Baking and desserts · American
Easy Glazed Doughnuts
Small-batch yeast doughnuts with a tender crumb, crisp edges, and a simple vanilla glaze.
Jump to recipe35 min prep · 20 min cook
The recipe
Easy Glazed Doughnuts
10 servings
Ingredients
- 3/4 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon fine salt
- 2 1/2 cups all-purpose flour, plus more as needed
- 2 quarts neutral oil, for frying
- 2 cups confectioners’ sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix the warm milk, yeast, sugar, egg, melted butter, and salt. Add 2 1/4 cups flour and knead until soft and tacky, adding only enough remaining flour to handle it.
- Cover and let rise until doubled, 60 to 90 minutes. Roll 1/2 inch thick on a lightly floured surface and cut into rounds with center holes.
- Place on parchment squares, cover, and proof until puffy and an indentation springs back slowly, 30 to 45 minutes.
- Heat 3 inches oil in a heavy pot to 350°F. Fry two or three doughnuts at a time for about 60 seconds per side. Maintain the oil between 340°F and 360°F and drain on a rack.
- Whisk confectioners’ sugar, milk, vanilla, and salt. Dip warm—not hot—doughnuts and let the glaze set on the rack.
Cook’s notes
- Use a thermometer and never fill the pot more than halfway with oil.
- Over-flouring produces dense doughnuts; the dough should remain slightly tacky.
Storage and reheating
Doughnuts are best the day they are fried. Keep loosely covered at room temperature for up to 24 hours; do not refrigerate.
Frequently asked questions
Can I make the dough overnight?
Yes. Refrigerate after kneading, then bring it toward room temperature before rolling and proofing.
Why are my doughnuts greasy?
Oil that is too cool or under-proofed dough causes excess absorption. Keep the temperature near 350°F.