How To Make Glazed Donuts - Soft and Fluffy Donut Recipe

Ingredients

• 2.5 cups All-Purpose Flour (sifted, measured using the spoon‑and‑level method)
• 0.25 cup Granulated Sugar
• 0.25 teaspoon Salt
• 1 packet Instant Yeast (about 7 g or 2¼ tsp, rapid‑rise type)
• 0.66 cup Whole Milk (scalded to 180 °F then cooled to ≤115 °F)
• 0.25 cup Vegetable Oil (neutral oil for dough, plus extra for frying)
• 2 large Egg Yolks (separated from whites)
• 0.5 teaspoon Vanilla Extract (for dough)
• 4 cups Powdered Sugar (also called confectioners’ sugar)
• 5 tablespoons Water (adjust to reach drizzling consistency)
• 1 tablespoon Vanilla Extract (for glaze)
• 2 quarts Vegetable Oil for Frying (enough to fill pot 2‑3 inches deep; keep at 375 °F)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together 1 cup all‑purpose flour, ¼ cup granulated sugar, ¼ tsp salt, and 1 packet instant yeast.

   Time: PT2M

2. Scald Milk

   Heat ⅔ cup milk in a small saucepan over medium‑low, stirring constantly until it reaches 180 °F (just steaming, not boiling). Remove from heat and let cool to no hotter than 115 °F.

   Time: PT5M

   Temperature: 180°F

3. Mix Wet Ingredients

   To the cooled milk add ¼ cup vegetable oil, 2 egg yolks, and ½ tsp vanilla extract. Whisk until smooth.

   Time: PT2M

4. Proof Yeast

   Cover the bowl with plastic wrap and let the mixture rest at room temperature for about 10 minutes, or until small bubbles appear on the surface.

   Time: PT10M

5. Add Remaining Flour and Knead

   Add the remaining 1½ cups flour to the bowl, mixing until a soft dough forms. Knead by hand in the bowl for about 5 minutes, dusting lightly with flour if the dough is very sticky.

   Time: PT5M

6. First Rise

   Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot (no hotter than 110 °F) for 45 minutes, or until doubled in size.

   Time: PT45M

   Temperature: 110°F

7. Roll and Cut Donuts

   Turn the dough onto a lightly floured surface. Using a rolling pin, roll to ¼‑⅓ inch thickness. Cut donuts with a donut cutter (or two round biscuit cutters) and place them on a parchment‑lined baking sheet.

   Time: PT5M

8. Second Proof

   Cover the cut donuts with a tea towel and let them proof for about 20 minutes (or 45 minutes at cooler room temperature) until visibly puffed.

   Time: PT20M

9. Prepare Glaze

   In a small mixing bowl whisk together 4 cups powdered sugar, 5 Tbsp water, and 1 Tbsp vanilla extract until smooth and drizzling‑thin. Add an extra tablespoon of water if needed.

   Time: PT5M

10. Heat Oil

    Fill a large pot or Dutch oven with enough vegetable oil to be 2‑3 inches deep. Heat to 375 °F, using a clip‑on thermometer to monitor.

    Time: PT5M

    Temperature: 375°F

11. Fry Donuts

    Working in batches of 2‑3 donuts, carefully lower them into the hot oil. Fry for about 60 seconds per side, flipping only once, until golden brown.

    Time: PT12M

    Temperature: 375°F

12. Glaze Donuts

    Immediately after frying, dip each donut into the glaze, turning to coat both sides. Let excess glaze drip back into the bowl, then place the glazed donut on a wire rack to set.

    Time: PT5M

13. Cool and Serve

    Allow the glazed donuts to sit for a minute until the glaze firms, then serve warm. Leftovers can be reheated 7‑8 seconds in the microwave.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

0.5 g