Homemade Glazed Donuts (Print Version)
# Ingredients:
→ Donut Dough
01 -
2 1/2 cups all-purpose flour, divided, plus more for dusting
02 -
1/4 cup granulated sugar
03 -
1/4 tsp salt
04 -
1 packet instant yeast (about 2 1/4 tsp)
05 -
2/3 cup milk, scalded and cooled to 115˚F
06 -
1/4 cup light olive oil, or vegetable oil or canola oil
07 -
2 egg yolks, room temperature
08 -
1/2 tsp vanilla extract
→ Donut Glaze
09 -
1 lb powdered sugar (4 cups)
10 -
5-6 Tbsp water
11 -
1 Tbsp vanilla extract
12 -
Oil for frying, such as peanut oil or vegetable oil
# Instructions:
01 -
Pour milk into a small saucepan over medium/low heat, stirring constantly to prevent a film from forming. When milk reaches 180˚F or begins steaming, remove from heat and cool to 115˚F.
02 -
In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add warm milk, oil, egg yolks, and vanilla extract. Mix thoroughly, cover with plastic wrap, and let rest at room temperature for 10-15 minutes until bubbles form on the surface.
03 -
Mix in the remaining 1 1/2 cups flour gradually until the dough no longer sticks to the sides of the bowl. Knead the dough in the bowl by hand for 5 minutes. If the dough is sticky, dust lightly with flour as needed.
04 -
Cover the bowl with plastic wrap and let the dough rise in a warm 100˚F oven for 45 minutes or at room temperature for 1.5 to 2 hours until it doubles in size.
05 -
Turn the dough onto a floured surface and roll to 1/4 to 1/3 inch thick. Use a donut cutter to cut out 11-12 donuts and holes. Re-roll scraps to make additional donuts if needed.
06 -
Place donuts and holes on a parchment-lined baking sheet with enough space to prevent touching. Cover with a tea towel and let rise for 20 minutes in a warm place or 45 minutes at room temperature until puffed.
07 -
Combine powdered sugar, water, and vanilla in a bowl. Stir until the sugar dissolves and the glaze is smooth. Set aside.
08 -
Heat oil in a deep fryer or Dutch oven to 375˚F. Fry donuts two at a time for 45-60 seconds per side until golden, flipping once.
09 -
Remove donuts from the oil and immediately dip both sides in the glaze. Transfer to a wire rack to set.
10 -
Fry donut holes in 2 batches and glaze as instructed. Serve once the glaze has set.
# Notes:
01 -
Nutrition information is approximate due to the difficulty of calculating oil absorption in frying.