Classic Dozen Glazed Doughnuts Recipe

Introduction

Classic glazed doughnuts are a beloved treat, perfect for any time of day. Soft, fluffy, and coated with a sweet vanilla glaze, these doughnuts are simpler to make than you might think and utterly satisfying.

Ingredients

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 1 cup whole milk, warm
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• 2 large eggs
• ¼ cup unsalted butter, softened
• Vegetable oil, for frying
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons water

Instructions

1. Step 1: Warm the milk to about 110°F and prepare your frying pot by heating the vegetable oil to 350°F.
2. Step 2: In a large bowl, combine the warm milk and yeast. Let it sit until foamy, about 5 minutes. Then add the sugar, eggs, softened butter, salt, and flour. Knead the mixture until a smooth dough forms.
3. Step 3: Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, keep the oil heating steadily at 350°F.
4. Step 4: Roll the dough out on a floured surface to about ½-inch thickness. Cut with a doughnut cutter and place the doughnuts on a baking sheet to rest for 30 minutes.
5. Step 5: Fry 2 to 3 doughnuts at a time, cooking each side for 1 to 2 minutes until golden brown. Drain on paper towels to remove excess oil.
6. Step 6: Prepare the glaze by mixing powdered sugar, vanilla extract, and water until smooth. Dip each warm doughnut into the glaze and place on a rack to set.
7. Step 7: Serve the doughnuts immediately or once the glaze has hardened slightly for the best taste and texture.

Tips & Variations

• Ensure your milk is warm but not hot to activate the yeast without killing it for a good rise.
• For a richer flavor, substitute some of the milk with half-and-half or cream.
• Add a pinch of nutmeg or cinnamon to the dough for a subtle spice twist.
• Try dipping doughnuts in chocolate glaze or sprinkle with colored sugar for festive variations.

Storage

Store glazed doughnuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh. To reheat, warm in a microwave for 10-15 seconds or briefly in a warm oven, but avoid overheating to keep them soft and delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 25% less than the amount of active dry yeast and add it directly to the flour without dissolving in milk first.

What if I don’t have a doughnut cutter?

You can use two round cutters of different sizes, such as a large glass and a small bottle cap, to cut doughnut shapes. Alternatively, shape doughnuts by hand or cut into squares and fry for a different style.

Classic Dozen Glazed Doughnuts Recipe

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Classic Dozen Glazed Doughnuts are light, fluffy fried dough treats coated in a sweet vanilla glaze. This recipe guides you through making the dough from scratch, frying to golden perfection, and glazing for a shiny, irresistible finish.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Doughnuts

• 4 cups All-Purpose Flour
• ¼ cup Granulated Sugar
• 1 cup Whole Milk (warm, about 110°F)
• 2¼ teaspoons Active Dry Yeast
• ½ teaspoon Salt
• 2 large Eggs
• ¼ cup Unsalted Butter (softened)
• Vegetable Oil (for frying)

Glaze

• 2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 3 tablespoons Water

Instructions

1. Preheat Your Equipment: Warm the milk to approximately 110°F, ideal for activating the yeast without killing it. Prepare your frying pot by filling with vegetable oil; this will be heated later to the proper frying temperature.
2. Combine Ingredients: In a small bowl, mix the warm milk and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is activated. In a large mixing bowl, combine the yeast mixture with granulated sugar, eggs, softened butter, salt, and flour. Knead the dough until smooth and elastic, forming a cohesive ball.
3. Prepare Your Cooking Vessel: Cover the dough with a clean cloth and let it rise in a warm place for 1 hour or until it has doubled in size. Meanwhile, heat the vegetable oil in your frying pot until it reaches 350°F, the optimal temperature for frying doughnuts without absorbing excess oil.
4. Assemble the Dish: Roll out the risen dough on a floured surface to a thickness of ½ inch. Use a doughnut cutter to cut into shapes. Place the cut doughnuts on a baking sheet and let them rest for 30 minutes to rise slightly and become airy.
5. Cook to Perfection: Fry 2 to 3 doughnuts at a time in the hot oil. Cook each side for 1 to 2 minutes or until golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
6. Finishing Touches: While the doughnuts cool slightly, prepare the glaze by whisking together powdered sugar, vanilla extract, and water until smooth. Dip each warm doughnut into the glaze, turning to coat thoroughly, then place on a wire rack to allow excess glaze to drip off and the glaze to set.
7. Serve and Enjoy: Serve the glazed doughnuts immediately for the best texture and freshness, or wait until the glaze sets fully for a beautiful shiny finish. Enjoy your homemade classic glazed doughnuts with coffee or milk.

Notes

• Ensure the milk is not too hot when activating yeast; temperatures above 115°F can kill the yeast.
• Fry in small batches to maintain oil temperature and ensure even cooking.
• Use a candy thermometer to monitor oil temperature accurately.
• You can customize the glaze by adding food coloring or flavored extracts.
• Store leftover doughnuts in an airtight container for up to 2 days; refresh by warming slightly before serving.

Keywords: glazed doughnuts, fried doughnuts, classic doughnut recipe, homemade doughnuts, vanilla glaze