Well I know one thing for sure, if you don’t have a good tried and true recipe, you can basically kiss your donut making dreams goodbye! Luckily for you, I have a recipe that I promise will curb that donut craving, and will have you feeling confident making these fried little treats whenever you have the urge to stuff your face with donuts!
The dough is sweet a fluffy, and even has a little hint of honey to add extra flavor! Then, once they rise and are perfectly cooked, you dip these babies into a bowl full of pure perfection. A sugary glaze that is! And then just watch the glaze drip down the sides as they cool and try to resist eating them because once you take a bit, they will be gone like that!
Now, I will warn you that making these donuts is a process and takes time. However, time and level of hardness are two different things. And when I say easy homemade glazed donuts like the title of this post, I really do mean easy. All the ingredients are simple and things you most likely have in your pantry, and cooking them is an absolute sinch! We used these awesome fine mesh strainers to pull the donuts out of the hot oil and it made it so easy to fry!
Annnnnnnd National Donut Day is June 7th which is coming up! What better way to celebrate then to whip up a batch of these and make your whole family happy! No need to get store bought donuts anymore! We also made these homemade apple fitter donuts if you are wanting to have a variety to choose from 🙂 Comment below if you try this recipe out and let us know what you think!
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Homemade Glazed Donuts
(1 votes, average: 5.00 out of 5)
Loading...Homemade Glazed donuts for the win! A sweet dough fried to perfection, then dipped in a sugary glaze to make all your donut dreams come true!
Ingredients
- Dough:
- 2 1/4 tsp instant yeast
- 1/4 cup lukewarm water
- 1 1/2 cups milk warm
- 1/4 cup and 3 TBLS granulated sugar
- 3 TBLS honey
- 3 large eggs room temperature
- 5 to 5 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 stick unsalted butter) softened
- Glaze:
- 3 cups powdered sugar
- 1 tsp vanilla
- 3-5 TBLS half and half
Instructions
In a large mixing bowl of a stand mixer, dissolve the yeast in the warm water.
Add the warm milk, sugar, honey and eggs and butter.
Switch to your kneading hook, and mix in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Beat the dough until it becomes smooth, about 5 minutes.
Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough.
This dough is going to be sticky when you turn it out.
After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap. Place in a warm area and let rise until doubled in size, about 1 to 1 1/2 hours.
Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
Whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thin.
Turn the dough out onto a lightly floured surface, and use a rolling pin to roll out the dough to about 1/2-inch thickness.
Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet.
Let the doughnuts rise for 1 hour or until doubled in size.
Line a baking sheet with several layers of paper towels and set aside. In a large heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F.
Drop about 3-4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown.
Remove the doughnuts from the oil and allow to drain on the paper towels.
Let cool slightly before dipping only the tops in the icing.
Let drip dry on a cooling rack. Once the icing is set, enjoy!
Notes
1. We usually start with 5 cups flour and add more as needed. This is a very sticky dough and you want it to be smooth, but not become rough or overworked. --- 2. The long the dough rises the fluffier it will be. Trust me, let it do its thing and don't rush! --- 3. If you don't have half and half for the glaze, milk will do the trick too! --- 4. 2 1/4 tsp of yeast equals one packet of yeast. --- 5. If you don't have a donut cutter, use a round cookie cutter, and then a smaller round cutter to cut out the center. Or a thin edged cup will work too. --- 6. The donuts will be good to eat for the next 2 days. --- 7. If you want to make these donuts for breakfast, make the dough, let rising process go through, then cut the donuts into their shapes and place on a baking sheet. Cover and let it rise overnight in a refrigerator. Then fry fresh in the morning. --- 8. All purpose flour is what is called for in this recipe, but if you have cake flower, even better! Cake flour is more fine, and will make your dough more light and fluffy!
