Imagine biting into a perfectly golden, pillowy doughnut with a crisp exterior and a melt-in-your-mouth center, covered in a silky smooth vanilla glaze that glistens like a sweet promise. These Old Fashioned Glazed Doughnuts aren't just a recipe—they're a nostalgic journey back to childhood mornings, a culinary masterpiece that transforms simple ingredients into pure breakfast bliss. Whether you're a baking novice or a seasoned pro, this recipe will have you creating bakery-worthy doughnuts right in your own kitchen!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 doughnuts
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk
- Butter, melted
- Powdered sugar
- Vanilla extract
Instructions
- In a large mixing bowl, whisk together 2½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt until well combined.
- In a separate medium bowl, beat 2 large eggs until light and fluffy. Add ¾ cup milk, ¼ cup melted butter, and 1 teaspoon vanilla extract. Mix thoroughly.
- Gradually pour the wet ingredients into the dry ingredients, stirring until a soft, sticky dough forms. Be careful not to overmix.
- Cover the dough and refrigerate for 30 minutes to make it easier to handle.
- On a well-floured surface, roll out the chilled dough to about ½ inch thickness. Use a doughnut cutter or two different-sized round cutters to cut out doughnut shapes.
- Heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a deep-fry thermometer to maintain consistent temperature.
- Carefully drop doughnuts into the hot oil, frying 2-3 at a time to avoid overcrowding. Fry for 1-2 minutes per side until golden brown.
- Remove doughnuts with a slotted spoon and drain on a wire rack lined with paper towels.
- For the glaze, mix 2 cups powdered sugar, 4 tablespoons milk, and 1 teaspoon vanilla extract in a shallow bowl until smooth.
- Once doughnuts are slightly cooled, dip each one into the glaze, allowing excess to drip off. Place on a wire rack to let the glaze set.
- Let doughnuts rest for 10-15 minutes until glaze hardens. Serve fresh and enjoy!
Tips
- Temperature is Key: Use a deep-fry thermometer to maintain oil at exactly 350°F. Too hot, and your doughnuts burn; too cool, and they'll absorb excess oil.
- Chill the Dough: Refrigerating the dough for 30 minutes makes it easier to handle and helps prevent sticky mishaps.
- Don't Overcrowd: Fry 2-3 doughnuts at a time to ensure even cooking and maintain oil temperature.
- Glaze While Warm: Dip doughnuts when they're slightly cooled but still warm for the best glaze absorption.
- Use Fresh Oil: Fresh, clean oil ensures the best flavor and prevents any burnt or off-tastes.
- Drain Properly: Use a wire rack with paper towels to drain excess oil and keep doughnuts crisp.
- Serve Fresh: These doughnuts are best enjoyed within a few hours of making for maximum flavor and texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
