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If you’ve ever dreamed of that perfect doughnut experience at home, let me introduce you to this Homemade Glazed Doughnuts Recipe that transforms a humble kitchen into a cozy doughnut haven. Imagine soft, pillowy dough, lightly sweetened and enriched with warm vanilla and a hint of nutmeg, fried to golden perfection, then drenched in a silky, melt-in-your-mouth glaze. This recipe not only delivers the comforting nostalgia of your favorite doughnut shop but also invites you to enjoy the wonders of baking from scratch. Whether it’s a weekend treat or a special occasion, these doughnuts are pure joy in every bite.
Ingredients You’ll Need
It’s amazing how some simple, everyday ingredients come together to create something so indulgently delightful. Each item plays a crucial role in building the doughnut’s tender crumb, golden crust, or smooth glaze, so having quality ingredients really elevates the final treat.
- Whole milk, warmed (1 cup): The warmth activates the yeast for a perfect dough rise and adds richness.
- Instant or active dry yeast (2 and 1/4 tsp): The magic agent that gives our doughnuts their airy fluffiness.
- Granulated sugar (1/3 cup, divided): Sweetens the dough and feeds the yeast for a bubbly texture.
- Large eggs (2): Provide structure and moisture, enriching the dough’s texture.
- Unsalted butter, melted (6 tbsp): Adds buttery flavor and tenderness.
- Pure vanilla extract (1 tsp): Brings warmth and classic sweetness to the dough.
- Ground nutmeg (1/4 tsp): A subtle spice that adds cozy depth without overpowering.
- Salt (1/2 tsp): Balances sweetness and enhances all the flavors.
- All-purpose flour (4 cups, plus more as needed): The backbone of the dough’s structure, spooned and leveled for accuracy.
- Vegetable oil (1–2 quarts): For frying—choose a neutral oil with a high smoke point for safety and crispness.
- Confectioners’ sugar (2 cups, sifted): The base for the glossy, sweet glaze.
- Heavy cream, half-and-half, or whole milk (1/3 cup): Creates the perfect silky texture in the glaze.
- Pure vanilla extract (1/2 tsp): Infuses the glaze with that irresistible classic flavor.
How to Make Homemade Glazed Doughnuts Recipe
Step 1: Prepare the dough
Start by whisking the warm milk, yeast, and 1 tablespoon of sugar together. This little mix wakes up the yeast, and after about 5 to 10 minutes, you’ll see it transform into a frothy, bubbly foam—that’s how you know your dough’s off to a great start! This is your invitation to get excited because your doughnuts are already on their way to being amazing.
Step 2: Combine and mix the dough ingredients
Next, add the remaining sugar, eggs, melted butter, vanilla, nutmeg, salt, and half of your flour to the yeast mixture. Beat on low speed briefly to bring things together, then add the rest of the flour gradually while mixing on medium speed. The dough should start pulling away from the bowl’s sides and feel a bit sticky—this is the texture that promises light, fluffy doughnuts. Don’t overdo the flour; too dry means tough doughnuts.
Step 3: Knead the dough
Keep that dough in your mixer and let it knead for about 5 to 7 minutes, or give it a good hand kneading on a floured surface if you’re going old school. This step develops the gluten, which creates that delicate chew you love in a doughnut. You want a dough that’s soft, smooth, and just tacky to the touch. The “windowpane test” is your go-to here: stretch a bit of dough until it’s thin and translucent without tearing—it’s kneaded perfectly when you can do this!
Step 4: Let the dough rise
Place your dough in a lightly greased bowl, cover it up, and let it enjoy a warm nap for about 1.5 to 2 hours until it’s doubled in size. This rise is crucial—it builds the dough’s airy structure that will carry the lightness through frying. Trust me, the wait is part of the magic.
Step 5: Shape the doughnuts
Once risen, punch the dough down gently to release air. Roll it out on a floured surface to about half an inch thickness and cut out doughnut shapes with a cutter or two different-sized cookie cutters if you don’t have a dedicated tool. Keep those scraps—you’ll roll them out for even more doughnuts! Let these rest for 30 minutes while you heat your oil, allowing them to puff up just a bit before frying.
Step 6: Fry the doughnuts
Heat vegetable oil to 375°F (191°C) in a heavy pot with a thermometer to keep things steady. Fry 2 to 3 doughnuts at a time, cooking for about a minute on each side until a gorgeous golden brown. Use a slotted spatula to transfer fried doughnuts to a wire rack for draining. Maintaining the right temperature is key to getting a crispy outside and soft inside without greasiness.
Step 7: Prepare the glaze and dip
Whisk your confectioners’ sugar, cream (or milk), and vanilla together until smooth and glossy. This is the luscious glaze that turns simple doughnuts into dream-worthy treats. While your doughnuts are still warm, dip them into the glaze, covering both sides completely. The glaze sets beautifully in about 20 minutes, creating a shiny coat that’s truly irresistible.
How to Serve Homemade Glazed Doughnuts Recipe
Garnishes
While these doughnuts are spectacular on their own, adding a sprinkle of finely chopped nuts, colored sprinkles, or even a dusting of cinnamon can personalize them beautifully. Fresh berries or a light drizzle of chocolate add contrasting layers of flavor and elevate the presentation for sharing with guests or family.
Side Dishes
Doughnuts are naturally a star treat, but pairing them with freshly brewed coffee, creamy lattes, or even a chilled glass of milk turns your snack into a real experience. For brunch, serve alongside scrambled eggs and fresh fruit to balance sweetness with savory notes.
Creative Ways to Present
Feel like impressing someone special? Stack glazed doughnuts on a decorative cake stand or weave them into a doughnut tower centerpiece. Alternatively, serve mini doughnuts threaded onto skewers with fresh fruit slices for a playful, fun-to-eat dessert display that’s sure to delight both kids and adults.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to two days. This keeps them moist and soft, though the glazed shine may soften a bit. For best flavor, enjoy within the first day.
Freezing
You can freeze doughnuts by wrapping each one individually in plastic wrap and then placing them in a freezer-safe bag. Freeze for up to one month. Thaw at room temperature when you’re ready for a sweet bite, and the doughnuts will retain most of their fresh-baked charm.
Reheating
To revive your doughnuts, gently warm them in the microwave for 10–15 seconds or in a low oven (about 300°F/150°C) for 5 minutes. This softens the dough and helps the glaze regain a bit of its glossy perfection without melting away entirely.
FAQs
Can I use regular dry yeast instead of instant yeast?
Absolutely! You can substitute active dry yeast for instant yeast and just be sure to proof it properly in warm milk before mixing with the dough ingredients. The key is that the yeast is active and bubbly before proceeding.
What can I use if I don’t have a doughnut cutter?
No worries if you don’t have a special cutter! Use two round cookie cutters of different sizes or even a glass and a small bottle cap for the center hole. Just be gentle when cutting so your doughnuts hold their shape while frying.
Is there an alternative to frying the doughnuts?
While frying delivers that unbeatable crispy exterior and tender inside, you can bake them for a lighter option. Keep in mind baked doughnuts will have a different texture and won’t have that signature glaze crunch, but they’re still delicious!
How long can I let the dough rise?
The dough is best after 1.5 to 2 hours of rising at room temperature, but you can slow-proof it in the refrigerator overnight if you want to prepare ahead. Just bring it back to room temp before shaping to make handling easier.
Can I add flavors to the glaze?
Yes! Feel free to experiment by adding cocoa powder for chocolate glaze, maple extract for a cozy twist, or a bit of citrus zest for a bright pop. The glaze is quite forgiving and a fun way to customize your homemade glazed doughnuts.
Final Thoughts
There’s something truly special about making doughnuts from scratch, and this Homemade Glazed Doughnuts Recipe brings that joy straight to your kitchen with a blend of straightforward steps and utterly delicious results. Whether you’re surprising loved ones or treating yourself, these doughnuts offer warmth, comfort, and sweetness in every bite. Go ahead, roll up your sleeves, and dive into making these—you won’t regret it!
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Homemade Glazed Doughnuts Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These homemade glazed doughnuts are soft, fluffy, and perfectly sweet with a classic vanilla glaze. Made from scratch with a rich yeast dough, they’re fried to golden perfection and coated in a smooth, glossy glaze. Perfect for breakfast or a special treat, these doughnuts combine traditional techniques with easy-to-follow instructions for a delicious bakery-style result at home.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1/3 cup (65g) granulated sugar, divided
- 2 large eggs
- 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups (500g) all-purpose flour (spooned & leveled), plus more as needed
- 1–2 quarts vegetable oil (for frying)
Glaze
- 2 cups (240g) confectioners’ sugar, sifted
- 1/3 cup (80ml) heavy cream, half-and-half, or whole milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the dough: In the bowl of a stand mixer, whisk together the warm milk, yeast, and 1 tablespoon of granulated sugar. Loosely cover and let sit for 5–10 minutes until the mixture is foamy and frothy on top.
- Mix the dough: Add remaining sugar, eggs, melted butter, vanilla extract, ground nutmeg, salt, and 2 cups of flour to the yeast mixture. Beat on low speed for 1 minute, scraping the bowl as needed. Gradually add the remaining flour and beat on medium speed until the dough comes together and pulls away from the bowl. Add more flour as needed, 1 tablespoon at a time, to achieve slightly sticky dough.
- Knead the dough: Continue to knead the dough in the mixer for 5–7 minutes, or knead by hand on a lightly floured surface for 5–7 minutes until soft and supple. The dough should pass the windowpane test, stretching thin without tearing.
- Let the dough rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat all sides. Cover and let rise in a warm place for 1.5–2 hours or until doubled in size.
- Shape the doughnuts: Punch down the risen dough to release air. Turn it out onto a floured surface and roll to 1/2 inch thickness. Use a 3–3.5 inch doughnut cutter to cut out doughnuts; re-roll scraps to cut more.
- Rest the shaped doughnuts: Place doughnuts and doughnut holes on parchment-lined baking sheets. Loosely cover and let rest for 30 minutes until they rise slightly.
- Heat the oil: Pour vegetable oil into a heavy-duty pot fitted with a thermometer. Heat over medium heat to 375°F (191°C).
- Fry the doughnuts: Fry 2–3 doughnuts at a time for about 1 minute per side, maintaining oil temperature at 375°F. Use a slotted spoon or spatula to carefully remove them and place on a cooling rack set over a baking sheet to drain excess oil.
- Make the glaze: Whisk together confectioners’ sugar, heavy cream (or half-and-half/milk), and vanilla extract until smooth.
- Glaze the doughnuts: While still warm, dip each doughnut in the glaze, coating both sides. Return to the rack to allow excess glaze to drip off and set, about 20 minutes.
- Serve and store: Enjoy doughnuts best the same day. Store leftovers in an airtight container at room temperature or refrigerator for up to 2 days.
Notes
- If you don’t have a stand mixer, mix and knead dough by hand using a wooden spoon and your hands.
- Use a doughnut cutter around 3–3.5 inches or two cookie cutters (one large and one small) to shape doughnuts if a dedicated cutter is unavailable.
- Keep the oil temperature steady at 375°F for perfectly fried doughnuts; lower the heat if oil gets too hot.
- Doughnut holes can be fried alongside the doughnuts but will cook faster; monitor closely to avoid burning.
- Do not over-flour the dough; a slightly sticky dough produces tender doughnuts.
