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Glazed Donuts

Tender, pillowy donuts finished with a shiny, vanilla-scented glaze that are perfect for holidays or weekend brunch.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 donuts
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup warm milk (whole milk preferred, 90 to 100 degrees F)
  • 1 tablespoon instant yeast or active dry yeast
  • 1/4 cup granulated sugar
  • 4 cups bread flour (spooned and leveled, all purpose flour can be used instead)
  • 2 large eggs (room temperature)
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter (room temperature)
  • 2 quarts vegetable oil (enough to fry the donuts)
Glaze Ingredients
  • 2 1/2 cups powdered sugar
  • 6 tablespoons whole milk
  • 3/4 teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl or stand mixer, whisk warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
  2. Add flour, eggs, and salt. Mix with dough hook on low for 1 minute. Increase to medium for 2 minutes until dough pulls away from sides.
  3. Slowly add butter, mixing on medium for another 5 minutes until the dough is smooth and elastic.
  4. Grease a large bowl, place dough inside, cover with plastic wrap, and let it rise in a warm place until doubled (60-90 minutes).
Cooking
  1. Prepare baking sheets with parchment paper. Punch down dough and roll out to 3/8-inch thickness. Cut into donuts using a donut cutter.
  2. Place donuts on baking sheets to rise for 30 minutes.
  3. For the glaze, mix powdered sugar, milk, and vanilla until smooth.
  4. Heat oil to 330-350 degrees F. Fry donuts for 2 minutes on each side until golden brown.
  5. Remove donuts from oil and dunk in glaze. Let set for 15 minutes before serving.

Notes

These donuts are best enjoyed fresh. Let the first batch be a tester: adjust oil temp and frying time as needed for your stove and pan. Cool completely, then store in an airtight container at room temperature for up to 2 days.