Prep Time: 30 minutes
Rise Time: 2 hours (divided)
Cook Time: 30 minutes (frying in batches)
Total Time: Approximately 3 hours
Intensity/Complexity: Medium. This recipe requires patience for rising and some confidence with deep-frying, but the steps themselves are straightforward.
Ingredients
This recipe makes approximately 12-14 doughnuts and 12-14 doughnut holes.
For the Doughnuts:
1 cup (240ml) whole milk, warm to the touch (about 110°F/43°C)
2 ¼ teaspoons (one ¼-ounce packet) active dry yeast
⅓ cup (65g) granulated sugar, divided
2 large eggs, at room temperature
6 tablespoons (85g) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 teaspoon salt
4 ¼ cups (530g) all-purpose flour, plus more for dusting
Vegetable oil, canola oil, or peanut oil, for frying (about 2 quarts)
For the Vanilla Glaze:
3 cups (340g) confectioners’ sugar, sifted
½ teaspoon salt
½ teaspoon vanilla extract
⅓ cup (80ml) whole milk, plus more as needed
Instructions
Part 1: Making the Dough (The Sponge)
Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast. Give it a quick stir and let it sit for about 5-10 minutes. It should become foamy and bubbly. If it doesn’t, your yeast might be dead, and you’ll need to start over with fresh yeast.
Form the Sponge: Add the remaining sugar, eggs, melted butter, vanilla extract, and salt to the yeast mixture. Whisk by hand until combined.
Add the Flour: Attach the dough hook to your mixer. Add 2 cups of the flour and mix on low speed until combined. With the mixer still on low, gradually add the remaining 2 ¼ cups of flour, one cup at a time, until a shaggy dough forms.
Knead the Dough: Increase the mixer speed to medium and knead for about 5-7 minutes. The dough will be very soft, sticky, and slightly tacky. If it’s sticking to the bottom of the bowl like glue, add another tablespoon of flour at a time until it just clears the sides, but be careful not to add too much. A wetter dough yields a lighter doughnut.
First Rise (Bulk Fermentation): Turn the dough out onto a lightly floured surface. Form it into a smooth ball. Lightly oil a large bowl, place the dough inside, and turn it to coat all sides with oil. Cover the bowl tightly with plastic wrap and a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size.
Part 2: Shaping the Doughnuts
Roll and Rest: Turn the risen dough out onto a lightly floured surface. Gently punch it down to release the air. Roll the dough out to about ½-inch thickness.
Cut the Doughnuts: Using a floured 3- to 3 ½-inch round cookie cutter, cut out as many circles as you can. Use a smaller cutter (like a 1-inch) to cut out the centers for the classic ring shape. Place the rings and the holes onto two parchment-lined baking sheets, leaving some space between them.
Second Rise (Proofing): Gather the dough scraps, gently re-roll them, and repeat the cutting process. Cover the baking sheets loosely with plastic wrap or clean kitchen towels. Let them rise again in a warm place for about 30-45 minutes, or until they are puffy and almost doubled in size. They should look very light and airy. This final proof is crucial for a light doughnut.
Part 3: Frying to Golden Perfection
Heat the Oil: In a large, heavy-bottomed pot (like a Dutch oven), heat about 2-3 inches of oil to 350°F (175°C). Use a deep-fry or candy thermometer to monitor the temperature diligently.
Prepare for Glazing: While the oil heats, make the glaze. In a medium bowl, whisk together the sifted confectioners’ sugar, salt, vanilla, and ⅓ cup of milk until smooth. The glaze should be thick but fluid. Place a wire rack over a baking sheet (to catch drips) next to your frying station.
Fry in Batches: Carefully place 2-3 doughnuts into the hot oil at a time. Don’t overcrowd the pot, as this will lower the oil temperature and make greasy doughnuts.
Cook to Perfection: Fry for about 45-60 seconds per side, until they are a deep, golden brown. Use a slotted spoon or a spider skimmer to carefully flip them. The doughnuts will puff up significantly in the oil.
Drain: Once golden brown on both sides, transfer the doughnuts to the wire rack to drain slightly. Fry the doughnut holes the same way; they’ll cook faster, in about 60-90 seconds total.
Part 4: Glazing and Serving
Glaze While Warm: This is the secret to a perfect glaze. While the doughnuts are still warm (but cool enough to handle), dip one side (or the whole doughnut) into the vanilla glaze. Hold it over the bowl for a second to let the excess drip off.
Set the Glaze: Place the glazed doughnuts back on the wire rack, glazed side up. The warmth of the doughnut will help the glaze set into a thin, crackly shell. If your glaze gets too thick, just whisk in another splash of milk.
Serve: The best time to eat a glazed doughnut is immediately, while they are still slightly warm. However, they are still fantastic for several hours after frying.
Nutrition Information
Please note: The following information is an estimate and can vary significantly based on the specific ingredients used, the exact type of oil, and how much oil is absorbed during frying. This is calculated for one doughnut (without holes).
Serving Size: 1 glazed doughnut
Calories: ~320
Total Fat: ~18g
Saturated Fat: ~6g
Cholesterol: ~45mg
Sodium: ~220mg
Total Carbohydrates: ~38g
Dietary Fiber: ~1g
Total Sugars: ~20g
Protein: ~5g