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Soft, fluffy delicious homemade yeast doughnuts are dipped in a vanilla glaze to fulfill all your doughnut cravings. | Homemade doughnut recipe | The Teatime Baker | glazed doughnuts #homemadeyeastdonuts

Homemade Yeast Doughnuts with Vanilla Glaze

  • Author: The Teatime Baker
  • Prep Time: 2-3 hours
  • Cook Time: 30 minutes
  • Total Time: 3-1/2 hours
  • Yield: 4 Dozen 1x
  • Category: Dessert


Soft, fluffy delicious homemade yeast doughnuts are dipped in a vanilla glaze to fulfill all your doughnut cravings.




  • 71/2 cups (1,000 g) unbleached white flour
  • 3/4 cup (145 g) sugar
  • 2 tsp salt
  • 2 Tbsp instant yeast
  • 21/4 cups (530 ml) milk (warmed)
  • 1/2 cup (115 g) butter (melted and cooled a little)
  • 2 large eggs lightly beaten


  • 1/4 cup (60 g) butter softened
  • 2 cups (210 g) powdered sugar
  • 2 tsp vanilla
  • 4 Tbsp milk



  1. Put the flour and the sugar into the bowl of a stand mixer fitted with the paddle attachment.
  2. Add the salt to one side and the yeast to the other and stir.
  3. Pour in the milk, butter and eggs and mix until well combined. The dough will be soft but workable.
  4. Dump it onto the counter and knead with a little flour. Don’t knead more than 1/2 cup extra flour in. Once it’s incorporated spread a little canola oil on the counter as needed to  keep it from sticking while you knead. Knead for 6-10 minutes to get the gluten going.
  5. Put the dough in a LARGE lightly oiled bowl or leave it on the counter to rise. Cover with a towel and let it rise until doubled in size.


  1. Mix the butter, sugar, vanilla and milk until smooth. Set aside until doughnuts are ready!

Shaping & Frying:

  1. Pour 4-5 inches (10-12 cm) of vegetable or canola oil into a wok, or high sided skillet. Hook a candy thermometer on the edge to monitor the temperature. Turn the burner on medium-high heat and let it heat up while you cut doughnuts. Oil takes a long time to heat up so make sure you turn it on now!
  2. Punch your dough down and divide it in half.
  3. Roll out the first half to about 1/4-1/2 inch (1/2-1 cm) thick (depending on the size of doughnut you want) and cut out with circular cutters. Mine were just over 3″ for the outside.
  4. Place on trays and continue rolling and cutting until all the dough is done. By this time the first doughnuts should be doubled in size and ready to fry.
  5. Once the oil is 350-375 F (175-190 C) you’re ready to fry! Carefully drop three or four doughnuts into the oil and fry until golden (30-50 seconds) flip them with a long handled spoon or fork and repeat on the second side.
  6. I cover a tray with a layer of paper towels then set a cooling rack on it to lay fresh doughnuts out on. When the next four are done the first should be ready to glaze. Drop 2-3 doughnuts into the bowl of glaze (depending on size) let them sit for 30 seconds and then lay them out on trays to dry.
  7. Repeat until all the doughnuts and holes are finished! Make sure you taste a few as you go!


Once the oil has fully cooled you can pour it back into a bottle or jar, mark it as doughnut oil and reuse if you make more.

Use any flavoring you like for the glaze. Maple is also delicious.

Keywords: homemade doughnuts, donut recipe, glazed yeast donuts