Soft, pillowy fried donuts with a tender crumb and crispy exterior, finished with a silky vanilla glaze.
Dough must reach 75–80°F before frying; cold dough absorbs excess oil and won't cook through. Do not skip the second rise after cutting; underproofed donuts will be dense and tough.
Store glazed donuts in an airtight container at room temperature for up to 2 days; they dry out quickly. Oil temperature is critical: 350°F is ideal. Below 340°F, donuts absorb oil; above 365°F, exterior burns before inside cooks.
Ingredients
Scale
Measurement units
- 3 ¾ cup whole milk
- ¼ cup granulated sugar
- 2 ¼ teaspoon instant yeast
- 2 ½ cup all-purpose flour
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoon unsalted butter
- dough
- parchment paper
- 2 cup powdered sugar
- 2 quart vegetable oil
- donut rings
- donut holes (fry 2–3 minutes total)
Ingredients
Scale
Measurement units
- 3 ¾ cup whole milk
- ¼ cup granulated sugar
- 2 ¼ teaspoon instant yeast
- 2 ½ cup all-purpose flour
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoon unsalted butter
- dough
- parchment paper
- 2 cup powdered sugar
- 2 quart vegetable oil
- donut rings
- donut holes (fry 2–3 minutes total)
Instructions
Mix dough
Combine whole milk (¾ cup), warm (110°F), granulated sugar (¼ cup), and instant yeast (2 ¼ teaspoon) in the bowl of a stand mixer.
Let mixture sit for 5 minutes until foamy.
Add all-purpose flour (2 ½ cup), eggs, large, salt (½ teaspoon), and vanilla extract (½ teaspoon) to the yeast mixture.
Attach dough hook and mix on medium speed for 5 minutes until dough is smooth and slightly sticky.
Add unsalted butter (3 tablespoon), softened, cubed one piece at a time, mixing until fully incorporated before adding the next piece.
Continue mixing on medium speed for 3 minutes until dough is soft, smooth, and elastic.
First rise
Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes until doubled in size.
Cut donuts
Turn dough out onto a floured work surface and gently press to a 0.5-inch thickness.
Cut out donut rings using a donut cutter, spacing cuts 1 inch apart.
Place donut rings and holes on parchment paper, cut into 3-inch squares squares, leaving 2 inches between each.
Equipment: donut cutter
Second rise
Cover donuts loosely with plastic wrap and let rise in a warm place for 30 minutes until puffy and nearly doubled.
Prepare glaze
Whisk together powdered sugar (2 cup), whole milk (3 tablespoon), and vanilla extract (½ teaspoon) in a shallow bowl until smooth and pourable.
Heat oil
Pour vegetable oil (2 quart) into a large heavy-bottomed pot to a depth of 2.5 inches and heat to 350°F, monitoring with a candy thermometer.
Fry donuts
Carefully transfer 3–4 donut rings to the hot oil, parchment side down; the paper will release as they fry.
Fry for 1.5 minutes until the bottom is golden brown.
Flip donuts using a slotted spoon and fry for another 1.5 minutes until the second side is golden brown.
Remove donuts with a slotted spoon and drain on a wire rack or paper towels.
Repeat with remaining donut rings and holes, maintaining oil temperature at 350°F between batches.
Equipment: wire rack
Glaze donuts
While donuts are still warm, dip the top of each into the glaze, allowing excess to drip off.
Place glazed donuts on a wire rack to set for 5 minutes.
Equipment: wire rack
Before you cook
Cook notes
- • Dough must reach 75–80°F before frying; cold dough absorbs excess oil and won't cook through.
- • Do not skip the second rise after cutting; underproofed donuts will be dense and tough.
- • Oil temperature is critical: 350°F is ideal. Below 340°F, donuts absorb oil; above 365°F, exterior burns before inside cooks.
- • Fry donuts in small batches (3–4 at a time) to maintain oil temperature and prevent crowding.
- • Glaze donuts while still warm (within 5 minutes of frying) for best adhesion and shine.
- • Donut holes fry faster (2–3 minutes total); remove and drain separately.
- • Store glazed donuts in an airtight container at room temperature for up to 2 days; they dry out quickly.
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