This is not a mini donut recipe, but an easy homemade glazed donuts recipe that you deep fry. And so delicious. I keep begging Blake to make these because I cannot get enough of them. These are not one of my mini donut recipes, but something that is a little more work, but totally worth it!
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Homemade Glazed Donuts
What You Need:
Donuts:
- 1 cup whole milk, warmed to about 110°F
- 1 tbsp yeast
- 1/3 cup white sugar
- 2 large eggs
- 6 tbsp margarine, melted and slightly cooled
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 4 cups all-purpose flour, plus more as needed
- 1 – 2 quarts vegetable oil
Glaze:
- 2 cups icing sugar
- 1/3 cup milk
- 1/2 tsp vanilla extract
How to Make Homemade Glazed Donuts
Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes.
The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, knead it for 2 minutes.
Let the dough rise. In a relatively warm environment, the dough rises in about 90 minutes.
Punch down the dough to release the air.
Roll the dough out to 1/2 inch thickness. Cut the donuts using a 3-3.5 inch donut cutter.
Line 1-2 baking sheets with parchment paper or a silicone baking mat. Place donuts and donut holes onto the lined baking sheet, then lightly cover and allow to rest as you prepare the oil.
Prepare the oil. Using a heavy-duty pot and an oil thermometer, heat the oil to 375°F. Place a cooling rack over another baking sheet.
Fry the doughnuts. Working with 2-3 donuts at a time, cook for 1 minute on each side. Carefully remove from the oil and place onto prepared rack. Repeat with remaining doughnuts.
Make the glaze.
Dip each warm donut into the glaze and coat both sides.
After about 20 minutes, the glaze will set.
Doughnuts are best enjoyed the same day. You can store them in an airtight container at room temperature or in the refrigerator for 1-2 extra days. If they last that long. These are just perfect paired with a cup of coffee or tea in the afternoon for a pickup.
Homemade Glazed Donuts
This is not a mini donut recipe, but an easy glazed donuts recipe that you deep fry. And so delicious.
Ingredients
Donuts
- 1 cup whole milk, warmed to about 110°F
- 1 tbsp yeast
- 1/3 cup white sugar
- 2 large eggs
- 6 tbsp margarine, melted and slightly cooled
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 4 cups all-purpose flour, plus more as needed
- 1 – 2 quarts vegetable oil
Glaze
- 2 cups icing sugar
- 1/3 cup milk
- 1/2 tsp vanilla extract
Instructions
- Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes.
- The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, knead it for 2 minutes.
- Let the dough rise. In a relatively warm environment, the dough rises in about 90 minutes.
- Punch down the dough to release the air.
- Roll the dough out to 1/2 inch thickness. Cut the donuts using a 3-3.5 inch donut cutter.
- Line 1-2 baking sheets with parchment paper or a silicone baking mat. Place donuts and donut holes onto the lined baking sheet, then lightly cover and allow to rest as you prepare the oil.
- Prepare the oil. Using a heavy-duty pot and an oil thermometer, heat the oil to 375°F. Place a cooling rack over another baking sheet.
- Fry the doughnuts. Working with 2-3 donuts at a time, cook for 1 minute on each side. Carefully remove from the oil and place onto prepared rack. Repeat with remaining doughnuts.
- Make the glaze.
- Dip each warm donut into the glaze and coat both sides.
- After about 20 minutes, the glaze will set.