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Glazed Yeast Doughnuts

Name: Glazed Yeast Doughnuts
Prep time: 40 min
Cook time: 15 min
Total time: 155 min
Yield: 12 doughnuts
Cuisine: American
Ingredients: 3.0 cups all-purpose flour; 0.25 cup granulated sugar; 2.25 tsp instant yeast (1 packet); 0.5 tsp fine sea salt; 0.75 cup whole milk, warm (110°F, 43°C); 2.0 large eggs; 2.0 tsp pure vanilla extract; 4.0 tbsp unsalted butter, softened; 6.0 cups neutral oil, for frying; 2.0 cups confectioners' sugar, sifted; 1.0 tsp VanillaGoods pure vanilla extract; 3.0 tbsp whole milk, plus more as needed; 0.125 tsp fine sea salt

The classic glazed ring: light yeast dough, fried golden and dipped in vanilla glaze while warm so it sets to a thin shell.

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What it's made of

DoughYeast Ring Doughnut Dough

Glaze or frostingClassic Vanilla Glaze

Makes 12 doughnuts Active 55 minChill or rest 1 hr 40 minParts 2

Contains milk, egg, wheat (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this doughnuts and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Yeast Ring Doughnut DoughDough · makes 12 doughnuts

3.0 cupsall-purpose flour (375.0 g)
0.25 cupgranulated sugar (50.0 g)
2.25 tspinstant yeast (1 packet) (7.0 g)
0.5 tspfine sea salt (3.0 g)
0.75 cupwhole milk, warm (110°F, 43°C) (180.0 ml)
2.0 large eggs (100.0 g)
2.0 tsppure vanilla extract (10.0 ml)
4.0 tbspunsalted butter, softened (57.0 g)
6.0 cupsneutral oil, for frying (1400.0 ml)

Classic Vanilla GlazeGlaze or frosting · makes 12 doughnuts

2.0 cupsconfectioners' sugar, sifted (240.0 g)
1.0 tspVanillaGoods pure vanilla extract (5.0 ml)
3.0 tbspwhole milk, plus more as needed (45.0 ml)
0.125 tspfine sea salt

Method

1. Yeast Ring Doughnut Doughfull recipe

Mix the flour, sugar, yeast and salt in the mixer bowl. Add the warm milk, eggs and vanilla and knead with the dough hook on low 3 minutes. Add the butter a piece at a time and knead 6 to 8 minutes more until smooth and elastic.
Cover and let rise in a warm spot 1 hour until doubled.
Roll the dough 1/2 inch thick and cut rings with a 3-inch cutter and a 1-inch cutter for the holes. Set on parchment squares, cover and proof 30 to 45 minutes until puffy.
Heat 2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry 3 at a time, 60 to 90 seconds per side, until deep golden. Drain on a rack; keep the oil between 340°F and 360°F (170°C to 180°C).
Glaze while still warm so the glaze sets to a thin shell.

2. Classic Vanilla Glazefull recipe

Sift the confectioners' sugar into a bowl that's wide enough for dipping, and whisk in the salt.
Add the milk and vanilla and whisk until smooth. Add more milk, 1 teaspoon at a time, until the glaze falls from the whisk in a thick ribbon that settles back into itself in a few seconds.
Dip the top of each cooled doughnut into the glaze, lift, and let the excess drip off. Set on a wire rack.
Let the glaze set until dry to the touch, about 15 minutes.

3. Put it together

Make the Yeast Ring Doughnut Dough. For filled doughnuts cut rounds instead of rings.
Fry or bake the doughnuts and cool them 10 minutes on a rack.
Make the Classic Vanilla Glaze and dip or spread the tops while the glaze is still fluid.