Classic Dozen Glazed Doughnuts

 

Classic Glazed Doughnuts are light and fluffy, yeast-raised rings of fried dough coated in a shiny, sweet vanilla glaze. With a golden, tender interior and a sugary exterior that melts in your mouth, these doughnuts are a beloved homemade treat that rivals bakery versions and brings nostalgia to any breakfast, brunch, or dessert table.

 Time & Yield

• Prep Time: About 1 hour 30 minutes (including dough rising)

• Cook Time: ~20 minutes

• Total Time: ~1 hour 50 minutes

• Yield: 12 doughnuts

• Approximate Calories per Doughnut: ~270 kcal

 Ingredients

🍩 Dough

• 4 cups all-purpose flour

• ¼ cup granulated sugar

• 1 cup warm whole milk (about 110°F / 43°C)

• 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 (adjust for consistency)

 Instructions

1. Activate Yeast & Mix Dough
   Warm the milk to ~110°F to activate the yeast. Mix the warm milk with yeast and let it become foamy. Add sugar, eggs, softened butter, salt, and flour. Knead until the dough is smooth and elastic.

2. First Rise
   Cover the dough and let it rise in a warm place for about 1 hour until it doubles in size.

3. Shape Doughnuts
   Roll out the dough to about ½-inch thickness. Use a doughnut cutter to cut out doughnuts and holes. Place the cut pieces on a floured tray and let them rest for about 30 minutes for a second rise.

4. Heat the Oil
   Heat vegetable oil in a heavy pot or deep fryer to around 350°F (about 175°C). Consistent oil temperature ensures even frying.

5. Fry Doughnuts
   Fry 2–3 doughnuts at a time for about 1–2 minutes per side until golden brown. Use a slotted spoon to transfer them to paper towels to drain excess oil.

6. Make Glaze
   Whisk powdered sugar, vanilla extract, and water until smooth. Dip warm doughnuts into the glaze, letting excess drip off, and place on a cooling rack so the glaze sets.

7. Serve
   Enjoy immediately while warm, or once the glaze has slightly hardened.

Tips for Success

• Oil Temperature: Keep oil regulated around 350°F for fluffiest doughnuts.

• Proof Twice: Letting the dough rise twice (before and after cutting) gives extra light, airy texture.

• Glaze While Warm: The glaze sticks best when doughnuts are warm but not piping hot.

• Don’t Crowd the Fryer: Fry in small batches to maintain consistent oil heat.

 Serving Suggestions

These glazed doughnuts are delicious on their own, but you can also:

• Serve with coffee, tea, or milk

• Pair with chocolate or caramel dips

• Add toppings like sprinkles, nuts, or citrus zest for variation

 Storage & Make-Ahead

• Make-Ahead Dough: You can prepare the dough one day ahead and refrigerate it overnight. Bring to room temperature before rolling and frying.

• Storage: Store glazed doughnuts in an airtight container at room temperature for up to 2 days. They’re best eaten fresh.

• Freezing: Freeze unglazed doughnuts and add glaze after thawing and brief reheating.

 Notes & Variations

• Flavor Variations: Add citrus zest to the glaze or substitute some powdered sugar with cocoa for a chocolate twist.

• Filled Doughnuts: Use a piping bag to fill unglazed rings with jam or custard.

• Cinnamon Sugar: Skip the glaze and roll warm doughnuts in cinnamon sugar.

 Conclusion

Classic Glazed Doughnuts are a timeless homemade treat with a tender, fluffy interior and a shiny, sweet coating that’s perfect for any occasion. While they take a bit of time due to rising and frying, the result is bakery-style doughnuts that deliver incredible flavor and texture — warm, soft, and utterly irresistible.