How To Make Glazed Donuts
Is there anything better than starting a weekend morning – or any morning, for that matter – than with a sweet, tasty glazed donut? Yes, we’re happy to tell you, there is— starting it with HOMEMADE donuts! Just imagine the scent of fresh dough and sweet glaze wafting through your home, and try not to rush to make some right this second. This recipe is about as basic as it gets, but you can dress up the finished product with any toppings you like, be they sprinkles or chocolate chips, nuts or chopped fruit. Plus, unlike those mass-market ones available at the store, there aren’t any ingredients here you won’t recognize. Even better for egg-allergy sufferers, this recipe is also egg-free! Watch how these donuts come together, and make some this weekend for a treat the whole family will love.
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Serves 5 to 6
Prep Time: 10 minutes
Total Time: 25 minutes
- ¼ cup unsalted butter, melted
- 1 cup whole milk, warm
- 4 tablespoons granulated sugar
- 1 package (2 ¼ teaspoons) dry active yeast
- 2 ¾ cups all-purpose flour, plus more for kneading and rolling
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- Vegetable oil, for frying
- ¾ cup powdered sugar
- 3 tablespoons butter, melted
- 2 tablespoons water
- In a small sauce pan, melt butter over medium-high heat. Whisk in the milk and sugar. Slowly bring to 110 degrees Fahrenheit (43 degrees Celsius), then transfer to the bowl of a stand mixer.
- Whisk in the yeast. Cover and let sit for 10 minutes, until the yeast has activated and is foamy.
- In a small bowl, sift together the flour, salt and baking powder.
- Attach the dough hook to the stand mixer. With the mixer set to medium-low, add the sifted dry ingredients to the yeast mixture, one heaping spoon at a time, until fully incorporated.
- Mix for 10 minutes, until the dough has come together and pulls away from the sides of the bowl. Dough will be tacky.
- Remove dough from the mixer to a floured work surface. Dust with flour and knead for five minutes, until it has formed a smooth ball.
- Place the dough in a bowl and cover. Let sit in a warm area until doubled.
- Once doubled, punch the dough down and place directly on a floured surface. Dust dough with flour and roll out to ½ inch thick.
- Using a round cookie cutter or a soup can, cut out small disks, dipping the cutter in flour between each cut. With a small cap, press in the centers of each disk to cut out small holes, dipping the cap in flour between each cut.
- Place donuts on a parchment-lined sheet pan. Brush or spray with them oil. Cover and let rise in a warm area for 20 to 30 minutes, until doubled.
- While the dough is rising, make the glaze. Combine the 3 tablespoons of melted butter with the powdered sugar and water. Mix to combine and set aside.
- Heat the oil for frying to 350 degrees Fahrenheit (177 degrees Celsius).
- Place a donut in the heated oil and fry until the dough is a dark, golden color. Flip and fry the other side. Transfer to a paper-towel-lined tray.
- While still warm, glaze the donuts by placing them in the glaze and spooning it evenly over the entire donut. Remove donut from the glaze and let the excess drip off. Transfer to a rack over a sheet pan and sprinkle with assorted toppings (nuts, sprinkles, dried fruit, etc.) if you like.
Delicious! Do you think you’ll fry some of these donuts up soon? Will you stick with the simple glaze, or is there another one you’d love to try? Which toppings are your favorite? Give them a try, and let us know how they turn out!