Glazed Donuts
Indulge in the heavenly delight of homemade glazed donuts that are sure to brighten your day! Crafted with fluffy yeast dough and a sweet, glossy glaze, these treats are perfect for breakfast or a midday snack. Roll up your sleeves and get ready to savor the irresistible combination of warm, pillowy goodness and a sugary finish!
Prep
15
min
Cook
30
min
Serves
7
people
Level
intermediate
📝 Ingredients
Serves 7🥛Dairy & Eggs(5)
- 43 g softened butter (≈ 3 tbsp) (3.01 tbsp)
- 15 g butter (1.05 tbsp)
- 1 egg
- 150 ml milk (≈ ⅔ cup) (5.07 fl oz)
- 2 tbsp milk (30 ml)
🫙Pantry Staples(5)
- 315 g bread flour (≈ 2½ cups + 1 tbsp) (2.52 cup)
- 100 g powdered sugar (0.5 cup)
- 3 tbsp sugar (45 ml)
- 1 tsp vanilla (5 ml)
- 1 tsp yeast (5 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
👨🍳 Instructions
- 1
Mix the yeast, sugar, milk, and egg until combined.
- 2
Add the flour and mix until no dry flour remains. Add the softened butter and salt, then fold multiple times until the butter is fully incorporated.
- 3
Cover the bowl and let the dough rise for 1½ hours, or until doubled in size.
- 4
Place the dough onto your work surface, divide it into 7 equal pieces, and shape each piece into a ball.
- 5
Place each ball onto a square of parchment paper, gently flatten it, and make a hole in the center.
- 6
Cover and let rise for 20 minutes.
- 7
Carefully place the donuts into the hot oil and gently remove the parchment paper.
- 8
Fry until golden, remove, let cool slightly, then dip the warm donuts into the glaze.
💡 Pro Tips
- ✓Warm the milk to 105-110°F before mixing with yeast, since temperatures above 120°F will kill the yeast cells while temperatures below 95°F slow activation significantly.technique105-110°F
- ✓Add the softened butter only after the flour has fully hydrated because fat coats gluten strands and inhibits their formation, so early addition results in a weaker, less elastic dough structure.technique68-70°F butter
- ✓Maintain fry oil at exactly 350-365°F because below 340°F the donuts absorb excess oil (soggy, greasy texture) while above 375°F the exterior burns before the interior cooks through.equipment350-365°F
- ✓Let the shaped donuts proof for the full 20 minutes but no longer, since over-proofed dough has weakened gluten structure from excess CO2 stretching and will collapse or deflate when it hits hot oil.timing20 minutes
- ✓Dip donuts into glaze while still warm (around 100-110°F internal temp) because the residual heat melts the glaze's sugar structure slightly, allowing it to set into a thin, glossy shell rather than a thick, opaque coating.timing100-110°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
7
people
Level
intermediate
Share this recipe
Glazed Donuts
Indulge in the heavenly delight of homemade glazed donuts that are sure to brighten your day! Crafted with fluffy yeast dough and a sweet, glossy glaze, these treats are perfect for breakfast or a midday snack. Roll up your sleeves and get ready to savor the irresistible combination of warm, pillowy goodness and a sugary finish!
📝 Ingredients
Serves 7🥛Dairy & Eggs(5)
- 43 g softened butter (≈ 3 tbsp) (3.01 tbsp)
- 15 g butter (1.05 tbsp)
- 1 egg
- 150 ml milk (≈ ⅔ cup) (5.07 fl oz)
- 2 tbsp milk (30 ml)
🫙Pantry Staples(5)
- 315 g bread flour (≈ 2½ cups + 1 tbsp) (2.52 cup)
- 100 g powdered sugar (0.5 cup)
- 3 tbsp sugar (45 ml)
- 1 tsp vanilla (5 ml)
- 1 tsp yeast (5 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
👨🍳 Instructions
- 1
Mix the yeast, sugar, milk, and egg until combined.
- 2
Add the flour and mix until no dry flour remains. Add the softened butter and salt, then fold multiple times until the butter is fully incorporated.
- 3
Cover the bowl and let the dough rise for 1½ hours, or until doubled in size.
- 4
Place the dough onto your work surface, divide it into 7 equal pieces, and shape each piece into a ball.
- 5
Place each ball onto a square of parchment paper, gently flatten it, and make a hole in the center.
- 6
Cover and let rise for 20 minutes.
- 7
Carefully place the donuts into the hot oil and gently remove the parchment paper.
- 8
Fry until golden, remove, let cool slightly, then dip the warm donuts into the glaze.
💡 Pro Tips
- ✓Warm the milk to 105-110°F before mixing with yeast, since temperatures above 120°F will kill the yeast cells while temperatures below 95°F slow activation significantly.technique105-110°F
- ✓Add the softened butter only after the flour has fully hydrated because fat coats gluten strands and inhibits their formation, so early addition results in a weaker, less elastic dough structure.technique68-70°F butter
- ✓Maintain fry oil at exactly 350-365°F because below 340°F the donuts absorb excess oil (soggy, greasy texture) while above 375°F the exterior burns before the interior cooks through.equipment350-365°F
- ✓Let the shaped donuts proof for the full 20 minutes but no longer, since over-proofed dough has weakened gluten structure from excess CO2 stretching and will collapse or deflate when it hits hot oil.timing20 minutes
- ✓Dip donuts into glaze while still warm (around 100-110°F internal temp) because the residual heat melts the glaze's sugar structure slightly, allowing it to set into a thin, glossy shell rather than a thick, opaque coating.timing100-110°F