Best Homemade Glazed Donuts recipe makes light, fluffy, and sweet donuts that are truly the best donuts I’ve ever eaten. They’re my absolute favorite recipe for donuts. If you are new to donut making, this is the perfect donut recipe. Keep reading for an easy step-by-step recipe.

Ingredients

  • whole milk1 cup (warmed about 110°F / 43°C)
  • Active dry yeast1 tbsp
  • Powdered sugar1/3 cup
  • Eggs2 large
  • Unsalted butter6 tbsp(melted and slightly cooled)
  • Pure vanilla extract1 tsp
  • Ground nutmeg1/4 tsp
  • Salt1/2 tsp
  • All-purpose flour 4 cups (add more if needed)
  • Vegetable oil6 – 8 cups (depends on your size of pot fill in about 1 / 3 of the pot)

Glaze

  • Powdered sugar2 cups (sifted)
  • Heavy cream 1/3 cup of whole milk
  • Pure vanilla extract1/2 tsp

 

Instructions

  1. Whisk the yeast, warm milk, and sugar together in the bowl of a mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5min. The mixture should be a little foamy on top after 5min (if not, start over with new yeast)
  2. Add the vanilla, butter, eggs, nutmeg, salt, and 2 cup flour. Beat on low speed for 1min (scrape down the sides of the bowl with a rubber spatula if needed)
  3. Add remaining flour and beat about 2min on medium speed until the dough comes together and pulls away from the sides of the bowl. Add more flour if needed, 1 tbsp at a time until the dough pulls away from the sides of the bowl

Note: Do not add too much flour as a slightly sticky dough is needed. Also, if you do not have a mixer, you can mix this dough with a large wooden spoon or rubber spatula

  1. Knead the dough: Keep the dough in the mixer and beat for an additional 2min or squeeze by hand on a lightly floured surface for 2min
  2. Lightly grease a large bowl with non-stick spray or oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, aluminum foil, or a clean kitchen towel
  3. Allow the dough to rise in a relatively warm environment for 1 to 2 hours or until double in size
  4. When the dough is ready, punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles
  5. Using a rolling pin, roll the dough out until it is half-inch thick. Now using a doughnut cutter, cut into 12 doughnuts (if you can’t fit 12, re-roll the fragments and cut accordingly)
  6. Line 1 or 2 baking sheets with silicone baking mats or parchment paper. Place doughnuts and doughnut holes on each and loosely cover and allow to rest (they will rise a bit as they rest)and place a cooling rack over another baking sheet
  7. Pour oil into a large pot and set over medium heat. Heat oil to 191°C /375°F. Add 2-3 doughnuts at a time and cook for 1min on each side
  8. Carefully remove with a metal spatula or metal slotted spoon. Place fried doughnuts onto the prepared rack. Repeat with remaining doughnuts, then turn off the heat
  9. Whisk all the glaze ingredients together. Dip each warm doughnut (don’t wait for them to cool) into the glaze and make sure to coat both sides
  10. Place back onto prepared rack as excess glaze drips down. After about 20min, the glaze will set and harden
  11. You can now store them in an airtight container at room temperature or in the refrigerator for 1 or 2 extra days

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