Homemade Glazed Donuts
These homemade glazed donuts are soft, fluffy, and melt-in-your-mouth delicious, just like the ones from your favorite donut shop. Made with a tender milk bread dough and dipped in a delicate sugar glaze, they’re a true classic done right!
Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Donut Dough
- 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 from recipe above
- 5 tablespoons unsalted butter room temperature
- Neutral oil, for frying Like canola, vegetable, or avocado oil
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
Make the Donuts
- In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set it aside until ready to use.
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.
- With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all the butter is added, increase the speed to 2 on a KitchenAid and knead for 12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rest at room temperature, about 30-45 minutes.
- Meanwhile, cut out 8-9 squares of parchment paper.
- Turn the dough onto a floured surface, and lightly flour the top and roll to 1/2-3/4-inch thickness. Use a large round donut cutter to cut donuts (you will get about eight donuts rolled to 3/4-inch, or 9-10 donuts rolled to 1/2-inch). I always roll my dough to 3/4" thickness, because I prefer thicker donuts! Gently knead the scraps together, then let the dough rest for 5-10 minutes before rolling out and cutting more.
- Place each donut on a square of parchment paper and arrange them on a baking tray. Cover the top loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.
- When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. Keep an eye on the temperature. If the oil reaches 350°F before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.
- Working in small batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment) into the hot oil, then peel away the paper with tongs. Fry for about 2 ½ minutes total, flipping once halfway through, until golden brown. Then, transfer to the wire rack to drain.
Make the Vanilla Glaze
- In a medium bowl, whisk together the powdered sugar, hot water, vanilla, and salt until smooth. Adjust with more water or powdered sugar until you have a thick, yet runny glaze.
- Dip both sides of the donuts in the glaze, let any excess drip off, then place them back on the wire rack over the baking sheet.
- The donuts will need roughly 45-60 minutes for the glaze to fully set, then enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Fried donuts are best enjoyed the day they are made, but this recipe stays soft and fresh for 2-3 days. Keep the donuts on a baking tray loosely covered with plastic wrap at room temperature. After the first day, the glaze will melt and soften due to the donuts' moisture.
