Soft & fluffy doughnuts made from a rich yeast dough, fried until golden and dipped straight into a delicious vanilla glaze. This is my go-to yeast doughnut dough !! A classic recipe you should always keep in your back pocket.

Today we’re making Soft & Fluffy Classic Glazed Donuts !! The dough is my favorite because it is soft, buttery without being heavy, and puffs up perfectly every time I make them. I always let it rise twice because it makes a huge difference in how light and airy the doughnuts turn out. If the dough rises correctly, you’ll see a beautiful ring form around each doughnut, and that’s how you know it’s performing well !! I like to glaze them while they are still warm so the coating sticks beautifully. These are best eaten fresh, and the dough is forgiving enough that you can swap the vanilla glaze for chocolate or cinnamon sugar without any trouble. This recipe is my go-to whenever I want something a little indulgent, but also a recipe that I now never fails me, and I cant wait for you to try !!

Few tips

• Make sure your yeast mixture is foamy before you add it to the dough. If it doesn’t bubble, it usually means the yeast isn’t active, and that can happen for a few reasons. The water might be too hot and kill your yeast, or too cold and simply not activate it. Sometimes the yeast itself is old or expired. If your mixture isn’t bubbling after 10 minutes, it’s better to start over than risk dough that won’t rise. Once it’s foamy, you know it’s ready and your dough will puff up beautifully!
• Roll your dough a little thicker, around half an inch. This will give your doughnuts more puff and a taller, bakery-style shape when fried.
• Keep your oil between 335 and 350 degrees. Too low and the doughnuts soak up oil. Too high and they brown before cooking through.
• Fry in small batches so the temperature stays steady. And use a thermometer! A food thermometer is always your best friend when frying anything. You’ll be surprised at how unsteady the temperature of your oil can be throughout the length of frying.
• Glaze while warm so it sticks beautifully, but let them rest a few minutes first to avoid drips and give your glaze time to set.
• And please feel free to have fun with toppings! Just because this recipe includes a vanilla glaze doesn’t mean you can’t switch it up with cinnamon sugar, chocolate, or anything else your heart desires.
  
  
  

Here’s a video to guide you along the process

Process

Classic Glazed Donuts

Soft, fluffy doughnuts made from a rich yeast dough, fried until golden and dipped straight into a delicious vanilla glaze. My go-to yeast doughnut dough.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Rise time 2 hours hrs 15 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 12

Ingredients

  

Yeast mixture

• 4 oz Water, lukewarm
• 2 1/4 tsp Active dry yeast
• 1 tbsp Sugar

Rest of dough ingredients

• 595 grams All purpose flour
• 2 Eggs, whisked room temperature
• 115 grams Butter, unsalted melted
• 50 grams Granulated sugar
• 6 oz Whole milk room temperature

Powdered sugar glaze

• 250 grams Powdered Sugar
• 4-6 tbsp milk or cream add more or less liquid depending on the consistency you prefer
• 1 1/2 tsp vanilla extract could also use vanilla bean paste
• pinch of Salt

Instructions

 

• In a small bowl, stir together the lukewarm water, yeast, and 1 tablespoon sugar. Let sit for 10 minutes, until foamy and active on top. If it does not foam, start again.
• In the bowl of a stand mixer fitted with the dough hook, combine the flour and 50 grams sugar. Add the whisked eggs, melted butter, room temperature milk, and the yeast mixture.
• Mix on low until a shaggy dough forms, then increase to medium-low and knead for about 10 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky. It should pull away from the sides of the bowl.
• Transfer the dough to a lightly oiled or floured bowl, cover, and let rest at room temperature until doubled in size, about 1 to 1 1/2 hours depending on your kitchen.
• Turn the dough out onto a lightly floured surface and roll into a rectangle about 1/2 inch thick. Using a 3 1/2-inch round cutter, cut out circles. Use a smaller cutter to cut out the center holes.
• Place each doughnut onto its own small square of parchment paper. This makes transferring them into the oil much easier later and keeps their shape intact.
• Cover loosely and let rest again for 45 minutes, until noticeably puffy.
• Meanwhile, heat neutral oil in a heavy-bottomed pot to 335 to 350°F. Keep the oil within this range. Lower than 335°F and they will absorb oil. Higher than 350°F and they will brown too quickly before cooking through.
• Mix together your glaze ingredients, and set to the side.
• Carefully lower the doughnuts into the oil, using the parchment to guide them in. Fry for 1 to 2 minutes per side, until deeply golden and puffed. Do not overcrowd the pot. I prefer to fry two at a time.
• Set onto a paper towel lined baking sheet, just to drain of any excess oil.
• Dip into your glaze and set onto a wire rack placed inside a baking sheet lined with paper towels. Let set for a few minutes before serving so the excess glaze has time to drip off. Best enjoyed the same day !!

Keyword baking, dessert, donut, vanilla glaze