Glazed Doughnut Recipe
American · Dessert · 130 min total
Classic yeast-raised doughnuts with a sweet, shiny glaze. This recipe yields light, fluffy doughnuts that are perfect for breakfast or dessert.
120
min prep
min prep
10
min cook
min cook
12
servings
servings
310
kcal/serving
kcal/serving
Ingredients
- 1 cup whole milk, warmed (110°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let stand until foamy, about 5 minutes.
- In a large bowl, whisk together remaining sugar, eggs, melted butter, vanilla, and salt. Add yeast mixture and stir.
- Add flour gradually, mixing until a soft dough forms. Turn onto floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch down dough. Roll out to 1/2-inch thickness on floured surface. Cut with floured doughnut cutter. Place doughnuts and holes on floured baking sheet. Cover and let rise until puffy, about 30 minutes.
- Heat 2 inches of oil in deep pot to 350°F. Fry doughnuts in batches, 1-2 minutes per side, until golden. Drain on paper towels.
- For glaze: whisk powdered sugar, milk, and vanilla until smooth. Dip warm doughnuts into glaze, let excess drip off. Place on wire rack. Serve warm or at room temperature.
Tips
- Ensure oil temperature stays at 350°F for even cooking.
- Glaze while doughnuts are still warm for best adherence.
- Store in an airtight container for up to 2 days.
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