Classic Glazed Yeast Donuts

Yeast-raised glazed donuts trace their roots to Dutch olykoeks that became an American bakery staple. Pillowy rings of enriched dough fry up light and airy, then get a glossy vanilla glaze that sets with a delicate crackle.

Serves 6 · 30 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 7g protein
• 58g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup warm whole milk
• 1/3 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 6 cups neutral oil for frying
• 2 cups powdered sugar
• 1/4 cup whole milk for glaze
• 1 tsp vanilla extract for glaze

Instructions

1. 1Warm the milk until it feels comfortably warm to the touch, then stir in the yeast and the sugar; let the mixture sit until foamy and fragrant.
2. 2In a large mixing bowl whisk the remaining sugar with the eggs, melted butter, and vanilla until smooth and slightly pale.
3. 3Pour the foamy yeast mixture into the egg bowl and stir to combine, then gradually add the flour and salt until a soft, slightly sticky dough forms.
4. 4Turn the dough onto a lightly floured surface and knead until smooth and elastic, feeling springy under your palms.
5. 5Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled and puffy.
6. 6Punch down the dough, roll it out to half-inch thickness, and cut into classic donut rings with a cutter, saving the centers as holes if desired.
7. 7Arrange the cut donuts on parchment-lined trays, cover loosely, and proof again until noticeably puffy and airy.
8. 8Heat the oil in a heavy Dutch oven or deep pot to 350°F, monitoring with a thermometer so it stays steady.
9. 9Fry the donuts in small batches, turning once, until deep golden on both sides and cooked through with a light hollow sound when tapped.
10. 10Transfer fried donuts to a wire rack set over a sheet pan so excess oil drains while they cool just enough to handle.
11. 11Whisk the powdered sugar with milk and vanilla until a smooth, pourable glaze forms that coats the back of a spoon.
12. 12Dip each warm donut top-side down into the glaze, lift, and let excess drip off before returning to the rack to set into a shiny shell.
13. 13Serve the glazed donuts while still slightly warm so the fried dough stays tender and the glaze is glossy and shareable.