Homemade Glazed Donuts
Homemade Glazed Donuts
Ingredients
For the Dough
- 2 3/4 tablespoons unsalted butter, melted, not too hot
- 3 1/4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup full-fat milk, lukewarm
- 1 tablespoon full-fat milk, lukewarm
- 1 teaspoon instant yeast
- 2 1/4 cups bread flour
- as needed vegetable oil, for greasing the bowl
- as needed vegetable oil, for deep frying
For the Glaze
- 5 1/4 tablespoons unsalted butter, melted
- 3 tablespoons full-fat milk
- 1 teaspoon vanilla extract
- 2 cups icing sugar
Instructions
- 1
In a large mixing bowl, combine the melted unsalted butter, granulated sugar, salt, and egg. Whisk these ingredients together until they are well combined.
⏱️ 2 min
- 2
Add the lukewarm full-fat milk to the mixture and whisk again until fully incorporated.
⏱️ 1 min
- 3
Stir in the instant yeast. Mix until the granulated sugar has completely dissolved.
⏱️ 1 min
- 4
Cover the bowl with plastic wrap or a lid and let the mixture sit for 10 to 20 minutes to activate the yeast. You should see small bubbles forming on the surface, indicating the yeast is active.
⏱️ 15 min
- 5
Once the yeast is active, add the bread flour to the mixture. Use a wooden spoon to mix until there is no visible dry flour, forming a shaggy dough.
⏱️ 3 min
- 6
Cover the bowl with plastic wrap and allow the dough to proof (rise) at room temperature for 2 hours.
⏱️ 120 min
- 7
After the first proof, gently transfer the dough onto a clean counter and shape it into a ball. Lightly grease a separate bowl with vegetable oil, place the dough ball inside, cover tightly with plastic wrap, and refrigerate overnight for a cold proof.
⏱️ 5 min
- 8
The next day, remove the dough from the refrigerator. Heavily flour your work surface.
⏱️ 1 min
- 9
Roll out the cold dough to an even thickness, approximately 1/2 inch thick.
⏱️ 3 min
- 10
Use a donut cutter (or a large circular cutter for the outer shape and a smaller one for the center hole) to cut out individual donut shapes.
⏱️ 5 min
- 11
Lightly flour a chopping board or baking sheet and carefully transfer the cut donut shapes onto it. Cover them loosely with plastic wrap and let them proof for another 1 1/2 hours.
⏱️ 90 min
- 12
While the donuts are proofing for the second time, fill a large pot or deep pan with enough vegetable oil for deep frying.
⏱️ 2 min
- 13
Heat the oil to approximately 338°F (170°C). Use a deep-fry thermometer for accuracy.
⏱️ 7 min•🌡️ 338
- 14
Carefully place the proofed donut shapes into the hot oil, ensuring not to overcrowd the pot. Fry for about 2 minutes on each side, or until golden brown. Fry in batches as needed.
⏱️ 20 min•🌡️ 338
- 15
Remove the fried donuts from the oil using a slotted spoon and place them onto a wire cooling rack set over a baking tray to catch any excess oil.
⏱️ 2 min
- 16
In a clean bowl, combine the melted unsalted butter, full-fat milk, vanilla extract, and icing sugar. Whisk thoroughly until a smooth glaze forms.
⏱️ 3 min
- 17
Dip each warm, fried donut into the prepared glaze, ensuring it's fully coated. Use a spoon to help coat if needed.
⏱️ 5 min
- 18
Return the glazed donuts to the wire cooling rack to allow the excess glaze to drip off and set. Serve warm or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Glazed Donuts
Ingredients
For the Dough
- 2 3/4 tablespoons unsalted butter, melted, not too hot
- 3 1/4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup full-fat milk, lukewarm
- 1 tablespoon full-fat milk, lukewarm
- 1 teaspoon instant yeast
- 2 1/4 cups bread flour
- as needed vegetable oil, for greasing the bowl
- as needed vegetable oil, for deep frying
For the Glaze
- 5 1/4 tablespoons unsalted butter, melted
- 3 tablespoons full-fat milk
- 1 teaspoon vanilla extract
- 2 cups icing sugar
Instructions
- 1
In a large mixing bowl, combine the melted unsalted butter, granulated sugar, salt, and egg. Whisk these ingredients together until they are well combined.
⏱️ 2 min - 2
Add the lukewarm full-fat milk to the mixture and whisk again until fully incorporated.
⏱️ 1 min - 3
Stir in the instant yeast. Mix until the granulated sugar has completely dissolved.
⏱️ 1 min - 4
Cover the bowl with plastic wrap or a lid and let the mixture sit for 10 to 20 minutes to activate the yeast. You should see small bubbles forming on the surface, indicating the yeast is active.
⏱️ 15 min - 5
Once the yeast is active, add the bread flour to the mixture. Use a wooden spoon to mix until there is no visible dry flour, forming a shaggy dough.
⏱️ 3 min - 6
Cover the bowl with plastic wrap and allow the dough to proof (rise) at room temperature for 2 hours.
⏱️ 120 min - 7
After the first proof, gently transfer the dough onto a clean counter and shape it into a ball. Lightly grease a separate bowl with vegetable oil, place the dough ball inside, cover tightly with plastic wrap, and refrigerate overnight for a cold proof.
⏱️ 5 min - 8
The next day, remove the dough from the refrigerator. Heavily flour your work surface.
⏱️ 1 min - 9
Roll out the cold dough to an even thickness, approximately 1/2 inch thick.
⏱️ 3 min - 10
Use a donut cutter (or a large circular cutter for the outer shape and a smaller one for the center hole) to cut out individual donut shapes.
⏱️ 5 min - 11
Lightly flour a chopping board or baking sheet and carefully transfer the cut donut shapes onto it. Cover them loosely with plastic wrap and let them proof for another 1 1/2 hours.
⏱️ 90 min - 12
While the donuts are proofing for the second time, fill a large pot or deep pan with enough vegetable oil for deep frying.
⏱️ 2 min - 13
Heat the oil to approximately 338°F (170°C). Use a deep-fry thermometer for accuracy.
⏱️ 7 min•🌡️ 338 - 14
Carefully place the proofed donut shapes into the hot oil, ensuring not to overcrowd the pot. Fry for about 2 minutes on each side, or until golden brown. Fry in batches as needed.
⏱️ 20 min•🌡️ 338 - 15
Remove the fried donuts from the oil using a slotted spoon and place them onto a wire cooling rack set over a baking tray to catch any excess oil.
⏱️ 2 min - 16
In a clean bowl, combine the melted unsalted butter, full-fat milk, vanilla extract, and icing sugar. Whisk thoroughly until a smooth glaze forms.
⏱️ 3 min - 17
Dip each warm, fried donut into the prepared glaze, ensuring it's fully coated. Use a spoon to help coat if needed.
⏱️ 5 min - 18
Return the glazed donuts to the wire cooling rack to allow the excess glaze to drip off and set. Serve warm or at room temperature.
⏱️ 1 min