Glazed Yeast Light Donuts (Printer-friendly)

Light yeast-raised treats with a smooth vanilla glaze offering a sweet, airy delight for 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

# Directions:

01 - Combine warm milk and active dry yeast in a small bowl; let stand 5 minutes until foamy.
02 - Whisk together flour, granulated sugar, and salt in a large mixing bowl or stand mixer.
03 - Add yeast mixture, melted butter, and eggs to dry ingredients; mix until a sticky dough forms.
04 - Knead dough on medium speed or by hand for 5 to 7 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm area until doubled in size, approximately 1 to 1.5 hours.
06 - Transfer dough to a floured surface and roll out to 1/2 inch thickness; cut into 3-inch donuts using a floured cutter. Reroll scraps as necessary and place donuts and holes on parchment-lined tray.
07 - Cover shaped donuts and let rise until puffy, about 30 to 45 minutes.
08 - Heat frying oil to 350°F using a deep fryer or heavy pot.
09 - Fry donuts in batches for 1 to 1.5 minutes per side until golden brown; transfer with a slotted spoon to a wire rack lined with paper towels and allow to 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; set on wire rack until glaze is set.

# Expert Tips:

01 -
  • They're impossibly light and airy inside with just enough chew to keep things interesting, nothing like the dense bakery donuts you find most places.
  • The whole process is actually meditative once you get into a rhythm, and the payoff of biting into a still-warm glazed donut you made yourself is genuinely unbeatable.
02 -
  • Oil temperature is everything—if it's too cool your donuts will absorb oil and taste greasy, too hot and the outside burns before the inside cooks through.
  • Don't skip the second rise even though you're impatient; underproofed donuts will be dense and heavy, and you'll regret rushing this step.
03 -
  • Keep your thermometer handy during frying because those few degrees of temperature difference are the difference between crispy-outside-tender-inside perfection and greasy disappointment.
  • If you're making these for a crowd, you can prepare the donuts through the second rise, refrigerate them overnight, and fry them fresh the next morning for maximum impressed looks and minimal morning stress.
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