Description
This classic Glazed Yeast Doughnut recipe delivers soft, fluffy doughnuts with a light and sweet glaze. Perfectly fried to a golden brown, these doughnuts boast a tender crumb and a shiny, sugary coating that will satisfy any sweet tooth. Making them from scratch involves mixing, rolling, cutting, frying, and glazing, resulting in a delightful homemade treat.
Ingredients
Doughnut Dough
- ¼ ounce packet active yeast
- 1 cup warm milk (about 105-110 degrees F)
- ¼ cup unsalted butter (at room temperature)
- ¼ cup + 1 tablespoon granulated sugar (divided)
- ½ teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ½ cups sifted all-purpose flour
- 2 quarts neutral tasting oil (for frying)
Glaze
- 2 tablespoons unsalted butter (melted)
- 2 cups powdered sugar
- ⅓ cup milk
Instructions
- Activate Yeast: Add yeast, 1 tablespoon sugar, and warm milk to the bowl of your stand mixer fitted with the paddle attachment. Let it sit for at least 5 minutes or until it becomes foamy, signaling the yeast is active.
- Mix Wet Ingredients: Add the ¼ cup sugar, room temperature butter, and kosher salt to the yeast mixture. Beat with the paddle attachment for about 2 minutes until combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the mixture by beating again until evenly mixed.
- Form the Dough: Switch to the dough hook attachment and slowly add sifted flour a bit at a time until the dough forms a ball that pulls away from the bowl’s sides.
- Knead the Dough: Continue mixing on medium speed for 6 to 8 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise at room temperature until doubled in size, about 1 hour.
- Roll Out Dough: Flour a clean surface and roll the dough to ½ inch thickness.
- Cut Doughnuts: Use a 3¼-inch cookie cutter to cut out doughnuts, then use a smaller 1-inch cutter to create the holes in the center.
- Second Rise: Place cut doughnuts on a parchment-lined baking sheet, cover with plastic wrap, and let them rise another 30 minutes until slightly puffy.
- Heat Oil: Heat 2 inches of neutral oil in a large pot to a temperature of 350-375°F (use a candy thermometer to monitor).
- Prepare Glaze: In a medium bowl, combine melted butter, powdered sugar, and milk until smooth.
- Fry Doughnuts: Fry doughnuts in batches for about 1 minute per side. Flip gently with a spatula or spoon to cook evenly and achieve a golden color.
- Drain Doughnuts: Remove fried doughnuts onto a cooling rack placed over a paper towel-lined baking sheet to drain excess oil.
- Glaze Doughnuts: While warm, dip or brush the doughnuts on all sides with the prepared glaze. Place them back on the rack to cool and let the glaze set.
Notes
- Maintain the oil temperature between 350-375°F to ensure doughnuts cook evenly without absorbing excess oil.
- If you don’t have a candy thermometer, monitor the oil by testing with a small piece of dough that should sizzle and rise to the surface quickly.
- Make sure your milk is warm but not hot (between 105-110°F) to activate the yeast without killing it.
- Use neutral tasting oil like vegetable or canola oil for frying to avoid overpowering the doughnuts’ flavor.
- Letting the doughnuts rise twice ensures the texture is light and airy.
- Store glazed doughnuts in an airtight container at room temperature and consume within 1-2 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
