Yield: 12 doughnuts + holes
Prep Time: 20 minutes
Rise Time: 1.5 hours
Cook Time: 15 minutes
Why This Glazed Doughnut Recipe Works
As a pastry chef, I’ve tested this yeast-raised doughnut recipe hundreds of times. The secret? A enriched dough with the perfect fat-to-flour ratio, proper proofing, and a classic vanilla glaze that sets with that signature crackle. These homemade glazed doughnuts rival any bakery—fluffy, tender, and dangerously addictive.
Ingredients
For the Doughnuts
- 3 ¼ cups (425g) all-purpose flour, plus extra for dusting
- 2 ¼ tsp (7g) instant yeast (1 packet)
- ¼ cup (50g) granulated sugar
- 1 tsp fine sea salt
- ¾ cup (180ml) whole milk, warmed to 110°F
- 2 large eggs, room temperature
- ¼ cup (55g) unsalted butter, softened
- Vegetable oil for frying (about 2 quarts)
For the Classic Doughnut Glaze
- 2 cups (250g) powdered sugar, sifted
- ¼ cup (60ml) whole milk
- 1 tsp pure vanilla extract
- Pinch of salt
Equipment You’ll Need
- Large mixing bowl or stand mixer with dough hook
- Rolling pin
- 3-inch doughnut cutter (or biscuit cutter + 1-inch round cutter)
- Deep fryer or heavy-bottomed Dutch oven
- Candy thermometer
- Wire cooling rack
- Sheet pans lined with parchment
Instructions
Make the Doughnut Dough
- Activate the yeast. In your mixing bowl, combine warm milk, sugar, and yeast. Let stand 5 minutes until foamy—this ensures your yeast is alive and ready.
- Build the dough. Add flour, eggs, and salt. Mix on low speed until a shaggy dough forms. Increase to medium and knead 5 minutes.
- Add the butter. Drop in softened butter, one tablespoon at a time, mixing until fully incorporated. The dough will look messy at first—trust the process. Continue kneading 8-10 minutes until smooth, elastic, and slightly tacky.
- First proof. Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled—about 1 hour.
Shape and Second Rise
- Roll and cut. Punch down dough. On a lightly floured surface, roll to ½-inch thickness. Cut doughnuts with a floured cutter, rerolling scraps once.
- Second proof. Place cut doughnuts on parchment-lined pans, leaving 2 inches between them. Cover loosely and proof 30 minutes until puffy.
Fry to Golden Perfection
- Heat the oil. Fill your pot with 2-3 inches of oil. Heat to 350°F (175°C). Maintain this temperature—too hot burns the outside; too cold makes greasy doughnuts.
- Fry in batches. Carefully lower 2-3 doughnuts into the oil. Fry 1-2 minutes per side until deep golden brown. Use a spider or slotted spoon to flip and remove.
- Drain. Transfer to a wire rack set over a sheet pan. Let cool 5 minutes before glazing.
The Perfect Vanilla Glaze
- Mix the glaze. Whisk powdered sugar, milk, vanilla, and salt until smooth. It should coat the back of a spoon—add a splash more milk if too thick, a pinch more sugar if too thin.
- Dip and set. Dip the warm doughnuts top-down into the glaze, letting excess drip off. Place glazed-side-up on the rack. The glaze will set in 10-15 minutes, forming that coveted crackly skin.
Chef’s Tips for Success
| Mistake | Solution |
|---|---|
| Dense, heavy doughnuts | Don’t rush the proofing—wait for true doubling |
| Greasy doughnuts | Maintain 350°F oil temperature consistently |
| Glaze won’t set | Dip while warm, not hot; use less milk in glaze |
| Pale, soft crust | Fry longer; color equals flavor |
Storage and Make-Ahead
- Same day: Best enjoyed within 4 hours of frying
- Overnight: Store unglazed at room temperature in a paper bag; glaze before serving
- Freezer: Freeze unglazed doughnuts up to 1 month; thaw and re-crisp in a 350°F oven for 5 minutes
Frequently Asked Questions
Can I bake these instead of frying?
Yes, but you’ll get a different texture—more bread-like than classic fried doughnuts. Bake at 375°F for 10-12 minutes.
Why didn’t my doughnuts rise?
Likely culprit: expired yeast or milk that was too hot (killed the yeast). Always check your yeast’s expiration date.
Can I use a stand mixer?
Absolutely—a stand mixer with a dough hook makes this recipe effortless. Knead on medium-low for the full 10 minutes.
Variations to Try
- Chocolate glazed: Add 2 tbsp cocoa powder to the glaze
- Cinnamon sugar: Skip the glaze; toss warm doughnuts in cinnamon sugar
- Filled doughnuts: Pipe jelly, custard, or Nutella into cooled doughnuts
Ready to make the best glazed doughnuts of your life? Gather your ingredients, clear your afternoon, and prepare for your kitchen to smell like a dream. These homemade yeast doughnuts are worth every minute.
Looking for more bakery-style recipes? Try my Boston Cream Doughnuts, Apple Fritters, or Old-Fashioned Sour Cream Doughnuts next.