Homemade Glazed Donuts

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This recipe came from sallysbakingaddiction.com and yields 21 small donuts.



  • 1 cup milk, warmed to about 110° F
  • 1 TBS active dry yeast
  • 1/4 cup sugar
  • 2 large eggs
  • 6 TBS butter, melted and slightly cooled
  • 1 TSP pure vanilla extract
  • 4 cups all-purpose flour
  • 1/2 TSP salt
  • 1/4 TSP ground nutmeg
  • Vegetable oil for frying


  • 2 cups powdered sugar
  • 1/3 cup whole milk
  • 1/2 TSP pure vanilla extract


  1. Add warm milk to a large mixing bowl. Sprinkle active dry yeast and 1/2 TSP of sugar on top. Stir lightly with a spoon and allow to sit for 5 minutes. The mixture should become frothy.
  2. Fit electric mixer with a dough hook attachment and beat in the remaining sugar, eggs, butter, vanilla, 2 cups of flour, salt, and nutmeg on low for 1 minute or until combined.
  3. Add the remaining 2 cups of flour and beat on medium-high speed until the dough begins to pull away from the sides of the bowl. The dough should be thick, yet soft, and slightly sticky (if dough is too wet, add no more than 2-3 more TBS of flour).
  4. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes.
  5. Place dough into a greased bowl and turn to coat all sides. Cover the bowl and allow to rise in a warm environment for 1 and 1/2 hours until doubled in size. To create the perfect temperature for the dough, preheat oven to 200°F and turn it off. Place the bowl in the oven to rise.
  6. After the dough has risen, release any air bubbles by punching it down.
  7. Turn out dough onto a lightly floured surface and punch down again if necessary. Roll the dough out to 1/2 inch thickness. Cut out the donuts (recipe yields about 21). If you do not have a doughnut cutter, use a circular biscuit cutter and a piping tip for the hole.
  8. Place cut donuts onto parchment paper or silicone mats and cover with kitchen towels. Allow them to rest for about 15-20 minutes as you preheat the deep fryer.
  9. Prepare a baking tray with paper towels and place a cooling rack over it.
  10. Fry up to 3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a spider. Place onto prepared rack. Repeat with remaining doughnuts, then turn off heat.
  11. Donuts should be glazed while they are warm, not cooled! Whisk the glaze ingredients together and dip the doughnuts. Place back onto prepared rack and allow them to set.

Doughnuts will keep at room temperature for a couple extra days in an airtight container.

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