Homemade Glazed Doughnuts
2 hrs 50 min
Makes 12 doughnuts and 12 holes
Soft, pillowy yeast doughnuts fried until golden and dipped in a silky vanilla glaze.
| prepPreheat oven to 375°F / 191°C for oil heating | ||||||||
| prepLine 1–2 baking sheets with parchment paper or silicone mats | ||||||||
| prepPlace cooling rack over another baking sheet | ||||||||
| 240 ml whole milk, warmed to 110°F / 43°C | Bloom yeast 5–10 min until foamy | Add remaining sugar, eggs, butter, vanilla, nutmeg, salt & 2 cups flour; beat low 1 min | Add remaining flour, beat medium until dough pulls from sides, ~2 min | Knead in mixer or by hand 5–7 min until soft & tacky | Oil large bowl, coat dough, cover & rise 1.5–2 hrs until doubled | Punch down, roll 1/2 inch thick, cut with 3–3.5 inch doughnut cutter | Place on lined sheets, cover & rest 30 min | Dip warm doughnuts in glaze, coat both sides, rest ~20 min until set |
| 7 g instant or active dry yeast | ||||||||
| 13 g granulated sugar (for blooming) | ||||||||
| 52 g granulated sugar (remaining) | ||||||||
| 2 large eggs | ||||||||
| 85 g unsalted butter, melted and slightly cooled | ||||||||
| 1 teaspoon pure vanilla extract | ||||||||
| 1/4 teaspoon ground nutmeg | ||||||||
| 1/2 teaspoon salt | ||||||||
| 250 g all-purpose flour (spooned & leveled) | ||||||||
| 250 g all-purpose flour (remaining), plus more as needed | ||||||||
| 1–2 quarts vegetable oil | Heat oil to 375°F / 191°C, fry 2–3 doughnuts 1 min per side | |||||||
| 240 g confectioners' sugar, sifted | Whisk glaze ingredients together | |||||||
| 80 ml heavy cream, half-and-half, or whole milk | ||||||||
| 1/2 teaspoon pure vanilla extract | ||||||||
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