These doughnuts are everything you crave in a bakery-style treat—light, airy, and melt-in-your-mouth soft. Made with a rich, yeasted dough and fried to golden perfection, they’re finished with a silky vanilla glaze that sets into a glossy coat. Whether you enjoy them warm and fresh or save a few for later (if you can resist!), these doughnuts are a celebration of comfort and craftsmanship. The dough is enriched with eggs, butter, and milk, giving it a tender crumb and irresistible flavor. Perfect for weekend baking, festive brunches, or just because you deserve something delicious.
Ingredients:
For the Doughnuts:
- 1 cup whole milk, warmed to 110°F (43°C)
- 2¼ teaspoons active dry yeast (1 packet)
- ⅓ cup granulated sugar, divided
- 2 large eggs
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg (optional, for classic flavor)
- ½ teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying (about 2 quarts)
For the Glaze:
- 2 cups confectioners’ sugar, sifted
- ⅓ cup whole milk or heavy cream
- ½ teaspoon vanilla extract
Instructions:
1. Activate the Yeast
In the bowl of a stand mixer (or a large mixing bowl), whisk together the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to work its magic.
2. Make the Dough
Add the remaining sugar, eggs, melted butter, vanilla, nutmeg, salt, and 2 cups of flour to the yeast mixture. Mix on low speed for 1 minute. Scrape down the sides, then add the remaining flour and mix until the dough pulls away from the bowl. Knead for 5–7 minutes until smooth and slightly tacky. If kneading by hand, use a floured surface and work the dough until elastic.
3. First Rise
Lightly grease a large bowl. Place the dough inside, turning to coat. Cover with a clean towel or plastic wrap and let rise in a warm spot for 1½–2 hours, or until doubled in size.
4. Shape the Doughnuts
Punch down the dough and turn it out onto a floured surface. Roll it to ½-inch thickness. Use a 3-inch doughnut cutter (or two round cutters) to cut out doughnuts and holes. Re-roll scraps as needed.
5. Second Rise
Place the cut doughnuts on parchment-lined baking sheets. Cover loosely and let rest for 30 minutes while you heat the oil. They’ll puff up slightly.
6. Fry the Doughnuts
Heat oil in a heavy pot to 375°F (191°C). Fry 2–3 doughnuts at a time, cooking for 1 minute per side until golden brown. Use a slotted spoon to transfer to a wire rack lined with paper towels.
7. Make the Glaze
Whisk together confectioners’ sugar, milk, and vanilla until smooth. Dip each warm doughnut into the glaze, coating both sides. Let excess drip off and set on a rack.
🍽️ Tips & Variations:
- Flavor Twist: Add citrus zest or swap vanilla for almond extract in the glaze.
- Fillings: Skip the hole and fill with jam, custard, or whipped cream using a piping bag.
- Toppings: Sprinkle with crushed nuts, coconut, or colorful sprinkles while glaze is wet.
- Storage: Best enjoyed fresh, but you can store in an airtight container for up to 2 days.
These doughnuts are a labor of love—but oh, the reward! If you’re craving a tropical twist (pineapple glaze, anyone?) or want a sugar-free version, I’ve got ideas ready to roll. Just say the word!