Glazed Yeast Donuts Delight (Printable Version)

Light, airy yeast-raised donuts with a luscious vanilla glaze ideal for breakfast or sweet cravings.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus additional 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 tsp active dry yeast (one packet)
06 - 2 large eggs, room temperature
07 - 1/2 tsp fine salt

→ Frying

08 - 2 quarts neutral oil (canola or vegetable), for frying

→ Vanilla Glaze

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

# How To Make:

01 - Combine warm milk and yeast in a small bowl; let rest 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 dry ingredients; mix until a sticky dough forms.
04 - Knead on medium speed or by hand for 5 to 7 minutes until dough is smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
06 - Roll dough onto a floured surface to 1/2-inch thickness; cut using a floured 3-inch donut cutter; reroll scraps as needed. Place donuts and holes on parchment-lined tray.
07 - Cover donuts and let rise until puffy, 30 to 45 minutes.
08 - Heat oil in a deep fryer or large pot to 350°F (175°C).
09 - Fry donuts in batches for 1 to 1.5 minutes per side until golden brown; transfer to wire rack lined with paper towels to drain and cool slightly.
10 - Whisk powdered sugar, milk, vanilla extract, and salt until smooth.
11 - Dip warm donuts into glaze, allowing excess to drip off, then place on rack until glaze sets.

# Helpful Hints:

01 -
  • They're fluffier than you'd expect, with a tender crumb that rivals any bakery donut.
  • The vanilla glaze is simple enough to make from pantry staples, yet tastes like it came from somewhere fancy.
  • Once you nail the technique, you can make a dozen in an afternoon and feel like an actual baker.
02 -
  • Temperature is everything with yeast dough—if your kitchen is cold, your rise will take twice as long, and if it's too hot, donuts can over-proof and collapse in the oil.
  • Don't skip the second rise after cutting; it's what creates that light, airy interior that makes these donuts special.
  • Once the donuts are fried, they're best glazed while still warm, because the glaze clings better and soaks in slightly for that tender exterior.
03 -
  • If your yeast seems sluggish or your kitchen is cold, use milk that's slightly warmer (around 110°F) to jumpstart fermentation.
  • Resist the urge to fry donuts straight after cutting—that second rise is crucial for the light texture, and it only takes 30 to 45 minutes of patience.
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