Homemade Glazed Vanilla Doughnuts
Skip going to the store and make your own doughnuts from scratch! This easy recipe will satisfying your sweet cravings and impress family and friends. Every bite is soft, tender, and absolutely DELICIOUS. These glazed vanilla doughnuts are sure to be your new favorite!
Ingredients
Doughnuts
- 4 cups all purpose flour*
- 1 Tablespoon instant yeast
- 2 teaspoons baking powder
- ⅛ cup granulated sugar
- 1¼ teaspoons kosher salt
- 1¼ cups whole milk
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter softened
- vegetable oil for frying
Glaze
- 4 cups confectioners sugar sifted
- ¾ cup whole milk
- 1 teaspoon vanilla extract
Instructions
Doughnuts
- In the bowl of a stand mixer, combine flour, yeast, baking powder, sugar, and salt.
- With mixer running, add milk, eggs, vanilla, and butter.
- Mix on low speed for 1-2 minutes, until combined.
- Switch to dough hook.
- Turn speed to medium and knead for 8-10 minutes, until dough is smooth.
- Turn dough into covered, oiled container.
- Allow to rise for 1 hour.
- Turn dough out onto floured surface.
- Sprinkle top of dough with flour.
- Roll to ½ inch thick.
- Cover dough and let rest for 10 minutes.
- Cut out doughnuts.
- Place on parchment lined pans that have been lightly sprayed with cooking spray.
- Cover and let rise 15 minutes.
- While dough is rising, heat 2 inches of oil in a large pot to 350℉.
- Fry doughnuts in small batches, 2 or 3 at a time, 1-2 minutes on each side until golden brown.
- Drain on paper towels.
Glaze
- Combine confectioners sugar, milk, and vanilla.
- Beat until smooth.
To Finish
- Dip cooked doughnuts into glaze, being sure to coat both sides.
- Place on a wire cooling rack to dry. (Make sure you place a pan under the cooling rack to catch the drips.)
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
How To Store:
Once the doughnuts are made and the glaze is set, you can store them in a container and keep in the fridge for about a week. Reheat them for a few seconds in the microwave to bring them back to almost fresh-made goodness!
You can also freeze these in a freezer safe container or resealable bag.
Tips For Success:
- Don't skip the resting phase! It relaxes the gluten in the dough and makes it easier to cut.
- Tea towels are perfect for covering dough while it is resting.
- You can actually re-roll the dough scraps. Just don't add any extra flour. The doughnuts from the dough scraps won't be quite as pretty and may be a little tougher.
- Use a thermometer to keep oil at a steady temperature.
- If there are a lot of bubbles in your glaze, the doughnuts will dry with bubbles.
- To glaze the doughnuts, place the doughnut in the bowl of glaze and use a fork (or your fingers) to flip it over.
- Place glazed doughnuts on cooling rack to dry.
Nutrition
Serving: 1DoughnutCalories: 204kcalCarbohydrates: 62gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 43mgSodium: 113mgPotassium: 72mgFiber: 1gSugar: 3gVitamin A: 251IUVitamin C: 1mgCalcium: 60mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.