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Classic Glazed Doughnuts
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
210 minutes
Homemade glazed doughnuts with delicious vanilla topping beat store-bought any day.
Ingredients:
  • 0.33 cup milk
  • 0.333 cup cake flour
  • 1 cup milk
  • 4.25 cups cake flour, plus more for dusting
  • 1 package active dry yeast
  • 5 ounces evaporated milk
  • 0.5 cup butter, melted and cooled
  • 2 large eggs
  • 0.25 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups vegetable oil for frying
  • 3 cups powdered sugar
  • 0.5 cup melted butter
  • 1 tablespoon vanilla extract
  • 0.125 teaspoon salt
  • 6 tablespoons hot water
Instructions:
  • In a small saucepan over medium heat, whisk together 1/3 cup milk and 1/3 cup cake flour until a thick paste forms, stirring constantly for about 3 minutes. Be sure to keep a close eye as the mixture thickens rapidly. Let it cool briefly before use.
  • Warm 1 cup of milk in a second saucepan to a cozy 105-115 degrees F (40-46 degrees C). Pour the warm milk into the bowl of a stand mixer, mix in the yeast, and allow it to rest for 5 minutes.
  • Combine evaporated milk, melted butter, eggs, sugar, salt, vanilla, the cooled tangzhong, and 2 cups cake flour in the stand mixer with the paddle attachment. Beat on low speed until smooth (about 3 minutes). Gradually add the remaining 2 1/4 cups cake flour to form a soft dough. Beat on low speed until smooth (2 to 3 minutes). The dough will be soft.
  • Place dough on a floured surface and knead until smooth for 2 to 3 minutes, incorporating 2 to 4 tablespoons of cake flour as needed. Be cautious not to add excessive flour. Use a bench scraper if the dough sticks, adding a sprinkle of flour. For overly soft dough, chill covered for 2 hours or overnight before kneading. Form dough into a ball, transfer to a greased bowl, cover, and allow to rise in a warm spot until doubled, about 1 to 1 1/2 hours.
  • Deflate dough and transfer it to a floured surface. Roll it out into a 10x15-inch rectangle that is 1/2-inch thick. If the dough bounces back, allow it to rest for an extra 10 minutes. Lightly flour 2 large baking sheets.
  • Using a 3-inch and 1-inch round cutter, shape the dough into doughnuts and doughnut holes. Place the cutouts 1 inch apart on the baking sheets. Cover with a towel and allow them to rise in a warm place until fluffy, about 1 hour. If you have any scraps, gently knead them together, rest for 10 minutes, and then cut.
  • Place wire racks in two 10x15-inch rimmed baking pans - one for letting the doughnuts cool, and the other for the glazed finished ones.
  • About 20 minutes before the doughnuts are finished rising, heat oil (2 1/2 to 3 inches deep) in a large skillet or deep-fat fryer to 365 degrees F (185 degrees C).
  • Fry doughnuts in batches of 2 to 3, turning once halfway through, until golden for about 90 seconds. Transfer to a cooling rack to cool slightly. Repeat with remaining doughnuts. For doughnut holes, fry in batches, constantly moving with a slotted spoon until evenly golden for about 1 minute. Transfer to the cooling rack to cool slightly.
  • Combine powdered sugar, melted butter, vanilla extract, and salt in a bowl to create the luscious vanilla glaze. Gradually mix in hot water, 1 tablespoon at a time, until you reach your preferred consistency. Add more hot water, 1 teaspoon at a time, if the glaze thickens.
  • Coat warm doughnuts and doughnut holes in vanilla glaze, ensuring both sides are covered. Place on the second prepared rack to set for about 30 minutes.

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