Homemade Glazed Doughnuts
Equipment
Ingredients
Dough
whole milk
240 ml
instant yeast
7 g
granulated sugar
65 g
large eggs
2 pcs
unsalted butter (melted)
85 g
pure vanilla extract
1 tsp
ground nutmeg
0.25 tsp
salt
0.5 tsp
all-purpose flour
500 g
For Frying
vegetable oil
2000 ml
Donut Glaze
confectioners' sugar
240 g
heavy cream
80 ml
pure vanilla extract
0.5 tsp
Instructions
Activate Yeast
Whisk the warm milk, yeast, and 1 Tablespoon sugar together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top.
Mix Dough
Add the remaining sugar, eggs, butter, vanilla, nutmeg, salt, and 2 cups (250g) flour. Beat on low speed for 1 minute, scraping down the sides as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
Knead Dough
Keep the dough in the mixer and beat for an additional 5-7 full minutes, or knead by hand on a lightly floured surface for 5-7 full minutes. The dough should feel soft and slightly tacky. If too sticky, add flour 1 teaspoon at a time.
First Rise
Place dough in a lightly greased bowl, cover loosely, and let rise in a relatively warm environment for 90 minutes or until doubled in size.
Punch Down and Roll
Punch down the dough to release the air. Turn out onto a lightly floured work surface. Roll to 1/2-inch (1 cm) thickness.
Cut Doughnuts
Cut into doughnuts using a 3–3.5-inch doughnut cutter. Place onto parchment-lined baking sheets. Re-roll remaining dough and cut more doughnuts. Lightly cover and rest for 30 minutes as you heat the oil.
Heat Oil
Heat vegetable oil in a heavy-bottomed pot to exactly 190°C (375°F).
Fry Doughnuts
Fry 2–3 doughnuts at a time for 1 minute on each side until golden brown. Remove to cooling rack. Repeat with remaining doughnuts and doughnut holes.
Make Glaze
Whisk the sifted confectioners' sugar, cream, and vanilla extract together until smooth.
Glaze Doughnuts
Dip warm doughnuts into glaze on both sides. Return to rack to set for 20 minutes.
Serve
Enjoy fresh!
Storage
Best eaten fresh same day. Store unglazed doughnuts in airtight container at room temp for 1 day. Freeze unglazed for longer storage.
Notes
• Oil temperature is crucial for perfect doughnuts.
• Test yeast freshness before starting.
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