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Homemade Glazed Donuts

Classic yeast-raised glazed donuts with a light, tender crumb and sweet vanilla glaze.
Prep Time1 hour 20 minutes
Cook Time20 minutes
Total Time8 hours 40 minutes
Servings: 14 servings

Ingredients

  • 2 1/4 teaspoons instant yeast (not active dry yeast)
  • 3/4 cup warm water
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter softened
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 to 3 cups all-purpose flour
  • vegetable oil for frying (2–3 inches in pot)
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract for glaze
  • 1/2 teaspoon butter extract optional, for glaze

Instructions

  • In the bowl of a stand mixer, combine the instant yeast and warm water and let sit 10 minutes until foamy.
  • Add the sugar, salt, softened butter, egg, egg yolk, vanilla extract, and almond extract to the yeast mixture and mix briefly to combine using the dough hook on low speed.
  • Add 2 1/2 cups of the all-purpose flour to the mixer, about 1/2 cup at a time, mixing on low until the dough starts to form; if very sticky, add additional flour 1 tablespoon at a time until dough pulls away from the bowl but remains slightly tacky.
  • Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap, and place in a warm, draft-free spot to rise for about 2 hours, until puffed.
  • Punch down the dough gently, wrap it in plastic, and refrigerate for 6–8 hours or overnight.
  • On a lightly floured surface, roll the chilled dough to about 1/2-inch thickness. Cut donut rounds with a large cutter and cut centers with a ~1-inch cutter to make holes. Place donuts and holes on a parchment-lined baking sheet, lightly cover with plastic wrap and a towel, and let rest 1 hour (no more than 1 hour).
  • Heat 2–3 inches of vegetable oil in a large Dutch oven over medium heat to 350°F (use a thermometer). Fry donuts in batches without overcrowding, cooking until golden brown on each side.
  • Use a slotted spoon to transfer fried donuts to a paper towel–lined baking sheet set over a cooling rack to drain; repeat with remaining donuts.
  • Whisk together powdered sugar, milk, vanilla extract, and optional butter extract until smooth and lump-free to make the glaze.
  • Dip each slightly cooled donut into the glaze, flip to coat both sides, then return to the cooling rack and let the glaze set about 10 minutes.

Equipment

  • stand mixer with dough hook
  • Mixing bowls
  • Plastic Wrap
  • Rolling Pin
  • donut cutter (or 2 round cutters)
  • baking sheet lined with parchment
  • Dutch oven or heavy pot
  • deep-fry thermometer

Notes

  • Use instant yeast, not active dry, as listed.
  • Do not let the second rise exceed 1 hour to avoid overproofing.
  • Maintain oil temperature at 350°F for even cooking.
  • Chilling the dough overnight improves flavor and handling.