Easy Homemade Glazed Donuts with Fresh Milled Flour
Craving fresh, homemade donuts? Look no further! My Easy Homemade Glazed Donuts made with freshly milled flour are the perfect treat for any time of day. These donuts are light, fluffy, and topped with a sweet, classic glaze that melts in your mouth. With simple ingredients you'll have delicious, bakery-quality donuts ready in no time. Follow my detailed, step-by-step instructions to create a batch of these irresistible glazed donuts that your whole family will love. Happy baking!
Ingredients
For the Donuts:
- 500 g Fresh milled hard white flour Use 20g more milk if using hard red wheat
- 254 g Warm milk
- 5 g Salt 1 tsp
- 8 g Instant yeast 2 1/4 tsp
- 35 g sugar
- 112 g Melted butter 8 Tbsp
- 2 eggs
- 48 oz Oil or lard for frying
For the Glaze:
- 8 tbsp butter
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1/4 cup milk
- Pinch salt
Instructions
Mill flour
- Mill the grain. In the bowl of a stand mixer, add the warm milk. Add the melted butter, sugar, and eggs to the milk. Add the fresh milled flour, salt, and instant yeast to the liquid ingredients.
Knead dough
- Knead the dough for about 8-20 minutes until it is smooth and elastic. The dough should reach the windowpane stage, meaning if you stretch a small piece of dough, it should form a thin, translucent membrane without tearing. Allow the dough to rest in the mixer bowl for 10 minutes, covered with a damp cloth. This resting period helps relax the gluten, making it easier to roll out.
Shape donuts
- After resting, transfer the dough to a lightly oiled surface. Using a rolling pin, roll out the dough to a 1/2-inch thickness. Be consistent with the thickness to ensure even frying. Use a donut cutter or two different-sized round cutters to cut out the donuts and donut holes. Place the cut-out donuts and donut holes on a baking sheet lined with parchment paper. After cutting out the donuts and donut holes, re-roll the remaining dough scraps and cut out more donuts until the remaining dough is all used up.
Rise
- Cover the cut donuts with a damp cloth and let them rise in a warm place until they have doubled in size, about 30-45 minutes. This rise ensures that the donuts will be light and fluffy.
Prepare glaze
- When the donuts are toward the end of rising, prepare the glaze. In a medium saucepan, melt the butter over low heat. Add the vanilla extract. Gradually whisk in the powdered sugar, followed by the milk, until you achieve a smooth and pourable consistency. You may not need all of the milk so be sure to pour it gradually. Add a pinch of salt to enhance the flavor.
Fry homemade donuts
- In a large pot or deep fryer, heat the oil to a temperature between 350°F and 375°F (175°C to 190°C). Use a cooking thermometer to monitor the temperature accurately. Carefully add the risen donuts to the hot oil, a few at a time, being careful not to overcrowd the pot. Fry each side for about 1-2 minutes or until golden brown. Use a slotted spoon or tongs to remove the donuts from the oil, and transfer them to a wire rack lined with paper towels to drain excess oil. Fry the donut holes. These will only take about 1 minute to cook.
Glaze donuts and enjoy
- While the donuts are still warm, dip each one into the prepared glaze, allowing any excess to drip off. Place the glazed donuts back on the wire rack to set.
- Your homemade glazed donuts are now ready to be enjoyed! Serve them warm for the best experience. These donuts are perfect for breakfast, a snack, or a delightful dessert. Enjoy the delicious taste of freshly milled flour in every bite.
Video
Notes
Overnight homemade glazed donuts
To make these ahead, you have two options: First, you can refrigerate the dough immediately after kneading. Put the dough into a container or bowl with a lid. The next day, remove from the refrigerator and roll out the dough. Then allow to rise as usual. The second option is to refrigerate the dough after cutting out the donuts. Cut out your donuts and donuts holes. Place on parchment lined baking sheets and cover with a damp cloth and place in refrigerator. The next day, allow the donuts to sit at room temperature for 45 minutes before frying. Tried this recipe?Let us know how it was!