Classic Yeasted Glazed Donuts
There is a specific window of time after frying when these are at their best. They should be light, airy, and slightly warm to the touch, with a glaze that has hardened into a thin, crisp shell.
Patience is your primary ingredient
The dough needs a warm, draft-free spot to rise properly. Do not rush the proofing stage, or your donuts will turn out dense.
- stand mixer with dough hook
- heavy-bottomed pot for frying
- deep-fry thermometer
- rolling pin
- 3-inch donut cutter
- wire cooling rack
What goes in.
- 1 cupwhole milk, warmed to 110°F
- 1 tbspactive dry yeast
- 1/3 cupgranulated sugar
- 2 1/2 cupsall-purpose flour
- 1/2 tspfine sea salt
- 4 tbspunsalted butter, softened
- 2large egg yolks
- 1 tspvanilla extract
- 1 1/2 cupspowdered sugar
- 3 tbspmilk (for glaze)
- 1 quartneutral oil for frying (such as canola)
Maintaining Oil Heat
Keep your oil between 350°F and 365°F. If it drops too low, the dough soaks up oil; too high, and the outside burns before the middle is cooked.
The method.
Activate the yeast
Whisk the warm milk, yeast, and one tablespoon of the sugar in the mixer bowl. Let it sit for 5-10 minutes until it looks foamy.
Mix the dough
Add the remaining sugar, flour, salt, butter, egg yolks, and vanilla. Use the dough hook on low speed until it pulls away from the sides of the bowl, then knead for 5 minutes until smooth.
First rise
Place the dough in a greased bowl, cover it, and leave it in a warm spot for about 90 minutes or until it has doubled in size.
Shape
Roll the dough out on a floured surface to 1/2-inch thickness. Use the cutter to punch out rounds. Place them on parchment-lined trays to rise again for 30 minutes.
Fry
Heat the oil in your pot. Drop the donuts in—no more than three at a time—and fry for about 60-90 seconds per side until a deep golden hue is achieved.
Glaze
Whisk the powdered sugar and milk together until smooth. Dip the warm donuts immediately into the glaze and set on a wire rack to harden.
Other turns to take.
Chocolate Dip
Replace the milk in the glaze with melted bittersweet chocolate and a splash of heavy cream.
Cinnamon Sugar
Toss the fried donuts in a mixture of sugar and ground cinnamon while they are still hot, skipping the liquid glaze entirely.
When it doesn't go to plan.
Test the oil by dropping in a small piece of scrap dough; it should bubble vigorously immediately.
Do not overcrowd the pot when frying, as this causes the oil temperature to plummet.
If you lack a donut cutter, use a large biscuit cutter and a small shot glass to remove the center.
The ones that keep coming up.
How do I know if my yeast is active?
If the mixture doesn't bubble or foam within 10 minutes of combining with the warm milk, your yeast is likely expired. Start over with fresh yeast.
Can I prep these the night before?
Yes. After shaping the donuts, cover them and refrigerate overnight. Let them come to room temperature and puff up before frying the next morning.