glazed doughnuts

Cook doughnuts without the need for too much oil. These have a slightly different texture, but are still fluffy and delicious. Top with glaze or sugar and cinnamon

Air-fryer doughnuts

milk,

unsalted butter,

sachet dried fast-action yeast

caster sugar

tsp vanilla extract

plain flour, plus extra for dusting

½ tsp ground cinnamon (optional)

egg, beaten

icing sugar

tbsp milk

vanilla extract

flavourless oil, for proving

Combine the milk, melted butter, yeast, 1 tsp of the sugar and the vanilla extract in the bowl of a stand mixer. Leave for 8-10 mins for the yeast to activate.

In a separate bowl, combine the remaining sugar, flour, ½ tsp salt and the cinnamon, if using. Mix the beaten egg into the milk mixture, then fold in the dry ingredients. Knead with a dough hook on a medium speed for 5-8 mins until the dough is smooth and elastic. You can also knead by hand for 10-12 mins, until smooth. It’s a very sticky dough, so be patient with it.

Transfer to a lightly oiled bowl, cover with a clean tea towel and leave in a warm place for 1 hr 30 mins until the dough has doubled in size. Tip the dough out onto a lightly floured surface and roll out to around 1.5cm thick. Cut out your doughnuts using a doughnut cutter or two cutters (1 x 7.5cm and 1 x 2.5cm for the middle). Put the doughnuts on a lined baking sheet, along with the doughnut centres, if you like, and cover with a clean tea towel. Leave to rise for 40 mins or overnight in the fridge (the doughnuts will hold their shape better if proved in the fridge).

When ready to cook, place 2-3 doughnuts (and their centres, if keeping) in the air-fryer basket and cook at 180C for 5-6 mins, following manufacturer's instructions, until golden. (Bear in mind that some air fryers generate more intense heat, so keep checking to make sure the doughnuts don't burn.) Remove from the basket and leave to cool on a wire rack while you cook the remaining doughnuts. You can place a sheet of baking parchment at the bottom of your basket if you’re worried about the doughnuts sticking and to prevent indents from the basket forming on the doughnuts.

While the final batch is cooking, sift the icing sugar into a bowl and stir in the milk and vanilla extract. When the doughnuts have cooled, dip the top of each one in the glaze. Leave on the wire rack for the glaze to set. Best eaten on the day but will keep for up to 24 hours in an airtight container.

The ultimate recipe for fluffy and soft Glazed Yeast Doughnuts that are fried to golden perfection before dunked in a rich buttery vanilla glaze.

The Best Glazed Yeast Doughnuts

water

granulated (white) sugar

active dry yeast (traditional yeast)

milk (110℉) (I use whole milk)

salted butter, melted

eggs

salt

all-purpose flour

litres oil suitable for frying ((I use sunflower oil))

milk

salted butter

sugar (confectioners sugar)

prepare

Add the warm water, 1/2 teaspoon of sugar, and yeast to a small bowl and stir just until combined. Let sit for 10 minutes or until bubbly and frothy. (If the mixture doesn&#39;t bubble, your yeast has probably gone bad and you will need to start over with new yeast.)

While the yeast is proofing, combine the additional 1/3 cup of sugar, warm milk, melted butter, eggs, vanilla, and salt in the bowl of the stand mixer.  Whisk until fully combined and then add the yeast mixture once frothy.

knead

Start mixing with the hook dough attachment on low and gradually add the flour, one cup at a time, until all 5 cups have been added.  Increase the speed to around medium and let the mixer knead the dough for around 10 minutes or until a smooth, soft dough forms.  It&#39;s okay if the dough is still a little sticky.  Form the dough into a smooth ball and place it in a well-oiled bowl, oiling the top of the dough as well.  Cover with plastic wrap and let rise in a warm place for 1 hour until doubled or more in size.

rise

When the dough is rising, prepare 3 or 4 large baking sheets with parchment paper or wax paper; these are to place the doughnuts on to rise.  Once risen, punch down the dough to deflate.  Transfer to a lightly floured counter and roll out to about 1/2 inch in thickness.  Cut out doughnuts using a floured doughnut cutter or two cookie cutters.  Place doughnuts on the prepared pans, leaving room between them to rise. Cover the pans with plastic wrap and let rise for 30 minutes.

While the doughnuts are rising, start heating your oil to 350℉ in a large dutch oven or a heavy pot.  Prepare the glaze (recipe below) so that it&#39;s ready to glaze the doughnuts while they are still hot.  Prepare a baking sheet or plate with some paper towel to place the doughnut on as soon as they come out of frying to absorb excess oil.  Prepare a wire rack to place the doughnuts on after glazing with a parchment paper-lined baking sheet underneath to catch excess glaze that drips down.

Once the doughnuts have risen and your oil has reached 350℉, it&#39;s time to start frying!  Fry as many doughnuts as you can fit at one time in your dutch oven or pot without crowding them.  Try to maintain an oil temperature of 350℉ and adjust the heat as necessary.  Fry until golden brown on the first side and then flip using a fork.  The time for each side really varies, but you will figure it out as you go.

glaze

Remove the doughnuts from the oil with a fork onto your paper towel-lined pan and allow the grease to soak up for a few minutes before glazing them in the still-warm glaze.  Dunk one side and flip and dunk the other.  Work quickly and be careful not to burn yourself, the doughnuts will still be very hot.  Place on the wire rack to let the excess glaze drip off.

repeat

Repeat this process until all the doughnuts and doughnut holes are fried and glazed.  I usually fry all the doughnuts first and then do the doughnut holes at the end.  Enjoy!

In a small saucepan over medium heat, add the granulated sugar, milk, butter, and salt. Bring to a boil for 2 minutes, stirring constantly. Remove from the heat and add the vanilla extract before gradually adding the powdered sugar and whisking well until fully combined and no lumps remain.  Transfer to a medium-sized bowl.

To make the Glaze:

Homemade Glazed Donuts are a breakfast treat the whole family can agree on! Pillowy soft, light and fluffy - better than the donut shop!

Glazed Donuts

milk (whole milk preferred, 90°F to 100°F)

instant yeast (or active dry yeast)

sugar

flour flour

eggs (room temperature)

unsalted butter (room temperature)

vegetable oil (enough to fry the donuts (2 quarts is good))

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. (If the mixture doesn&#39;t foam, you will need to start over with fresh yeast.)

Add the flour, eggs and salt to the bowl and mix with the dough hook for one minute on low speed, until the ingredients are incorporated.

Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl.

Scrape dow the sides and bottom of the bowl. With the mixer on medium speed, begin adding the butter one tablespoon at a time. After the butter has been added, the dough will look very sticky and wet.

Continue mixing with the dough hook for another 5 minutes until the dough looks smooth and elastic. It should feel almost dry (not sticky) to the touch. If it is still sticky, continue mixing until it reaches the point where it feels soft and dry to the touch. (If you are using a hand mixer, you might need to finish the dough off by kneading by hand on a lightly floured surface.)

Lightly grease a large bowl and transfer the dough to the bowl. Cover the bowl with lightly greased plastic wrap and let rest in a warm place until doubled in size, about 60 to 90 minutes.

Line two large baking sheets with parchment paper. Set aside. Lightly flour a work surface.

Punch the dough down several times to release the air bubbles and then transfer to the floured surface. Roll the dough out to ⅜-inch thickness.

Use a donut cutter (or a 3 inch round cutter and ½ round cutter) to cut out the donuts. Gently gather the scraps and re-roll the dough as needed. You should have roughly 16 donuts and 16 donut holes.

Transfer the donuts to the prepared baking sheets leaving space in between to allow the donuts to rise. Loosely cover the baking sheet with greased plastic wrap and let rest until they have puffed up and are nearly double in size, about 30 minutes.

Donuts

Whisk together the powdered sugar, milk and vanilla extract in a medium bowl until smooth. The glaze should be fairly thin. Cover and set aside.

Prepare Glaze

Pour the oil into a large, heavy duty dutch oven or deep pot. Heat the oil to 330°F to 350°F. Use a thermometer to check the temperature. (If you do not have a thermometer, add a small piece of the dough to the pot and if it floats and sizzles, the oil is ready.)

Carefully pick up the donuts, being extra careful not to deflate them, and place them gently into the hot oil. I prefer to use my hands but you can use a stiff metal spatula if you prefer. Fry the donuts, 3 to 4 at a time, depending on the size of your pot. Fry for 2 minutes on each side or until they are golden brown. Use a spider to lift the donuts out of the hot oil and place on a metal cooling rack.

Once all of the donuts from the first batch have been removed, dunk the donuts in the glaze, on both sides, and then return to the cooling rack. Add more donuts to the hot oil (check the temperature constantly) and repeat the process. The donut holes only need about 1 minute per side and are quite buoyant so you may need to use the spider or another metal kitchen utensil to hold them under the hot oil.

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Air-fryer doughnuts

The Best Glazed Yeast Doughnuts

Glazed Donuts

Top 3 glazed doughnuts recipes from across the web

The most viewed glazed doughnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air-fryer doughnuts

The Best Glazed Yeast Doughnuts

Glazed Donuts

The most viewed glazed doughnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine