Glazed Doughnuts

There’s something magical about biting into a warm, freshly fried doughnut—crisp on the outside, feather-soft inside, and finished with a sweet glaze that melts just so. These yeast-raised doughnuts are a nod to the classics, made with a rich dough infused with coconut oil or butter for added depth and tenderness.

After a slow rise and chill, the dough is rolled, cut, and given another rise before hitting hot oil. The result is a beautifully puffed doughnut that’s light but satisfying. Glaze them with a silky vanilla sheen or a glossy chocolate drizzle—both are irresistible. Whether it’s a weekend treat or an everyday indulgence, these doughnuts deliver joy in every bite.

Yield

20 doughnuts

Prep Time

30 Min

Cook Time

30 Min

Total Time

6 H

Ingredients

Dough:

• 2½ oz (70 g) coconut oil or butter, melted
• 1½ cups (360 ml) milk
• 5⅓ cups (680 g) cake flour
• 3 tsp dried yeast
• ½ cup (100 g) superfine/icing sugar
• 2 eggs + 1 egg yolk
• 1½ tsp vanilla extract
• 1½ tsp fine salt

Frying:

• 4 cups (960 ml) frying oil (neutral, high-smoke point)

Vanilla Glaze:

• 1½ cups (160 g) confectioners’ sugar, sifted
• 1½ tbsp (22 ml) milk
• ½ tsp vanilla extract

Chocolate Glaze:

• 2 tbsp (28 g) butter, melted
• 1½ oz (42 g) chocolate, melted
• ½ cup (55 g) confectioners’ sugar, sifted
• 2 tsp (10 ml) hot water

Instructions

1. In a bowl, mix melted oil with milk. In another bowl, whisk flour, yeast, sugar, and salt. In a third bowl, mix eggs, extra yolk, and vanilla.
2. Combine all mixtures and knead until smooth. Let the dough rise in a covered bowl for 1½ hours at room temperature, then refrigerate for 3 hours.
3. Roll out chilled dough on a floured surface. Cut into shapes using a cookie cutter. Place on parchment-lined trays and let rise for 1 hour.
4. Heat oil to 350°F (175°C). Fry doughnuts for 2 minutes per side until golden brown. Drain on paper towels and let cool before glazing.
5. For Vanilla Glaze: Mix confectioners’ sugar, milk, and vanilla in a bowl. Dip doughnuts, let excess drip off, and set on a wire rack to dry.
6. For Chocolate Glaze: Stir melted butter and chocolate with confectioners’ sugar and hot water until smooth. Dip doughnuts and let set. Add nuts before glaze hardens if desired.

Notes

These doughnuts are best eaten fresh but can be stored in an airtight container for up to 2 days. To reheat, warm gently in the oven. Feel free to add toppings like sprinkles, chopped nuts, or flavored glazes.

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