Homemade Glazed Donuts
About this recipe
Homemade glazed donuts are a classic treat that are light, fluffy, and irresistibly delicious. This recipe from Preppy Kitchen makes it easy to whip up a dozen of these sweet delights right in your own kitchen. Perfect for breakfast or dessert, these donuts are sure to be a hit wherever you take them.
Ingredient notes
- Use 2 packets of active dry yeast or 4.5 teaspoons if you don't have packets.
- Make sure the whole milk is heated to 110-115°F (43-46°C) to activate the yeast properly.
- The butter should be melted and allowed to cool slightly before mixing with other ingredients.
- Ensure the eggs are at room temperature for better mixing.
Tips from Preppy Kitchen’s video
- Let the yeast mixture sit for 5-10 minutes until frothy; if it doesn't froth, your yeast may be dead and you should start over.
- Knead the dough for about 5 minutes until it's smooth and elastic but still tacky to the touch.
- Roll the dough out to about 3/4 inch thick for the best texture in your donuts.
- Allow the cut donuts to rise for about 40 minutes in a warm place to achieve that light and airy texture.
Good to know
- How many donuts does this recipe yield?
- This recipe yields 12 donuts.
- What temperature should the oil be for frying?
- The oil should be heated to 350°F (175°C) for frying the donuts.
- How long do I need to knead the dough?
- Knead the dough for about 5 minutes until it is smooth and elastic, but still tacky.
- What should I do if my yeast doesn't froth?
- If your yeast doesn't froth after 5-10 minutes, it may be dead, and you should start over.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat the whole milk to about 110-115°F (43-46°C).
- 2
Stir in 1 teaspoon of granulated sugar and add 2 packets of active dry yeast. Mix and let it sit for 5-10 minutes until frothy.
- 3
In a separate bowl, combine 540g of all-purpose flour and 0.5 teaspoon of salt. Set aside.
- 4
Melt 85g of butter in the microwave and let it cool slightly.
- 5
In another bowl, whisk together the frothy yeast mixture, 50g of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.
- 6
Gradually stir in the flour mixture until a shaggy dough forms.
- 7
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic, but still tacky.
- 8
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.
- 9
After rising, punch down the dough and roll it out to about 3/4 inch thick.
- 10
Use circle cookie cutters to cut out donuts and donut holes, placing them on parchment paper.
- 11
Loosely cover the cut donuts and let them rise in a warm place for about 40 minutes until puffy.
- 12
Heat 500ml of oil in a large pot to 350°F (175°C).
- 13
Fry the donuts in batches until golden brown, about 1-2 minutes per side.
- 14
Remove the donuts and let them drain on paper towels.
- 15
For the glaze, mix 250g of powdered sugar with a little water or milk until smooth, then dip the warm donuts in the glaze.
Heads up — we had to guess a little:
- The quantity of oil for frying was inferred based on standard frying practices.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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