Glazed Yeast Donuts (Printer Version)

Light yeast-raised donuts with a smooth vanilla glaze. Ideal for breakfast or snack moments.

# What You'll Need:

→ 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 (one packet)
06 - 2 large eggs, at room temperature
07 - 1/2 teaspoon fine salt

→ Frying

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

→ 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 warmed milk and active dry yeast in a small bowl; let rest 5 minutes until foamy.
02 - Whisk together flour, sugar, and salt in a large mixing bowl or stand mixer.
03 - Add yeast mixture, melted butter, and eggs to 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, approximately 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, rerolling scraps as needed.
07 - Arrange donuts and holes on parchment-lined trays, cover, and let rise until puffy, about 30 to 45 minutes.
08 - Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
09 - Fry donuts in batches for 1 to 1.5 minutes per side until golden brown; transfer using a slotted spoon to a wire rack lined with paper towels and let cool slightly.
10 - Whisk together powdered sugar, milk, vanilla extract, and salt until smooth.
11 - Dip warm donuts into the glaze, allowing excess to drip off; place on rack and let glaze set.

# Expert Suggestions:

01 -
  • They taste like a bakery donut but you'll actually know every ingredient that went into them.
  • The two-rise method gives you pillowy, airy centers that somehow stay light even after glazing.
  • You can have fresh donuts ready in under three hours, and the smell alone is worth the effort.
02 -
  • The oil temperature is everything—I learned this the hard way with a batch of grease-logged donuts that taught me to invest in a cheap thermometer.
  • Glazing them while they're still slightly warm makes the glaze stick like magic; waiting until they're completely cool means it'll slide right off.
  • Dough that feels sticky is exactly what you want; resist the urge to add more flour because that's how you end up with dense, sad donuts.
03 -
  • Room temperature ingredients mix more evenly, so pull your eggs and milk out a half hour before you start—it's the small patience that pays off.
  • If your kitchen is cold, place the rising dough in an oven with just the light on; it creates the perfect warm pocket without any actual heat.
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