Homemade Glazed Donuts

How to Make Homemade Glazed Donuts

1. 1

   Step 1: Bloom the yeast

   Warm the milk to about 100–110°F (38–43°C) and stir in the granulated sugar until dissolved. Sprinkle the active dry yeast over the milk, let sit 5–10 minutes until foamy — this confirms the yeast is active.

   For this step

   • 2 1/4 teaspoonsActive dry yeast
   • 3/4 cupWhole milk (warmed to 100–110°F / 38–43°C)
   • 1/4 cupGranulated sugar (dough)
   
2. 2

   Step 2: Mix the dough

   In a large bowl combine the foamy yeast mixture with the egg and melted butter. Add the all-purpose flour and salt, mixing until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead 6–8 minutes (or knead in a stand mixer with a dough hook) until smooth and slightly elastic.

   For this step

   • 1 largeLarge egg
   • 4 tablespoonsUnsalted butter (melted, slightly cooled)
   • 3 1/2 cupsAll-purpose flour
   • 1 teaspoonSalt
   
3. 3

   Step 3: First rise

   Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes.
   
4. 4

   Step 4: Shape and second rise

   Turn the risen dough onto a lightly floured surface, roll to about 1/2-inch (1.2 cm) thickness, and cut with a donut cutter (or use two round cutters for rings and holes). Transfer cut donuts to a parchment-lined baking sheet, cover loosely, and let rise 30–40 minutes until puffy.
   
5. 5

   Step 5: Fry the donuts

   Heat oil in a heavy pot or deep fryer to 350°F (175°C). Fry donuts a few at a time (do not overcrowd), 45–60 seconds per side, until golden brown. Remove with a slotted spoon to drain on paper towels and let cool slightly so the glaze will adhere.

   For this step

   • 4 cupsNeutral frying oil (vegetable or canola)
   
6. 6

   Step 6: Make the glaze and finish

   Whisk the powdered sugar with the vanilla and 2–3 tablespoons of the warmed milk used earlier (add more milk, 1 teaspoon at a time, until smooth and pourable). Dip warm donuts into the glaze, place on a wire rack and let set for a few minutes before serving.

   For this step

   • 2 cupsPowdered (confectioners') sugar
   • 1 teaspoonVanilla extract
   

1. Warm the milk to about 100–110°F (38–43°C) and stir in the granulated sugar until dissolved. Sprinkle the active dry yeast over the milk, let sit 5–10 minutes until foamy — this confirms the yeast is active.
2. In a large bowl combine the foamy yeast mixture with the egg and melted butter. Add the all-purpose flour and salt, mixing until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead 6–8 minutes (or knead in a stand mixer with a dough hook) until smooth and slightly elastic.
3. Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes.
4. Turn the risen dough onto a lightly floured surface, roll to about 1/2-inch (1.2 cm) thickness, and cut with a donut cutter (or use two round cutters for rings and holes). Transfer cut donuts to a parchment-lined baking sheet, cover loosely, and let rise 30–40 minutes until puffy.
5. Heat oil in a heavy pot or deep fryer to 350°F (175°C). Fry donuts a few at a time (do not overcrowd), 45–60 seconds per side, until golden brown. Remove with a slotted spoon to drain on paper towels and let cool slightly so the glaze will adhere.
6. Whisk the powdered sugar with the vanilla and 2–3 tablespoons of the warmed milk used earlier (add more milk, 1 teaspoon at a time, until smooth and pourable). Dip warm donuts into the glaze, place on a wire rack and let set for a few minutes before serving.