Homemade Glazed Donuts
These glazed donuts are soft, fluffy, and melt-in-your-mouth delicious. Just like the ones from your favorite donut shop. Made with a tender milk bread dough and dipped in a delicate sugar glaze, This is a recipe Kayla shared with me. I cut them in squares and frosted them with a rich, maple frosting.
COOK MODE
Servings: 8 donuts
Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup (34 grams) bread flour
Donut Dough
- 425 grams bread flour (3 cups + 2 tablespoons)
- 1/3 cup granulated sugar
- 1 T Instant Yeast
- 1 1/4 t fine sea salt
- 1/2 cup whole milk room temperature
- 1 large egg room temperature
- Tangzhong from recipe above
- 5 T butter room temperature
- oil for frying I used beef tallow for the best flavor
Sugar glaze
- 3 1/2 cups powdered sugar
- 1/3 cup + 1 T hot water
- 1 t vanilla
- pinch of sea salt
Or Maple Frosting
- 3 1/2 cups powdered sugar
- 1/2 cup milk
- 1/2 cup butter softened
- 1 t maple flavoring
- 1/2 t salt
Instructions
Tangzhong
- In a small saucepan, whisk together the 3/4 cup water and 1/4 cup (34 grams) bread flour. Cook over medium heat, whisking constantly until the mixture thickens to the same consistency as pudding (about 4-5 minutes). Scrape into a small bowl and set it aside until ready to use.
Donut Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the 425 grams bread flour (3 cups + 2 tablespoons), 1/3 cup granulated sugar, 1 T Instant Yeast, and 1 1/4 t fine sea salt. Add the 1/2 cup whole milk, 1 large egg and tangzhong. Knead on low speed until a dough forms.
- With the mixer running on low, add the softened 5 T butter a tablespoon at a time, letting it fully incorporate before adding more. Once all the butter is added, increase the speed to a 2 on a Kitchen Aid and knead for 12 minutes, or until the dough is smooth, elastic, and passed the windowpane test.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rest at room temperature about 30-45 minutes.
- Meanwhile, cut out 8-9 squares of parchment paper.
- Turn the dough onto a floured surface, and lightly flour the top and roll to 3/4 inch thickness (we like 1/2 inch better). Use a large round donut cutter to cut donuts (you will get about 8 donuts rolled to 3/4 inch). I used a square biscuit cutter for the maple glazed donuts.
- Gently knead the scraps together, then let the dough rest for 5-10 minutes before rolling out and cutting more.
- Place each donut on a square of parchment paper and arrange them on a baking tray. Cover the top loosely with plastic wrap and let rise until puffy and doubled, about 45-65 minutes.
- When the donuts are about halfway through their final proof, start heating 3-4 inches of oil in a heavy pot to 350. Line a baking sheet with a wire rack. Keep an eye on the temperature. If the oil reaches 350 before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.
- Working in small batches, use a metal slotted spoon to carefully lower 2-3 donuts (with the parchment) into the hot oil, then peel away the paper with tongs. Fry for about 2 1/2 minutes total, flipping once halfway through, until golden brown. Then, transfer to the wire rack to drain.
Make the vanilla glaze
- In a medium bowl, whisk together the 3 1/2 cups powdered sugar, 1/3 cup + 1 T hot water, 1 t vanilla, and pinch of sea salt until smooth. Adjust with more water or powdered sugar until you have a thick, yet runny glaze.
- Dip both sides of the donuts in the glaze, let any excess drip off, then place them back on the wire rack over the baking sheet.
- The donuts will need roughly 45-60 minutes for the glaze to fully set, then enjoy!
Maple frosting
- Mix 3 1/2 cups powdered sugar, 1/2 cup milk, 1/2 cup butter, 1 t maple flavoring, 1/2 t salt together in a large bowl and beat well with a mixture until the ingredients become light and fluffy. Add more milk if needed.
- Wait until the donuts have slightly cooled and then frost generously with the maple frosting.
Notes
Measure your dry ingredients properly. Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead use the spoon-level method. This means fluffig the flour first, then spooning it into your measureing cup/spoon. For best results, use a kitchen scale!
Storage: Fried donuts are best enjoyed the day they are made, but this recipe stays soft and fresh for 2-3 days. Keep the donuts on a baking tray loosely covered with plastic wrap at room temperature. After the first day, the glaze will melt and soften due to the donuts’ moisture.
Absolutely delicious! Thank you for sharing these delicious doughnuts with us, Alane! They are incredible!