Homemade Glazed Donuts

3 hrs 30 min (mostly rising and setting)Makes 8 donuts

Soft, pillowy yeast donuts fried golden and dipped in a smooth vanilla glaze.

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prepLine a baking sheet with a wire rack for draining fried donuts.
prepCut 8–9 squares of parchment paper for proofing.
180 ml water	Make tangzhong, cool						Let glaze set, 45–60 min, then serve
30 g bread flour
3 cups + 400 g bread flour	Mix dough, knead 12 min until smooth	First rise, 30–45 min at room temperature	Roll to 3/4 inch, cut donuts, rest 5–10 min	Final proof on parchment, 45–65 min until doubled	Fry 2–3 donuts, 2½ min per batch, flip halfway	Dip donuts in glaze, drain on rack
65 g granulated sugar
1 tablespoon instant yeast
1 1/4 teaspoon fine sea salt
120 ml whole milk (room temperature)
1 large egg (room temperature)
70 g unsalted butter (room temperature)
Neutral oil, for frying (like canola, vegetable, or avocado oil)	Heat oil to 350°F / 180°C, 3–4 inches deep
420 g powdered sugar	Whisk glaze until smooth, adjust consistency
1/3 cup + 100 ml hot water
1 teaspoon vanilla paste or extract
Pinch of fine sea salt

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