Classic Glazed Doughnuts
4.6
(24)
Cookbook author and food photographer Lara Ferroni created this classic doughnut recipe exclusively for Epicurious. For Ferroni's doughnut-making tips and more recipes, see our complete guide to homemade doughnuts. We've included two glaze options, sugar and chocolate, but these doughnuts are terrific on their own or simply dusted with confectioners' sugar.
If your kitchen is on the cold side, an easy way to create a warm place for the dough to rise is to turn the oven on to 250°F, and set the bowl of dough or the baking sheet of doughnuts on top.
Ingredients
Makes 8 to 12 doughnuts
Special Equipment
Preparation
Step 1
In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
Step 2
Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
Step 3
Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
Step 4
Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
Step 5
When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
Step 6
While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze .
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Reviews (24)
Back to TopI spent a dreary lockdown Saturday making these donuts, half chocolate and half vanilla glaze, never made these before and I am blown away by how good they are (even if I say so myself).
hayro
London, UK
2/6/2021
DELICIOUS and pretty easy for our first time. Light and fluffy and fantastic flavour. Like that they are not sweet, that is what the glazes are for. Will definitely make again, can’t wait to try with Boston cream!!!
ritajoyholmberg6443
Vancouver, BC, Canada
12/28/2020
It was my first time making doughnuts, and first time baking with a stand mixer. Getting the right consistency of dough without a stand mixer would have been challenging as the dough is quite sticky. I was very pleased with this recipe as the doughnuts were light and tasty, and they received strong reviews from friends. This recipe has inspired me to make a variety of doughnuts and I definitely imagine I will use this recipe again shortly.
Anonymous
Victoria, BC
4/25/2020
Nice recipe. Found it on a blog that suggested using Bob's Red Mill GF Baking Flour. My kids LOVED it. It was nice dough to work with - was not overly wet like most GF doughs. I found they tasted a little too much like bread but my kids liked them. I think they will be ideal for jelly doughnuts. They were better next day.
AGFBaker
Chattanooga
8/8/2017
I made these today and received rave reviews. They came out light and fluffy. Yum, yum. Some I glazed, and others I rolled in cinnamon sugar, and both were fabulous.
karima77
Athens, Ohio
5/20/2017
These are super delicious and fluffy! Everyone should make them! I just wanted to ask if I could triple this recipe? Thank you!
farah_alsharkas
Jordan
3/4/2017
I made these with very high hopes since they take so long to make. I was not disappointed. They were amazing. I made my first batch two weeks ago and have had to make them twice since, doubling the recipe, because my family just loved them. Each time they did not even last the night. I cut a few without holes and filled them with Kirkland strawberry spread and covered them with homemade powdered sugar. To. Die. For. For the glazed doughnuts I used a different glaze: 3 cups sugar, 1/2 cup cold water, and 1 teaspoon vanilla. Tasted like I had just bought them from a popular bakery.
chardannael
Salt Lake City, Ut
10/11/2016
Wow! these are easily the best donuts I ever ate. Each mouthful is conversation stopping and world melting. Add some good raspberry jam and it's all over. This was my first time making donuts at home and I can't even imagine bothering to try another recipe.
AnaN16
Jacksonville, FL
7/24/2016
Excellent recipe. Easy & quick relative to most yeast breads. I did not put the dough in the refrigerator. This essentially stops yeast production and is meant to give you the option of making it the night before. If you want to complete the recipe start to finish, just punch down the dough, as noted. Then, instead of putting it in the refrigerator, I let it set on the counter for around 20 mins, then rolled it out and cut shapes. Then completed the recipe as instructed. I actually preferred the texture of the donuts at slightly lower frying temp, but its not worth worrying about. I just made puffs (or donut holes), and it made about 3 dozen. For new bakers, don't mess with the dough more than absolutely necessary. The more you knead or punch down, the less airy your donuts. Also, make sure you have quality yeast - it makes all the difference. Oh, and one note on the glaze - I use organic powdered sugar, which has a slight flavor to it already, so I skipped the vanilla.
rachelmkheadley
Spearfish, South Dakota
11/23/2015
I forgot to rate! This recipe is Good! ¿¿
teenchef0703
Milan, Italy
8/20/2015
In Italy there is no Krispy Kreme here, I went on a vacation in London and tasted Krispy Kreme's classic Glazed doughnuts and i hust couldnt get enough of it. So i found this recipe and i made it for the first time! And ut turned out a bit exactly like KK's doughnut ¿¿ And I thank you! I would definitely make it again. I just don't understand why others that made a review said its not good. Well maybe it depends on how you make it. ¿¿ Thanks a bunch ¿¿ Sending love from Italy ¿¿¿¿
teenchef0703
Milan, Italy
8/20/2015
I've made donuts a few times but lost my recipe. I followed the recipe to the letter. Unfortunately this did not come close to the flavor or texture I was expecting. If left in the cooking oil the full amount of time listed the donuts come out dry, hard and entirely too dark. I lowered the temperature by five degrees but it still wasn't right. This recipe just didn't do it for me.
joyfood1
Cape Coral, FL
8/4/2015
¿Hi, we tried making these donuts. They turned out great in appereance. Howeverr, when it came to the taste, it tasted too much like bread. It also lacked some of the distinct fluffy texture that donuts should have. What could be the reason for this?
edehvi
CA
1/1/2015
Got tired of waiting...went to Krispy Kreme!
qbunny1205
Florida
12/29/2014
Well, this recipe takes all day long. The wait times are insane. You have to wait on the yeast for at least 30 minutes about 4 different times!!!. There has got to be a better way.
qbunny1205
Florida
12/29/2014