Glazed Donut Recipe

Warm liquids and bloom yeast

Warm the milk and water together until about 100–110°F (warm to the touch, not hot). In a small bowl, combine the warm liquid and 1 tsp of the sugar from the measured amount to dissolve; sprinkle the instant dry yeast over top and let sit 5–10 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the all-purpose flour, remaining granulated sugar, and salt. Stir briefly to combine.

Combine wet and dry

Add the foamy yeast mixture, softened unsalted butter (cut into pieces), and the eggs to the flour mixture. With the mixer on low, mix until ingredients come together into a shaggy dough, about 2–3 minutes.

Knead

Increase mixer speed to medium and knead the dough for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky. If the dough feels very sticky, add up to 1–2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a large bowl. Shape the dough into a ball, place it seam-side down in the oiled bowl, and cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.

Roll and cut

Turn the risen dough out onto a lightly floured surface. Gently punch down to deflate. Roll the dough to about 1/2-inch (1.3 cm) thickness. Using a 3-inch round cutter, cut out donuts. Use a 1-inch cutter to cut the centers for donut holes. Reroll scraps once and repeat until dough is used.

Second rise

Place cut donuts and holes on baking sheets lined with parchment, spacing 1–2 inches apart. Cover loosely with plastic wrap or a clean towel and let rise until slightly puffy, about 30–45 minutes (they should look light and airy but not doubled).

Prepare oil

Pour vegetable oil into a heavy-bottomed Dutch oven or deep fryer to a depth of 2–3 inches. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed.

Fry donuts

Carefully slide 3–4 donuts into the hot oil (do not overcrowd). Fry until golden brown on the bottom, about 45–60 seconds, then flip with a slotted spatula and fry the other side another 45–60 seconds. Total frying time ~1.5–2 minutes per side depending on thickness. Remove to a wire rack set over a baking sheet to drain while still warm. Fry donut holes until golden, about 1–2 minutes, turning as needed.

Make the glaze

While donuts are frying (or after), whisk together powdered sugar, milk, vanilla extract, and corn syrup (if using) in a medium bowl until smooth and free of lumps. The glaze should be thick but pourable — add a teaspoon more milk if too thick, or a tablespoon more powdered sugar if too thin.

Glaze the donuts

When donuts are warm (not piping hot), dip the top of each donut into the glaze, letting excess drip back into the bowl. Place glazed donuts back on the wire rack so glaze can set, about 5–10 minutes. For a thicker coating, dip a second time after the first layer sets (optional). Dip donut holes fully into the glaze or spoon glaze over them.

Serve

Allow glaze to set for several minutes. Serve the glazed donuts fresh the same day for best texture and flavor. Store any leftovers in an airtight container at room temperature for up to 1 day (glaze may soften).