There's nothing quite like a warm, homemade glazed donut fresh out of the fryer. This classic recipe gives you soft, pillowy donuts with a light golden crust and a sweet vanilla glaze that sets into a glossy shell. They come together with basic pantry ingredients, and once you try a homemade version, you'll understand why it's worth the extra step over store-bought.
Prep Time: 20 minutes (plus 30 minutes chilling)
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 12 donuts
Why You'll Love This Recipe
- Soft and fluffy texture that stays fresh for a couple of days
• Simple glaze that sets into a classic glossy coating
• No specialty equipment needed — just a rolling pin and a deep pot or fryer
• Customizable with different glazes and toppings
Ingredients
Donuts:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg (optional)
• 2/3 cup whole milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil, for frying (about 4 cups)
Glaze:
• 2 cups powdered sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
Equipment Needed
Large mixing bowl, rolling pin, 3-inch and 1-inch round cutters, deep heavy-bottomed pot or countertop fryer, cooling rack set over a baking sheet.
Step-by-Step Instructions
Step 1: Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until evenly combined.
Step 2: Add the wet ingredients.
Whisk together the milk, eggs, melted butter, and vanilla extract in a separate bowl. Pour into the dry ingredients and stir just until a soft, slightly sticky dough forms. Avoid overmixing.
Step 3: Chill the dough.
Cover the bowl and refrigerate for 30 minutes. This makes the dough much easier to roll and cut.
Step 4: Roll and cut the donuts.
On a lightly floured surface, roll the dough out to about 1/2-inch thickness. Use a 3-inch cutter to cut rounds, then use a 1-inch cutter to cut out the center holes. Gather scraps and re-roll as needed.
Step 5: Fry the donuts.
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the donuts in batches, 2-3 at a time, for about 1 minute per side, until golden brown. Remove with a slotted spoon and drain on a cooling rack.
Step 6: Make the glaze and dip.
Whisk together powdered sugar, milk, and vanilla extract until smooth. While the donuts are still slightly warm, dip the tops into the glaze and set back on the cooling rack for the glaze to set, about 10 minutes.
Recipe Tips
• Don't skip the chill time — cold dough is much easier to work with and holds its shape better when frying.
• Keep the oil temperature steady. Too hot and the donuts brown before cooking through; too cool and they'll absorb excess oil.
• Fry the donut holes too — they cook in about 30 seconds and make a great bonus treat.
• Glaze while warm for the smoothest, glossiest finish.
Storage
Store donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed donuts for up to 1 month and glaze fresh after thawing.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, though the texture will be more cake-like than the classic fried version. Bake at 375°F (190°C) for about 10-12 minutes.
Why did my donuts turn out dense?
Overmixing the dough is the most common cause. Stir just until combined for the lightest texture.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before rolling and frying.
0 Comments