Description
Light and airy classic glazed donuts made from scratch. The perfect homemade treat!
Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 cup milk, lukewarm (about 110°F)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 4 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Optional: Food coloring (for fun!)
Instructions
- In a large bowl, combine the lukewarm milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes, or until the mixture becomes foamy.
- Once the yeast mixture is foamy, add the melted butter, beaten eggs, and vanilla extract to the bowl. Whisk everything together until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes on medium speed. The dough should be slightly sticky but not unmanageable. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
- Roll out the dough to about 1/2 inch thickness.
- Use a donut cutter or two different sized round cookie cutters to cut out the donuts.
- Place the cut-out donuts and donut holes on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise again for about 30-45 minutes, or until they are puffy.
- Pour about 3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Carefully place a few donuts at a time into the hot oil. Don’t overcrowd the pot. Fry for about 1-2 minutes per side, or until golden brown.
- Use a slotted spoon or spider to remove the donuts from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Let the donuts cool slightly before glazing.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk, one tablespoon at a time. If it’s too thin, add a little more powdered sugar.
- If you want to add some fun colors to your donuts, divide the glaze into separate bowls and add a few drops of food coloring to each bowl.
- Dip each donut into the glaze, coating both sides. You can also spoon the glaze over the donuts if you prefer.
- Place the glazed donuts back on the wire rack and let the glaze set for about 15-20 minutes before serving.
Notes
- Use fresh yeast for the best results.
- Maintaining the correct oil temperature is key to perfectly cooked donuts.
- Don’t overcrowd the pot when frying.
- Cool the donuts slightly before glazing to help the glaze adhere better.
- Donuts are best enjoyed fresh!
- Prep Time: 45 minutes
- Cook Time: 15 minutes