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Homemade Glazed Donuts Recipe

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4.1 from 15 reviews

These homemade glazed donuts are soft, fluffy, and melt-in-your-mouth delicious, reminiscent of your favorite donut shop treats. Made with a tender milk bread dough featuring a tangzhong starter for extra moisture and softness, then fried to golden perfection and dipped in a delicate vanilla sugar glaze, these donuts make an ideal breakfast, brunch, or dessert treat.

  • Author: Zara
  • Prep Time: 3 hours 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours
  • Yield: 8 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Frying
  • Cuisine: American

Ingredients

Tangzhong

  • 3/4 cup water (155 g)
  • 1/4 cup bread flour (32 g)

Donut Dough

  • 3 cups + 2 tablespoons bread flour (406 g)
  • 1/3 cup granulated sugar (66 g)
  • 1 tablespoon instant yeast (9 g)
  • 1 1/4 teaspoons fine sea salt (6 g)
  • 1/2 cup whole milk, room temperature (120 g)
  • 1 large egg, room temperature (55 g)
  • Tangzhong, from recipe above
  • 5 tablespoons unsalted butter, room temperature (70 g)
  • Neutral oil for frying (canola, vegetable, or avocado oil as needed)

Sugar 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, whisking constantly, until the mixture thickens into a paste, about 4–5 minutes. Scrape into a small bowl and set aside to cool.
  2. Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook, combine bread flour, sugar, yeast, and salt. Add milk, egg, and the cooled tangzhong. Knead on low speed for 2 minutes until a rough dough forms.
  3. Add Butter: With the mixer running on low, add softened butter one tablespoon at a time, allowing each to incorporate fully before adding the next. Once all butter is added, increase speed to medium (speed 2 on 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 in a lightly greased bowl. Cover and let rest at room temperature for 30-45 minutes.
  5. Roll and Cut Donuts: On a floured surface, lightly flour the dough top and roll out to 3/4-inch thickness. Use a large round donut cutter to cut out 8 donuts. Gently knead scraps and rest for 5-10 minutes before cutting more if needed. Place each donut on a square of parchment paper and arrange on a baking tray.
  6. Second Rise: Cover donuts loosely with plastic wrap and let rise until doubled and puffy, about 45–65 minutes.
  7. Heat Oil: When donuts are halfway through their second 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. Maintain oil temperature steady for frying.
  8. Fry Donuts: Working in small batches, carefully lower 2–3 donuts (with parchment) into the hot oil using a metal slotted spoon. Peel away the parchment with tongs immediately. Fry each side for about 1 1/4 minutes until golden brown, flipping once halfway through. Remove and drain on the wire rack.
  9. Prepare Glaze: While donuts cool slightly, whisk together powdered sugar, hot water, vanilla extract, and salt until smooth.
  10. Glaze Donuts: Dip each warm donut gently into the sugar glaze, allowing excess to drip off before placing on a rack to set.

Notes

  • Use bread flour for best texture; measuring by weight yields more consistent results.
  • Tangzhong method helps create extra soft, fluffy donuts that stay fresh longer.
  • Keep oil temperature steady at 350°F to ensure even cooking and prevent greasy donuts.
  • Do not overcrowd the frying pot to maintain oil temperature and prevent sticking.
  • Donuts are best enjoyed the same day but can be stored in an airtight container for 1-2 days.

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