How To Make Glazed Donuts - Soft and Fluffy Donut Recipe
About this recipe
These homemade glazed donuts are fluffy, airy, and melt-in-your-mouth delicious. This recipe makes it easier than you think to whip up a batch of these treats with minimal active time.
The secret to their light texture lies in scalding the milk, which helps create the fluffiest donuts. Plus, the simple vanilla glaze is the perfect finishing touch.
Ingredient notes
- You can substitute the instant yeast with 2 1/4 teaspoons of rapid rise yeast if needed.
- Make sure the milk is cooled to 115°F before adding it to the dough to avoid killing the yeast.
Tips from Natashas Kitchen’s video
- Scalding the milk is crucial for achieving fluffy donuts, so make sure to heat it to 180°F and then cool it down to 115°F before mixing.
- When measuring flour, be precise; too much flour can lead to dense donuts that won't puff up correctly.
- Knead the dough until it's soft and slightly sticky, and if it's too sticky, dust lightly with flour while kneading.
Good to know
- How many donuts does this recipe yield?
- This recipe yields about 12 donuts.
- What temperature should the oil be for frying?
- The oil should be heated to 375°F for frying the donuts.
- How long should the donuts rise before frying?
- The donuts should rise for about 20 minutes until puffed after cutting them out.
- What is the consistency of the glaze?
- The glaze should have a light drizzling consistency after whisking together powdered sugar, water, and vanilla extract.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large mixing bowl, combine 1 cup of flour, 1/4 cup of sugar, 1/4 tsp of salt, and 1 packet of instant yeast. Whisk together.
- 2
In a small saucepan, add 2/3 cup of milk and heat over medium-low until it reaches 180°F, then remove from heat and let cool to 115°F.
- 3
Add 1/4 cup of oil, 2 egg yolks, and 1/2 tsp of vanilla extract to the cooled milk. Whisk to combine.
- 4
Cover the mixture with plastic wrap and let it rest for about 10 minutes until bubbles form on the surface.
- 5
Add the remaining 1.5 cups of flour gradually until the dough holds together and no longer sticks to the bowl.
- 6
Knead the dough by hand in the bowl for about 5 minutes until it is soft and slightly sticky.
- 7
Cover the bowl with plastic wrap and let it rise in a warm spot for about 45 minutes or until doubled in size.
- 8
Turn the dough out onto a floured surface and roll it out to about 1/4 to 1/3 inch thick.
- 9
Cut out donuts using a donut cutter and transfer them to a parchment-lined baking sheet.
- 10
Cover the donuts with a tea towel and let them rise for about 20 minutes until puffed.
- 11
Set up a frying station with oil heated to 375°F.
- 12
Fry the donuts in batches for about 60 seconds per side until golden brown, then transfer to a wire rack.
- 13
For the glaze, whisk together 1 lb of powdered sugar, 5-6 Tbsp of water, and 1 Tbsp of vanilla extract until smooth.
- 14
Dip the fried donuts into the glaze, allowing excess to drip off, then place on the wire rack to set.
Heads up — we had to guess a little:
- The quantity of water for the glaze was inferred based on typical recipes, as the original source mentioned 5-6 tablespoons.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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