Glazed donuts are the gold standard. Soft, pillowy, yeast-raised. Fried until golden. Dipped in a sweet, crackly glaze. Better than any donut shop. Make a batch. Watch them vanish before the glaze sets.
Makes 12-15 donuts + holes.
Make Dough
Mix warm milk, sugar, and yeast. Let sit 5 minutes until foamy.
Add eggs, salt, butter, and 2 cups flour. Mix. Gradually add remaining flour until soft dough forms. Knead 5-7 minutes until smooth. Cover and rise 1-2 hours until doubled.
Roll & Cut
Roll dough to ½-inch thickness. Cut with a donut cutter (or two round cutters). Place on parchment-lined baking sheet. Cover and rise 30-45 minutes until puffy.
Heat Oil
Heat 2 inches of oil to 350°F (175°C).
Fry
Fry donuts 2-3 at a time, 1-2 minutes per side, until golden brown. Drain on a wire rack.
Fry donut holes for 1-2 minutes total.
Glaze
Whisk powdered sugar, milk, and vanilla until smooth.
Dip warm donuts into glaze. Place on a rack to set (about 10 minutes).
Serve
Serve immediately. That first bite. Donut shop who?
Summary
Prep Time: 25 min + rises | Cook Time: 15 min | Total: 40 min + rises
Yield: 12-15 donuts | Difficulty: Medium
Storage Notes
Best fresh day-of. Glazed donuts do not improve with age. Freeze unglazed donuts for 3 months. Reheat in oven at 350°F for 5-7 minutes, then glaze fresh. Never refrigerate — donuts stale fast.
