Glazed Yeast Donuts Recipe
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These glazed donuts are absolute perfection! Just like from your local donut shop…but way better since they are homemade. The donuts are made from a yeasted dough, made with a hint of vanilla, fried, and then dipped in a sweet vanilla glaze.
Growing up there was this lovely little donut shop on our Main Street in town. Every weekend, or at least every other weekend, we would head down there to grab a hot dozen and bring home to enjoy.
Sure their chocolate donuts were great. And I loved a coconut donut. Or a homemade chocolate eclair. But nothing beat their fluffy sweet soft yeast donuts.
Now unfortunately I don’t live at home anymore. And that donut shop doesn’t exist anymore. So it wouldn’t matter if I did live close by! So what does a girl do? She makes her own glazed yeast donuts obviously. I stumbled upon this recipe from King Arthur Flour but made a few tiny tweaks to make it more to my liking – you know more vanilla, skip the nutmeg and drench them in a vanilla glaze. Becuase whatโs what we do around here.
I’ve made these donuts so many times now, I think I’ve lost track. Yes I love them that much. And I even turned them into Chocolate Frosted Donuts just like your favorite from your donut shop. I know you’re going to love them too!
For more donut recipes check out –> 90+ Donut Recipes
Table of contents
What’s the difference between a cake donut and a yeast donut?
Both of these donuts are FRIED. However, a cake donut is made with a chemical leavening agent (such as baking powder or baking soda). Cake donut will have a cakier, dense-like texture to them.
Yeast donuts, as the name suggests, are made with yeast, but result in a more fluffy, airy-like texture (think Krispy Kreme).
What Is A Yeast Donut?
So a yeast donut is basically a fried pastry that is leavened with yeast, unlike a cake doughnut that is leavened with baking powder or baking soda.
Yeast donuts, because they are leavened with yeast, will take longer to make and have to be fried. But every second is totally worth it. Trust me.
Recipe Ingredients For Donut Dough
Ingredients Notes
- Flour – I used all purpose flour because it has a moderate amount of protein content providing the perfect texture we want when baking. I love and recommend using King Arthur Flour (really great high quality flour) and organic if you can.
- Salt – Do NOT combine the salt directly on top of the yeast as it can kill it. You can read more here about the role of salt in baking.
- Yeast- You can use instant or active dry yeast and add it directly to the bowl, no proofing required.
- Milk – I use full fat milk for richness, but I think a lower fat like 2% milk would work fine. I make sure my milk has been slightly warmed, and not cold from the fridge.
- Butter – Unsalted and melted. I recommend always using unsalted butter when baking because brands will use varying amounts of salt in their salted butter, so it’s best to use unsalted to control the amount of salt.
How Do You Make Glazed Yeast Donuts?
Make the yeast dough
- You want to combine the liquid ingredients in a small mixing bowl – egg, vanilla, milk, and melted butter.
- And then in your stand mixer, with your paddle attachment, you want to combine the dry ingredients – flour, yeast, and salt.
- Then once the dry ingredients are combined you want to add the liquid ingredients and combine the ingredients.
4. Once the dough has come together let the dough rest for 5 minutes. After its rested, switch to using a dough hook attachment, and knead the dough for 6 to 8 minutes until the dough is smooth and soft.
5. And this point you want to place the dough into a greased bowl and cover to let rise for about 2 hours, until doubled in bulk.
HEATHER’S BAKING TIP: You want to let the dough rise in a warm, draft-free place about 75oF. If your kitchen is cold like mine then you can move the dough to a warmer spot, like top of your fridge or place in an oven that is OFF, but has the oven light on.
Roll And Cut The Donuts:
- Once the dough has risen, you want to roll out the dough onto a lightly floured surface. It should about 1/4-inch thickness.
- And then using a round 3-1/2 inch donut cutter cut out the doughnuts. If using the donut cutter, then donut shape is all done for you. If you don’t have a donut cutter, then use a round biscuit/cookie cutter. And you can always leave them as full circles (no donut hole) or use a piping tip to cut out the round center or a smaller biscuit cutter. You can leave them a full circle or take a smaller cutter and cut out a center. Save these small rounds so you can make doughnut holes!
- Then you want to cover the doughnuts with greased plastic wrap and let them rise for another 30 minutes to an hour until they are doubled.
Fry The Yeast Donuts:
HEATHER’S BAKING TIP: As you are nearing the end of the second rising time I like to heat up the oil to fry the donuts in. You want to heat the oil up to 350ยฐF to allow perfect frying of the donuts. I like to use a digital thermometer to ensure the temperature is perfect. And then be sure to set up a drying station for when the donuts are done frying. I place a cooling rack over a baking sheet and place a few paper towels over the cooling rack.
- When you are ready to fry the donuts, make sure to only fry a few at a time.
- If you add too many to the oil it will drop the temperature too much. You want to fry each donut on each side for about a minute each until golden brown. Then flip over and fry the other side for another minute.
- Once the donuts are golden brown, remove them with a slotted spoon and place on the paper towels.
Make The Glaze:
- Once the donuts are fried, you want to whip up the vanilla glaze. It’s easy peasy. Just whisk the glaze ingredients together and then dunk each donut in the glaze.
- I used a spoon to dunk the donuts in. One good flip on either side. Ready. To. Eat.
Frying Donut Tips:
- Type Of Oil: You want to use an oil that has a high smoke point, and not much flavor. Think canola or vegetable. But sunflower, corn, or peanut oil also work. You donโt want to use an oil that has a low smoke point or will impart too much flavor, like olive oil.
- Use a large pot. Always fry in a large deep pot or skillet like a 5-quart Dutch Oven or large skillet. This will ensure you can fill the pot/skillet sufficiently with oil and not have it splatter. Speaking of..
- Fill Pot 1/2 Full Of Oil. You donโt want to fill the pot too much (first of all..big waste.) Second of all, you donโt want it to splatter all over you. Letโs just say, OUCH. It should be at least 2 inches deep of oil (I use about 6 cups).
- Watch That Temperature Oil. You want your oil to 350ยฐF. Use a digital thermometer, ideally one that clips to the side of the pot. Or do a test donut with one of your donut holes. If your oil temperature is too cold then your donuts will absorb too much oil and become greasy. And if itโs too hot, well, you know. Burnt crispy city.
- Only Fry A Few At A Time. Again it all comes down to that pesky oil temperature. If you fry too many at a time then it will drop the oil temperature. And if that happens, greasy donuts.
- Reuse your oil: You can also reuse frying oil twice before disposing of it.
Recipe Tips
- Measure Your Flour Correctly. If you measure by volume (aka measuring cups) then be sure to stir the flour first. Spoon the flour into the cup and then level off with a flat edge. You can read more here about How To Measure Flour. If you want complete accuracy, I recommend using a kitchen scale and weigh your flour.
- Check Your Yeast Expiration Date. Yeast is a living thing, and yes those little packets can expire. If your yeast has expired then your donuts won’t rise. So test your yeast before you start by stirring some into a little bit of milk and sugar (just be sure to substract that amount from the recipe). Be sure to sign up for my FREE Beginner’s Guide To Baking With Yeast: E-mail Series!
- Do The Windowpane Test. If you aren’t sure if you have kneaded the dough long enough, then remove a small piece and stretch it between your fingertips. If you can stretch the dough without it tearing and it creates a small see-through window then it’s ready to go! You read and sell about the windowpane test here in the The Ultimate Guide To Baking Homemade Bread Recipes.
- Watch That Temperature Oil. You want your oil to 350ยฐF. Use a thermometer. Or do a test donut with one of your donut holes. If your oil temperature is too cold then your donuts will absorb too much oil and become greasy. And if it’s too hot, well, you know. Burnt crispy city.
- Only Fry A Few At A Time. Again it all comes down to that pesky oil temperature. If you fry too many at a time then it will drop the oil temperature. And if that happens, greasy donuts.
Recipe FAQ’s
You absolutely can. You can make the dough by hand and knead the dough by hand. Just be prepared for it to take longer and a lot more muscle.ย
You can! You can prepare the dough in your bread machine and press Start once you have it all combined.ย
You definitely can. After the donuts have been shaped have gone through the final rise then bake the donuts for about 14 minutes in a 350oF oven. They won’t be quite as crispy on the outside and get that deep-fried flavor but this process will be much easier.ย
Keep these at room temperature covered. But they are best eaten the day they are made (but I’ve still enjoyed them 2-3 days after.
After cutting out the donuts, place on a baking sheet, covered in the fridge and fry the next day.
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Glazed Yeast Donuts
Ingredients
For the donuts
- 3 cups (360 g) All-Purpose Flour
- 1/4 cup (50 g) granulated white sugar
- 1/2 teaspoon salt
- 2 teaspoons instant yeast *see note if using active dry yeast
- 1 large egg
- 1 cup (240 ml) milk
- 2 tablespoons (28g) melted butter
- 1 teaspoon vanilla extract
- 6 cups oil for frying
For the glaze
- 2 cups confectioners sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- In a bowl of your stand mixer, wit a paddle attachment, stir together the dry ingredients. Add to bowl, egg, milk, melted butter, and vanilla. Mix to combine. Cover and let rest for 5 minutes.
- Switch to a dough hook attachment, and knead the dough for 6 to 8 minutes, until it's smooth and soft. You can also knead the dough by hand, but it will take longer to knead. Place the dough in a lightly greased bowl, turn it over to coat the top,. Cover with a clean kitchen towel and let it rise for 1 1/2 to 2 hours, until doubled in size.
- Gently deflate the dough by pressing your fist down into the dough. Turn the dough onto a lightly floured surface. Using a lightly floured rolling pin, roll it 1/4" thick, and cut out doughnuts with a 3-1/2" donut cutter. (if you don't have a donut cutter – then use a round cookie cutter or biscuit cutter, then a smaller cutter to cut out the hole in the middle – a round piping tip or smaller cutter works great! Cover loosely with greased plastic wrap and let the doughnuts rise for about 30 minutes to an hour, until doubled in size.
- Heat the oil or shortening in a heavy frying pan or skillet to 350ยฐF. Set up a wire cooling rack, and place paper towels over it (this will be used to cool and drain the cooked donuts when you take them out of the oil). Carefully place the doughnuts in the oil and fry until golden brown, about 1 minute, then flip over and cook on the second side for no longer than a minute. Cook only 2 to 3 donuts at a time, otherwise you will crowd the pan and the oil temperature will drop. Remove from the oil with a slotted spoon and place on the cooling rack.
- In a small mixing bowl combine the glaze ingredients. Dip each doughnut into the glaze. Coat on each side.ย
Video
Notes
- Storage: These are best eaten the day they are made.ย
- Yeast: If you are using active dry yeast the rising times will be longer.ย
- Make ahead: After cutting out the donuts, place on a baking sheet, cover and keep in the fridge and fry the next day.ย
- Baking: If you wanted to bake the donuts instead of frying, after the donuts have been shaped have gone through the final rise then bake the donuts for about 14 minutes in a 350oF oven. They won’t be quite as crispy on the outside and get that deep-fried flavor but this process will be much easier.ย
- Oil: Use a neutral flavored oil to fry these donuts in, like vegetable or canola oil. But you can also use sunflower, corn, or peanut oil are also great choices. Do not use an on oil with a low smoke point or that would impart flavor, like olive oil.ย
- Slightly adapted from King Arthur Flour
This recipe is copied word for word from the King Arthur flour website.
sorry to be ‘that guy’
https://www.kingarthurbaking.com/recipes/yeast-raised-doughnuts-recipe
Hi Nicholas, yes thank you credit was given in the notes section for the inspiration behind the recipe- certain small changes were made but credit was noted.
I Love These Donuts. They look great and delicious.
Thank you!
Hi Heather,
These look delicious
Could I make half the recipe? Should I still use an egg?
Many thanks
Helen from Australia!
Hi Helen! Yes you can half the recipe and for the egg you would want to weigh out half a whisked egg.
Hi Heather, all of the presenting steps of the donuts here look so mouth-watering!! I can’t express enough appreciation for your detail-oriented recipe! Love the donut recipe and the effort you put to make this content look absolutely tasty. My craving is getting more serious now. Can’t wait to try it with my homies. Thank you.
Thanks so much for your comment, Amanda! I hope you enjoy as much as I do ๐
Thank you for your delicious recipe. Due to an egg allergy, I substituted 1/4 cup unsweetened applesauce for the egg. The taste and texture were amazing!!!! I will be making this recipe again and again.
Aw thatโs great to hear thanks!!
The donuts look yummy; they remind me of donuts we used to get at a small donut shop back home in TN where I was born and raised. Would it be possible to cook these in an air fryer?
HI Jim! These are just like I remember as a kid as well! I haven’t tried in an air fryer. I’m thinking they would work but just gotta make sure they don’t stick? Maybe try spraying your basket? I’m an air fryer newbie – if you try would love for you to let me know!
Can you half this recipe? Everything easily breaks down to half it original amount except the egg… has anyone tried to half this before?
Would you beat the egg and then just measure half of it? Use the whole egg?
Hi Jennayy, I haven’t tested half a batch but if I was going to do it yes I would weigh out one egg and then stir with a fork. And then weigh out half of it. Let me know how it turns out!
Anyone try with gluten free flour?
I haven’t tried it with Gluten free flour but I like either Bob’s red mill or Cup 4 Cup those are 2 GF flours I’ve used in the past. If you try it, I’d love for you to come back and tell me how it worked!
Just made a batch of these donuts. Excellent and easy to make. Leaves you wanting more. I don’t make many thing with yeast. But I followed the instructions exactly and they turned out perfect.
Aw that’s awesome Kim glad you loved the recipe and they turned out great for you!
I am so happy I came across this recipe! Definitely going to be trying it soon and I have already saved it.
It’s a keeper Kari ๐ let me know how it goes!
The texture of your donuts is just perfect! They look so fluffy and perfectly glazed on the outside. Thanks for all the tips, greatly appreciated!
Thanks Nicoletta! I’m glad you liked the tips too ๐
Oh my! These donuts are my favorite! I would have the right now with a cup of coffee! Definitely need to make them ASAP!
Thanks Veronika..they go great with a cup of coffee!
Hands down donuts are my weakness. These look so perfect! I’d give anything for a glazed donut with coffee right now ๐
Same Tammy!! Can’t resist.
Drooling over this glazed donuts. Love the texture and your pics are gorgeous. Pinned!
Aw thank you so much Kushigalu!
Your Homemade Glazed Donuts look perfect! Nothing beats a classic donut, delicious and fun to make!
Thanks Denise!
These donuts are the best!! I am already craving them again and need to make them this weekend. They are so soft, fluffy and easy to make. Loved the simple glaze on top too!
Thanks Kathryn I’m so glad you loved them!
It’s been so long since I’ve made yeast donuts, which is crazy because I love to eat them. I can’t wait to try your recipe out.
You are correct…nothing beats a freshly made yeast doughnut with glaze. I’ve been avoiding making them, but it’s gonna happen someday. There really aren’t too many places that can make a decent doughnut these days.
These doughnuts were perfect! They came out light and fluffy, and everyone went crazy for them. It’s so worth making them at home!