There’s nothing quite like a freshly fried, soft, and fluffy glazed donut. These classic donuts are made from a simple yeast dough that’s fried until golden brown and then dipped in a sweet, buttery glaze that melts in your mouth. Whether you’re making them for a special breakfast, a sweet treat, or a fun family project, homemade glazed donuts are always a hit. With just a few ingredients and a little patience, you can create bakery-quality donuts at home. This recipe walks you through the process step-by-step, from making the dough to frying and glazing your donuts.
Full Recipe:
Ingredients
For the Dough:
- 280g All-Purpose Flour (approximately 2 cups + 3 tablespoons)
- 40g Sugar (about 3 tablespoons)
- 1/2 teaspoon Salt
- 1/4 teaspoon Nutmeg (optional, for a warm flavor)
- 1 Egg
- 120g Whole Milk (1/2 cup) (*Note: You may need an extra 2-3 tablespoons depending on your flour)
- 40g Melted Butter (1/3 stick)
- 7g Dry Yeast (1 packet)
For the Glaze:
- 250g Powdered Sugar (approximately 2 cups)
- 75g Butter (2/3 stick), melted
- 3-5 tablespoons Milk (depending on how thin you like your glaze)
- 1 teaspoon Vanilla Extract (optional)
Instructions
Step 1: Make the Dough
- Combine dry ingredients: In a large bowl, whisk together 280g of flour, 40g of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of nutmeg (if using). The nutmeg is optional but adds a classic warm flavor to the donuts.
- Mix wet ingredients: In a separate measuring cup or bowl, whisk together 120g of warm milk, 1 egg, and 40g of melted butter. Make sure the milk is warm, but not hot, as this helps activate the yeast without killing it.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients. Mix until just combined. If you’re using a stand mixer, beat the dough on high for about 3 minutes. If mixing by hand, use a spatula, wooden spoon, or handheld electric mixer. Note: The dough will be sticky—don’t be tempted to add too much extra flour.
- Knead the dough: Lightly oil your work surface and hands to prevent sticking. Knead the dough for 10-15 minutes until it becomes soft and elastic. The dough should still be slightly sticky, but this is okay. Tip: A bench scraper can be very helpful for managing sticky dough.
- First rise: Place the kneaded dough into a lightly greased bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1 1/2 to 2 hours, or until the dough has doubled in size.
Step 2: Shape and Second Rise
- Lightly flour your work surface: After the dough has risen, lightly flour your work surface to prevent the dough from sticking.
- Roll out the dough: Roll out the dough to about 1/2 inch thickness. Be careful not to roll it too thin, as the donuts need some thickness to achieve a fluffy texture.
- Cut out the donuts: Use a donut cutter, cookie cutter, or even a glass or cup to cut out your donut shapes. For the center hole, you can use a small round cutter or the top of a bottle cap.
- Second rise: Place the cut-out donuts on a parchment paper-lined baking sheet, making sure there’s enough space between each donut for them to rise. Cover loosely and let them rise for another 20-30 minutes.
Step 3: Fry the Donuts
- Heat the oil: In a large pot or deep fryer, heat enough vegetable oil to fully submerge the donuts. Heat the oil to 160°C (320°F). Use a kitchen thermometer to maintain the temperature, as overheating the oil can cause the donuts to brown too quickly on the outside without cooking through.
- Fry the donuts: Carefully cut away the parchment paper around the donuts and gently place each one into the hot oil. Fry the donuts for 1-2 minutes on each side, until they are golden brown.
- Drain the donuts: Remove the donuts from the oil using a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil.
Step 4: Make the Glaze
- Whisk the glaze ingredients: In a bowl, whisk together 250g of powdered sugar, 75g of melted butter, and 3-5 tablespoons of milk, depending on how thick or thin you like your glaze. If you’re using vanilla extract, add 1 teaspoon to the mixture. Whisk until smooth.
Step 5: Glaze the Donuts
- Dip the donuts: Once the donuts have cooled slightly, dip each one into the glaze, making sure to coat them completely. Let the excess glaze drip off before placing them back on the wire rack.
- Set the glaze: Allow the donuts to sit on the wire rack for a few minutes to let the glaze set before serving.
Nutrition Facts (Per Donut)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 180mg
- Total Carbohydrates: 38g
- Sugar: 22g
- Protein: 4g
Note: These values are approximate and can vary depending on the size of the donuts and the amount of glaze used.
FAQs
1. Can I bake these donuts instead of frying?
Yes, if you prefer a healthier option, you can bake the donuts. Preheat your oven to 180°C (350°F) and bake the donuts for 10-12 minutes, or until they are lightly golden. They won’t have the same texture as fried donuts but will still be delicious.
2. How can I make the dough less sticky?
The dough is supposed to be sticky, but if it’s too difficult to work with, lightly oil your hands and work surface instead of adding more flour. This keeps the dough soft and prevents it from becoming tough.
3. Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. If using instant yeast, you can skip the step of warming the milk and mixing it with the yeast—just add the yeast directly to the dry ingredients.
4. How do I store leftover donuts?
Leftover donuts can be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the unglazed donuts and glaze them after thawing.
Tips for Making the Perfect Glazed Donuts
- Use a thermometer for the oil: Maintaining the correct oil temperature is key to frying perfect donuts. Too hot, and the donuts will burn on the outside and remain raw inside. Too cool, and they will absorb too much oil and become greasy.
- Don’t overmix the dough: Overmixing the dough can lead to tough donuts. Mix until just combined, and then knead it gently.
- Let the dough rise fully: Make sure the dough doubles in size during the first rise. This ensures that your donuts will be light and fluffy.
- Fry in batches: Fry the donuts in small batches to avoid crowding the pot. This ensures that the oil temperature stays consistent, and the donuts cook evenly.
Storage Tips
- Refrigeration: Store leftover donuts in an airtight container at room temperature for up to 2 days. Avoid refrigerating them, as this can dry out the donuts.
- Freezing: You can freeze the unglazed donuts for up to 2 months. To freeze, let the fried donuts cool completely, then store them in a freezer-safe container or bag. Thaw at room temperature before glazing.
- Reheating: To reheat, place the donuts in a 180°C (350°F) oven for 5-7 minutes to restore some of their freshness.
Conclusion
These Classic Glazed Donuts are a timeless treat that everyone will love. Whether you’re enjoying them fresh out of the fryer or reheating them for a quick snack, these donuts are soft, fluffy, and perfectly sweet. With a melt-in-your-mouth glaze and endless filling options, you can make these donuts your own by adding sprinkles, chocolate, or your favorite toppings. Enjoy them with a hot cup of coffee or a glass of milk, and savor the homemade goodness of this classic treat!