90% would make again
Classic Glazed Donuts
featured in Delicious Recipes For Donut Lovers
Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it’s really hard to go back to store-bought. After you make the dough and let it rise overnight, you’ll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats — this recipe makes a lot of them!
Tasty Team
Inspired by dinnerthendessert.com
Ingredients
for 12 servings
Donut
- 1 ½ cups milk (360 mL), warm to the touch
- 1 cup sugar (200 g)
- ½ oz yeast (15 g)
- 1 stick unsalted butter, soft
- 3 eggs
- 1 tablespoon vanilla extract
- 5 cups flour (625 g), sifted
- 1 tablespoon vegetable oil
- shortening, for frying
Glaze
- 3 cups powdered sugar (360 g)
- 1 cup dry milk powder (70 g)
- 1 tablespoon vanilla extract
- ½ cup water (120 mL), hot
Nutrition Info
- Calories 518
- Fat 7g
- Carbs 99g
- Fiber 1g
- Sugar 53g
- Protein 13g
Estimated values based on one serving size.
Preparation
- In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
- In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
- Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
- Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
- Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour, or until doubled in size.
- Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
- Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
- In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
- Strain the glaze through a fine-mesh sieve to remove any lumps.
- Dunk the donuts in the glaze or drizzle the glaze on top.
- Enjoy!
Ingredients
for 12 servings
Donut
- 1 ½ cups milk (360 mL), warm to the touch
- 1 cup sugar (200 g)
- ½ oz yeast (15 g)
- 1 stick unsalted butter, soft
- 3 eggs
- 1 tablespoon vanilla extract
- 5 cups flour (625 g), sifted
- 1 tablespoon vegetable oil
- shortening, for frying
Glaze
- 3 cups powdered sugar (360 g)
- 1 cup dry milk powder (70 g)
- 1 tablespoon vanilla extract
- ½ cup water (120 mL), hot
Nutrition Info
- Calories 518
- Fat 7g
- Carbs 99g
- Fiber 1g
- Sugar 53g
- Protein 13g
Estimated values based on one serving size.
Preparation
- In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
- In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
- Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
- Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
- Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour, or until doubled in size.
- Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
- Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
- In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
- Strain the glaze through a fine-mesh sieve to remove any lumps.
- Dunk the donuts in the glaze or drizzle the glaze on top.
- Enjoy!
Inspired by dinnerthendessert.com
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