American · Free recipe
Glazed Yeast Donuts
An enriched dough rises twice until it is pillowy and light, then fries into golden rings with a pale band around the middle. A thin vanilla glaze poured over while they are still warm sets into a delicate, crackling shell that shatters with the first bite.
- Prep
- 2 hr 30 min
- Cook
- 20 min
- Total
- 2 hr 50 min
- Serves
- 12
- Level
- Hard
Method
-
Stir the warm milk, yeast, and a pinch of the sugar together and let stand 5 minutes until foamy.
-
Add the remaining sugar, eggs, flour, and salt and knead in a stand mixer with the dough hook for 4 minutes, then add the butter a piece at a time and knead 6 minutes more until the dough is smooth, soft, and slightly tacky.
-
Cover and let the dough rise in a warm spot for about 1 hour, until doubled.
-
Roll the dough 1/2 inch thick on a floured counter, cut 3-inch rounds with 1-inch holes, and arrange them on floured parchment squares; cover loosely and let rise 45 minutes until puffy and a gentle poke springs back slowly.
-
Heat the oil to 350F in a heavy pot, slide in 3 donuts at a time by their parchment, pull out the paper with tongs, and fry for 60 to 90 seconds per side until deep golden.
-
Drain the donuts on a rack set over a sheet pan and fry the rest, including the holes, keeping the oil between 345F and 355F.
-
Whisk the powdered sugar, milk, and vanilla into a smooth, pourable glaze and dip the tops of the still-warm donuts into it, then return them to the rack for 10 minutes to set.
Zest note from the test kitchen
Cutting the rounds onto individual parchment squares lets you lower each donut into the oil without deflating the delicate risen dough with your fingers.
