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Homemade Glazed Donuts Recipe

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4.3 from 79 reviews

These homemade glazed donuts are soft, fluffy, and irresistibly delicious. Made with a tangzhong starter for extra moisture and tenderness, they are fried to golden perfection and coated in a smooth vanilla glaze. Perfect for a special breakfast or afternoon treat, these donuts bring bakery-quality flavor right to your kitchen.

Ingredients

For the Tangzhong:

  • 3/4 cup water
  • 1/4 cup bread flour

For the Donut Dough:

  • 3 cups + 2 tablespoons bread flour (see notes 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 (from recipe above)
  • 5 tablespoons unsalted butter (room temperature)

For Frying:

  • Neutral oil (canola, vegetable, or avocado oil), for frying

For the 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

  1. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat while whisking constantly until the mixture thickens to a paste-like consistency, about 4–5 minutes. Scrape it into a small bowl and let it cool until ready to use.
  2. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Add the room temperature milk, egg, and the prepared tangzhong. Knead on low speed for about 2 minutes until a dough forms.
  3. Incorporate Butter: With the mixer running on low, add the softened unsalted butter one tablespoon at a time. Allow each addition to incorporate fully before adding the next. Once all the butter is added, increase the mixer speed to medium (speed 2 on a KitchenAid) and knead for 12 minutes, until the dough is smooth, elastic, and passes the windowpane test.
  4. First Rise: Shape the dough into a ball and place it into a lightly greased bowl. Cover it and let rest at room temperature for 30 to 45 minutes until slightly puffed.
  5. Shape the Donuts: Prepare 8-9 squares of parchment paper. Turn the dough onto a floured surface, flour the top lightly, and roll out to a thickness of 3/4 inch. Use a large round donut cutter to cut out about eight donuts. Gently gather scraps, let rest 5 to 10 minutes, then roll and cut more if needed.
  6. Second Rise: Place each donut on a parchment square on a baking tray. Loosely cover with plastic wrap and let the donuts rise until puffy and doubled in size, about 45 to 65 minutes.
  7. Heat the Oil: When donuts are about halfway through their final proof, heat 3–4 inches of neutral oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. If the oil reaches temperature early, lower the heat to maintain steady temperature until donuts are ready.
  8. Fry the Donuts: Working in small batches, use a metal slotted spoon to carefully lower 2-3 donuts with the parchment into the hot oil. Use tongs to peel away the parchment immediately. Fry each side for about 1 1/4 minutes until golden brown, flipping once halfway. Transfer donuts to the wire rack to drain excess oil.
  9. Make the Vanilla Glaze: In a medium bowl, whisk together powdered sugar, hot water, vanilla extract, and a pinch of fine sea salt until smooth. Adjust consistency by adding more water or powdered sugar to achieve a thick but runny glaze.
  10. Glaze the Donuts: Dip both sides of each donut into the glaze, letting excess drip off. Place glazed donuts back on the wire rack above the baking sheet to catch drips.
  11. Set the Glaze: Allow the glazed donuts to sit for 45 to 60 minutes to let the glaze fully set before serving and enjoying.

Notes

  • Measuring bread flour correctly: spoon the flour into your measuring cup and level it off with a knife instead of scooping directly, to avoid packing.
  • The tangzhong method creates a moist and fluffy crumb by pre-cooking part of the flour and water into a thickened paste.
  • Use a neutral oil with a high smoke point such as canola, vegetable, or avocado oil for frying.
  • Maintain oil temperature steadily to ensure even frying and avoid greasy donuts.
  • Donuts can be stored in an airtight container at room temperature for up to 2 days, but are best enjoyed fresh.

Find it online: https://justsosavory.com/homemade-glazed-donuts-recipe/