These glazed yeast donuts are a classic raised donut. They are lightly sweet with a sweet vanilla glaze. This old fashioned yeast doughnut is likely to be the best donut you've ever had!
2packages.25 ounce each, .5 ounce total dry active yeast
2eggsat room temperature
9cupsall-purpose flourplus additional for kneading
Vegetable oil enough to fry donuts in
4cupspowdered sugar
1tablespooncorn syrup
1teaspoonvanilla extract
Instructions
In a medium saucepan, heat 1 ½ cups of the whole milk over medium heat just until the milk begins to simmer. Remove from the heat and add ½ cup granulated sugar, the salt, and the butter. Stir well until melted. Set aside.
Pour the warm water into a small bowl; add 1 tablespoon of granulated sugar and the two packets of yeast. Stir together and set aside for 5 minutes to allow the yeast to bloom. The yeast should foam up and create bubbles.
In the mixing bowl of a stand mixer, stir together the yeast mixture and the milk/butter mixture. Add the eggs and beat together with an electric mixer.
Add 1 cup of the flour and mix into the wet mixture using the dough hook of a stand mixer (or follow tip above). Add the remaining flour 1 cup at a time, mixing just until the flour is incorporated into the dough.
Turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth. Add a little extra flour to the kneading surface as needed.
Place the dough into a well-greased large bowl, cover with a clean kitchen towel, and set aside in a warm place to rise until doubled, about 60-90 minutes.
Punch down the dough, then cover again and allow to rise a second time for 60 minutes.
In a medium mixing bowl, combine the powdered sugar, corn syrup, vanilla extract, and ½ cup of whole milk. Set this donut glaze aside.
Turn the dough out onto a clean counter and roll out with a rolling pin to 1-inch thickness.
Cut the donuts into circles with a donut or biscuit cutter, then cut out the center of the donuts with a small cutter.
Place the cut out donuts onto large cookie sheets and set aside while you prepare the oil.
Add vegetable oil to a large pot, Dutch oven, or deep fryer, to at least 2-inches depth. Heat the oil to 350F degrees.
Use a metal spatula or frying “spider” to gently lower a donut into the hot oil. Fry donuts one or two at a time on each side for about 1 minute until golden brown. Remove from the oil and cool on a cooling rack with a baking sheet underneath.
Dip the warm donuts into the glaze and return to the cooling rack for the glaze to set.
Serve the donuts warm while they’re fresh.
Video
Notes
TIP: Use a cooking thermometer to manage the heat of the oil. If the oil is too cool it will not cook the donuts well and donuts will take in a lot of oil, or too hot and the donuts will cook too fast on the outside before the inside.
TIP: Use a cooking thermometer to manage the heat of the oil. If the oil is too cool it will not cook the donuts well and donuts will take in a lot of oil, or too hot and the donuts will cook too fast on the outside before the inside.
Safety Tip: Be extremely cautious when frying! Research deep frying safety tips and be very gentle when adding donuts to the oil and flipping them.TIP: If you have a bread machine, make and rise your dough right in it. This will save a lot of effort on your part. Then just roll out, cut and fry the doughnuts.