Classic Glazed Doughnuts with Sprinkles
Classic Glazed Doughnuts with Sprinkles
Ingredients
For the Doughnuts
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 6 cups vegetable oil, for deep frying
For the Glaze and Topping
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup pink sprinkles
Instructions
- 1
In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the egg, melted butter, and salt to the yeast mixture. Mix well. Gradually add the all-purpose flour, 1 cup at a time, mixing until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 65 min
- 4
Once the dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface and roll it out to about 1/2 inch thickness using a rolling pin.
⏱️ 5 min
- 5
Using a 3-inch round cookie cutter, cut out as many circles as possible. Then, use a 1-inch round cutter to cut out the center of each large circle, forming doughnut rings. Gather the scraps, knead lightly, and re-roll to cut out more doughnuts.
⏱️ 10 min
- 6
Place the cut doughnut rings and holes onto baking sheets lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 30 minutes, or until visibly puffy.
⏱️ 30 min
- 7
While the doughnuts are proofing, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a candy thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 8
Carefully place 2-3 doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Remove the doughnuts with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 9
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms.
⏱️ 3 min
- 10
Once the doughnuts have cooled slightly but are still warm, dip each doughnut completely into the glaze, ensuring both sides are coated. Place them back on the wire rack.
⏱️ 5 min
- 11
While the glaze is still wet, liberally sprinkle pink sprinkles over the top of each doughnut. Allow the glaze to set for about 10-15 minutes before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Glazed Doughnuts with Sprinkles
For the Doughnuts
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 6 cups vegetable oil, for deep frying
For the Glaze and Topping
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup pink sprinkles
Instructions
- 1
In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the egg, melted butter, and salt to the yeast mixture. Mix well. Gradually add the all-purpose flour, 1 cup at a time, mixing until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 65 min - 4
Once the dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface and roll it out to about 1/2 inch thickness using a rolling pin.
⏱️ 5 min - 5
Using a 3-inch round cookie cutter, cut out as many circles as possible. Then, use a 1-inch round cutter to cut out the center of each large circle, forming doughnut rings. Gather the scraps, knead lightly, and re-roll to cut out more doughnuts.
⏱️ 10 min - 6
Place the cut doughnut rings and holes onto baking sheets lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 30 minutes, or until visibly puffy.
⏱️ 30 min - 7
While the doughnuts are proofing, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a candy thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 8
Carefully place 2-3 doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Remove the doughnuts with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 9
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms.
⏱️ 3 min - 10
Once the doughnuts have cooled slightly but are still warm, dip each doughnut completely into the glaze, ensuring both sides are coated. Place them back on the wire rack.
⏱️ 5 min - 11
While the glaze is still wet, liberally sprinkle pink sprinkles over the top of each doughnut. Allow the glaze to set for about 10-15 minutes before serving.
⏱️ 15 min