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Glazed Donuts with Milk Bread Dough

Glazed donuts with milk bread dough are soft, pale golden, and dipped in a darker amber maple glaze with visible maple depth. Fry briefly at 350°F, then dip warm donuts and top with flaked sea salt, candied bacon bits, or toasted pecans.
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Prep Time 3 hours
Cook Time 10 minutes
rising + resting + setting 1 hour 33 minutes
Total Time 4 hours 43 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Milk bread dough
  • 3 tbsp flour For tangzhong.
  • 0.5 cup milk For tangzhong; warm milk also used for dough.
  • 2.75 cup bread flour
  • 0.25 cup sugar
  • 2.25 tsp yeast
  • 0.5 tsp salt
  • 0.5 cup warm milk For the dough.
  • 1 egg
  • 3 tbsp softened butter Knead in during dough step.
Maple glaze
  • 2 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 2.5 tbsp milk Add 2–3 tbsp as needed for dipping consistency.
  • 1 tsp vanilla
Toppings
  • 1 maple flaked sea salt Use for one topping option.
  • 1 candied bacon bits Use for one topping option.
  • 1 chopped toasted pecans Use for one topping option.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make tangzhong and dough
  1. Cook tangzhong by heating 3 tbsp flour with 1/2 cup milk until it forms a thick paste, then remove from heat to cool.
  2. Mix tangzhong into the remaining dough ingredients (bread flour, sugar, yeast, salt, warm milk, and egg) until combined.
  3. Knead in the softened butter for 8 min until the dough becomes smooth and elastic.
First rise, shape, and rest
  1. Cover and let the dough rise for 1.5 hr until puffy.
  2. Roll the dough to about 3/4 inch thickness and cut rounds.
  3. Place cut rounds on a rack or sheet pan and rest for 45 min until noticeably expanded.
Fry
  1. Heat oil in a Dutch oven to 350°F and fry donuts for 60–75 sec per side until pale golden.
Glaze and top
  1. Whisk maple glaze by combining powdered sugar, pure maple syrup, vanilla, and enough milk (2–3 tbsp) to make a dip-ready glaze.
  2. Dip warm donuts into the maple glaze and immediately top with flaked sea salt, candied bacon bits, or chopped toasted pecans.
Set
  1. Let glazed donuts set for 10 min on a rack before serving.

Notes

Pro tip: Dip donuts while they’re still warm so the amber maple glaze clings in a thin, even layer; for best contrast, add flaked sea salt right after dipping. Store covered at room temperature up to 2 days, or refrigerate up to 4 days; freeze donuts without toppings for up to 1 month and thaw before re-topping. For a dairy-free version, use plant-based milk and vegan butter in the dough and glaze.