Description
These soft glazed doughnuts are a delightful treat that everyone loves!
Ingredients
Scale
- 1 and 1/2 cups milk, lukewarm (whole milk or 2%)
- 1 stick unsalted butter (1/2 cup), room temperature
- 4 and 1/2 teaspoons active dry yeast
- 3 large eggs, room temperature
- 6 tablespoons sugar
- 1 and 1/2 teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 5 cups + 1/4 cup + 2 tablespoons all purpose flour, divided
- additional flour for dusting
- vegetable oil, for deep frying
- 3 cups confectioners sugar
- 5 to 6 tablespoons water
- 1 and 1/2 teaspoons vanilla extract
- 2 pinches salt
Instructions
- Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your stand mixer. Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
- Add remaining all purpose flour (3 cups + 1/4 cup + 2 tablespoons) and switch to a dough hook, knead on medium speed for additional 3 minutes (dough will be very soft). Scrape the sides of the bowl, cover with a clean kitchen towel, and place in the warmest spot in your kitchen. Let dough rise for about 1 1/2 hours or until doubled in size.
- Dust working surface liberally with all purpose flour, dump dough, and dust flour on top. Gently roll into 1/2 to 3/4th inch thick, cut circles with a doughnut cutter.
- Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45-60 minutes.
- Line a large baking sheet with paper towels and place a wire rack on top.
- When ready to fry, add vegetable oil in a large dutch oven until it comes to about 2-inches height. Place over medium-high heat until 330 to 340 degrees (use a deep fry thermometer, refer notes if you do not own one). Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides (45-60 seconds per side). Remove doughnuts onto the cooling rack. To know if the oil is ready, pinch a small piece of dough and add it into the oil; it should take about a minute to get golden in color. Deep fry only until pale golden, not any darker.
- Repeat until all doughnuts and holes have been fried.
- In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick.
- Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack. Let glaze set for about 20 minutes before serving.
- These soft glazed doughnuts are best eaten hot! To enjoy them later (but not more than a day), microwave one doughnut for 7 seconds.
Notes
- Soft dough equals soft doughnuts. Do not be tempted to mix in more flour!
- Letting the homemade donuts brown will form a crusty outside, but not the light texture we are aiming for.
- Use a deep fry thermometer for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut