These light and fluffy glazed doughnuts are a timeless treat. This recipe yields perfectly golden, melt-in-your-mouth doughnuts with a sweet, glossy glaze.
Ingredients:
For the Doughnuts:
- 1/2 cup warm milk (110-115°F/43-46°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons melted unsalted butter, cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying
For the Glaze:
- 2 cups powdered sugar
- 1/2 cup warm milk
- 1 teaspoon vanilla extract
Instructions:
Dough Preparation:
- Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let it sit for 5-10 minutes, or until foamy.
- Combine Wet Ingredients: Add the remaining granulated sugar, egg, melted butter, vanilla extract, and salt to the yeast mixture. Whisk until well combined.
- Add Flour: Gradually add 2 1/2 cups of the flour to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook. Continue adding flour, a little at a time, until the dough comes together and is slightly sticky but not overly wet.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for 5 minutes.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Roll and Cut: Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it out to about 1/2-inch thickness.
- Cut the Doughnuts: Use a doughnut cutter or two round cutters (one large and one small) to cut out the doughnuts. Place the cut doughnuts on a parchment-lined baking sheet.
- Second Rise: Cover the doughnuts loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes, or until slightly puffed.
Frying the Doughnuts:
- Heat the Oil: Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature.
- Fry the Doughnuts: Carefully drop the doughnuts into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown.
- Drain and Cool: Remove the doughnuts with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. Let them cool slightly before glazing.
Making the Glaze:
- Combine Ingredients: In a medium bowl, whisk together the powdered sugar, warm milk, and vanilla extract until smooth.
- Glaze the Doughnuts: Dip each doughnut into the glaze, coating it completely. Place the glazed doughnuts back on the wire rack to allow the glaze to set.
- Serve: Enjoy your freshly made glazed doughnuts!