Glazed Doughnuts


  • 1 cup whole milk, warmed to about 43°C
  • 1 tbsp active dry yeast
  • 1/3 cup (65 gm) granulated sugar
  • 2 large eggs
  • 6 tbsp (86 gm) butter, melted and slightly cooled
  • 1 tsp vanilla essence
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 4 cups (500 gm) all purpose flour + more as needed
  • Vegetable oil for frying

For the Glaze –

  • 2 cups confectioner’s sugar, sifted
  • 1/3 cup (80 ml) heavy cream or whole milk
  • 1/2 tsp vanilla essence

Method –

  1. Whisk the warm milk, yeast and sugar together in a bowl
  2. Cover and allow to sit for 5 minutes
  3. Once the mixture is frothy, add eggs, butter, vanilla, nutmeg, salt and 2 cups (245 gm) flour
  4. Beat for 1 minute
  5. Add the remaining flour and beat for about 2 minutes until the dough comes together and pulls away from the sides of the bowl
  6. If needed, add more flour, 1 tbsp at a time. The dough should be slightly sticky
  7. Knead the dough on a lightly floured surface for 2 minutes
  8. Grease a large bowl with oil
  9. Place the dough in the bowl, turning it on all sides to coat with the oil
  10. Cover the bowl and let it rise for 1.5 hours to 2 hours
  11. When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles.
  12. Using a rolling pin, roll the dough out until it is 1/2” thick. Using a 3-3.5” doughnut cutter, cut into 12 doughnuts.
  13. Place the doughnuts on baking sheet lined with parchment paper or silicone mat
  14. Loosely cover and allow to rest as oil is heated in a large and heavy pan
  15. Add 2-3 doughnuts at a time and cook for 1 minute on each side
  16. Place fried doughnuts on a cooling rack
  17. To make the glaze, whisk all of the glaze ingredients together
  18. Dip each warm doughnut into the glaze and coat both sides
  19. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set and harden

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