These doughnuts are the real deal—pillowy yeast-raised rings that are fried to golden perfection and dipped in a silky vanilla glaze. They’re light, airy, and just the right amount of sweet. The dough is enriched with eggs, butter, and milk, giving it a tender crumb and rich flavor. While they do require a bit of patience (thanks to the rising time), the process is straightforward and incredibly rewarding. Once you’ve had a bite of these warm, freshly glazed doughnuts, you’ll never look at store-bought the same way again.
Ingredients:
For the Dough:
- 1 cup (240ml) warm whole milk (about 110°F/43°C)
- 2¼ tsp (1 packet) active dry yeast
- ⅓ cup (67g) granulated sugar
- 2 large eggs
- 6 tbsp (85g) unsalted butter, melted
- 1½ tsp pure vanilla extract
- ¼ tsp ground nutmeg (optional, for that classic doughnut flavor)
- ½ tsp salt
- 4 cups (500g) all-purpose flour, plus more for dusting
- Vegetable oil, for frying (about 2 quarts)
For the Glaze:
- 2 cups (240g) confectioners’ sugar
- ⅓ cup (80ml) heavy cream or milk
- 1½ tsp vanilla extract
- Pinch of salt
Instructions:
- 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 means your yeast is alive and ready to work its magic. - Make the Dough:
Add the remaining sugar, eggs, melted butter, vanilla, nutmeg, and salt to the yeast mixture. Mix until combined. Gradually add the flour, one cup at a time, mixing on low speed (or with a wooden spoon) until a soft dough forms. - Knead the Dough:
Knead the dough with a dough hook or by hand on a floured surface for 5–7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Add a little flour if needed, but don’t overdo it—you want a soft dough. - First Rise:
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size. - Shape the Doughnuts:
Punch down the dough and roll it out on a floured surface to about ½ inch thickness. Use a doughnut cutter or two round cutters (about 3½ inches and 1 inch) to cut out doughnuts and holes. Re-roll scraps and repeat. - Second Rise:
Place the cut doughnuts on parchment-lined baking sheets. Cover loosely and let them rise for 30–45 minutes, until puffy. - Heat the Oil:
In a large, heavy-bottomed pot, heat about 2 inches of vegetable oil to 375°F (190°C). Use a thermometer to keep the temperature steady. - Fry the Doughnuts:
Carefully lower 2–3 doughnuts into the hot oil at a time. Fry for about 1 minute per side, or until golden brown. Use a slotted spoon to transfer them to a wire rack lined with paper towels. - Make the Glaze:
While the doughnuts cool slightly, whisk together the confectioners’ sugar, cream, vanilla, and salt in a bowl until smooth. - Glaze the Doughnuts:
Dip each warm doughnut into the glaze, flipping to coat both sides. Place back on the rack to let the glaze set—about 15–20 minutes.
Tips & Variations:
- Flavor Boost: Add a touch of cinnamon or citrus zest to the glaze for a twist.
- Fillings: Skip the hole and fill with jam, custard, or Nutella using a piping bag.
- Baked Option: Want to skip frying? Bake at 375°F (190°C) for 10–12 minutes, then glaze.
- Storage: Best eaten fresh, but you can store leftovers in an airtight container for up to 2 days.
These doughnuts are a labor of love, but every bite is worth it. If you’re feeling adventurous, we can even try a tropical version with coconut glaze or a nostalgic twist with cinnamon sugar. Just say the word, and we’ll make it happen! 🍩✨
Inspired by Sally’s Baking Addiction and Let the Baking Begin. Let me know if you want a chocolate-glazed version next!