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Mastering the Melt-in-Your-Mouth Glazed Yeast Donut

A close-up, appetizing shot of a single, golden-brown glazed yeast donut resting on a marble surface.
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Achieve bakery-quality, light, and airy homemade yeast donuts with a perfect, clear glaze using this streamlined recipe.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 tablespoon for yeast
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • Vegetable oil, for frying
  • For the Glaze: 2 cups powdered sugar, 1/2 cup whole milk, 1 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix wet ingredients: Whisk the remaining 1/4 cup sugar, eggs, and melted butter into the yeast mixture. Stir in the salt.
  3. Form the dough: Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape the donuts: Gently punch down the risen dough. On a lightly floured surface, roll the dough out to a 1/2-inch thickness. Use a 3-inch round cutter to cut out donut shapes. Place the cut donuts on squares of parchment paper.
  6. Second rise: Cover the cut donuts loosely with plastic wrap and let them rest for 30 to 45 minutes until puffy. Do not over-proof.
  7. Heat the oil: Pour 2 to 3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 360°F. Use a thermometer to maintain this temperature.
  8. Fry the donuts: Carefully drop 2 or 3 donuts into the hot oil, using the parchment paper to gently lower them in. Fry for 1 to 1.5 minutes per side until golden brown. Flip carefully with a slotted spoon or spider.
  9. Drain: Remove the donuts and place them on a wire rack lined with paper towels to drain excess oil.
  10. Make the glaze: While the donuts cool slightly, whisk together the powdered sugar, milk, and vanilla extract until completely smooth.
  11. Glaze: Dip the top side of each warm donut into the glaze, lift, let excess drip off, and place back on the wire rack to set. These are your perfect homemade donuts.

Notes

  • Maintain the oil temperature strictly at 360°F for light, non-greasy yeast donuts. If the oil is too cool, the donuts absorb too much fat.
  • For best results, use a stand mixer with a dough hook for kneading if you prefer less manual effort.
  • If the glaze seems too thick, add milk a teaspoon at a time. If too thin, add more powdered sugar.

Nutrition

Find it online: https://dishicious.com/glazed-yeast-donut-triumph-recipe/