Glazed Donuts
Light, fluffy, and perfectly sweet, these homemade glazed donuts are a timeless treat. The airy yeast-leavened dough is fried to golden perfection and coated in a simple, crackly sugar glaze. Better than any donut shop!
For 12 servings
8 steps. 15 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In the bowl of a stand mixer or a large mixing bowl, combine the warm milk (110°F/43°C), granulated sugar, and active dry yeast.
- c.Stir gently and let the mixture sit for 5-10 minutes. It should become foamy and fragrant, which indicates the yeast is active.
- 2
Step 2
- a.Form and Knead the Dough
- b.To the yeast mixture, add the melted butter and room temperature egg. Whisk to combine.
- c.In a separate bowl, whisk together the all-purpose flour, salt, and ground nutmeg.
- d.Gradually add the dry ingredients to the wet ingredients. Mix with a dough hook on low speed or by hand with a spatula until a shaggy dough forms.
- e.Increase the mixer speed to medium-low and knead for 6-8 minutes, or turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky.
- 3
Step 3
- a.First Rise (Bulk Fermentation)
- b.Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the top.
- c.Cover the bowl with plastic wrap or a damp kitchen towel.
- d.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Donuts
- b.Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
- c.Roll the dough out to about 1/2-inch thickness.
- d.Using a 3-inch donut cutter, cut out approximately 12 donuts. If you don't have a cutter, use a 3-inch round cookie cutter for the donut and a 1-inch cutter for the hole.
- e.Place the cut donuts and donut holes on a baking sheet lined with parchment paper, ensuring they have space between them.
- 5
Step 5
- a.Second Rise (Proofing)
- b.Cover the donuts loosely with plastic wrap.
- c.Let them rise in a warm place for another 30-45 minutes. They should look puffy and light, but will not double in size again.
- 6
Step 6
- a.Fry the Donuts
- b.While the donuts are proofing, heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 365°F (185°C). Use a deep-fry or candy thermometer for accuracy.
- c.Carefully place 2-3 donuts at a time into the hot oil, being careful not to overcrowd the pot.
- d.Fry for about 60-90 seconds on each side, until they are a deep golden brown.
- e.Use a spider strainer or slotted spoon to remove the donuts and place them on a wire rack set over a baking sheet to drain excess oil.
- 7
Step 7
- a.Prepare the Glaze
- b.In a medium, shallow bowl, whisk together the sifted powdered sugar, 4 tablespoons of milk, and the vanilla extract.
- c.Continue whisking until the glaze is completely smooth. If it's too thick, add more milk, one teaspoon at a time. If it's too thin, add more powdered sugar.
- 8
Step 8
- a.Glaze and Serve
- b.While the donuts are still warm (but not hot), dip the top of each donut into the glaze.
- c.Lift the donut out, allowing any excess glaze to drip back into the bowl.
- d.Place the donuts back on the wire rack, glaze-side up, for the glaze to set for about 10-15 minutes.
- e.Serve immediately for the best texture and flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a thermometer for both the milk (to activate yeast) and the oil (for frying). This is the secret to perfect results.
- 2Don't over-knead the dough. Stop once it's smooth and elastic to ensure light and fluffy donuts.
- 3Maintain a consistent oil temperature. If it drops too low, the donuts will be greasy. If it's too high, they'll burn on the outside before cooking through.
- 4Glaze the donuts while they are still warm. This helps the glaze melt slightly and create a thin, crackly shell as it cools.
- 5You can re-roll the dough scraps once to cut out a few more donuts, but they may be slightly tougher than the first batch.
- 6For easy transfer to the fryer, you can cut the parchment paper into individual squares for each donut. Simply drop the donut and paper into the oil, then use tongs to remove the paper.
Adapt it for your goals.
Chocolate Glaze
For a chocolate glaze, melt 4 ounces of semi-sweet chocolate with 2 tablespoons of butter. Stir in 1 cup of powdered sugar and 2-3 tablespoons of hot water until smooth.
Cinnamon SugarCinnamon Sugar
Instead of glazing, toss the warm, fried donuts in a mixture of 1 cup granulated sugar and 2 teaspoons of ground cinnamon.
Filled Donuts (Bismarcks)Filled Donuts (Bismarcks)
Skip cutting the holes. After frying and cooling, use a piping bag with a long tip to inject your favorite filling (like jelly, pastry cream, or lemon curd) into the side of each donut.
Maple GlazeMaple Glaze
Replace the vanilla extract with maple extract and a portion of the milk with pure maple syrup for a delicious maple-glazed donut.
Why this is on our healthy list.
Quick Energy Source
The simple carbohydrates and sugar in donuts provide a rapid source of energy, which can be useful for a quick boost, though it's not sustained.
Mood Enhancer
Enjoying an indulgent treat like a fresh, warm donut can provide comfort and a psychological lift, contributing to a positive mood and sense of satisfaction.
Frequently asked questions
Glazed donuts are an indulgent treat and not considered a health food. They are high in calories, refined carbohydrates, sugar, and fat from frying. They should be enjoyed in moderation as part of a balanced diet.