Description
Delicious homemade glazed donuts that are easy to make and irresistibly tasty.
Ingredients
Scale
- 2¼ teaspoons instant yeast (not active dry yeast)
- ¾ cup warm water
- ⅓ cup sugar
- ½ teaspoon salt
- ¼ cup unsalted butter (softened)
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ to 3 cups all-purpose flour
- Vegetable oil (for frying)
- Glaze: 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract (optional)
Instructions
- In the bowl of a stand mixer, add yeast and warm water. Let stand for 10 minutes.
- Add sugar, salt, unsalted butter, egg, egg yolk, vanilla extract, and almond extract. Attach the dough hook and mix on low speed to combine.
- Add 2½ cups flour, half a cup at a time while the stand mixer is on low speed. Knead on low until the dough starts to form.
- If the dough is still very sticky add more flour, 1 tablespoon at a time until the dough pulls away from the sides of the bowl. The dough should be somewhat tacky, but not sticky.
- Transfer the dough to a lightly greased bowl and cover it tightly with plastic wrap. Place the bowl in a draft-free, warm spot and allow it to rise for 2 hours.
- Gently press in the middle of the dough to deflate. Wrap the dough in plastic wrap and refrigerate for 6 to 8 hours, or overnight.
- On a lightly floured surface, roll the dough out to about ½ inch thick. Use a round donut cutter or large round cookie cutter to cut circles out of the dough and a smaller round cutter to cut out the center.
- Place the cut-out donuts on a parchment-lined baking sheet, lightly cover with plastic wrap, and drape a clean dry towel over the top. Let rest for 1 hour.
- In a large Dutch oven, heat 2 to 3 inches of vegetable oil to 350°F. Carefully place the donuts into the hot oil and cook until golden brown.
- Remove cooked donuts and place on a baking sheet lined with paper towels and a cooling rack. Repeat until all donuts are cooked.
- For the glaze, combine powdered sugar, milk, vanilla extract, and butter extract in a bowl and whisk until smooth.
- Lower each slightly cooled donut into the glaze, flip to coat the other side, and place back on the cooling rack to set for about 10 minutes.
Notes
- Ensure the oil temperature is accurate to avoid doughy centers.
- Do not let the donuts rest longer than 1 hour before frying.
- The dough can be refrigerated overnight for better flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg