Glazed Donuts
Homemade Glazed Donuts are a breakfast treat the whole family can agree on! Pillowy soft, light and fluffy – better than the donut shop!
Ingredients
For the donuts
- 1 cup warm milk whole milk preferred, 90°F to 100°F
- 1 tablespoon instant yeast or active dry yeast
- ¼ cup granulated sugar
- 4 cups bread flour spooned and leveled, all purpose flour can be used instead
- 2 large eggs room temperature
- 1 teaspoon salt
- 8 tablespoons unsalted butter room temperature
- vegetable oil enough to fry the donuts (2 quarts is good)
Vanilla Glaze
- 2 ½ cups powdered sugar
- 6 tablespoons whole milk
- ¾ teaspoon vanilla extract
Instructions
Donuts
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In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. (If the mixture doesn’t foam, you will need to start over with fresh yeast.)
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Add the flour, eggs and salt to the bowl and mix with the dough hook for one minute on low speed, until the ingredients are incorporated.
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Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl.
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Scrape dow the sides and bottom of the bowl. With the mixer on medium speed, begin adding the butter one tablespoon at a time. After the butter has been added, the dough will look very sticky and wet.
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Continue mixing with the dough hook for another 5 minutes until the dough looks smooth and elastic. It should feel almost dry (not sticky) to the touch. If it is still sticky, continue mixing until it reaches the point where it feels soft and dry to the touch. (If you are using a hand mixer, you might need to finish the dough off by kneading by hand on a lightly floured surface.)
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Lightly grease a large bowl and transfer the dough to the bowl. Cover the bowl with lightly greased plastic wrap and let rest in
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