Glazed Donuts
Soft, light, and fluffy, these homemade Glazed Donuts will have your mouth watering. These donuts melt in your mouth.
COOK MODE
Servings: 12 donuts
Ingredients
- 1 cup warm whole milk
- 4 1/2 tsp active dry yeast or 2 pkgs 0.5 oz.
- 1/4 cup granulated sugar plus 1 tsp 54 grams
- 4 1/2 cups all purpose flour 540 grams
- 1/2 tsp salt
- 6 Tbsp butter melted
- 2 large eggs at room temperature
- oil for frying (I found that beef tallow works best)
For the Glaze:
- 3 cups powdered sugar 360 grams
- 6 Tbsp whole milk
- 1/2 tsp vanilla
Instructions
For the dough:
- In a small bowl, whisk together the warm milk, yeast, and 1 tsp sugar. Let sit until bubbly, 5-10 minutes.
- In a large bowl, whisk together the flour and salt. In another large bowl, whisk together melted butter, egg, and 1/4 cup sugar until smooth. Stir in yeast mixture until combined. Stir in flour mixture until a shaggy dough forms. In a stand mixer knead about 5 minutes (dough may be slightly tacky). Place the dough in a large, lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Line a large, rimmed baking sheet with parchment paper.
- Punch down the dough. On a lightly floured surface, roll the dough into a 3/4 in thick rectangle. Using a donut cutter or 3-inch and 1-inch round cookie cutters, cut 12 rounds and 12 holes in each round, re-rolling scraps as necessary. Place the cutouts on the prepared baking sheet as you work. Loosely cover and let rise in a warm place until doubled in size, about 40 minutes.
- While the donuts are rising, place a wire rack inside a rimmed baking sheet. Fill a Dutch oven with 2- inches of oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees.
- Working a few at a time, fry donuts in the hot oil until golden brown, about 1 minute per side for large donuts and 1 minute , constantly stirring, for the donut holes. Transfer to the wire rack to drain.
For the glaze:
- In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth. Dip warm donuts and donut holes into the glaze and return to the wire rack to set.
Notes
I found that using a scale and measuring the flour produced a lighter fluffier dough which then made lighter, airier donuts.
I fried one batch in oil and didn’t like the greasiness or the taste that it gave to the donuts. Then I ordered beef tallow on Amazon and used it to fry my donuts. They turned out crispy and very yummy. The type of oil you fry them in makes a lot of difference.
I cut these in rounds and fried them whole and filled them with pastry cream then rolled them in sugar. I also cut them into squares and frosted them with a maple frosting. They were a big hit!!!