Description
These Homemade Glazed Donuts feature a soft, tender crumb and a classic vanilla glaze. Using a tangzhong method ensures moist, pillowy donuts that are perfectly fried to a golden brown and coated in a sweet, shiny glaze. Perfect for a delicious homemade treat any time of day.
Ingredients
Dough
- 3/4 cup water
- 1/4 cup bread flour
- 3 cups + 2 tablespoons bread flour (see notes below for measuring)
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup whole milk (room temperature)
- 1 large egg (room temperature)
- Tangzhong (prepared from the 3/4 cup water and 1/4 cup bread flour mixture)
- 5 tablespoons unsalted butter (room temperature)
- Neutral oil for frying (canola, vegetable, or avocado oil)
Vanilla Glaze
- 3 1/2 cups powdered sugar
- 1/3 cup + 1 tablespoon hot water
- 1 teaspoon vanilla paste or extract
- Pinch of fine sea salt
Instructions
- Prepare Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly until it thickens to a paste, about 4 to 5 minutes. Scrape into a small bowl and let cool until ready for use.
- Mix Dough Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine 3 cups + 2 tablespoons bread flour, granulated sugar, instant yeast, and fine sea salt. Add the whole milk, egg, and tangzhong paste. Knead on low speed for 2 minutes until a dough forms.
- Add Butter: While mixer runs on low, add softened unsalted butter one tablespoon at a time, letting it fully incorporate before adding the next. Once all butter is added, increase speed to medium (speed 2 on KitchenAid) and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
- First Proof: Shape dough into a ball. Place in a lightly greased bowl, cover, and let rest at room temperature for 30 to 45 minutes until it doubles in size.
- Prepare Donuts: Cut 8-9 parchment squares. Turn dough onto a floured surface, flour top, roll out to 3/4-inch thick. Use a large round donut cutter to cut out donuts (about 8 pieces). Gently knead scraps, rest 5-10 minutes, then roll and cut additional donuts.
- Second Proof: Place each donut on a parchment square on a baking tray. Cover loosely with plastic wrap and let rise for 45 to 65 minutes until puffy and doubled in size.
- Heat Oil: When donuts are halfway through proofing, heat 3-4 inches of neutral oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack for draining. Maintain oil temperature steady.
- Fry Donuts: Using a slotted spoon, carefully lower 2 to 3 donuts (with parchment) into hot oil. Remove parchment with tongs. Fry donuts about 2 ½ minutes total, flipping once midway until golden brown. Transfer fried donuts to wire rack to drain excess oil.
- Make Vanilla Glaze: In a medium bowl, whisk powdered sugar, hot water, vanilla, and pinch of salt until smooth. Adjust consistency with more water or sugar to create a thick but runny glaze.
- Glaze Donuts: Dip both sides of each donut into the glaze. Allow any excess to drip off, then set donuts on the wire rack over a baking sheet.
- Set Glaze: Let the glaze fully set for 45 to 60 minutes before serving. Enjoy your fresh homemade glazed donuts!
Notes
- For the tangzhong, the initial mixture of 3/4 cup water and 1/4 cup bread flour is cooked to create a paste that keeps the donuts moist and fluffy.
- Measure bread flour by spooning into measuring cup and leveling off to avoid dense dough.
- Use neutral oils with high smoke points such as canola, vegetable, or avocado for frying.
- Keep oil temperature steady at 350°F to ensure donuts cook evenly without absorbing excess oil.
- Donuts can be stored in an airtight container for up to 2 days but are best enjoyed fresh.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Frying
- Cuisine: American
