Homemade Glazed Donuts
These Homemade Glazed Donuts are light, fluffy, and soft- better than the donut shop! These donuts will melt in your mouth!
Glazed Donuts
Ingredients
Donut Dough
- 2/3 cups Warm milk 105 to 110F
- 1 Packet Instant Yeast (about 2 1/4 tsp)
- 1/2 tsp Sugar
- 1/4 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
- 1/4 tsp Salt
- 2 1/2 cups All Purpose Flour
- 2 eggs at room temperature
- 1/2 tsp Vanilla Extract
- Oil for frying, vegetable oil
Glaze
- 6 tbsp Milk (90mL)
- 3 cups Powdered Sugar (360g)
- 1 tsp Vanilla Extract
Instructions
For the Dough
- In a small bowl or measuring glass, whisk together the warm milk, yeast, and 1 teaspoon sugar. Let sit until bubbly, 5 to 10 minutes.
- In a medium mixing bowl, whisk together the flour and salt.
- In large mixing bowl, whisk together melted butter, eggs, and ¼ cup sugar until smooth. Stir in yeast mixture until combined. Stir in flour mixture until a shaggy dough forms. On a lightly floured surface, knead the dough until smooth and elastic (dough may be slightly tacky), for about 5 minutes. Place the dough in a large, lightly oiled bowl. Cover and let rise in a warm place until doubled in size, for about 1 hour.
- Place donuts and donut holes on your prepared parchment lined baking sheet, with just enough space so they are not touching. Cover with a towel or parchment paper and let donuts rise again at room temperature for 45 minutes until puffed.
- Fill a Dutch oven with 2-inches of oil. Heat over medium heat until a deep-fry thermometer registers 350F.Working a few at a time, fry donuts in the hot oil until golden brown, about 1 minute per side, constantly stirring, for the donut holes. Transfer to the wire rack to drain.
Glaze
- In a medium mixing bowl, whisk together powdered sugar, milk, and vanilla until smooth. Dip warm donuts and donut holes into the glaze and return to the write rack to set. ENJOY!
Notes
Heres the donut cutter I used: Donut Cutter