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Classic Homemade Glazed Donuts

A close-up of several fluffy, golden-brown glazed donuts resting on a wire cooling rack.
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Make light, airy, yeast-raised donuts with a simple, sweet vanilla glaze at home.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 2 cups for glaze
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • Vegetable oil, for frying
  • 1 teaspoon vanilla extract
  • 2 tablespoons light corn syrup

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/2 cup sugar, eggs, melted butter, and salt to the yeast mixture. Stir well. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Cut donuts: Punch down the dough. On a lightly floured surface, roll the dough to 1/2 inch thickness. Use a donut cutter or two different-sized round cutters to cut out the donuts and holes.
  6. Second rise: Place the cut donuts on parchment-lined baking sheets. Cover loosely and let rise for 30-45 minutes until puffy. Do not overproof.
  7. Fry: Heat 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F. Carefully place 2-3 donuts in the hot oil. Fry for 1-2 minutes per side until golden brown. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil.
  8. Make the glaze: While the donuts cool slightly, whisk together the 2 cups of granulated sugar, vanilla extract, corn syrup, and 1/2 cup of hot water until smooth. If the glaze is too thick, add a teaspoon of hot water at a time.
  9. Glaze: Dip the warm donuts (top and bottom) into the glaze. Place them back on the wire rack to allow the glaze to set. Serve immediately for the best texture.

Notes

  • For the best results, ensure your milk is the correct temperature for activating the yeast.
  • If you are interested in structured eating plans, look into options like meal planning or keto meal plan delivery services.
  • Keep the oil temperature consistent; if it is too low, the donuts will absorb too much oil and taste greasy.

Nutrition

Find it online: https://blissbatter.com/glazed-donuts-recipe-homemade-yeast-doughnuts/