Glazed Yeast Doughnut Recipe

Overlapping yeast doughnuts on a round cutting board lined with parchment paper

Glazed Yeast Doughnut Recipe

This glazed yeast doughnut recipe makes light and fluffy yeast-raised donuts dipped in a sweet glaze for the perfect homemade bakery-style treat.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 2

Rising 1 30

Total Time 2 2

Servings Doughnuts + 18 doughnut holes

Calories 340kcal

Author Kate @ I Heart Eating

Equipment

Stand mixer

Ingredients

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
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

US Customary - Metric

Instructions

Add yeast, 1 tablespoon sugar, and warm milk to the bowl of your stand mixer fitted with the paddle attachment.
¼ ounce packet active yeast, 1 cup warm milk
Let it sit for at least 5 minutes, or until foamy.
Add the butter, ¼ cup sugar, and salt. Beat until combined, about 2 minutes.
¼ cup unsalted butter, ½ teaspoon kosher salt
Add egg and vanilla. Beat again to combine.
1 large egg, 1 teaspoon vanilla
Switch to the dough hook. Slowly pour in enough of the flour until the dough mixes into a ball that pulls away from the sides of the bowl.
3 ½ cups sifted all-purpose flour
Continue to mix for 6- 8 minutes.
Place into a greased bowl, and let it rise until doubled in size, about 1 hour.
Flour a clean surface and roll out the dough to ½ inch thick.
Using a 3¼-inch cookie cutter cut out the donuts. Then use a smaller, 1-inch cookie cutter to cut out the donut holes in the center.
Place donuts on a parchment lined baking sheet. Cover with plastic wrap and let rise another 30 minutes.
Towards the end of the rising time, heat 2 inches of oil in a large pot. Use a candy thermometer to keep the oil between 350-375 degrees F.
2 quarts neutral tasting oil
To make the glaze, combine all the glaze ingredients in a medium bowl.
2 tablespoons unsalted butter, 2 cups powdered sugar, ⅓ cup milk
Fry donuts in batches for about 1 minute per side, flipping carefully with a spatula or spoon.
Remove donuts to a cooling rack with a paper towel-lined baking sheet underneath so the extra grease can drip off. Adjust the temperature of the stove burner to maintain a steady temperature for the next batch.
Coat warm donuts in the glaze on all sides. Set them back on the rack to cool and for the glaze to set.

Notes

Flour: To properly measure the flour either weigh it or sift or stir to break it up, lightly spoon into a measuring cup, and level. Avoid packing the flour as that will give you heavy, dry donuts.

Butter: You can use salted butter and 1/4 teaspoon kosher salt (or 1/8 teaspoon table salt).

Oil: Be sure to use an oil designed for frying, like canola, sunflower, or avocado oil.

Milk: You can use any milk from whole milk to skim milk. Whole milk will give you a richer glaze.
Donut holes: Donut holes can also be fried. They’re a bit more buoyant so you may need to press them gently into the oil to keep them submerged.
Nutrition values are estimates and are for 1 doughnut + 1 doughnut hole.

Nutrition