Homemade Glazed Donuts

These homemade yeast donuts are soft, fluffy, and literally melt in your mouth, with a golden, lightly crisp exterior and a sweet, simple glaze. The dough can be made the night before, making these easily dairy-free donuts a delicious treat for breakfast, brunch, or a weekend baking project. Fry them fresh, dip them in glaze, and prepare to watch them disappear.

What you'll need: Makes about 2 dozen plus donut holes
1½ cups warm milk (or unsweetened dairy-free milk)
¼ cup sugar
2¼ teaspoons active dry yeast (1 packet)
2 large eggs, lightly beaten
10 Tablespoons butter, melted (or dairy free like Earth Balance or Country Crock)
4 cups all-purpose flour
½ teaspoon salt
Oil, for frying
Glaze, for dipping

For the Glaze:
½ cup butter, melted (or dairy free alternative)
2 tsp vanilla
4 cups powdered sugar
About 3 Tablespoons milk (or dairy free of choice)
Pinch of salt

How to make it:

  1. Activate the yeast: In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let sit for 5 minutes, until foamy.

  2. Make the dough: Add the beaten eggs and melted butter. Add the flour and salt, then knead with the dough hook for about 5 minutes, until the dough comes together and is slightly stiff.

  3. Chill: Place the dough in a lightly greased bowl, turning once to coat. Cover and refrigerate for at least 2 hours, or overnight.

  4. Cut the donuts: Turn the cold dough onto a lightly floured surface and roll to about ⅓-inch thick. Use a 3-inch biscuit cutter to cut the donuts, then use a small cutter to remove the centers. Place on a parchment-lined baking sheet. Reroll scraps and continue cutting until all the dough is used.

  5. Let rise: Cover the donuts and let rise in a warm spot for about 1 hour, or until puffy.

  6. Make the glaze: Prepare the glaze while the donuts rise. Add enough milk to reach a smooth, thick consistency similar to school glue.

  7. Fry: Heat 2–3 inches of oil to 350-375°F. Fry the donuts for about 90 seconds per side, using a thermometer to maintain the temperature. Transfer to a paper towel-lined baking sheet.

  8. Glaze: While still warm, dip the donuts into the glaze, turning to coat. Let the excess drip off before serving.