Soft, fluffy delicious homemade yeast doughnuts are dipped in a vanilla glaze to fulfill all your doughnut cravings.
- 7–1/2 cups (1,000 g) unbleached white flour
- 3/4 cup (145 g) sugar
- 2 tsp salt
- 2 Tbsp instant yeast
- 2–1/4 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
- Put the flour and the sugar into the bowl of a stand mixer fitted with the paddle attachment.
- Add the salt to one side and the yeast to the other and stir.
- Pour in the milk, butter and eggs and mix until well combined. The dough will be soft but workable.
- 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.
- 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.
- Mix the butter, sugar, vanilla and milk until smooth. Set aside until doughnuts are ready!
Shaping & Frying:
- 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!
- Punch your dough down and divide it in half.
- 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.
- 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.
- 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.
- 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.
- 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