Glazed Donuts Recipe

Melt In Your Mouth Glazed Donuts Recipe (How to Make the BEST Yeast Donuts!) Homemade Donuts

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup whole milk, warmed to approximately 110°F (just above body temperature)
• 2 tbsp unsalted butter, melted and slightly cooled
• 2 large eggs, brought to room temperature
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1/2 tsp pure vanilla extract
• 1/4 tsp nutmeg (optional, for an extra touch of warmth)
• Vegetable oil, enough for frying (at least 3 inches deep in a pan)
  Glaze:
• 2 cups powdered sugar
• 1/4 cup whole milk
• 1/2 tsp pure vanilla extract

Directions:

1. In a small bowl, dissolve the yeast in half of the warmed milk (1/2 cup) and let it sit for about 5 minutes, or until it becomes foamy.
2. In a large mixing bowl, combine the flour, sugar, salt, and nutmeg (if using). Set aside.
3. Whisk the remaining milk, melted butter, eggs, and vanilla extract into the yeast mixture.
4. Gradually combine the wet ingredients with the dry mixture, stirring until a dough forms. You may need to use your hands or a stand mixer fitted with a dough hook.
5. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. If it’s sticky, add a little more flour.
6. Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
7. Once the dough has risen, punch it down gently to release the air. Roll it out on a lightly floured surface to about 1/2 inch thickness.
8. Using a donut cutter or two round cutters (one large and one small for the hole), cut out the donuts and place them on a parchment-lined baking sheet.
9. Cover the cut donuts with a cloth and let them rise again for about 30 minutes until they get puffy.
10. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F.
11. Fry the donuts in batches, ensuring they don’t overcrowd the pot. Cook each side for about 1-2 minutes or until golden brown.
12. Remove the donuts with a slotted spoon and drain them on a paper towel-lined plate.
13. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
14. While the donuts are still warm, dip them in the glaze, ensuring they’re well coated. Allow the glaze to set before serving.
    Tips:

• Keep the oil temperature consistent for evenly cooked donuts.
• The nutmeg is optional but adds a lovely depth of flavor.
• If your kitchen is cold, use your oven’s gentle heat to help the dough rise. Simply preheat the oven to 200°F, turn it off, and place the covered dough inside.
  Prep Time: 2.5 hours (including rising time)
  Calories: Approximately 250-300 per donut depending on size and glaze thickness