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5 from 7 votes

Glazed Yeast Donuts

These light and fluffy donuts are perfect! Glazed Yeast Raised Doughnuts Recipe perfect for breakfast!
Prep Time40 minutes
Cook Time6 minutes
Resting Time2 hours
Total Time2 hours 46 minutes
Course: Breakfast
Cuisine: American
Servings: 16 donuts
Calories: 895kcal

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

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 350°F. 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. 

Video

Notes

  • Storage: These are best eaten the day they are made. 
  • Yeast: If you are using active dry yeast the rising times will be longer. 
  • Make ahead: After cutting out the donuts, place on a baking sheet, cover and keep in the fridge and fry the next day. 
  • 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. 
  • 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. 
  • Slightly adapted from King Arthur Flour

Nutrition

Calories: 895kcal | Carbohydrates: 38g | Protein: 4g | Fat: 84g | Saturated Fat: 68g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 99mg | Potassium: 70mg | Fiber: 1g | Sugar: 19g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg