These beautiful glazed donuts are golden, light and fluffy. The delicious donut glaze recipe makes them irresistible! Enjoy these treats with coffee or milk.
- 1 1/4 cups milk
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon granulated sugar (to active yeast)
- 1/4 cup granulated sugar
- 1 stick butter (8 tablespoons), softened
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 teaspoon sea salt
- 1/2 teaspoon mace or nutmeg
- 4 1/2 cups all-purpose flour + more to flour work surface
- Vegetable oil for frying
- 2 cups powdered sugar (confectioners sugar)
- 5 tablespoons butter
- 4 tablespoons milk
- 2 teaspoons pure vanilla extract
DONUT RECIPE – FIRST RISE
PREP: Grease a large mixing bowl with a neutral (flavorless) oil.
- Heat milk to warm (105°F – 115°F). Use a thermometer to check. Yeast will die off above 120°F. Add 1 teaspoon granulated sugar and yeast to the bowl. Stir briefly. Allow yeast to sit undisturbed for about 5 minutes, until it wakes up (reactivates) and becomes foamy.
- In the bowl of a stand mixer with paddle attachment, beat the butter, sugar, salt, eggs, vanilla, and yeast mixture. Add in half the flour. Mix until blended. Swap the dough hook for paddle attachment. Add remaining flour to the bowl. Mix until the dough pulls away from the sides of the bowl. If the dough is too sticky and wet, add more flour, one tablespoon at a time.
- Transfer the dough from the stand mixer to a floured work surface. Gently and briefly, knead until smooth. Place ball of dough into prepared mixing bowl. Cover the bowl with a clean dry cloth. Allow the dough to rise undisturbed at warm room temperature for 1 hour, or until doubled in size.
DONUT RECIPE – SECOND RISE
PREP: Line two baking trays with parchment paper.
NOTE: This recipe makes 14 donuts plus 14 donut holes, OR 16 donuts with no donut holes.
- Transfer the dough to a floured work surface. Roll it out to a thickness of 1/2 inch. Cut out donuts and donut holes. Gather leftover scraps of dough. Gently, briefly knead them together. Do not overwork the dough! Allow it to rest for a few minutes before cutting out more donuts. Transfer donuts and donut holes to lined baking trays. Leave a space between pieces. Cover each tray with a clean dry cloth.
- Allow donuts to rise undisturbed at warm room temperature for 45 minutes. They’ll rise lightly and become very delicate. With kitchen shears, slice the parchment paper so each donut is on a separate piece. This will help you lift and handle the donuts without deflating them.
FRYING THE DONUTS
PREP: Place two cooling racks over strips of paper towels.
- Just before the donuts have finished rising, heat oil to 320°F – 340°F in a heavy pot. Use a candy thermometer to check the temperature. There should be enough oil so the donuts can float freely, but are not submerged.
- Carefully slide two donuts into the pot. Allow them to fry on the first side until beautifully golden. Flip them over with a slotted spoon. Allow the second side to fry until golden. This is a quick process! Transfer fried donuts to cooling racks. Repeat with remaining donuts and donut holes. Keep a close eye on the oil temperature. If it rises above 340°F, turn down the heat and wait until the temperature has lowered into the 320°F – 340°F range.
DONUT GLAZE RECIPE
PREP: Melt the butter. Allow it to shed heat and cool down a bit.
- Add all ingredients to a medium bowl. Whisk icing until smooth.
- With a slotted spoon dunk a fried donut into the bowl of icing. Flip the donut over so both sides are covered in glaze. Transfer to cooling racks, where excess icing can drip down onto strips of paper towels.
Transfer glazed donuts to a serving platter. Enjoy them while they’re fresh!
- HOW TO PROOF YEAST: Waking up yeast it is called “proofing.” Activate yeast by adding it to warm liquid (105°F – 115°F) with a bit of sugar stirred in. If the liquid is above 120°F, the yeast will die off. So the water should not be hot! I use a Thermapen instant-read thermometer to check the temperature. Allow the yeast to sit for 5-6 minutes. During this time it will dissolve in the liquid, and start munching on the sugar and growing. You’ll see signs of life when it begins to expand and foam. If nothing happens, the yeast is not viable. It’s either too old, or the liquid was not at the ideal temperature.
- TIP FOR WARM UNDISTURBED SPACE FOR DOUGH TO RISE: Before staring this recipe, heat your oven to 200°F, then turn the oven off. Open the oven door and allow the heat to disburse. Once the dough is ready for it’s first rise, place the covered tray into the oven. Leave the oven door ajar.
- WHAT IS MACE? It’s a bakery secret! It’s the primary flavor in classic donuts. If you don’t have this spice on hand, nutmeg is an ideal substitute.
- NO DONUT CUTTER? NO PROBLEM. Use two biscuit cutters: one large and one tiny. You can also use a drinking glass and a soda pop lid, or a beer glass and a small shot glass.
- BEST OIL FOR FRYING DONUTS: A neutral-flavored oil with a high smoke point. These include peanut oil, corn oil, canola oil, safflower oil, and vegetable oil.
- HOW TO USE LESS OIL WHEN FRYING DONUTS: Select a small pot. This will allow you to use less oil for frying. It’s quick and easy to cook donuts one at a time. Because they’re flipped half way through cooking, they don’t need to be completely submerged in oil. But there should be enough room for the donuts to freely float while cooking.
- WHAT IS THE BEST TEMPERATURE FOR FRYING DONUTS? For soft golden treats, the ideal temperature for frying donuts is between 320°F – 340°F. Any hotter than that, the donuts are at risk of becoming quickly overly browned while the interior is undercooked.
- MAPLE DONUT GLAZE RECIPE: In a small saucepan on the stovetop, melt 1/4 cup butter and 1/2 cup pure maple syrup. Whisk occasionally. Remove pan from heat. Whisk in 1 cup powdered sugar. Allow the donut glaze to cool and thicken.
- CHOCOLATE DONUT GLAZE RECIPE: Add 1 1/2 cups powdered sugar and 4 tablespoons cocoa powder to a medium bowl. Slowly stir in 2-3 tablespoons milk, and 2 teaspoons pure vanilla extract. Whisk until smooth. This makes a delicious chocolate glaze that dries great with a nice shine!
- CAN DONUTS BE FROZEN? Yes they can! Freshly-made donuts have a shelf life of just one day, so it’s best to freeze any donuts that will not be enjoyed immediately. Place donuts in a gallon-size freezer bag, leaving room between the pieces. Gently press out excess air, and seal tightly. Freeze for up to 3 weeks.
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Glazed Donut, Glazed Donuts, Donut Glaze Recipe