Description

Crispy on the outside, glazed to perfection—these doughnuts are a homemade treat you’ll crave again and again.

Ingredients

Scale

For the Dough:

1 cup whole milk

¼ cup plus 1 teaspoon granulated sugar, divided

1 packet (2¼ teaspoons) active dry yeast

4½ cups all-purpose flour, plus more for dusting

½ teaspoon kosher salt

6 tablespoons unsalted butter, melted

2 large eggs, room temperature

½ teaspoon pure vanilla extract

Vegetable or canola oil, for frying

For the Glaze:

¼ cup whole milk

2 cups powdered sugar

½ teaspoon pure vanilla extract

Instructions

Prepare the Yeast Mixture: Heat the milk in a microwave-safe bowl until lukewarm (about 105°F), approximately 40 seconds. Remove from microwave and stir in 1 teaspoon of sugar until dissolved. Sprinkle the yeast over the warm milk mixture and let sit until foamy, about 8-10 minutes. This tells you the yeast is active and ready to work.
Mix the Dough: In a medium bowl, whisk together the flour and salt. In a separate large bowl, combine the remaining sugar, melted butter, eggs, and vanilla with a wooden spoon. Pour in the activated yeast mixture and stir to combine. Gradually add the dry ingredients, mixing until a shaggy dough forms.
Knead and First Rise: Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Add small amounts of additional flour if the dough feels too sticky. Form the dough into a tight ball and place in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm spot until doubled in size, approximately 1 hour.
Shape the Doughnuts: Line a large baking sheet with parchment paper. After the dough has doubled, gently punch it down to release air bubbles. Turn onto a lightly floured surface and roll to ½-inch thickness. Using a doughnut cutter (or 3-inch and 1-inch round cutters), cut out doughnut shapes. Re-knead scraps and continue cutting until all dough is used. Place cut doughnuts and holes on the prepared baking sheet.
Second Rise: Cover the cut doughnuts with a clean kitchen towel and allow to rise again until noticeably puffed, about 40-45 minutes. During this time, prepare your glaze and set up your frying station.
Prepare the Glaze: In a wide, shallow bowl, whisk together milk, powdered sugar, and vanilla until completely smooth. The consistency should be thin enough to create a smooth coating but thick enough to adhere well to the doughnuts. Set aside.
Fry the Doughnuts: Line another baking sheet with paper towels. Heat 2 inches of oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully lower 2-3 doughnuts into the hot oil using a slotted spoon or spatula. Fry until golden brown on one side, about 1 minute, then flip and fry the other side until equally golden, about 1 minute more. Doughnut holes will cook even faster, requiring only about 30 seconds per side.
Glaze While Warm: Transfer fried doughnuts to the paper towel-lined baking sheet to drain briefly, about 30 seconds. While still warm, dip each doughnut into the glaze, ensuring both sides are coated. Place on a wire rack positioned over a baking sheet to catch drips. Allow the glaze to set for a few minutes before serving.
Enjoy: These crispy and glazed doughnuts are best enjoyed fresh and slightly warm, when the contrast between the crisp exterior and tender interior is at its peak!

Notes

Nutritional information is an estimate based on typical ingredients and cooking methods. Actual values may vary.
Editor’s Note: This recipe was thoroughly tested and approved by our kitchen team. For best results, use a thermometer when heating your oil to ensure consistent cooking temperature.

Prep Time: 25 minutes
Cook Time: 20 minutes
Method: Fried
Cuisine: American

Nutrition

Serving Size: 1 doughnut
Calories: 280
Sugar: 18g
Sodium: 90mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: glazed doughnuts, homemade doughnuts, crispy doughnuts, yeast doughnuts, doughnut recipe