Light and airy with a soft, fluffy interior and a crisp, golden exterior.
These classic glazed yeast doughnuts are the perfect blend of fluffy, airy dough and a sweet, glossy glaze. They're everything you love about a bakery doughnut made right at home.
Why you'll want it now, The sweet, glossy glaze and soft dough make these doughnuts irresistible.
Why this recipe works
The use of yeast gives these doughnuts their signature light and airy texture, while a slow rise allows the flavors to develop fully. Frying at the right temperature ensures a golden exterior without being greasy.
Equipment
Mixing bowls
Stand mixer with dough hook
Rolling pin
Doughnut cutter
Baking sheet
Parchment paper
Deep fryer or large pot
Cooling rack
How to make it
In a large mixing bowl, combine 1 cup of flour (120 g), sugar, yeast, and salt.
Add the warmed milk, eggs, and butter to the dry ingredients. Mix until well combined.
Add the remaining flour gradually, mixing until a soft dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Roll out the dough on a floured surface to 1/2-inch (1.25 cm) thickness.
Cut out doughnuts using a doughnut cutter and place them on a parchment-lined baking sheet.
Cover and let them rise again until doubled, about 30 minutes.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Fry doughnuts in batches for 1-2 minutes per side until golden brown.
Remove and drain on a cooling rack.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
Dip each doughnut into the glaze while still warm, then place back on the rack to set.
Enjoy the sweet satisfaction of homemade glazed doughnuts, perfect for any time of day.
How you'll know it's ready
The doughnuts are ready when they are golden brown and puffed up, with a hollow sound when tapped.
Convection oven? (and if you don't have one)
The written temperature is perfect for standard ovens. For convection ovens, reduce the temperature by 25°F and check a few minutes early.
Frosting, filling & glaze notes
The glaze should be smooth and fall in a slow ribbon from the spoon, coating the doughnuts evenly.
Troubleshooting
If the doughnuts are too dense, ensure the yeast is fresh and the dough rises properly.
If the glaze is too runny, add more powdered sugar to thicken.
If the doughnuts are greasy, make sure the oil temperature is correct.
Storage
Store glazed doughnuts in an airtight container at room temperature for up to 2 days for best texture.
Make ahead
Prepare the dough the night before and refrigerate. Bring to room temperature and let rise before frying.
Variations
Add cinnamon to the dough for a spiced version.
Top the glaze with sprinkles for a festive look.
Use chocolate glaze instead of vanilla for a richer flavor.
Frequently asked questions
Can I bake these doughnuts instead of frying?
Yes, bake at 375°F (190°C) for 10-12 minutes until golden.
How do I know if my yeast is still active?
If the yeast foams when mixed with warm milk and sugar, it's active.
Can I freeze the doughnuts?
Yes, freeze unglazed doughnuts in an airtight container for up to 2 months.
What is the best oil for frying doughnuts?
Use a neutral oil like canola or vegetable oil for frying.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
