Description
These homemade glazed doughnuts are soft, fluffy, and perfectly sweetened with a classic vanilla glaze. Made from scratch using a warm milk yeast dough, they are fried until golden brown and dipped in a smooth, creamy glaze. Perfect for a delightful breakfast or a special treat, these doughnuts offer the irresistible taste and texture of a bakery favorite right at home.
Ingredients
Dough Ingredients
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1/3 cup (65g) granulated sugar, divided
- 2 large eggs
- 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla paste
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups (500g) all-purpose flour (spooned & leveled), plus more as needed
- 1–2 quarts vegetable oil (for frying)
Glaze Ingredients
- 2 cups (240g) confectioners’ sugar, sifted
- 1/3 cup (80ml) heavy cream, half-and-half, or whole milk
- 1/2 teaspoon vanilla paste
Instructions
- Prepare the dough: In the bowl of a stand mixer, whisk together the warm milk, yeast, and 1 tablespoon of sugar. Cover loosely and let it sit for 5-10 minutes until the mixture becomes foamy and frothy, indicating the yeast is active.
- Mix the dough: Add the remaining sugar, eggs, melted butter, vanilla paste, nutmeg, salt, and 2 cups of the flour to the yeast mixture. Beat on low speed for 1 minute, scraping down the sides as needed. Then add the remaining flour and beat on medium speed until the dough starts to come together and pulls away from the sides, about 2 minutes. Add more flour by tablespoons if necessary to achieve a slightly sticky dough.
- Knead the dough: Continue kneading the dough in the mixer for 5-7 minutes or knead by hand on a lightly floured surface for the same time. Sprinkle small amounts of flour if too sticky, but avoid adding too much. The dough should be soft and pass the windowpane test, meaning it can be stretched thinly without tearing.
- Let the dough rise: Lightly grease a large bowl with oil. Place the dough inside and turn to coat all sides. Cover and let it rise in a warm place for 1.5 to 2 hours or until doubled in size.
- Shape the doughnuts: Punch down the dough to release air and turn it onto a floured surface. Roll out to 1/2 inch thickness. Using a 3 to 3.5 inch doughnut cutter, cut out doughnuts. Re-roll scraps to cut more doughnuts. Place cut doughnuts and holes on parchment-lined baking sheets, cover loosely, and let rest for 30 minutes to rise further.
- Heat the oil and fry: Pour vegetable oil into a large heavy-duty pot and heat to 375°F (191°C) over medium heat using an oil thermometer. Fry 2-3 doughnuts at a time for about 1 minute per side until golden brown. Remove with a slotted spoon and place them on a cooling rack set over a baking sheet. Monitor oil temperature carefully and adjust heat to maintain 375°F throughout frying.
- Make the glaze: While doughnuts are still warm, whisk together confectioners’ sugar, heavy cream (or half-and-half/whole milk), and vanilla paste until smooth.
- Glaze the doughnuts: Dip each warm doughnut into the glaze, coating both sides thoroughly. Return them to the rack allowing excess glaze to drip off. Let glaze set for about 20 minutes.
- Serve and store: Enjoy doughnuts the same day for best texture and flavor. Store leftovers in an airtight container at room temperature or refrigerated for 1-2 days.
Notes
- Warm milk should be about 110°F (43°C) to properly activate the yeast without killing it.
- If you don’t have a doughnut cutter, use two round cookie cutters, a large one (3–3.5 inches) and a smaller one for the hole.
- Maintain the oil temperature at 375°F to ensure doughnuts cook evenly and become golden without absorbing too much oil.
- Wear kitchen gloves when frying to protect from oil splashes.
- Doughnuts are best eaten fresh but can be kept in airtight containers for up to 2 days.
- You can substitute half-and-half or whole milk in the glaze instead of heavy cream for a lighter finish.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
