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Homemade Glazed Donuts Recipe

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4.3 from 4 reviews

Delight in homemade glazed donuts with a tender, fluffy crumb achieved through the tangzhong method. These donuts are fried to golden perfection and finished with a smooth vanilla glaze that sets beautifully, delivering a classic treat ideal for breakfast or dessert.

Ingredients

For the Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

For the Donut Dough

  • 3 cups + 2 tablespoons bread flour
  • 1/3 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 1/4 teaspoons fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • Prepared tangzhong
  • 5 tablespoons unsalted butter (room temperature)
  • Neutral oil for frying (canola, vegetable, or avocado oil)

For the 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. Prepare Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, stirring constantly until it thickens to a smooth paste, about 4–5 minutes. Transfer to a small bowl and let cool, set aside for later use.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine 3 cups + 2 tablespoons bread flour, 1/3 cup granulated sugar, 1 tablespoon instant yeast, and 1 1/4 teaspoons fine sea salt.
  3. Add Wet Ingredients and Tangzhong: Add 1/2 cup room temperature whole milk, 1 large room temperature egg, and the prepared tangzhong to the dry ingredients. Knead on low speed for about 2 minutes until a shaggy dough forms.
  4. Incorporate Butter: With the mixer running on low, add 5 tablespoons softened unsalted butter one tablespoon at a time, allowing each addition to fully incorporate. Once all butter is added, increase mixer speed to medium (speed 2 on KitchenAid) and knead for 12 minutes until dough is smooth, elastic, and passes the windowpane test.
  5. First Proof: Shape the dough into a ball and place in a lightly greased bowl. Cover and let rest at room temperature for 30–45 minutes until slightly puffed.
  6. Prepare Parchment Squares: Cut 8–9 squares of parchment paper to place under donuts during frying.
  7. Roll and Cut Donuts: Turn dough onto a floured surface. Lightly flour the top and roll the dough to 3/4-inch thickness. Use a large round donut cutter to cut approximately eight donuts. Gather scraps, knead gently, rest 5–10 minutes, then roll and cut additional donuts.
  8. Second Proof: Place each donut on a parchment square on a baking tray. Loosely cover with plastic wrap and let rise until puffy and nearly doubled in size, about 45–65 minutes.
  9. Heat Frying Oil: When donuts are halfway through their final 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 for draining donuts.
  10. Fry Donuts: Working in small batches, carefully lower 2–3 donuts with parchment paper into hot oil using a slotted spoon. Remove parchment with tongs once in oil. Fry for about 2 ½ minutes, flipping once halfway, until golden brown. Transfer to wire rack to drain.
  11. Make Vanilla Glaze: In a medium bowl, whisk together 3 1/2 cups powdered sugar, 1/3 cup + 1 tablespoon hot water, 1 teaspoon vanilla paste, and a pinch of fine sea salt until smooth. Adjust consistency by adding more water or powdered sugar as needed for a glaze that is thick yet pourable.
  12. Glaze Donuts: Dip both sides of warm donuts into the vanilla glaze, allowing excess to drip off. Place glazed donuts back on the wire rack over the baking sheet.
  13. Set Glaze: Allow the glaze to fully set for approximately 45–60 minutes before serving. Enjoy fresh homemade glazed donuts!

Notes

  • Use bread flour for best texture and structure in the dough; measure flour carefully using spoon and level or a kitchen scale for accuracy.
  • The tangzhong method ensures a soft and fluffy crumb by pre-cooking a portion of the flour and water into a paste.
  • Keep oil temperature consistent at 350°F to avoid greasy or undercooked donuts.
  • If donuts overproof and collapse during frying, reduce the rising time in future batches.
  • Glaze consistency can be adjusted—add more powdered sugar to thicken or more hot water to thin.
  • Use a neutral oil with a high smoke point suitable for frying.

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