Description
These Homemade Glazed Doughnuts are soft, fluffy, and freshly fried to golden perfection, then coated with a sweet vanilla glaze. Made with a classic yeast dough and a light nutmeg touch, they’re an irresistible treat perfect for breakfast or dessert.
Ingredients
Scale
Doughnuts:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons warm water (110°F)
- 3/4 cup warm whole milk (110°F)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg
- 1/4 cup unsalted butter (softened)
- 2 1/2 cups all-purpose flour (plus more for dusting)
- Vegetable oil for frying
Glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water (110°F) and let it sit for 5 to 10 minutes until foamy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, combine warm milk, granulated sugar, salt, ground nutmeg, egg, softened butter, and the yeast mixture. Gradually add the all-purpose flour, stirring until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic, ensuring a good gluten network for fluffy doughnuts.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Shape Doughnuts: Punch down the risen dough and roll it out to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to cut out doughnuts and holes. Place them on a floured surface, cover lightly with a towel, and let them rise again for 30 to 45 minutes.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry doughnuts in batches, about 1 minute per side, or until they turn golden brown.
- Drain: Remove fried doughnuts with a slotted spoon and place on paper towels to drain excess oil.
- Prepare Glaze: Whisk powdered sugar, whole milk, and vanilla extract together in a bowl until smooth and lump-free.
- Glaze Doughnuts: Dip the warm doughnuts into the glaze, allowing excess to drip off. Place them on a rack and allow the glaze to set before serving.
Notes
- For a thicker glaze, reduce the amount of milk slightly when mixing the glaze.
- These doughnuts are best eaten fresh the same day but can be stored in an airtight container for up to 2 days.
- As an alternative to glaze, you can coat the doughnuts with cinnamon sugar for a different flavor.
