Classic Yeasted Donuts with Vanilla Glaze

Nothing beats the aroma of fresh-fried yeasted donuts straight from the skillet, coated in a silky vanilla glaze. These Classic Yeasted Donuts are light and pillowy, with just the right hint of sweetness and spice from nutmeg. Each donut is perfectly crisp on the outside and cloud-soft within. Dipped in a luscious vanilla-butter glaze, they’re the ultimate weekend treat or weekend breakfast indulgence. Though they require a bit of rising time, the hands-on work is minimal, and the reward—warm, melt-in-your-mouth donuts—is absolutely worth it. Imagine sinking your teeth into one of these beauties with a steaming cup of coffee or tea!

Cooking Time

• Dough Preparation & Kneading: 20 minutes

• First Rise: 1½–2 hours

• Shaping & Second Rise: 30 minutes

• Frying: 10–12 minutes

• Glazing & Setting: 15 minutes

• Total Active Time: 30–35 minutes

• Total Time (including rises): Approximately 2½–3 hours

Ingredients

For the Donut Dough:

• 280 g (2 cups + 3 tbsp) all-purpose flour, sifted

• 40 g (3 tbsp) granulated sugar

• ½ tsp fine salt

• ¼ tsp ground nutmeg

• 7 g (1 packet) active dry yeast

• 1 large egg

• 120 g (½ cup) whole milk, warmed to 40 °C

• 40 g (⅓ stick) unsalted butter, melted and slightly cooled

For Frying:

• Vegetable oil, for deep-frying (enough to fill pot 6–8 cm deep)

For the Vanilla Glaze:

• 250 g (2 cups) powdered sugar

• 75 g (⅔ stick) unsalted butter, melted

• 1 tsp pure vanilla extract

• 3–5 tbsp whole milk, as needed for consistency

Step-by-Step Cooking Directions

1. Mix Dry Ingredients
   In a large mixing bowl, whisk together sifted flour, sugar, salt, and nutmeg until evenly combined.

2. Activate Yeast & Combine Wet Ingredients
   In a separate bowl or measuring cup, combine 120 g warm milk, melted butter, egg, and yeast. Whisk until the yeast is mostly dissolved.

3. Form the Dough
   Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or dough scraper until a shaggy dough forms. If using a stand mixer, attach the dough hook and mix on low speed for 2 minutes, then medium for 1 minute.

4. Knead
   Turn the dough onto a lightly oiled surface. Knead 10–15 minutes by hand (or 5–7 minutes in the stand mixer) until smooth, elastic, and slightly tacky. Avoid adding excess flour; the dough should spring back when pressed.

5. First Rise
   Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free area 1½–2 hours, until doubled in size.

6. Shape Donuts
   Gently deflate the dough and turn onto a lightly floured surface. Roll out to 1.3 cm thickness. Use a 7 cm donut cutter (or large + small round cutters) to cut out rings. Re-roll scraps once.

7. Second Rise
   Transfer donuts and holes to a parchment-lined tray, spacing at least 2 cm apart. Cover loosely with a clean towel and let rise 20–30 minutes until puffy.

8. Heat Oil
   In a heavy-bottomed pot or deep fryer, heat oil to 160–165 °C, monitoring with a candy thermometer.

9. Fry Donuts
   Fry donuts, a few at a time, for 1 minute per side until golden brown. Use a slotted spoon and parchment squares to lower them gently. Transfer to a wire rack set over paper towels to drain.

10. Make Vanilla Glaze
    While donuts cool slightly, whisk together powdered sugar, melted butter, vanilla, and 3 tbsp milk. Add more milk, 1 tbsp at a time, until glaze coats the back of a spoon.

11. Glaze Donuts
    Dip warm donuts halfway into the glaze. Return to the rack to set, 5-10 minutes. Drizzle or double-dip for extra coverage.

Nutritional Information (per donut; yield 10 donuts)

• Calories: 260 kcal

• Protein: 4 g

• Carbohydrates: 28 g

  • Sugars: 12 g

• Fat: 14 g

  • Saturated Fat: 8 g

• Sodium: 150 mg

Origins and Popularity of the Recipe

Yeasted donuts trace back to 19th-century America, evolving from simple “fried cakes” to the iconic ring shape by the early 20th century. The addition of a sweet glaze became popular during the Depression era as an affordable luxury. Today, classic glazed donuts remain a beloved staple at bakeries worldwide, revered for their light texture and sweet finish.

Reasons Why You’ll Love the Recipe

• Light & Fluffy: Yeast-leavened for an airy crumb.

• Balanced Sweetness: Nutmeg adds warmth; vanilla glaze isn’t overpowering.

• Hands-On Satisfaction: Enjoy the process of shaping and frying.

• Customizable: Swap glazes—chocolate, maple, or cinnamon sugar.

• Weekend Treat: Perfect for leisurely mornings or celebrations.

Health Benefits

• Portion Control: Small batch yields moderate servings.

• Dairy & Eggs: Provide calcium and protein.

• Spiced Nutmeg: Offers antioxidants and a warming aroma.

Serving Suggestions

• Classic Pairing: Hot coffee, cafe au lait, or espresso.

• Brunch Spread: Include alongside bacon, fruit, and quiche.

• Gift Idea: Box glazed donuts in a decorative tin for friends.

Common Mistakes to Avoid

• Over-crowding the Fryer: Leads to uneven cooking; fry in batches.

• Oil Too Hot/Cold: Maintain 160–165 °C; too hot burns, too cool yields greasy donuts.

• Skipping Rises: Underrisen dough produces dense, tough donuts.

• Thick Glaze: Add milk gradually to avoid a runny glaze.

Pairing Recommendations

• Beverages: Spiced chai tea, mocha, or cold brew.

• Cocktails: Espresso martini or a sweet Mimosa for brunch.

Cooking Tips

• Use a Thermometer: Ensures accurate oil temperature.

• Towel-Dry Donuts: Pat lightly before frying to remove excess moisture.

• Parchment Squares: Help lower donuts into hot oil safely.

• Glaze Variations: Add citrus zest or espresso powder for flavor twists.

Similar Recipes to Try

• Crullers: Light, twisted choux pastry donuts.

• Filled Jelly Donuts: Inject with your favorite jam.

• Cake Donuts: Quick-bread style, no yeast required.

• Beignets: Pillow-soft squares dusted with powdered sugar.

Variations to Try

• Chocolate Glaze: Melt 100 g dark chocolate with 2 tbsp cream.

• Maple Glaze: Substitute 2 tbsp maple syrup for vanilla.

• Cinnamon Sugar: Toss warm donuts in cinnamon-sugar mixture.

• Savory Twist: Omit glaze; sprinkle with herbs and parmesan for cheese puffs.

Ingredient Spotlight: Active Dry Yeast

Active dry yeast must be dissolved in warm liquid (40–45 °C) to activate its leavening power. It produces carbon dioxide for light, airy dough when given adequate time to proof.

Conclusion

Mastering these Classic Yeasted Donuts brings the joy of homemade dough-nut bliss to your kitchen. From mixing and kneading to frying and glazing, each step rewards you with donuts that rival your favorite bakery. Perfect for special breakfasts, brunch gatherings, or a sweet afternoon treat, these donuts will become a cherished recipe you return to again and again.

Frequently Asked Questions

1. Can I use instant yeast instead?
   Yes—use the same amount and mix directly into dry ingredients.

2. Why warm the milk?
   Yeast activates best at 40–45 °C; too hot kills it.

3. How do I store leftovers?
   Keep in an airtight container at room temperature up to 2 days; reheat briefly.

4. Can I bake instead of fry?
   For baked donuts, grease a donut pan and bake 12–15 minutes at 180 °C.

5. How do I know when the oil is ready?
   Use a thermometer or drop a small dough scrap—if it sizzles and rises, it’s ready.

6. My donuts are dense—why?
   Likely under-proofed or over-kneaded; ensure full rises and gentle kneading.

7. Can I freeze the dough?
   Freeze shaped donuts on a tray, then transfer to bags; thaw and rise before frying.

8. Why add nutmeg?
   It adds subtle warmth and complexity to the dough’s flavor.

9. Can I make them smaller?
   Use a smaller cutter; adjust frying time to 45 seconds per side.

10. How do I fix a runny glaze?
    Add more powdered sugar, 1 tbsp at a time, until desired thickness is reached.