Classic Dozen Glazed Doughnuts Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
