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.
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 !!