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Ingredients
For the Dough
- 3½ cups (440g) all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- ¾ cup (180ml) warm whole milk (110°F/43°C)
- 2 large eggs
- ¼ cup (57g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
For the Vanilla Glaze
- 2 cups (240g) powdered sugar
- ¼ cup (60ml) whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup (optional, for extra shine)
- Pinch of salt
Instructions
Step 1: Prepare the Dough
- In a large bowl, combine the warm milk, sugar, and yeast. Let stand for 5–10 minutes until foamy.
- Add the eggs, melted butter, and vanilla extract.
- Gradually mix in the flour and salt until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Step 2: Shape the Donuts
- Roll the dough out to ½-inch (1.3 cm) thickness.
- Cut out donuts using a donut cutter or two round cutters (about 3 inches and 1 inch).
- Place the donuts and donut holes on a parchment-lined baking sheet.
- Cover loosely and let rise for 30–40 minutes, until puffy.
Step 3: Fry the Donuts
- Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).
- Fry the donuts 1–2 minutes per side, until golden brown.
- Transfer to a wire rack lined with paper towels to drain excess oil.
Step 4: Make the Glaze
- Whisk together the powdered sugar, milk, vanilla extract, corn syrup (if using), and salt until smooth.
- Adjust with a little more milk if needed for a thin, pourable consistency.
Step 5: Glaze the Donuts
- While the donuts are still slightly warm, dip each one into the glaze.
- Place on a wire rack and allow the glaze to set for 10–15 minutes before serving.