine American

Keyword glazed donut, glazed donut recipe, glazed donuts, glazed doughnuts

Prep Time 30

Rise Time 2

Servings

Calories 271kcal

Author Trish - Mom On Timeout

Ingredients

For the donuts

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)

Vanilla Glaze

2 ½ cups powdered sugar
6 tablespoons whole milk
¾ teaspoon vanilla extract

Instructions

Donuts

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. (If the mixture doesn't foam, you will need to start over with fresh yeast.)
Add the flour, eggs and salt to the bowl and mix with the dough hook for one minute on low speed, until the ingredients are incorporated.
Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl.
Scrape dow the sides and bottom of the bowl. With the mixer on medium speed, begin adding the butter one tablespoon at a time. After the butter has been added, the dough will look very sticky and wet.
Continue mixing with the dough hook for another 5 minutes until the dough looks smooth and elastic. It should feel almost dry (not sticky) to the touch. If it is still sticky, continue mixing until it reaches the point where it feels soft and dry to the touch. (If you are using a hand mixer, you might need to finish the dough off by kneading by hand on a lightly floured surface.)
Lightly grease a large bowl and transfer the dough to the bowl. Cover the bowl with lightly greased plastic wrap and let rest in a warm place until doubled in size, about 60 to 90 minutes.
Line two large baking sheets with parchment paper. Set aside. Lightly flour a work surface.
Punch the dough down several times to release the air bubbles and then transfer to the floured surface. Roll the dough out to ⅜-inch thickness.
Use a donut cutter (or a 3 inch round cutter and ½ round cutter) to cut out the donuts. Gently gather the scraps and re-roll the dough as needed. You should have roughly 16 donuts and 16 donut holes.
Transfer the donuts to the prepared baking sheets leaving space in between to allow the donuts to rise. Loosely cover the baking sheet with greased plastic wrap and let rest until they have puffed up and are nearly double in size, about 30 minutes.

Prepare Glaze

Whisk together the powdered sugar, milk and vanilla extract in a medium bowl until smooth. The glaze should be fairly thin. Cover and set aside.

Fry Donuts

Pour the oil into a large, heavy duty dutch oven or deep pot. Heat the oil to 330°F to 350°F. Use a thermometer to check the temperature. (If you do not have a thermometer, add a small piece of the dough to the pot and if it floats and sizzles, the oil is ready.)
Carefully pick up the donuts, being extra careful not to deflate them, and place them gently into the hot oil. I prefer to use my hands but you can use a stiff metal spatula if you prefer. Fry the donuts, 3 to 4 at a time, depending on the size of your pot. Fry for 2 minutes on each side or until they are golden brown. Use a spider to lift the donuts out of the hot oil and place on a metal cooling rack.
Once all of the donuts from the first batch have been removed, dunk the donuts in the glaze, on both sides, and then return to the cooling rack. Add more donuts to the hot oil (check the temperature constantly) and repeat the process. The donut holes only need about 1 minute per side and are quite buoyant so you may need to use the spider or another metal kitchen utensil to hold them under the hot oil.
Let the donuts set up for about 15 minutes or until the glaze has hardened. Enjoy while hot and fresh!

Notes

Storage Information

These donuts are best enjoyed freshly made. If needed, you can reheat them for a few seconds in the microwave.

Make Ahead. You can certainly prepare the dough in advance! After the first rise, cut into donut shapes and place on parchment lined sheet pan. Cover with plastic wrap and place in the refrigerator overnight. To prepare, let dough come to room temperature and then proceed with the recipe as written.

Freeze Unfried Donuts. Donut dough can be frozen as well. After the donuts have been cut and risen the second time, place sheet tray in freezer and freeze until solid. Transfer to a freezer safe ziploc bag and freeze for up to 2 months. Let the donuts defrost at room temperature and then fry as directed.

Freeze Fried Donuts. You can also freeze the unglazed fried donuts for up to two months. Place in a single layer in a freezer safe gallon ziplock and freeze for up to 1 month. Set out at room temperature to thaw. Warm in microwave for a few seconds or in an air fryer and then glaze.

Chocolate Glaze

1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons milk
2 teaspoons vanilla extract

Sift the powdered sugar and cocoa powder into a medium bowl.
Slowly add the milk and vanilla extract. Whisk together until smooth.
Too thick? Add additional milk a drop or two at at time. Too thin? Add a little more powdered sugar a teaspoon at a time until desired consistency is achieved.
Dip slightly cooled donuts into the chocolate glaze and top with desired sprinkles and/or toppings. Let glaze set and then enjoy.

Maple Glaze

¼ cup butter
¼ cup maple syrup
2 tablespoons milk
1 teaspoon maple extract
1 ⅓ cups powdered sugar

Heat butter, maple syrup and milk together in a small saucepan until butter is melted and ingredients are fully combined.
Stir in maple extract.
Whisk in powdered sugar 1/3 cup at a time until full incorporated.
Dip slightly cooled donuts in glaze and return to cooling rack.
Let glaze set and then serve.

Tools Needed

Stand Mixer: It makes the dough-making process easier, but a hand mixer or manual mixing works too.

Thermometer: For ensuring your oil is at the perfect temperature for frying the donuts.

Spider Strainer: Handy for safely removing the donuts from the hot oil.

Rolling Pin: Creates donuts with an even thickness for even cooking.

Donut Cutters: Makes it easier to cut donuts but round cutters will also work.

Nutrition