Homemade Glazed Vanilla Doughnuts

glazed doughnuts on wire cooling rack with doughnut holes in a white bowl, flowers, a stack of doughnuts behind

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!

Course: Breakfast

Cuisine: American

Prep Time: 35

Cook Time: 25

Additional Time: 1 25

Total Time: 2 25

Servings: Doughnuts

Calories: 204kcal

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℉/177℃.
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

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