Description
These classic Glazed Yeast Donuts are light, fluffy, and perfectly sweetened with a shiny vanilla glaze. Made from scratch with a soft yeast dough, they are fried to golden perfection and dipped in a smooth glaze, making them an irresistible treat for breakfast or dessert.
Ingredients
Yeast Dough
- 1 cup warm milk, between 110 and 115 degrees
- 1 packet of active dry yeast, 0.25 ounces
- 6 tablespoons granulated sugar, divided
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose or bread flour, plus more for work surface
- Canola or vegetable oil, for frying
Glaze
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup half & half or milk
Instructions
- Proof the yeast: Add the yeast and 2 tablespoons of the sugar to the warm milk (110-115°F). Stir gently to dissolve the yeast granules and let it rest for about 5 minutes until frothy or bubbly. If the mixture doesn't froth, your yeast may be inactive or the milk temperature was incorrect.
- Make the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the remaining sugar, melted butter, egg, salt, nutmeg, and vanilla. Mix to combine. Add 3 cups of flour, one cup at a time, scraping the bowl as needed. Add the last 1/2 cup flour and mix until incorporated. The dough should be slightly sticky.
- Knead the dough: Replace the paddle attachment with the dough hook. Knead the dough on speed #2 for about 8 minutes until tacky but smooth. Test by lightly poking your finger into the dough; if the indentation slowly fills back in, the dough is ready.
- First rise: Shape the dough into a ball and grease a large bowl. Place the dough into the bowl, turning it over so all sides are greased. Cover the bowl with a towel and set it inside a warm oven to rise for 1 1/4 to 1 1/2 hours until doubled in size.
- Punch down and cut: Gently punch down the dough to release air. Transfer to a floured surface and roll out to about 1/2 inch thickness. Using a donut cutter, cut out donuts and holes. Arrange on a parchment-lined baking sheet with space between pieces. Let rest while oil heats.
- Heat the oil: In a large pot or Dutch oven, pour canola oil and heat over medium heat until it reaches 350°F. Adjust stove heat to maintain temperature during frying.
- Test the oil temperature: Drop one donut hole into the oil; if it sizzles immediately, the oil is hot enough. If it browns too fast or doesn't bubble, adjust heat accordingly.
- Fry the donuts: Fry 2 to 3 donuts at a time, avoiding overcrowding to maintain oil temperature. Fry each side about 45 seconds until golden brown. Flip only once using a spider or slotted spoon. Transfer fried donuts to a wire rack set over parchment to drain.
- Prepare the glaze: Whisk together powdered sugar, vanilla, and half & half or milk in a medium bowl. Adjust consistency by adding a bit more milk if too thick; glaze should be thin enough for dipping.
- Glaze the donuts: While donuts are still warm, dip each donut into the glaze coating all sides. Return to the wire rack for the glaze to set, about 15 minutes.
- Store and serve: Store glazed donuts in an airtight container. For best flavor and texture, consume donuts the same day they are made.
Notes
- Ensure milk temperature is between 110-115°F to properly activate the yeast.
- Do not add extra flour beyond the recipe quantity; dough should remain slightly sticky for best texture.
- Maintain oil temperature at 350°F to avoid greasy or undercooked donuts.
- Frying too many donuts at once lowers oil temperature and affects frying quality.
- Donuts are best enjoyed fresh the same day, as they lose their texture upon storage.
- You can substitute half & half with milk in the glaze if preferred.
- Use a candy thermometer for accurate oil temperature readings during frying.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snack, Breakfast
- Method: Frying
- Cuisine: American
