Glazed Donuts

These modern fusion glazed donuts are pillowy, ethereally light, and beautifully glossy. With a crisp, delicate golden crust and an ultra-tender crumb, they’re crowned in a silky vanilla-butter glaze. Chef-level tips ensure a restaurant-worthy finish that’s achievable at home.

By @halikit25

Original recipe source

Cook time: 130 minutes

Servings: 7

Ingredients

• 1 tsp Yeast
• 3 tbsp Sugar
• 150 ml Milk lukewarm
• 1 Egg room temperature
• 315 g Bread Flour
• 43 g Butter softened
• 1 tsp Salt
• 0 Flour for dusting
• 0 Parchment Paper
• 0 Vegetable Oil for frying
• 15 g Butter
• 2 tbsp Milk
• 1 tsp Vanilla Extract
• 100 g Powdered Sugar
• 0 Sea Salt flaky, for finishing (optional)
• 0 Citrus Zest for garnish (optional)
• 0 Edible Gold Flakes for modern presentation (optional)

Instructions

1. Warm the milk until just lukewarm to the touch. In a stand mixer bowl, stir together the yeast, sugar, and milk to dissolve and activate the yeast.
2. Add the egg to the yeast mixture and whisk until fully combined and slightly frothy.
3. Add the bread flour to the wet mixture. Using the dough hook, mix on low until no dry spots remain and a rough dough forms.
4. Add the softened butter and salt. Continue kneading on medium speed until dough becomes smooth and elastic, about 8–10 minutes.
5. Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1½ hours.
6. Turn the risen dough onto a lightly floured surface. Gently deflate and divide into 7 equal pieces. Roll each piece into a tight ball by cupping your hand and rotating on the surface.
7. Place each dough ball onto a square of parchment paper. Gently flatten each ball to about an inch thick. Use a floured finger or pastry cutter to make a 1-inch hole in the center.
8. Cover the shaped donuts loosely with a towel and let rise for 20 minutes, until slightly puffed.
9. Meanwhile, heat vegetable oil in a Dutch oven or deep fryer to 340°F (170°C). Use a thermometer to maintain temperature.
10. Carefully lower each donut, still on its parchment paper, into the hot oil. Wait 15 seconds, then gently remove the parchment with tongs.
11. Fry the donuts for 1½–2 minutes per side, or until deep golden brown. Use a spider or slotted spoon to transfer to a wire rack.
12. Let the donuts cool for 5 minutes while you prepare the glaze. In a small saucepan, melt the butter over low heat.
13. Whisk in the milk and vanilla extract. Remove from heat and gradually whisk in the powdered sugar until completely smooth and pourable.
14. Dip the warm donuts, one by one, into the glaze, allowing excess to drip off. Return to the rack and let the glaze set for 10 minutes.
15. Arrange the donuts artfully on a platter. For a modern twist, sprinkle a pinch of flaky sea salt, a few edible gold flakes, or a dash of citrus zest over the glaze before it sets.