Glazed Doughnuts

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Glazed Doughnuts

The Softest, Fluffiest Homemade Donuts with Sweet Vanilla Glaze

If you’re looking for the ultimate glazed doughnut recipe that tastes just like the ones from your favorite bakery—but even better—this is the one! These doughnuts are pillowy soft, perfectly golden on the outside, and coated in a silky, sweet vanilla glaze that melts in your mouth. Whether you’re making them for a weekend treat, a holiday breakfast, or just because you deserve something delicious, these glazed donuts are sure to impress.

Why You’ll Love This Recipe:

  • Bakery-style texture: Light, airy, and soft with a delicate chew.
  • Flavorful dough: A hint of nutmeg gives that classic donut-shop taste.
  • Irresistible glaze: Buttery, smooth, and perfectly sweet.
  • No fancy equipment needed: Just a stand mixer and a deep pan for frying.

Ingredients

For the Dough:

  • 1 1/4 cups whole milk, warmed to about 100–110°F (38–43°C)
  • 2 1/4 teaspoons active dry yeast (or 1 packet)
  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional but recommended)
  • 3 tablespoons melted shortening (or neutral oil like vegetable or sunflower)
  • 1 large egg
  • Oil for frying (vegetable, canola, or sunflower oil)

For the Glaze:

  • 1/3 cup butter, melted
  • 2 cups powdered sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • 4 tablespoons milk or warm water, adjust for consistency

Instructions

Step 1: Activate the Yeast

In a small jug or bowl, combine the warm milk and active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy. This means the yeast is active and ready to go.

Step 2: Prepare the Dough

In the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, salt, and nutmeg. In a separate bowl, whisk together the yeast mixture, melted shortening, and egg. Pour the wet mixture into the flour mixture.

Start mixing on low speed until the dough begins to come together. Increase to medium-high speed and knead for 5–7 minutes, or until the dough is smooth, elastic, and slightly tacky.

Step 3: First Rise

Grease a large bowl lightly with oil. Shape the dough into a ball and place it in the bowl. Lightly brush the top of the dough with oil or cover with plastic wrap. Place a clean kitchen towel over the bowl and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.

Step 4: Shape the Doughnuts

Lightly flour your work surface and roll the dough out to 1/2 inch thickness. Use a round donut or biscuit cutter (about 3 inches) to cut out circles, then use a smaller cutter (around 1 inch) to punch out the centers.

Transfer the donuts and holes to a parchment-lined baking sheet. Cover lightly with plastic wrap or a clean cloth and let them rise for another 30–45 minutes, until puffy.

Step 5: Make the Glaze

While the doughnuts are rising, prepare the glaze. In a bowl, combine the melted butter, powdered sugar, vanilla, and milk or water. Whisk until smooth. The glaze should be thick enough to coat the donuts but fluid enough to drip. Set aside.

Step 6: Fry the Doughnuts

Heat oil in a large, heavy-bottomed pot or deep fryer to 360°F (182°C). Carefully lower 2–3 donuts into the oil at a time, being sure not to overcrowd. Fry for 1–2 minutes per side, or until golden brown and puffed.

Use a slotted spoon to remove the donuts and drain on a wire rack placed over a baking sheet or paper towels.

Step 7: Glaze and Serve

While the doughnuts are still slightly warm, dip each one into the prepared glaze, letting the excess drip off. Place back on the rack and allow the glaze to set for 10–15 minutes.

Tips for Success:

  • Don’t over-knead the dough; just mix until it’s smooth and elastic.
  • If your kitchen is cold, place the dough in the oven (turned off) with the light on to help it rise.
  • For an extra flavor boost, add a teaspoon of maple or almond extract to the glaze.
  • Use the donut holes too! Fry them for a minute or so until golden and dip them in glaze or roll in cinnamon sugar.

Storage

These doughnuts are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days. To enjoy warm, pop them in the microwave for about 10 seconds before serving.

 

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