Glazed Yeast Donuts (Printable Version)

Light, airy yeast-raised donuts coated in a luscious vanilla glaze, perfect as a sweet breakfast treat.

# Ingredient List:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 cup whole milk, warmed
03 - 1/4 cup unsalted butter, melted
04 - 1/4 cup granulated sugar
05 - 2 1/4 teaspoons active dry yeast (1 packet)
06 - 2 large eggs, room temperature
07 - 1/2 teaspoon fine salt

→ Frying

08 - 2 quarts neutral oil such as canola or vegetable oil

→ Vanilla Glaze

09 - 2 cups powdered sugar, sifted
10 - 1/4 cup whole milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt

# How to Prepare:

01 - Combine warm milk and yeast in a small bowl; let stand for 5 minutes until foamy.
02 - Whisk together flour, sugar, and salt in a large bowl or stand mixer.
03 - Add yeast mixture, melted butter, and eggs to the dry ingredients; mix until a sticky dough forms.
04 - Knead dough on medium speed or by hand for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
06 - Turn dough onto a floured surface and roll out to 1/2 inch thickness; cut into 3-inch donuts using a floured cutter, reroll scraps as needed.
07 - Place donuts and holes on a parchment-lined tray, cover, and let rise until puffy, approximately 30 to 45 minutes.
08 - Heat oil in a deep fryer or heavy pot to 350°F (175°C).
09 - Fry donuts in batches for 1 to 1.5 minutes per side until golden brown; transfer with a slotted spoon to a wire rack lined with paper towels and cool slightly.
10 - Whisk together powdered sugar, milk, vanilla extract, and salt until smooth.
11 - Dip warm donuts into the glaze, letting excess drip off; place on a rack until glaze sets.

# Expert Suggestions:

01 -
  • They're surprisingly achievable for a home baker, and the payoff is watching people's faces light up when they taste a warm, fluffy, fresh donut.
  • The vanilla glaze is simple enough to nail on your first try, but tastes like it came from a proper bakery.
  • You can have these ready in less than three hours, including all the rising time, which means breakfast can feel truly special on an ordinary weekday.
02 -
  • Oil temperature is everything—I learned this the hard way when a batch came out greasy because I didn't use a thermometer and just guessed it was hot enough.
  • Don't skip the second rise after cutting; those 30–45 minutes are what transform dense little rounds into pillowy clouds that feel like you're eating air.
  • Glaze the donuts while they're still slightly warm, not piping hot and not completely cool, so the glaze sets into a thin, delicious shell instead of sliding right off.
03 -
  • Make these the day you want to eat them—they're best fresh and warm, though they'll stay decent in an airtight container for a day or two.
  • If you want to get ahead, you can prepare the dough the night before, refrigerate it, and finish the recipe the next morning; the cold rise actually develops deeper flavor.
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