Homemade Glazed Doughnuts
Doughnuts are more than just a sweet treat — they’re a little bite of joy. Whether you grew up eating them from a local bakery, grabbing one on the go with your morning coffee, or making them at home with your family.
Ingredients
For the Doughnuts:
- 1 cup Milk
- 2¼ tsp Yeast
- ⅓ cup Sugar
- 2 large Eggs
- 6 tbsp unsalted butter
- 1 tsp Vanilla essence
- ½ tsp Salt
- 4 cups All-purpose flour
- Oil for frying
For the Glaze:
- 2 cups Sugar
- ⅓ cup Fresh cream or whole milk
- ½ tsp Vanilla essence
Instructions
Make the Dough
- In a large bowl or stand mixer, whisk together warm milk, yeast, and 1 tablespoon of the sugar. Cover loosely and let it sit for 5–10 minutes, until foamy.
- Add the remaining sugar, eggs, melted butter, vanilla, salt, and 2 cups of flour.
- Beat on low speed for 1 minute. Scrape down the bowl, then add the remaining 2 cups of flour and beat on medium speed until a sticky dough forms and pulls away from the sides (about 2 minutes). Add more flour 1 tablespoon at a time if needed.
Knead the Dough
- Knead the dough in the mixer for 7-8 minutes, or by hand on a floured surface.
- The dough should be soft, slightly sticky, and elastic. Avoid adding too much flour; we want it light and fluffy!
- Do the poke test (poke with your finger — it should slowly bounce back) or the windowpane test to confirm the dough is ready.
Let the Dough Rise
- Lightly oil a bowl and place the dough inside. Turn to coat, cover, and let it rise in a warm spot for 1.5–2 hours, or until doubled in size.
Shape the Doughnuts
- Punch down the dough and roll it out on a lightly floured surface to ½ inch thickness.
- Cut out doughnuts using a 3–3.5 inch cutter. Re-roll and cut any scraps.
- Place on parchment-lined trays and let rest, loosely covered, for 30 minutes. They will puff up slightly.
Fry the Doughnuts
- Heat oil in a heavy pot to 375°F (191°C). Use a thermometer for accuracy.
- Fry 2–3 doughnuts at a time, 1 minute per side, until golden brown.
- Remove with a slotted spoon and place on a wire rack set over a tray. Repeat until all doughnuts are fried.
Make the Glaze
- In a bowl, whisk together confectioners’ sugar, milk or cream, and vanilla until smooth.
- While doughnuts are still warm, dip each one into the glaze to coat both sides. Let excess glaze drip off onto the rack.
- Allow glaze to set for 15–20 minutes.
Serve
- Homemade glazed doughnuts are best served fresh and slightly warm, right after the glaze sets.
Notes
Tips for Best Results
- Use a kitchen thermometer to monitor oil temperature — consistent heat = perfect doughnuts.
- Don’t skip the resting or rising time — it helps give you that soft, airy texture.
- Glaze them while they’re still warm so it absorbs properly.