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Classic Glazed Doughnut Recipe

American · Dessert · 45 min total

Light, airy yeast-raised doughnuts with a sweet, glossy glaze. This recipe yields bakery-quality results at home.

Ingredients

• 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 1/4 tsp (7g) active dry yeast
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1 cup (240ml) whole milk, warm (110°F/43°C)
• 2 large eggs, room temperature
• 1/4 cup (60g) unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 2 cups (240g) powdered sugar
• 1/4 cup (60ml) milk
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, salt, and nutmeg. In a separate bowl, combine warm milk, eggs, melted butter, and vanilla. Add wet ingredients to dry and mix until a soft dough forms.
2. Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough and roll out to 1/2-inch thickness on a floured surface. Cut out doughnuts using a 3-inch cutter and a 1-inch cutter for holes. Place on parchment-lined baking sheets, cover, and let rise for 30 minutes.
4. Heat 2 inches of oil in a deep pot to 350°F (175°C). Fry doughnuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
5. For glaze, whisk powdered sugar, milk, and vanilla until smooth. Dip warm doughnuts into glaze, letting excess drip off. Place on a wire rack to set.

Tips

• Ensure oil temperature stays at 350°F for even cooking; use a thermometer.
• Glaze while doughnuts are still warm for a thin, even coating.
• Store glazed doughnuts in an airtight container at room temperature for up to 1 day.

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