Description
These classic homemade glazed doughnuts are soft, fluffy, and sweet—perfect for weekend breakfasts or indulgent brunches. With a light yeast dough that rises overnight and a simple vanilla glaze, they’re fried to golden perfection and ready to brighten your morning.
Ingredients
For the Doughnuts:
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1 1/8 cups (265 ml) whole milk
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1/4 cup (50 g) granulated sugar
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2 1/4 tsp (7 g) active dry yeast
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3/4 cup (170 g) unsalted butter, melted
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2 large eggs, beaten
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4 cups (480 g) all-purpose flour
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1/4 tsp (1.5 g) kosher salt
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Vegetable oil, for frying
For the Glaze:
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3 cups (360 g) confectioner’s sugar
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1/2 tsp (2.5 g) kosher salt
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1/2 tsp (2.5 ml) vanilla extract
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1/3 cup (80 ml) cold water or milk
Instructions
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Warm milk to 100–110°F. Stir in sugar and yeast. Let foam for 10 minutes.
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Melt butter and mix with beaten eggs.
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In a stand mixer with a dough hook, combine the yeast mix and butter-egg mix.
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Whisk flour and salt in a bowl. Gradually add to the mixer in 1/2-cup increments.
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Knead dough for 5–7 minutes.
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Place in a greased bowl, cover, and refrigerate overnight.
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Next day, roll dough to 1/4–1/3 inch thick.
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Cut out doughnuts and holes. Place on floured baking sheet.
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Let rise for 1 to 1 1/4 hours until puffed.
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Heat oil to 375°F. Fry doughnuts 1 minute per side.
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Drain on paper towels.
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Whisk glaze ingredients until smooth. Dip warm doughnuts halfway, glaze side up.
Notes
Maintain oil temp at 375°F for consistent results.
Glaze doughnuts while warm for best texture.
Doughnut holes make perfect bite-sized treats.
Avoid refrigerating; store at room temperature for freshness.
- Prep Time: 25 minutes (plus overnight rise)
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: American