Imagine biting into a cloud-soft, golden-brown doughnut that's still warm from the fryer, with a perfectly sweet glaze that glistens like morning dew. These homemade classic glazed doughnuts aren't just a treat – they're a culinary adventure that will transform your weekend breakfast from ordinary to extraordinary. Whether you're a baking novice or a seasoned home chef, this recipe will have you creating doughnuts so delicious, they'll make your local bakery blush with envy!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 doughnuts
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2-3 tbsp milk (for glaze)
Instructions
- In a large mixing bowl, combine the flour, granulated sugar, active dry yeast, and salt. Whisk together until well blended.
- Warm the milk and butter in a small saucepan over low heat until the butter is just melted. Remove from heat and let cool to lukewarm (around 110°F) to avoid killing the yeast.
- Pour the warm milk mixture into the dry ingredients. Add eggs and vanilla extract. Mix with a wooden spoon or electric mixer until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. The dough should be soft but not stick to your hands.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and roll out on a floured surface to about 1/2 inch thickness. Use a doughnut cutter or two different-sized round cutters to cut out doughnut shapes.
- Place cut doughnuts on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
- Heat vegetable oil in a deep, heavy-bottomed pot to 350°F. Use a thermometer to maintain consistent temperature.
- Carefully fry doughnuts in batches, cooking 2-3 minutes per side until golden brown. Use a slotted spoon to remove and drain on paper towels.
- For the glaze, whisk powdered sugar with milk until smooth. Dip each warm doughnut into the glaze, allowing excess to drip off.
- Place glazed doughnuts on a wire rack to let the glaze set. Serve warm and enjoy fresh.
Tips
- Temperature is crucial! Use a kitchen thermometer to ensure your oil stays consistently at 350°F for even frying.
- Don't rush the rising process – letting the dough rise properly creates that light, airy texture.
- Use fresh, active dry yeast to ensure your doughnuts rise beautifully.
- Make sure your milk-butter mixture is lukewarm (around 110°F) to activate the yeast without killing it.
- For extra flavor, try adding a pinch of nutmeg or cinnamon to the dough.
- Let doughnuts drain on paper towels to remove excess oil and keep them crisp.
- Glaze the doughnuts while they're still warm for the best absorption and shine.
- If you don't have a doughnut cutter, use two different-sized round cutters or even clean drink glasses.
- Work in small batches when frying to maintain oil temperature and prevent overcrowding.
- Enjoy immediately for the best texture and flavor – homemade doughnuts are always best fresh!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
