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Classic Glazed Donuts

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Classic Glazed Donuts are soft, fluffy, yeast-raised treats fried to golden perfection and coated in a sweet vanilla glaze, making them an irresistible indulgence for breakfast or dessert.

Ingredients

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  • 2 1/4 tsp active dry yeast (1 packet)
  • 2 tbsp warm water (about 110°F/43°C)
  • 3/4 cup warm milk
  • 1/4 cup granulated sugar
  • 2 tbsp unsalted butter, softened
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 1/2 cups all-purpose flour (plus more for dusting)
  • Vegetable oil, for frying
  • For the glaze:
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 tsp vanilla extract

Instructions

  1. In a small bowl, dissolve yeast in warm water. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, combine warm milk, sugar, butter, salt, vanilla, and egg. Add yeast mixture and stir to combine.
  3. Gradually mix in flour until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1–1.5 hours.
  5. Roll dough out to about 1/2-inch thickness. Cut out donut shapes using a donut cutter or two round cutters.
  6. Place cut donuts and holes on a floured tray. Cover and let rise again for 30–45 minutes.
  7. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry donuts a few at a time until golden brown, about 1 minute per side.
  8. Drain on paper towels. Whisk together glaze ingredients in a bowl.
  9. Dip warm donuts into glaze, place on a rack to let excess drip off. Let set for a few minutes before serving.

Notes

  • Use a thermometer to maintain oil temperature while frying.
  • Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • For a twist, add cinnamon or citrus zest to the glaze.
  • Donut holes can also be fried and glazed for bite-sized treats.

Nutrition

Find it online: https://tastyera.com/classic-glazed-donuts/