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A homemade recipe for soft, pillowy glazed donuts with a sweet vanilla glaze, perfect for breakfast or snacks.

Ingredients

Scale
  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm milk
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup melted butter
  • 3 to 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Oil for frying (vegetable, canola, or peanut oil recommended)

Instructions

  1. In a large bowl, combine warm milk, sugar, and active dry yeast. Let sit for a few minutes until bubbly and foamy.
  2. Add egg, melted butter, salt, and 3 cups of flour to the yeast mixture. Stir to form a dough, then gradually add additional flour (up to 3 1/2 cups) until the dough is soft and slightly sticky.
  3. Knead the dough gently for about 5 minutes until smooth and elastic.
  4. Place the dough in a bowl, cover with a towel or plastic wrap, and let rise for about 1 hour, or until doubled in size.
  5. Roll out the risen dough to 1/2 inch thickness. Use a donut cutter or large round cutter to cut out donut shapes, and a smaller cutter or bottle cap to cut out donut holes.
  6. Place cut donuts on a tray, cover and let rest for 20 minutes until the surface is slightly taut.
  7. Heat oil in a deep pan to approximately 350°F (175°C). Fry donuts carefully, turning to achieve a golden brown color all over. Remove with tongs or slotted spoon and drain on paper towels.
  8. While donuts cool slightly, prepare the glaze by whisking together 2 cups powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth and runny yet thick enough to coat.
  9. Dip each warm donut into the glaze, allowing excess to drip off. Place glazed donuts on a wire rack to let the glaze set into a shiny shell.

Notes

Use warm milk, not hot, to keep the yeast active., Be patient with the dough rise for soft and airy donuts., Dip donuts while warm to ensure the glaze sticks well., Add sprinkles immediately after glazing before it hardens to ensure they stick., For a twist, try cinnamon sugar coating or chocolate glaze by substituting vanilla with cocoa powder., Donuts can be baked instead of fried for a cake-like texture., Freeze donuts without glaze and add glaze fresh after thawing., Store glazed donuts at room temperature in an airtight container for up to two days; avoid refrigeration., Dough can be made a day ahead and refrigerated; bring to room temperature before shaping.

Nutrition

Find it online: https://cozyovenkitchen.com/glazed-donuts/