Homemade Glazed Donuts
Homemade Glazed Donuts
Ingredients
For the Dough
- 40 g unsalted butter, melted, not too hot
- 40 g granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 125 ml full-fat milk, lukewarm
- 1 teaspoon instant yeast
- 280 g bread flour
- as needed vegetable oil, for greasing the bowl
- as needed flour, for dusting
- as needed sunflower or vegetable oil, for frying
For the Glaze
- 75 g unsalted butter, melted
- 3 tablespoons full-fat milk
- 1 teaspoon vanilla extract
- 250 g icing sugar
Instructions
- 1
In a mixing bowl, combine 40g of unsalted melted butter (ensure it's not too hot), 40g of granulated sugar, 1/2 teaspoon of salt, and 1 egg. Mix these ingredients well with a whisk.
⏱️ 5 min - 2
Add 125ml of lukewarm full-fat milk and 1 teaspoon of instant yeast to the bowl. Mix again until the sugar has dissolved.
⏱️ 3 min
- 3
Cover the bowl with a lid or cling film and let it sit for 10 to 20 minutes to activate the yeast. You should see visible bubbles.
⏱️ 15 min
- 4
Once the yeast is active, add 280g of bread flour to the bowl. Mix with a wooden spoon until there is no visible flour and a dough forms.
⏱️ 5 min
- 5
Cover the bowl with cling film and proof the dough for 2 hours at room temperature.
⏱️ 120 min
- 6
Place the dough onto a clean counter and gently shape it into a ball. Grease another bowl well with vegetable oil, place the dough into it, cover tightly with cling film, and refrigerate overnight (at least 8 hours).
⏱️ 5 min - 7
The next day, remove the dough from the fridge. Heavily flour your work surface and roll out the cold dough.
⏱️ 5 min
- 8
Use a donut cutter (or similar) to cut out donut shapes from the rolled dough. Then, use a small object (like a piping nozzle) to poke a hole into the middle of each donut shape.
⏱️ 10 min
- 9
Flour a chopping board and place your cut donut shapes on it. Cover them with cling film and let them proof for 1.5 hours.
⏱️ 90 min
- 10
In a large pot, fill with sunflower or vegetable oil and heat it to approximately 170°C / 338°F.
⏱️ 5 min•🌡️ 170
- 11
Carefully place the donut shapes into the hot oil. Cook each donut for around 2 minutes on each side until they are golden brown.
⏱️ 10 min•🌡️ 170
- 12
Remove the cooked donuts from the oil and place them onto a cooling rack to drain excess oil.
⏱️ 2 min
- 13
In a separate bowl, combine 75g of melted unsalted butter, 3 tablespoons of full-fat milk, 1 teaspoon of vanilla extract, and 250g of icing sugar. Whisk all the glaze ingredients until smooth and well combined.
⏱️ 5 min
- 14
Dip and thoroughly coat your fried donuts in the prepared glaze. Place the glazed donuts back onto the cooling rack to allow the glaze to set.
⏱️ 5 min
- 15
Serve and enjoy your homemade glazed donuts!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Glazed Donuts
For the Dough
- 40 g unsalted butter, melted, not too hot
- 40 g granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 125 ml full-fat milk, lukewarm
- 1 teaspoon instant yeast
- 280 g bread flour
- as needed vegetable oil, for greasing the bowl
- as needed flour, for dusting
- as needed sunflower or vegetable oil, for frying
For the Glaze
- 75 g unsalted butter, melted
- 3 tablespoons full-fat milk
- 1 teaspoon vanilla extract
- 250 g icing sugar
Instructions
- 1
In a mixing bowl, combine 40g of unsalted melted butter (ensure it's not too hot), 40g of granulated sugar, 1/2 teaspoon of salt, and 1 egg. Mix these ingredients well with a whisk.
⏱️ 5 min - 2
Add 125ml of lukewarm full-fat milk and 1 teaspoon of instant yeast to the bowl. Mix again until the sugar has dissolved.
⏱️ 3 min - 3
Cover the bowl with a lid or cling film and let it sit for 10 to 20 minutes to activate the yeast. You should see visible bubbles.
⏱️ 15 min - 4
Once the yeast is active, add 280g of bread flour to the bowl. Mix with a wooden spoon until there is no visible flour and a dough forms.
⏱️ 5 min - 5
Cover the bowl with cling film and proof the dough for 2 hours at room temperature.
⏱️ 120 min - 6
Place the dough onto a clean counter and gently shape it into a ball. Grease another bowl well with vegetable oil, place the dough into it, cover tightly with cling film, and refrigerate overnight (at least 8 hours).
⏱️ 5 min - 7
The next day, remove the dough from the fridge. Heavily flour your work surface and roll out the cold dough.
⏱️ 5 min - 8
Use a donut cutter (or similar) to cut out donut shapes from the rolled dough. Then, use a small object (like a piping nozzle) to poke a hole into the middle of each donut shape.
⏱️ 10 min - 9
Flour a chopping board and place your cut donut shapes on it. Cover them with cling film and let them proof for 1.5 hours.
⏱️ 90 min - 10
In a large pot, fill with sunflower or vegetable oil and heat it to approximately 170°C / 338°F.
⏱️ 5 min•🌡️ 170 - 11
Carefully place the donut shapes into the hot oil. Cook each donut for around 2 minutes on each side until they are golden brown.
⏱️ 10 min•🌡️ 170 - 12
Remove the cooked donuts from the oil and place them onto a cooling rack to drain excess oil.
⏱️ 2 min - 13
In a separate bowl, combine 75g of melted unsalted butter, 3 tablespoons of full-fat milk, 1 teaspoon of vanilla extract, and 250g of icing sugar. Whisk all the glaze ingredients until smooth and well combined.
⏱️ 5 min - 14
Dip and thoroughly coat your fried donuts in the prepared glaze. Place the glazed donuts back onto the cooling rack to allow the glaze to set.
⏱️ 5 min - 15
Serve and enjoy your homemade glazed donuts!
⏱️ 1 min