Description

These homemade glazed doughnuts are a delightful treat that rival bakery-quality donuts, made easily at home with simple ingredients and a bit of patience. Ready in about 2.5 hours, this recipe guides you through the process of yeast dough preparation, frying, and glazing for classic soft, fluffy doughnuts with a sweet, shiny glaze.

Ingredients

Scale

Doughnuts

1 cup (240ml) whole milk, warmed to about 110°F (43°C)
2 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
1/3 cup (65g) granulated sugar, divided
2 large eggs
6 Tablespoons (85g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups (500g) all-purpose flour (spooned & leveled), plus more as needed
1–2 quarts vegetable oil for frying

Donut Glaze

2 cups (240g) confectioners’ sugar, sifted
1/3 cup (80ml) heavy cream, half-and-half, or whole milk
1/2 teaspoon pure vanilla extract

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Instructions

Prepare the dough: In a stand mixer bowl, whisk warm milk, yeast, and 1 tablespoon of sugar. Cover loosely and let it sit for 5–10 minutes until foamy. Then add remaining sugar, eggs, melted butter, vanilla, nutmeg, salt, and 2 cups flour. Beat on low for 1 minute, scrape bowl sides, then add remaining flour and beat on medium until dough pulls away from sides, about 2 minutes. Add more flour if needed to form a slightly sticky dough.
Knead the dough: Continue kneading in the mixer or by hand on a floured surface for 5–7 minutes until dough is soft and elastic, passing the windowpane test. Add small amounts of flour if dough is too sticky but avoid dryness.
Let dough rise: Lightly grease a large bowl, place dough inside, and turn to coat in oil. Cover and let rise in a warm place for 1.5–2 hours until doubled in size.
Shape the doughnuts: Punch down dough and transfer to floured surface. Roll out to 1/2-inch thickness. Cut doughnuts with a 3–3.5 inch cutter and re-roll scraps. Place doughnuts and holes on parchment-lined baking sheets. Cover loosely and let rest for 30 minutes while heating oil.
Fry the doughnuts: Heat vegetable oil in a heavy pot to 375°F (191°C). Fry 2–3 doughnuts at a time for 1 minute per side until golden. Remove with slotted utensil and place on a cooling rack over a baking sheet. Keep oil temperature constant. Fry doughnut holes for about 30 seconds per side until golden.
Make the glaze: Whisk confectioners’ sugar, cream (or milk/half-and-half), and vanilla until smooth. Dip warm doughnuts immediately into glaze to coat both sides. Return to rack to allow excess glaze to drip and set for about 20 minutes.
Serve and store: Enjoy doughnuts the same day for best texture. Store leftovers airtight at room temperature or refrigerated for 1–2 days.

Notes

Freezing Instructions: Freeze shaped doughnuts after step 5 up to 3 months. Thaw at room temperature 4–5 hours before frying. Fried unglazed doughnuts can be frozen cooled for up to 3 months; thaw and reheat before glazing.
Overnight Rise: After kneading, refrigerate covered dough overnight (8–12 hours). Then let rise in warm environment until doubled before shaping.
Doughnut Holes: Fry holes in hot oil for about 30 seconds per side until golden.
Milk Tip: Whole milk yields the most tender doughnuts. Buttermilk can be used; lower-fat or non-dairy milks may affect richness and flavor.
Yeast: Using instant yeast shortens rise time slightly.
Oil: Use enough oil to fill about 1/3 of your pot. A 4.5-quart Dutch oven requires a bit more than 1 quart.
Leftover Oil: Cool oil before discarding or reuse. Never pour oil down the drain.