Is there anything quite like biting into a perfectly fluffy, melt-in-your-mouth glazed donut? The kind that’s light as air, sweet but not overwhelmingly so, and leaves you wanting just one more? Making donuts at home can seem daunting, but I promise you, with this recipe, you’ll be enjoying homemade glazed donuts that rival your favorite bakery in no time. This recipe for glazed donuts guarantees fluffy results every single time, thanks to one simple, yet crucial step. Get ready to experience donut perfection!
Why You’ll Love This Glazed Donuts Recipe
These aren’t your average homemade donuts. Here’s why you’ll be obsessed:
- Unbelievably Fluffy Texture: The secret is in the double rise! This ensures a light and airy crumb.
- Perfectly Sweet Glaze: The simple glaze complements the donut without being cloying.
- Surprisingly Easy: While there’s some waiting time involved, the steps are straightforward and simple.
- Bakery-Quality at Home: Skip the donut shop and impress your friends and family with these homemade delights.
Gathering Your Ingredients for Glazed Donuts
Before we dive into the process of making these delicious glazed donuts, let’s gather our ingredients. We’ll be using a combination of simple pantry staples to create the perfect dough and a sweet, shiny glaze. The key to truly exceptional donuts lies in using fresh, good-quality ingredients. Think of it like building a house – the foundation (ingredients) needs to be solid!
Here’s what you’ll need to create these little clouds of happiness:
- For the Dough:
- Active Dry Yeast: This is the magic ingredient that makes our donuts rise and become airy. Make sure it’s fresh!
- Warm Water: The water needs to be just the right temperature (105-115°F) to activate the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
- Granulated Sugar: This feeds the yeast, helps with browning, and adds sweetness to the dough.
- Salt: Don’t skip the salt! It balances the sweetness and enhances the other flavors.
- Milk: Warmed milk adds moisture and richness to the dough.
- Large Eggs: Eggs provide structure, richness, and moisture.
- All-Purpose Flour: The base of our dough. You’ll need extra for dusting your work surface.
- Unsalted Butter: Melted butter adds flavor and tenderness.
- Vegetable Oil: For frying. Choose an oil with a high smoke point.
- For the Glaze:
- Powdered Sugar: Also known as confectioners’ sugar, this is essential for a smooth, sweet glaze.
- Milk: To thin the glaze to the perfect consistency.
- Vanilla Extract: Adds a touch of flavor to the glaze. A little goes a long way!
Crafting Your Glazed Donuts: Step-by-Step
Ready to create some donut magic? Don’t be intimidated! This recipe is easier than you might think. The most important thing is to be patient and follow the steps carefully. That second rise we mentioned is really the key to that fluffy texture.
- Activate the Yeast: In a large bowl, dissolve the active dry yeast in warm water. Let it stand for about 5 minutes, or until it becomes foamy. This step ensures that your yeast is alive and well, ready to work its magic in the dough.
- Combine Wet and Dry Ingredients: To the foamy yeast mixture, add the granulated sugar, salt, warmed milk, eggs, melted butter, and 2 cups of all-purpose flour. Beat everything together until it’s well combined. This creates the foundation for your donut dough.
- Form the Dough: Gradually add the remaining 2 cups of flour, mixing until a soft dough forms. The dough should be slightly sticky but not so wet that it’s unmanageable.
- Knead to Perfection: Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes, or until it becomes smooth and elastic. Kneading develops the gluten, which gives the donuts their structure. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. This first rise allows the yeast to work its magic, creating air pockets that will make the donuts light and fluffy.
- Punch It Down: Once the dough has doubled, gently punch it down to release the air. This helps to redistribute the yeast and prepares the dough for rolling.
- Roll and Cut: Roll out the dough to about 1/2-inch thickness on a lightly floured surface. Use a donut cutter or two different-sized round cutters to cut out the donuts. A pizza cutter can also be used to create square donuts, if preferred. Place the cut-out donuts on a baking sheet lined with parchment paper.
- The Second Rise (The Key!): This is the most important step for achieving that signature fluffiness! Cover the cut-out donuts with plastic wrap or a clean kitchen towel and let them rise again for another 30-45 minutes. This second rise allows the donuts to become even lighter and airier. Don’t skip this step!
- Heat the Oil: While the donuts are rising for the second time, heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too hot, the donuts will burn on the outside before they’re cooked through; if it’s too cold, they’ll absorb too much oil.
- Fry to Golden Perfection: Carefully drop the donuts into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until they’re golden brown. Keep a close eye on them, as they can burn quickly.
- Cool Slightly: Remove the fried donuts with a slotted spoon and place them on a wire rack to cool slightly. This allows excess oil to drain off.
- Prepare the Glaze: While the donuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if the glaze is too thick.
- Glaze Those Donuts: Dip the warm donuts into the glaze, coating them evenly. Place them back on the wire rack to allow the glaze to set.
- Enjoy Immediately: These donuts are best enjoyed fresh, while they’re still warm and the glaze is shiny. But they can be stored in an airtight container for up to 2 days.
Tips for Perfect Glazed Donuts Every Time
Want to ensure donut success? Here are a few extra tips to keep in mind:
- Yeast is Key: Make sure your yeast is fresh and active. If it doesn’t foam when you dissolve it in warm water, it’s likely dead and you’ll need to get new yeast.
- Temperature Matters: Use a thermometer to ensure the water for the yeast and the oil for frying are at the correct temperatures.
- Don’t Overcrowd the Pan: When frying the donuts, don’t overcrowd the pot. This will lower the oil temperature and cause the donuts to absorb too much oil.
- Second Rise is Crucial: This is what makes the donuts truly fluffy. Don’t skip it!
- Keep the Oil Clean: Skim out any browned bits from the oil between batches to keep your donuts looking their best.
- Get Creative with Glaze: While a simple vanilla glaze is classic, you can experiment with other flavors like chocolate, maple, or even a hint of citrus.
What to Serve With Glazed Donuts
These glazed donuts are perfect on their own, but they’re also delicious with a cup of coffee or tea. For a brunch spread, consider serving them alongside a savory option like easy sausage egg bites or even a savory ham and egg crepe. To complete the meal, serve a side of fresh fruit for a balanced and delightful treat.
Your Glazed Donuts Questions Answered (FAQ)
Can I use instant yeast instead of active dry yeast?
Yes, you can! Use the same amount of instant yeast (2 1/4 teaspoons). You can add it directly to the dry ingredients without proofing it in water first, although proofing it will still ensure that it is active. The rising time might be slightly shorter with instant yeast.
Can I bake these donuts instead of frying them?
While frying yields the most authentic donut texture, you can bake them. Bake at 375°F (190°C) for 10-12 minutes, or until golden brown. However, baked donuts will be slightly denser and less airy than fried donuts.
How do I store leftover glazed donuts?
Store leftover donuts in an airtight container at room temperature. They’re best enjoyed fresh, but they will keep for up to 2 days. If you’re storing them for longer, they may become slightly stale.
Can I freeze the donut dough?
Yes! After the first rise, punch down the dough and wrap it tightly in plastic wrap. Freeze for up to 2 months. When ready to use, thaw the dough in the refrigerator overnight, then proceed with the recipe as directed.
My donuts are dense and not fluffy. What went wrong?
Several factors can contribute to dense donuts. Make sure your yeast is fresh, don’t skip the second rise, and avoid adding too much flour to the dough. Over-kneading can also result in a tougher texture. Be sure to measure ingredients accurately.
Enjoy Your Homemade Glazed Donuts!
There you have it – a foolproof recipe for glazed donuts that are guaranteed to be fluffy and delicious every time! These homemade treats are perfect for breakfast, brunch, or a sweet afternoon snack. So gather your ingredients, follow the steps, and get ready to enjoy the most amazing donuts you’ve ever tasted. Don’t forget to leave a comment below and let me know how yours turned out. And if you love baking, be sure to try our recipe for decadent double chocolate espresso muffins for another delightful treat!
Glazed Donuts (Guaranteed Fluffy Every Time)
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (105-115°F)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup milk, warmed
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
- 1/4 cup unsalted butter, melted
- Vegetable oil, for frying
- Glaze:
- 2 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
Directions
- In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
- Add sugar, salt, warmed milk, eggs, melted butter, and 2 cups of flour to the yeast mixture. Beat until combined.
- Gradually add the remaining 2 cups of flour, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough to release air. Roll out the dough to 1/2-inch thickness on a lightly floured surface.
- Cut out donuts using a donut cutter or two different-sized round cutters. Place the donuts on a baking sheet lined with parchment paper.
- **The Key to Fluffiness:** Cover the cut-out donuts and let them rise again for *another* 30-45 minutes. This second rise is essential for that light and airy texture.
- Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully drop the donuts into the hot oil, a few at a time, being careful not to overcrowd the pot.
- Fry for 1-2 minutes per side, or until golden brown.
- Remove the donuts with a slotted spoon and place them on a wire rack to cool slightly.
- While the donuts are cooling, prepare the glaze: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Dip the warm donuts into the glaze, coating them evenly. Place them back on the wire rack to allow the glaze to set.
- Enjoy immediately.
