Glazed Yeast Donuts Delicacy (Printer-Friendly)

Light, airy donuts with vanilla glaze, ideal for a sweet breakfast or anytime indulgence.

# 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, room temperature
07 - 1/2 teaspoon 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 teaspoon pure vanilla extract
12 - Pinch of salt

# How-To Steps:

01 - Combine warm milk and yeast in a small bowl and 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 and mix until 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 area until doubled in size, about 1 to 1.5 hours.
06 - Turn dough onto floured surface and roll to 1/2-inch thickness.
07 - Cut out donuts and holes using a floured 3-inch cutter; reroll scraps as needed. Place on parchment-lined tray.
08 - Cover donuts and holes and let rise until puffy, 30 to 45 minutes.
09 - Heat oil in a deep fryer or large pot to 350°F (175°C).
10 - 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.
11 - Whisk powdered sugar, milk, vanilla extract, and salt until smooth.
12 - Dip warm donuts into glaze, allowing excess to drip off, then place on rack until glaze sets.

# Expert Advice:

01 -
  • They're genuinely airy and pillowy inside, nothing like the dense versions that sit heavy in your stomach.
  • The vanilla glaze is silky enough to drip but thick enough to coat, creating that bakery-quality finish without any fussing.
  • You can have fresh donuts on your table in under three hours, and the smell alone is worth every minute.
02 -
  • Temperature is everything—oil too cool makes greasy donuts, too hot burns them before the inside cooks through.
  • Don't skip the second rise; rushed donuts turn out dense instead of pillowy.
  • Dip donuts in glaze while still warm so it adheres properly and sets with a light, thin shell.
03 -
  • Save your donut holes—they fry in under a minute and make perfect bite-sized treats or are irresistible warm right out of the oil.
  • Keep your milk and eggs at room temperature; cold ingredients mean the dough takes longer to develop and rise properly.
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