Homemade Glazed Doughnuts Recipe

Ingredients

• 1 1/8 cups whole milk, Warm
• 1/4 cup sugar
• 2 1/4 teaspoons yeast, Instant (one Package) or 2 1/4 teaspoons active dry yeast (one Package)
• 2 large eggs, Beaten
• 5/8 cup unsalted butter, melted
• 4 cups all-purpose flour
• 1/4 teaspoon salt
• canola oil
• 3 cups powdered sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup cold water or 1/2 cup milk

Instructions

1. Make sure the whole milk is nice and warm, but not overly hot.
2. Add the sugar to the warm milk, stirring gently to dissolve.
3. In a small bowl, add the yeast.
4. Pour the milk and sugar mixture over the yeast, stirring gently, and let it sit for 10 minutes until frothy.
5. In a separate bowl, melt the unsalted butter until almost fully melted, then stir to finish the melting process without overheating.
6. Add the beaten eggs to the melted butter, stirring constantly to combine and ensuring the butter is not too hot for the eggs.
7. Transfer the egg and butter mixture into the bowl of an electric mixer fitted with a dough hook.
8. With the mixer on medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir everything together for a couple of minutes until it’s well combined.
10. Gradually add the flour in 1/4 to 1/2 cup increments while the mixer runs until all the flour is incorporated.
11. Stop the mixer, scrape down the sides of the bowl, then mix on the same speed for five minutes to knead the dough.
12. After five minutes, stop again to scrape the bottom of the bowl and turn the mixer on for another 30 seconds.
13. Turn off the mixer and let the dough sit in the bowl undisturbed for 10 minutes.
14. After 10 minutes, transfer the dough to a lightly oiled bowl, tossing it to coat, then cover with plastic wrap and place in the fridge for at least 8 hours or overnight.
15. When ready to make the doughnuts, remove the bowl from the fridge and turn out the dough onto a lightly floured surface.
16. Roll the dough out to a thickness of 1/4 to 1/3 inch.
17. Using a 3-inch cutter, cut out as many rounds as possible, then reroll and cut out the remaining dough.
18. Cut holes from each round using a 1 1/2-inch cutter, and place both doughnuts and holes on a floured baking sheet.
19. Cover the doughnuts with a large tea towel and place them in a warm spot in the kitchen to rise for at least 1 hour; if necessary, allow about 1 hour and 15 minutes.
20. While they rise, heat canola oil in a large pot until it reaches 375 to 380 degrees, carefully monitoring the temperature with a thermometer.
21. Gently ease one or two doughnuts into the hot oil at a time, cooking for about 1 minute on each side until they brown quickly.
22. Using a slotted spoon, remove the doughnuts from the oil, allowing excess oil to drip off.
23. Place the doughnut on layers of paper towels, flipping them to drain as much grease as possible before they soak through.
24. Repeat the frying process with the remaining doughnuts and holes, cooking the holes for about 30 seconds per side.
25. Let the doughnuts cool slightly before glazing.
26. To make the glaze, mix all glaze ingredients in a bowl until completely smooth.
27. One by one, dip the doughnuts into the glaze until halfway submerged. For doughnut holes, completely submerge them before removing with a slotted spoon.
28. Remove from glaze, turning right side up on a cooling rack over a cookie sheet to catch any dripping glaze.
29. Serve warm if possible, or at room temperature.