Glazed Yeast Light Donuts (Printable)

Soft, airy donuts with a smooth vanilla glaze for a sweet, tender bite any time.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 cup whole milk, warmed
03 - 1/4 cup unsalted butter, melted
04 - 1/4 cup granulated sugar
05 - 2 1/4 teaspoons active dry yeast (one packet)
06 - 2 large eggs, room temperature
07 - 1/2 teaspoon fine salt

→ Frying

08 - 2 quarts neutral oil (canola or vegetable) for frying

→ Vanilla Glaze

09 - 2 cups powdered sugar, sifted
10 - 1/4 cup whole milk
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt

# Step-by-Step:

01 - Combine warmed milk and yeast in a small bowl. Let stand for 5 minutes until foamy.
02 - Whisk together flour, sugar, and salt in a large bowl or stand mixer.
03 - Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a sticky dough forms.
04 - Knead on medium speed or by hand for 5 to 7 minutes until the dough is smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
06 - Turn dough onto a floured surface and roll out to 1/2-inch thickness. Cut out donuts with a floured 3-inch cutter, reroll scraps, and place donuts and holes on a parchment-lined tray.
07 - Cover the shaped donuts and let rise until puffy, about 30 to 45 minutes.
08 - Heat oil in a deep fryer or large pot to 350°F.
09 - Fry donuts in batches for 1 to 1.5 minutes per side until golden brown. Transfer to a wire rack lined with paper towels and let cool slightly.
10 - Whisk together powdered sugar, milk, vanilla extract, and salt until smooth.
11 - Dip warm donuts into glaze, allowing excess to drip off. Place on rack until glaze sets.

# Expert Advice:

01 -
  • They're pillowy soft on the inside with just enough structure to hold a glaze without falling apart.
  • The vanilla coating is simple enough that it lets the yeast dough shine, but elegant enough for company.
  • You can make the dough the night before and fry them fresh in the morning, which means you actually get to enjoy them instead of stress-baking until midnight.
02 -
  • Room temperature ingredients mix more smoothly together, which means a more tender, uniform donut—this sounds like detail but it genuinely changes the outcome.
  • If your oil isn't hot enough, the donuts will absorb grease instead of frying, and you'll get dense, heavy results instead of the light pillows you're after.
  • The second rise is crucial and often gets rushed; puffy donuts will puff even more in the hot oil, so give them proper time on the second rise or they'll over-expand and collapse.
03 -
  • If you don't have a donut cutter, use a 3-inch round cutter for the donut and a 1-inch cutter for the hole—it's slightly more work but gives you the same result.
  • Keep your thermometer on you while frying because oil temperature can shift, and adjusting heat by even 10 or 15 degrees changes whether you get a perfect donut or a greasy disappointment.
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