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Homemade Donuts (Glazed & Iced)

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These homemade yeast donuts are soft, fluffy, and golden with a light, airy interior and crisp exterior. Finish them with a classic glaze, chocolate icing, or vanilla icing for a bakery-style treat at home.

Ingredients

  • Milk
  • Active dry yeast
  • Butter, melted
  • Granulated sugar
  • Salt
  • All-purpose flour
  • Peanut oil (or another neutral oil), for frying
  • Butter (for classic glaze)
  • Powdered sugar (for classic glaze)
  • Vanilla extract (for classic glaze)
  • Milk (for classic glaze)
  • Butter (for chocolate icing)
  • Unsweetened cocoa powder
  • Powdered sugar (for chocolate icing)
  • Vanilla extract (for chocolate icing)
  • Milk (for chocolate icing)
  • Butter (for vanilla icing)
  • Powdered sugar (for vanilla icing)
  • Vanilla extract (for vanilla icing)
  • Milk (for vanilla icing)
  • Food coloring, optional

Instructions

  1. Warm the milk to about 100°F and combine part of it with the active dry yeast and a small amount of the sugar. Let stand until frothy.
  2. Add the remaining milk, melted butter, granulated sugar, salt, and most of the flour.
  3. Knead the dough until smooth and elastic, adding the remaining flour as needed.
  4. Cover and let the dough rise until doubled in size.
  5. Roll the dough to about 1/2-inch thickness.
  6. Cut out donuts using a donut cutter or round cutters.
  7. Cover and let the shaped donuts rise again until puffy.
  8. Heat the frying oil to 350°F.
  9. Fry each donut for about 1 minute per side until golden brown.
  10. Drain on a wire rack or paper towels.
  11. Prepare the desired glaze or icing while the donuts cool slightly.
  12. Dip the warm donuts into the glaze or icing, decorate with sprinkles if desired, and allow the coating to set before serving.

Notes

  • Coat warm donuts in cinnamon sugar instead of glaze for a classic variation.
  • Fill with pastry cream, jam, or chocolate spread after frying.
  • Add maple, almond, lemon, or orange extract to customize the glaze.
  • Top with chopped nuts, toasted coconut, crushed cookies, or colorful sprinkles.
  • Use leftover dough to make donut holes.
  • Store leftovers in an airtight container at room temperature for up to 24 hours.
  • Freeze cooled donuts for up to 3 months and thaw at room temperature before reheating.
  • Reheat briefly in the microwave and add fresh glaze if desired.
  • For best results, maintain the frying oil at 350°F throughout cooking.

Nutrition

Find it online: https://yumfamilyrecipes.com/homemade-donuts-glazed-iced/