Homemade Glazed Doughnuts

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Warm the milk to about 43°C (110°F). Whisk it with the yeast and 1 tablespoon of the sugar in a stand mixer bowl, cover loosely and leave for 5–10 minutes until foamy.
2. Add the rest of the sugar, the eggs, melted butter, vanilla, nutmeg, salt and 2 cups (about 250g) of flour. Beat on low for 1 minute, scraping down the sides as needed.
3. Add the remaining flour and beat on medium for about 2 minutes until the dough pulls away from the sides. If needed, add more flour 1 tablespoon at a time. The dough should stay slightly sticky.
4. Knead for 5–7 minutes, in the mixer or by hand on a lightly floured surface. If it gets too sticky, add 1 teaspoon of flour at a time. The dough should still feel a little soft and spring back slowly when poked.
5. Test the kneading: stretch a golf-ball-sized piece of dough thin enough that light passes through it without tearing. If it tears, keep kneading.
6. Lightly oil a large bowl, add the dough and turn it to coat. Cover and let it rise in a warm place for 1.5–2 hours, until doubled.
7. Punch the dough down, turn it onto a lightly floured surface and roll it to 1/2 inch (about 1.25 cm) thick. Cut doughnuts with a 3–3.5 inch (7.5–9 cm) cutter, and re-roll the scraps to cut more.
8. Place the doughnuts and holes on parchment-lined baking sheets, cover loosely and rest for 30 minutes while you heat the oil. Set a cooling rack over another baking sheet.
9. Heat the oil in a heavy pot to 375°F (191°C), using medium heat and adjusting it to hold that temperature. Fry 2–3 doughnuts at a time for 1 minute per side, then lift out with a slotted spatula or spoon onto the rack. Turn off the heat when done.
10. Whisk the glaze ingredients together. Dip each warm doughnut into the glaze, coating both sides, and return it to the rack so excess glaze drips off. Let it set for about 20 minutes.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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