This recipe makes a batch of delicious homemade glazed doughnuts that are so simple and probably easier to make than you think. They're light and fluffy with a texture that will certainly leave you wanting more!

These doughnuts are fried not baked but if you want to taste a real premium doughnut, baking them isn’t really an option. I haven’t experimented much with baked doughnuts as I have never tasted a baked doughnut that has compared to a traditional fried doughnut. In the future I do plan to experiment and see if I can get the perfect baked doughnuts but for now, I’ll stick to fried which is fine when eaten in moderation.

There are many different ways to prepare these glazed doughnuts and I have seen many YouTube videos and recipes online that all use different methods. The method I use is uncomplicated and easy to remember which is why I love it. I have been using this method for many years and it has never failed me which is why I have stuck to this way of making doughnuts.

These glazed doughnuts are soft, delicious and taste just like a shop bought doughnut. Once cooked, I dip them in the glaze while still warm so the glaze sets as they cool. There are many steps to this recipe, so I recommend reading the whole recipe through before beginning. I hope you try out these doughnuts and if you do, please leave a comment in the comment section.

Ingredients for Glazed Doughnuts

For the Dough

130ml semi skimmed milk – you can use any milk.
30g stork margarine – you can also use butter instead if you prefer.
170g strong bread flour – or strong flour.
110g plain flour – or all-purpose flour.
½ teaspoon salt – just a little to balance the sweetness.
25g caster sugar – or granulated sugar.
7g yeast – fast action or easy bake yeast. This is yeast that can be added directly to dry ingredients without the need to be reconstituted in water first.
1 teaspoon vanilla extract – use good quality vanilla extract.
1 medium egg – room temperature egg.
200ml – 250ml oil for cooking – you may need more or less depending on the size of your pan.

For the Glaze

190g icing sugar – or powdered sugar.
3 tablespoon water – enough to create a loose glaze.

How to Make Glazed Doughnuts

Make the dough

1. Add the milk and margarine to a microwavable bowl and heat in the microwave until the margarine has melted. I do this at 45 sec increments until it has fully melted. Once melted set aside.

2. To a stand mixer bowl add both the flours, salt, caster sugar and yeast then whisk them together. If you have a kitchen thermometer, use it to test the temperature of the melted margarine and milk. Ensure it is below 43^oC. If you don’t have a thermometer, ensure it is just above lukewarm.

3. Pour the melted margarine and milk into the bowl with the dry ingredients then then add the vanilla extract and egg. Use a dough hook to bring all the ingredients together (around 2 minutes). If you’re not using a stand mixer then use a spatula and bring all the ingredients together until the dough is formed.

4. Flour a surface and pour the dough out onto the floured surface using a spatula. At this point the dough will be quite sticky. Sprinkle a little flour onto the dough and begin to knead the dough for around 2 minutes or until it is soft and smooth.

Allow the dough to rise

5. Place the dough into an oiled bowl, cover with plastic wrap and place the bowl in a warm area to rise. It should take around 1 hour to double in size if the room is warm enough. If not, this may take longer.

Cut the shapes

6. Firstly line a baking tray with parchment paper and set aside. Once the dough has doubled in size, roll it out to around 1 – 1.5 cm thick and cut the shapes using a doughnut cutter or you can use a large and small cookie cutter. Place each doughnut onto the baking tray and ensure there is space between each of them. You can re-roll the scrapes and make more doughnuts. For this recipe, I also re-roll the doughnut holes too.

Allow the dough to rise again

7. Once all the dough is cut, cover the doughnuts with plastic wrap and allow to rise again for around 1 hour. Bear in mind that the doughnuts re-rolled from the scrapes may not rise as tall as the first set you cut.

8. When the doughnuts have risen, heat the vegetable oil on a medium heat in a large heavy-duty pot until it reaches around 150^oC. While the oil is heating complete step 9.

Make the glaze

9. Make the glaze by mixing all the glazed ingredients together and set aside. Place a cooling rack over a baking tray and also set aside.

Cook the doughnuts

10. The oil should now be around 150^oC. Carefully lift a doughnut with a spatula and place it into the oil. The dough will be super soft at this point so do this as gently as possible to avoid sqaushing them. Place as many doughnuts as you can fit into the pan but ensure there is plenty of space between them. I fry 3 at a time.

11. Cook the doughnuts for 1 minute and until it is golden brown then using a fork, gently flip the doughnuts onto the other side. Cook for 1 minute on the other side then remove the doughnuts and place them onto a plate lined with paper towels. Repeat the process until all the doughnuts are cooked.

12. Have the cooling rack placed on top of a baking tray ready then dip each doughnut into the prepared glaze then place them onto the cooling rack so the glaze can drip onto the baking tray. Allow the glaze to set then enjoy!

Recipe Tips

At the beginning of the recipe, you will need to melt the maragrine or butter with the milk in the microwave. You can also do this in a saucepan. Once melted, it will be added to the dry ingredients but it is important that the milk is not too hot or it will kill the yeast. If you have a kitchen thermometer you can check the temperature. Ensure the melted butter and milk is no warmer than 43^oC.
I use a stand mixer for this recipe but you can definitely make these doughnuts by hand.
The dough will be quite sticky when you’ve finished bringing all the dry ingredients together. This is fine as when you flour a surface to further knead the dough, the flour on the surface will coat the dough and make it less sticky. Don’t be tempted to add more flour as this will make the doughnuts dry.

Nutrition

Storage

These doughnuts can be stored at room temperature in an airtight container. They can last a couple of days but in my honest opinion, just like shop bought doughnuts they taste better on the day they are made. By the following day, they begin to go hard.

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5 from 1 vote

Glazed Doughnuts

This recipe makes a batch of delicious glazed doughnuts that are so easy to prepare. They're soft and fluffy and will leave you wanting more.

Prep Time20

Cook Time10

Rising Time2

Total Time2 30

Yield: 10 servings

Calories: 258kcal

Ingredients

For the doughnuts

130ml semi skimmed milk
30g stork margarine or butter
170g strong bread flour
110g plain flour
7g yeast fast action or easy bake yeast. Use yeast that is directly added to dry ingredients
½ teaspoon salt
25g caster sugar
1 tsp vanilla extract
1 medium egg room temperature
200ml - 250ml vegetable oil for cooking

For the glaze

190g icing sugar
3 tablespoon water

Instructions

Make the dough: Add the milk and margarine to a microwavable bowl and heat in the microwave until the margarine has melted. I do this at 45 sec increments until it has fully melted. Once melted set aside.
To a stand mixer bowl add both the flours, salt, caster sugar and yeast then whisk them together. If you have a kitchen thermometer, use it to test the temperature of the melted margarine and milk. Ensure it is below 43^oC. If you don’t have a thermometer, ensure it is just above lukewarm.
Pour the melted margarine and milk into the bowl with the dry ingredients then then add the vanilla extract and egg. Use a dough hook to bring all the ingredients together (around 2 minutes). If you’re not using a stand mixer then use a spatula and bring all the ingredients together until the dough is formed.
Flour a surface and pour the dough out onto the floured surface using a spatula. At this point the dough will be quite sticky. Sprinkle a little flour onto the dough and begin to knead the dough for around 2 minutes or until it is soft and smooth.
Allow the dough to rise: Place the dough into an oiled bowl, cover with plastic wrap and place the bowl in a warm area to rise. It should take around 1 hour to double in size if the room is warm enough. If not, this may take longer.
Cut the shapes: Firstly line a baking tray with parchment paper and set aside. Once the dough has doubled in size, roll it out to around 1 – 1.5 cm thick and cut the shapes using a doughnut cutter or you can use a large and small cookie cutter. Place each doughnut onto the baking tray and ensure there is space between each of them. You can re-roll the scrapes and make more doughnuts. For this recipe, I also re-roll the doughnut holes too.
Allow the dough to rise again: Once all the dough is cut, cover the doughnuts with plastic wrap and allow to rise again for around 1 hour. Bear in mind that the doughnuts re-rolled from the scrapes may not rise as tall as the first set you cut.
When the doughnuts have risen, heat the vegetable oil on a medium heat in a large heavy-duty pot until it reaches around 150^oC. While the oil is heating complete step 9.
Make the glaze: Make the glaze by mixing all the glazed ingredients together and set aside. Place a cooling rack over a baking tray and also set aside.
Cook the doughnuts: The oil should now be around 150^oC. Carefully lift a doughnut with a spatula and place it into the oil. The dough will be super soft at this point so do this as gently as possible to avoid sqaushing them. Place as many doughnuts as you can fit into the pan but ensure there is plenty of space between them. I fry 3 at a time.
Cook the doughnuts for 1 minute until they are golden brown then using a fork, gently flip the doughnuts onto the other side. Cook for 1 minute on the other side then remove the doughnuts and place them onto a plate lined with paper towels. Repeat the process until all the doughnuts are cooked.
Have the cooling rack placed on top of a baking tray ready then dip each doughnut into the prepared glaze then place them onto the cooling rack so the glaze can drip onto the baking tray. Allow the glaze to set then enjoy!

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