Super EASY Glazed Donuts | Must-Try Homemade Donut Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Measure out 4 cups of all-purpose flour and set aside 3 tablespoons for adjusting dough consistency.

Add 1/3 cup of sugar and 2 1/2 teaspoons of instant dry yeast to the flour and whisk together.

In a separate bowl, whisk 2 large eggs, then add 1 cup of milk, 1 teaspoon of salt, and 2 teaspoons of pure vanilla extract.

Make a well in the center of the dry ingredients and pour in the wet ingredients.

Use a stand mixer with a paddle attachment to combine the ingredients, then switch to a dough hook.

Knead the dough on low speed for about 2-3 minutes, then add 2 tablespoons of unsalted butter and knead for another 4-5 minutes until soft.

Transfer the dough to a clean work surface and stretch it to check for a window pane effect.

Tuck the dough underneath to form a round ball and place it in an oiled bowl, brushing oil on top to prevent drying.

Cover with plastic wrap and let rise in a warm place for 1.5 hours until doubled in size.

Flatten the risen dough to remove air, then roll it out to just shy of half an inch thick.

Use a 3.5-inch cookie cutter to cut out donut shapes and a nozzle for the center hole.

Place the cut donuts on parchment paper to proof for 30 minutes before frying.

Heat oil to 350°F (125°C) and carefully place the donuts into the oil along with the parchment paper.

Fry until golden brown on one side, then flip using chopsticks or a Danish dough hook.

Drain the fried donuts on a wire rack and repeat with donut holes.

For the glaze, melt 2 tablespoons of unsalted butter, then gradually mix in 2 cups of confectioners sugar, 1 tablespoon of vanilla extract, a pinch of salt, and 3 tablespoons of milk.

Adjust the glaze consistency with 2 more tablespoons of milk if needed, then microwave for 30 seconds to smooth it out.

Dunk each donut into the glaze, using a fork or chopstick to flip and drain excess glaze before placing on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens