These Homemade Glazed Doughnuts are fluffy, soft, and a doughnut-lovers dream. Just 11 ingredients and completely made from scratch. 45 minutes rising time. With video!
Doughnuts are great, aren’t they?
You can fill them with any delicious cream, glaze them, or just roll in powdered sugar. They are delicious either way. I’m a huge fan of doughnuts.
I can’t wait to move to the states because this is doughnut heaven. In Austria, we have Dunkin‘ Donuts, but the doughnuts don’t taste the same as in the states. Not even close!
You can’t compare a US Dunkin‘ Donuts doughnut with an Austrian Dunkin‘ Donuts doughnut. There are galaxies in between. Unfortunately!
Not sure what they do different, but I have to live with the fact that I don’t get any good doughnuts here in Austria.
Maybe the problem is that we have similar stuff here what is called „Krapfen“. It is a like a doughnut stuffed with apricot jam or vanilla cream and dusted with powdered sugar.
But the dough of Krapfen tastes differently. And the Austrian Dunkin‘ Donuts doughnut dough (haha funny word combination), tastes like Krapfen dough rather than doughnut dough.
When I was on vacation in California last year, I was in so many doughnut shops, and they all were great.
But my absolute favorite doughnut shop is Voodoo Doughnut. BEYOND DELICIOUS DOUGHNUTS!! They sell a voodoo doll doughnut with chocolate glaze and raspberry jelly filling. I can’t tell how much I love them!
They have just a few shops, and one is located in Los Angeles at the Universal City Walk. The queue in front of the shop was ridiculously long…
But it is actually a good thing to not have an acceptable donut shop here in Austria. This forced me to make my own doughnuts.
Although there are so many delicious doughnut variations existing, an all-time favorite of mine is a simple Glazed Doughnut ring.
Making doughnuts is not that hard as you might think. Knead the dough with a stand mixer. Then let rest, cut, and let rise. Then fry them and dip into the glaze. That’s it.
I always rise my yeast doughnuts until doubled in size and this takes me just 45 minutes! You can do that too.
Preheat oven to 200°F (100°C), then turn it off, and place the doughnuts in the oven and let the oven door ajar. I pinch always a wooden spoon between the door.
Then fry the doughnuts and let cool a few minutes. Then dip in glaze and wait another few minutes as it hardens.
These Glazed Doughnuts are
– a perfect breakfast or dessert
– easy to make
– completely made from scratch
– super delicious
Don’t you love the idea of having warm and fresh Glazed Doughnuts without leaving your house? Made with just good ingredients and without any artificial anything? You could make them organic too!
These Homemade Glazed Doughnuts are fluffy, soft, and a doughnut-lovers dream. Just 11 ingredients and completely made from scratch. 45 minutes rising time. With video!
- 1 cup lukewarm milk (240ml)
- 1/4 cup granulated white sugar (50g)
- 2+1/4 tsp active dry yeast (7g / 1 envelope)
- 2 large eggs
- 1/3 cup butter, melted (75g)
- 1 tsp salt
- 3+3/4 to 4 cups all-purpose flour (450-480g)
- 3-4 cups oil for frying (360-480ml)
- 6 tbsp butter, melted (84g)
- 3 vanilla beans (or 3 tsp=1tbsp vanilla extract)
- 3 cups powdered sugar, sifted (360g)
- 3-5 tbsp hot water (45-75ml)
In a large mixing bowl, stir with a stand or handheld mixer fitted with a whisk attachment milk, sugar, and yeast to combine. Let sit for about 5-10 minutes until it starts to get foamy on the surface.
Preheat oven to 200°F (100°C). Line 3 baking sheets with parchment paper. Set aside.
Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add 3+3/4 cups flour and knead on medium-low speed until the dough comes together. The dough should be a bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl after 1-2 minutes of kneading, add 1 tbsp of flour at the time (up to 4 cups in total) and mix on low speed until you reach this point but don't add too much flour or your doughnuts end up dry. How much flour you need depends on the humidity and temperature where you live. But make sure that you stay at around 4 cups at highest. (Watch the video to see the required consistency.) Once you reached the required consistency, turn on medium-high speed and knead for about 5-10 minutes. Transfer dough to a lightly greased bowl (brush a few drops of oil in a bowl or use a non-stick spray) and lightly grease the top of the dough. Turn off preheated oven and place bowl in the oven to rest for about 10-15 minutes. Leave the oven door ajar.
Remove bowl from the oven and preheat again to 200°F (100°C).
On a lightly floured surface roll out the dough, about 1/2 inch (1,2 cm) thick. Take as little flour as possible. Just enough to roll out the dough without any problems. Cut out 3-inch (7,5cm) donuts with a lightly floured donut cutter. Place on prepared baking sheets. Turn off preheated oven and place all baking sheets in the oven to rise for about 30 minutes until they are doubled in size. Leave the oven door ajar.
In a heavy-bottomed saucepan, heat oil to 360°F-370°F (180°C-185°C). Use a thermometer. Fry doughnut rings on each side for about 60-90 seconds until golden brown. Don't crowd the pan too much. I fried just one or maximum two doughnuts at the same time. Fry doughnut holes for about 30 seconds on each side. Place fried doughnut rings and holes on a wire rack or paper towels.
In a large mixing bowl whisk butter, vanilla, and powdered sugar to combine. Add one tbsp of hot water at the time and stir to combine. The consistency should be thick but liquid (watch the video to see the required consistency). When the glaze is too thick, it will be too much glaze on the doughnuts, and when it is too thin, it will run down the doughnuts. Dip warm doughnuts on each side into the glaze and place on a parchment paper layered baking sheets or wire rack to dry. Serve immediately when the glaze is dried. Although doughnuts are best eaten fresh, you can store them in the fridge up to 1 day.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
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