Fluffy, tender Vanilla Glazed Donuts are made with a simple yeast dough that fries up light and airy. So easy to make!
Prep Time15 minutesmins
Cook Time5 minutesmins
Rise Time:4 hourshrs
Course: Breakfast, brunch
Keyword: doughnut, Vanilla Glazed Donut
For the doughnuts:
1tablespoondry active yeast
1/4cupwarm water100 - 115 degrees F
1cupwhole milkat room temperature
1tablespoonpure vanilla extract
Caviar of 1/2 vanilla bean
3large egg yolksat room temperature
1/4cup1/2 stick unsalted butter, melted and cooled
3 1/2cupsall-purpose floursifted, plus more for kneading
Vegetable Oilfor frying (I used Crisco)
For the Glaze:
1 1/2cupsconfectioners' sugar
2tablespoonswhole milkI used an extra tablespoon
Caviar of 1/2 vanilla beancut in half and scrape out the inside of the bean with a knife.
In the bowl of a stand mixer, whisk together yeast, warm water and 1 tablespoon of sugar. Let stand until mixture is foamy, about 5 minutes.
Whisk in the remaining 2 tablespoons sugar, milk, vanilla extract, vanilla caviar, egg yolks and butter. Fit the mixer with the paddle attachment and begin mixing on low-speed.
Add flour and salt and mix for 3 minutes, scraping down the sides of the bowl and the paddle often to keep the dough moving.
Turn out dough onto a lightly floured work surface and knead by hand several times, dusting with flour as needed. Place dough in a large oiled bowl and cover with plastic wrap.
Let rest in a warm place until doubled in bulk, about 1 1/2 to 2 hours. (Alternatively, you can let it rise in the refrigerator overnight, 8 to 12 hours.)
Turn dough out onto a lightly floured work surface and roll to about 1/2 inch thick.
Cut out doughnuts with a 3-inch doughnut cutter, place on a parchment lined baking sheet and cover with a clean kitchen towel. Let rise for 30 to 45 minutes, or until doughnuts have doubled in size.
Pour 2 1/2 inches of vegetable oil into a 4- or 5-quart pot and heat it to 350 degrees F. Fry doughnuts in batches of no more than 4 until they are deep golden brown, 2 minutes per side (see my notes above) turning only once. (turning too often can result in greasy doughnuts.) Transfer to paper towels to drain.
For the glaze:
Whisk together the confectioners' sugar, milk, salt and vanilla bean flecks until smooth.