Homemade Glazed Donuts

Ingredients

• 240 ml Whole Milk (warm to 110‑115°F (43‑46°C))
• 1 tsp Granulated Sugar (for activating yeast)
• 2 packet Active Dry Yeast (each packet ~7 g (equivalent to 4½ tsp))
• 540 g All-Purpose Flour (measured on a kitchen scale)
• 0.5 tsp Salt
• 85 g Unsalted Butter (cut into small pieces and melted)
• 50 g Granulated Sugar (added to the dough)
• 2 Large Eggs (room temperature)
• 0.5 tsp Vanilla Extract (for glaze)
• 360 g Powdered Sugar (for glaze, no need to sift)
• 90 ml Whole Milk (for glaze)
• enough Vegetable Oil (to fill a Dutch oven 2 inches deep (≈4‑5 qt) for deep‑frying)

Instructions

1. Warm the Milk

   Measure 240 ml whole milk and microwave on medium power until it reaches 110‑115°F (43‑46°C).

   Time: PT2M

2. Activate the Yeast

   Stir 1 tsp granulated sugar into the warm milk, sprinkle the 2 packets of active dry yeast, mix gently and let sit 5‑10 minutes until frothy.

   Time: PT10M

3. Melt the Butter

   Cut 85 g (6 Tbsp) butter into small cubes and melt in the microwave on half power for about 1 minute.

   Time: PT1M

4. Measure Dry Ingredients

   In a separate bowl, weigh 540 g (4½ cups) all‑purpose flour and add ½ tsp salt. Set aside.

   Time: PT2M

5. Combine Wet Ingredients

   To the yeast mixture add the melted butter, 50 g granulated sugar, and 2 room‑temperature eggs. Whisk until smooth.

   Time: PT2M

6. Form the Dough

   Pour the wet mixture into the flour bowl, stir with a spoon until a shaggy dough forms.

   Time: PT2M

7. Knead the Dough

   Turn the dough onto a lightly floured surface and knead 5 minutes until tacky yet smooth. Perform the window‑pane test to confirm gluten development.

   Time: PT5M

8. First Rise

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a reusable bonnet, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

9. Punch Down and Roll Out

   Deflate the dough gently, pat it into a rectangle, add a little flour if sticky, and roll to about ¾‑inch thickness.

   Time: PT5M

10. Cut Donuts and Holes

    Using a 1‑inch round cutter, cut circles; re‑cut the centers with a smaller cutter to form holes. Place all pieces on parchment paper.

    Time: PT5M

11. Second Rise

    Cover the cut donuts loosely and let them rest in a warm place for 40 minutes until puffy.

    Time: PT40M

12. Heat Oil for Frying

    Add about 2 inches of vegetable oil to a Dutch oven, attach a thermometer, and heat over medium until the oil reaches 350°F.

    Time: PT5M

    Temperature: 350°F

13. Prepare the Glaze

    In a bowl whisk together 360 g powdered sugar, 90 ml milk, and ½ tsp vanilla until smooth and thin enough to drizzle.

    Time: PT5M

14. Fry Donut Holes

    Carefully drop donut holes into the hot oil, fry 1‑2 minutes until golden, then remove with a slotted spoon onto a wire rack set over a rimmed baking sheet.

    Time: PT2M

    Temperature: 350°F

15. Fry Full Donuts

    Gently slide the larger donuts into the oil, fry 1‑2 minutes per side until golden brown, then transfer to the wire rack.

    Time: PT8M

    Temperature: 350°F

16. Glaze the Donuts

    While still warm, dip each donut and hole into the glaze, allow excess to drip, then place back on the wire rack to set.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, almond milk (use less for yeast activation)
• Instead of Granulated Sugar: cane sugar
• Instead of Active Dry Yeast: instant yeast (use 1½ tsp)
• Instead of All-Purpose Flour: bread flour (will be slightly chewier)
• Instead of Unsalted Butter: margarine, vegetable shortening
• Instead of Granulated Sugar: cane sugar
• Instead of Large Eggs: egg replacer (1 tbsp each)
• Instead of Vanilla Extract: almond extract, maple extract
• Instead of Powdered Sugar: confectioners' sugar
• Instead of Whole Milk: 2% milk, almond milk (thin consistency)
• Instead of Vegetable Oil: canola oil, peanut oil

Equipment Needed

• Microwave
• Kitchen Scale
• Mixing Bowls
• Whisk
• Thermometer
• Dutch Oven or Large Pot
• Wire Rack
• Rimmed Baking Sheet
• Parchment Paper (optional)
• 1‑inch Circle Cookie Cutter
• Small Circle Cookie Cutter (for holes)
• Spatula or Slotted Spoon
• Bench Scraper (optional)

Critical Steps — Do Not Skip

• Yeast activation must become frothy; dead yeast ruins the dough.
• First rise: dough must double in size for proper fluffiness.
• Second rise: short proof ensures light texture without over‑proofing.
• Maintain oil at 350°F; too low yields greasy donuts, too high burns them.
• Glaze while donuts are warm for best adhesion.

Chef Tips from the Video

• Cut butter into small cubes before microwaving to prevent sudden bursts.
• Use a reusable silicone bonnet for the first rise to avoid the dough sticking to the bowl.
• Perform the window‑pane test to know when the dough is properly developed.
• Keep a second thermometer handy to double‑check oil temperature.
• For extra shine, brush the glazed donuts with a thin layer of melted butter after glazing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; re‑heat briefly before serving.

Freezer: Freeze unglazed donuts on a tray, then transfer to a zip‑top bag; thaw and re‑glaze or warm before serving.

Room temperature: Best eaten the same day; can sit uncovered for up to 12 hours.

Make-Ahead Tips

• Prepare the dough a day ahead, let it rise, then refrigerate after the first rise; bring to room temperature before shaping.
• Glaze can be made up to 2 hours ahead; keep covered to prevent skin formation.
• Donut holes freeze well; fry and glaze, then freeze for later snacks.

Frequently Asked Questions