Description
Classic homemade glazed doughnuts made from scratch with a soft yeast dough, fried to golden perfection, and topped with a sweet vanilla glaze. Perfect for breakfast or a delightful dessert treat.
Ingredients
Scale
Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons warm water (110°F)
- 3/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup unsalted butter, softened
- 2 1/2 cups all-purpose flour (plus more for dusting)
- Vegetable oil for frying
Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in warm water and let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: In a large mixing bowl, combine the warm milk, granulated sugar, salt, egg, softened butter, and the activated yeast mixture. Gradually stir in the flour until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
- Shape Doughnuts: Once risen, roll the dough out to about 1/2 inch thickness on a floured surface. Use a doughnut cutter or a large round cutter with a smaller cutter for the holes to cut out doughnuts.
- Second Rise: Place the cut doughnuts on a floured baking sheet, cover, and let them rise for another 30 to 45 minutes until puffy.
- Heat Oil: In a heavy pot, heat about 2 inches of vegetable oil to 350°F, preparing it for frying.
- Fry Doughnuts: Fry the doughnuts in batches for 1 to 2 minutes per side until they turn golden brown. Remove and drain them on paper towels to remove excess oil.
- Prepare Glaze: Whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth.
- Glaze Doughnuts: While still warm, dip the tops of the doughnuts into the glaze and place them on a wire rack to set.
Notes
- For a chocolate glaze, substitute 1/4 cup of powdered sugar with unsweetened cocoa powder.
- Doughnuts are best enjoyed fresh on the same day they are made.
- You can also fry the doughnut holes as a tasty extra treat.
- Prep Time: 20 minutes (plus 1 to 1.5 hours rising time twice)
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: American
