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Soft, Airy Glazed Yeast Donuts: A Classic Recipe

Close-up of several golden brown glazed yeast donuts resting on a white wire cooling rack.
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Make bakery-style soft airy donuts at home with this straightforward recipe for classic glazed donuts. This recipe brings the simple joy of childhood treats to your kitchen.

Ingredients

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  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • Vegetable oil, for frying
  • For the Glaze: 2 cups powdered sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let this stand for 5 to 10 minutes until foamy. This shows your yeast is active.
  2. In a large bowl, whisk together the remaining 1/4 cup sugar, eggs, and melted butter. Add the yeast mixture and salt. Mix until combined.
  3. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. This is your first rise.
  6. Gently punch down the risen dough. On a lightly floured surface, roll the dough out to about 1/2 inch thickness.
  7. Use a donut cutter or two different-sized round cutters to cut out the donuts and holes. Place the cut donuts on parchment-lined baking sheets.
  8. Cover the cut donuts loosely and let them rise again in a warm spot for 30 to 45 minutes. They should look puffy.
  9. While the donuts rise, prepare the oil. Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 360°F. Use a thermometer to check the temperature.
  10. Carefully place 2 or 3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for about 1 to 1.5 minutes per side, until golden brown.
  11. Use a slotted spoon or spider to remove the donuts and place them on a wire rack lined with paper towels to drain excess oil.
  12. While the donuts cool slightly, make the glaze. Whisk together the powdered sugar, 1/4 cup milk, and vanilla extract until smooth. If the glaze is too thick, add milk a teaspoon at a time.
  13. Dip the warm donuts into the glaze, coating both sides. Place them back on the wire rack to allow the glaze to set before you serve your homemade yeast donuts.

Notes

  • For the best texture, make sure your milk is warm, not hot, to activate the yeast properly.
  • Maintain the oil temperature between 350°F and 365°F while frying for soft, airy donuts. If the oil is too cool, the donuts will absorb too much oil and become greasy.
  • You can use the donut holes for a quick snack while you wait for the main batch to cool.

Nutrition

Find it online: https://cookingbycarla.com/glazed-yeast-donuts-classic-recipe/