Description
These Homemade Glazed Donuts are soft, fluffy, and perfectly sweet with a shiny vanilla glaze. Crafted with a tangzhong starter for extra tenderness, these doughnuts are deep-fried until golden brown and then dipped in a smooth vanilla glaze to create an irresistible treat perfect for breakfast or any time craving hits.
Ingredients
Scale
For the Tangzhong:
- 3/4 cup water
- 1/4 cup bread flour
For the Dough:
- 3 cups + 2 tablespoons bread flour (see notes for measuring)
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoons fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Prepared tangzhong (from above)
- 5 tablespoons unsalted butter, room temperature
For Frying:
- Neutral oil for frying (canola, vegetable, or avocado oil)
For the Vanilla Glaze:
- 3 1/2 cups powdered sugar
- 1/3 cup + 1 tablespoon hot water
- 1 teaspoon vanilla paste or extract
- Pinch of fine sea salt
Instructions
- Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat while whisking constantly until the mixture thickens to a paste-like consistency, about 4 to 5 minutes. Scrape into a small bowl and set aside to cool before using.
- Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, instant yeast, and salt. Add the room-temperature milk, egg, and tangzhong. Start kneading on low speed for about 2 minutes until the dough begins to form.
- Add Butter and Knead: With the mixer on low, gradually add the softened butter one tablespoon at a time, allowing it to fully incorporate before adding more. Once all butter is added, increase the speed to medium (speed 2 on KitchenAid) and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test.
- First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rest at room temperature for 30 to 45 minutes until it has puffed and risen.
- Roll and Cut Donuts: On a floured surface, turn out the dough and lightly flour the top. Roll the dough to about 3/4-inch thickness. Use a large round donut cutter to cut out 8 donuts. Gently knead the scraps together and let rest for 5 to 10 minutes before rolling and cutting additional donuts.
- Second Rise: Place each donut on individual squares of parchment paper arranged on a baking tray. Cover loosely with plastic wrap and let rise until puffy and doubled in size, about 45 to 65 minutes.
- Heat Oil: When donuts are about halfway through their second rise, begin heating 3 to 4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack for draining fried donuts. Maintain oil temperature steadily.
- Fry the Donuts: Working in small batches, use a slotted metal spoon to carefully lower 2 to 3 donuts (with the parchment) into the hot oil. Remove the parchment with tongs once donuts are in the oil. Fry for about 2 and a half minutes total, flipping once halfway through cooking, until golden brown. Transfer donuts to the wire rack to drain excess oil.
- Make the Vanilla Glaze: In a medium bowl, whisk powdered sugar, hot water, vanilla paste or extract, and a pinch of salt until smooth. Adjust thickness by adding more powdered sugar or water to achieve a thick yet pourable glaze consistency.
- Glaze the Donuts: Dip each side of the warm donuts into the vanilla glaze, allowing excess to drip off before placing them back onto the wire rack set over the baking sheet.
- Set the Glaze and Serve: Allow glazed donuts to rest for 45 to 60 minutes so the glaze fully sets. Serve and enjoy these soft, sweet homemade glazed donuts fresh.
Notes
- To measure bread flour accurately, spoon the flour into the measuring cup and level off with a knife to avoid packing it down, which can lead to too much flour and dense dough.
- Keeping the milk and egg at room temperature helps create a smoother dough and better yeast activity.
- Tangzhong is a flour-water roux that helps produce very soft, moist baked goods; make sure to prepare it ahead and cool completely.
- Maintain the oil temperature at 350°F to ensure donuts cook evenly without absorbing too much oil.
- If donuts brown too quickly, lower the heat slightly; if undercooked or pale, increase the heat carefully.
- The glaze thickens as it cools; if too thick, add a bit more hot water for dipping consistency.
- Store freshly glazed donuts in an airtight container at room temperature for up to 2 days for best freshness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Frying
- Cuisine: American
Keywords: homemade glazed donuts, deep fried donuts, sweet donuts recipe, vanilla glazed donuts, fluffy donuts
