Home made glazed donuts

By Anna Olson
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  • 1 ½ cups 1% or 2% milk, at room temperature
  • 2 ¼ teaspoon quick rise dry yeast
  • 1/3 cup sugar
  • 1 large egg, at room temperature
  • 2 large egg yolks, at room temperature
  • 4 cups bread flour
  • ½ teaspon salt
  • 6 tablespoons butter, at room temperature
  • Vegetable oil for frying


  • ¼ cup butter, melted
  • 1 ½ cups icing sugar, sifted
  • 1 ½ teaspoon vanilla extract
  • 3 to 6 tablespoons milk


  1. For the doughnuts, place all of the ingredients in the bowl of a mixer fitted with the hook attachment and mix on low speed until blended, then increase speed one level and knead until the dough is smooth and elastic, about 4 minutes.  Alternatively, you can blend the ingredients by hand, and then turn out onto a floured surface to knead until smooth, about 6 minutes.  Place the dough into a bowl, cover with plastic wrap and leave to rise for an hour or until doubled.
  2. To cut the doughnuts, turn the risen dough out onto a floured surface and roll to 1/2 -inch thickness. Cut doughnuts using a 3-inch cutter and cut a hole out of the centre of each. Re-roll any scraps (the holes can be re-worked into the dough, or fried as doughnut holes).  Cover the doughnuts with a tea towel and let rise for 30 minutes.
  3. While the doughnuts are rising, prepare the glaze.  Whisk the melted butter, with the icing sugar, vanilla and 3 tablespoons of the milk until smooth, adding more milk if needed to make a thin glaze (it should be quite fluid).
  4. Preheat vegetable oil to 350F in a tabletop fryer, or in a deep pot over medium high heat (fill the pot with 2 inches of oil). Carefully drop in a few doughnuts, leaving enough space so that they do not touch, and cook for 4 to 5 minutes, turning halfway through cooking.  Lift the doughnuts onto a cooling rack with a paper-towel lined tray underneath to drain and cool for 5 minutes, and continue to cook the remaining doughnuts in batches.
  5. After each batch of doughnuts has cooled just a little (they can still be a touch warm), dip them into the glaze so that they are fully covered. Shake off excess glaze and place of a cooling rack with a lined tray underneath to allow the glaze to set for about 15 minutes.

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