🛒 Ingredients
For the Donut Dough
- 3 ½ cups (440 g) all-purpose flour
- ¾ cup (180 ml) warm whole milk
- ¼ cup (50 g) granulated sugar
- 2 ¼ teaspoons (7 g) active dry yeast
- 1 large egg, room temperature
- 4 tablespoons (56 g) unsalted butter, melted
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil, for deep frying
For the Glaze
- 2 cups (240 g) powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter, optional
- Pinch of salt
👩🍳 Instructions
1. Activate the Yeast
Pour the warm milk into a large mixing bowl. Add the sugar and active dry yeast. Stir gently and let it sit for 5–10 minutes, until the mixture becomes slightly foamy.
Make sure the milk is warm, not hot, because very hot milk can prevent the yeast from working properly.
2. Make the Dough
Add the egg, melted butter, vanilla extract, and salt to the yeast mixture. Mix until combined.
Gradually add the flour, about ½ cup at a time, mixing after each addition. Continue until a soft dough forms.
The dough should be soft and slightly tacky but not extremely sticky.
3. Knead
Transfer the dough to a lightly floured surface and knead for approximately 8–10 minutes, until smooth and elastic.
You can also use a stand mixer fitted with a dough hook and knead on low-medium speed for about 6–8 minutes.
4. First Rise
Place the dough in a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free place for approximately 1–1½ hours, or until doubled in size.
5. Roll and Cut the Donuts
Gently punch down the dough to release excess air.
Roll the dough out on a lightly floured surface to about ½ inch (1.25 cm) thick.
Using a donut cutter or two round cutters, cut out the donuts and their centers.
Place the donuts on a lightly floured baking sheet lined with parchment paper, leaving space between each one.
6. Second Rise
Cover the shaped donuts loosely with a clean towel.
Let them rise again for approximately 30–45 minutes, until noticeably puffy.
This second rise helps create that light, fluffy texture.
7. Heat the Oil
Pour enough vegetable oil into a deep, heavy-bottomed pot to reach about 2–3 inches deep.
Heat the oil to 350°F (175°C).
Use a kitchen thermometer if possible. Keeping the oil at the correct temperature is important: oil that is too hot can brown the outside before the inside cooks, while oil that is too cool can make the donuts greasy.
8. Fry the Donuts
Carefully place a few donuts into the hot oil. Do not overcrowd the pot.
Fry for approximately 1–2 minutes per side, or until beautifully golden brown.
Turn them gently with a slotted spoon or tongs.
Transfer the cooked donuts to a wire rack lined underneath with paper towels to drain excess oil.
Continue with the remaining donuts.
9. Make the Glaze
While the donuts are cooling slightly, prepare the glaze.
In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, melted butter, and a small pinch of salt.
Add the milk gradually until you reach a smooth, thick but pourable consistency.
If the glaze is too thick, add a little more milk. If it becomes too thin, add a little more powdered sugar.
10. Glaze the Donuts
Dip the top of each slightly warm donut directly into the glaze.
Lift it out and allow the excess glaze to drip back into the bowl.
Place the glazed donuts on a wire rack and let the glaze set for about 10–15 minutes.
For an extra-glazed finish, dip them a second time after the first layer has slightly set.
✨ Helpful Tips
- Use warm, not hot, milk when activating the yeast.
- Don’t add too much flour—the dough should remain soft.
- Give the dough enough time to rise for the fluffiest donuts.
- Keep the frying oil around 350°F (175°C).
- Fry only a few donuts at a time so the oil temperature stays stable.
- For the best texture, enjoy the donuts fresh on the same day.
- You can add sprinkles, cinnamon sugar, chocolate drizzle, or crushed nuts for different variations.
🍩 Yield
10–12 homemade glazed donuts
⏱️ Approximate Time
Prep: 30 minutes
First rise: 1–1½ hours
Second rise: 30–45 minutes
Frying & glazing: 20 minutes
Total: About 2½–3 hours