Glazed donuts are a classic treat loved by many for their soft, fluffy texture and sweet, shiny coating. Whether you enjoy them fresh with a cup of coffee or as a delicious homemade dessert, making glazed donuts from scratch is a rewarding experience. In this guide, we’ll walk you through everything you need to know about making perfect glazed donuts, from preparing the dough to achieving the ideal glaze consistency.
Ingredients List
Before getting started, gather all the necessary ingredients for both the donut dough and the glaze. Using fresh, high-quality ingredients ensures the best results.
For the Donut Dough
3 ½ cups (440g) all-purpose flour: Provides structure and texture.
¼ cup (50g) granulated sugar: Adds sweetness and helps yeast activation.
2 ¼ teaspoons (1 packet) active dry yeast: Helps the dough rise and become airy.
¾ cup (180ml) warm milk (110°F/45°C): Activates the yeast and creates a soft dough.
2 large eggs: Adds richness and helps bind the ingredients.
4 tablespoons (60g) unsalted butter, softened: Provides flavor and tenderness.
1 teaspoon salt: Enhances flavor and controls yeast growth.
1 teaspoon vanilla extract: Adds a subtle depth of flavor.
Vegetable oil (for frying): Needed to fry the donuts to golden perfection.
For the Glaze
2 cups (240g) powdered sugar: Creates the signature sweet coating.
¼ cup (60ml) milk: Helps achieve the perfect glaze consistency.
1 teaspoon vanilla extract: Enhances the glaze’s flavor.
Equipment Needed
To ensure a smooth donut-making process, have the following kitchen tools ready:
Mixing bowls: For combining ingredients.
Stand mixer with a dough hook (or hand mixer with dough attachments): Helps knead the dough efficiently.
Rolling pin: For rolling out the dough evenly.
Donut cutter (or round cookie cutters of different sizes): Shapes the donuts perfectly.
Baking sheet and parchment paper: For placing the donuts before frying.
Deep fryer or large heavy-bottomed pan: For frying the donuts.
Slotted spoon or tongs: For handling the donuts while frying.
Wire cooling rack: Allows excess oil and glaze to drip off.
Thermometer: Ensures accurate frying temperature for the best texture.
Step-by-Step Instructions
1. Preparing the Dough
Activate the Yeast: In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy. If the mixture doesn’t bubble, the yeast may be expired or the milk may be too hot or too cold.
Mix the Ingredients: In a large mixing bowl, combine the flour, remaining sugar, salt, eggs, vanilla extract, and activated yeast mixture. Stir until well combined.
Knead the Dough: If using a stand mixer, knead the dough on medium speed for about 5-7 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Incorporate Butter: Gradually add softened butter, kneading until fully incorporated. The dough should be soft but not sticky.
First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1-2 hours, or until doubled in size.
2. Shaping and Cutting the Donuts
Roll Out the Dough: Once the dough has risen, punch it down to release air bubbles. Roll it out on a lightly floured surface to about ½ inch (1.3 cm) thickness.
Cut the Donuts: Use a donut cutter or two round cookie cutters to cut out donut shapes. For donut holes, use the smaller cutter.
Second Rise: Place the cut donuts on a parchment-lined baking sheet, cover them loosely, and let them rise for another 30-45 minutes until slightly puffy.
3. Frying the Donuts
Heat the Oil: In a deep fryer or a heavy-bottomed pan, heat vegetable oil to 350°F (175°C).
Fry the Donuts: Carefully drop 2-3 donuts at a time into the hot oil. Fry each side for 45-60 seconds, or until golden brown.
Drain the Donuts: Remove with a slotted spoon and place them on a wire rack with paper towels underneath to absorb excess oil.
Making the Glaze
Mix the Ingredients
In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust with more sugar for a thicker glaze or more milk for a thinner consistency.
Check Consistency
The glaze should coat the back of a spoon and drip slowly.
Glazing the Donuts
Dip the Warm Donuts
While the donuts are still warm, dip them into the glaze, flipping to coat both sides.
Let Excess Drip Off
Place glazed donuts on a wire rack to allow excess glaze to drip off and set for about 5-10 minutes.
Tips for Success
Use fresh yeast for the best rise and fluffy texture.
Don’t overmix the dough, as it can make the donuts dense.
Maintain oil temperature at 350°F (175°C) to ensure even frying.
Avoid overcrowding the fryer, which can lower the oil temperature and make donuts greasy.
Glaze while warm for the best absorption and shine.
Variations and Additions
Chocolate Glaze
Replace milk with melted chocolate.
Cinnamon-Sugar Coating
Skip the glaze and roll warm donuts in cinnamon sugar.
Maple Glaze
Add maple syrup for a rich, smoky sweetness.
Nut or Sprinkle Toppings
Dip glazed donuts into crushed nuts or colorful sprinkles.
Serving and Storage
Best served fresh within a few hours of frying.
Store leftovers in an airtight container at room temperature for 1-2 days.
Reheat donuts in the microwave for 10 seconds to restore softness.
Conclusion
Making homemade glazed donuts is a fun and rewarding process that results in bakery-quality treats. By following these detailed steps, you’ll achieve soft, fluffy donuts with a perfectly sweet glaze. Whether you stick to the classic recipe or experiment with flavors and toppings, your homemade donuts will be a delicious hit. Try making them today and enjoy the rich, indulgent taste of fresh donuts right from your own kitchen!
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