Vanilla Bean Glazed Donuts
Vanilla Bean Glazed Donuts
Ingredients
For the Milk Bread Dough
- 1 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon salt
For Frying
- 6 cups vegetable oil, or enough to fill pot 3-4 inches deep
For the Vanilla Bean Glaze
- 2 cups powdered sugar, sifted
- 1/4 cup whole milk
- 1 teaspoon vanilla bean paste, or 1 vanilla bean, scraped
- 1/8 teaspoon salt
Instructions
- 1
In the bowl of a stand mixer, combine the warmed whole milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the remaining granulated sugar, all-purpose flour, large egg, melted and cooled unsalted butter, and salt to the yeast mixture. Attach the dough hook to the stand mixer and mix on low speed for 2 minutes until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 12 min
- 3
Lightly grease a large bowl. Form the dough into a smooth ball and place it in the prepared bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 4
Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean work surface. Turn the dough out onto the floured surface and roll it out to an even thickness of about 1/2 inch.
⏱️ 10 min
- 5
Using a 3-inch donut cutter, cut out donut shapes. Place the cut donuts and donut holes on parchment-lined baking sheets, leaving some space between each. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 6
While the donuts are proofing, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, whole milk, vanilla bean paste (or scraped vanilla bean), and salt until smooth and thin. Set aside.
⏱️ 5 min
- 7
In a deep pot or Dutch oven, heat the vegetable oil over medium heat until it reaches 325-350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry 2-3 donuts at a time.
⏱️ 10 min•🌡️ 325
- 8
Carefully transfer the risen donuts into the hot oil. Fry for 1-2 minutes per side, or until golden brown. Use a slotted spoon or spider to flip the donuts and remove them from the oil.
⏱️ 10 min•🌡️ 325
- 9
Place the fried donuts on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining donuts and donut holes.
⏱️ 5 min
- 10
While the donuts are still warm, dip each donut into the prepared vanilla bean glaze, ensuring both sides are thoroughly coated. Return the glazed donuts to the wire rack to allow the glaze to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Bean Glazed Donuts
For the Milk Bread Dough
- 1 cup whole milk, warmed to 105-115°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon salt
For Frying
- 6 cups vegetable oil, or enough to fill pot 3-4 inches deep
For the Vanilla Bean Glaze
- 2 cups powdered sugar, sifted
- 1/4 cup whole milk
- 1 teaspoon vanilla bean paste, or 1 vanilla bean, scraped
- 1/8 teaspoon salt
Instructions
- 1
In the bowl of a stand mixer, combine the warmed whole milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the remaining granulated sugar, all-purpose flour, large egg, melted and cooled unsalted butter, and salt to the yeast mixture. Attach the dough hook to the stand mixer and mix on low speed for 2 minutes until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 12 min - 3
Lightly grease a large bowl. Form the dough into a smooth ball and place it in the prepared bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 4
Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean work surface. Turn the dough out onto the floured surface and roll it out to an even thickness of about 1/2 inch.
⏱️ 10 min - 5
Using a 3-inch donut cutter, cut out donut shapes. Place the cut donuts and donut holes on parchment-lined baking sheets, leaving some space between each. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 6
While the donuts are proofing, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, whole milk, vanilla bean paste (or scraped vanilla bean), and salt until smooth and thin. Set aside.
⏱️ 5 min - 7
In a deep pot or Dutch oven, heat the vegetable oil over medium heat until it reaches 325-350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry 2-3 donuts at a time.
⏱️ 10 min•🌡️ 325 - 8
Carefully transfer the risen donuts into the hot oil. Fry for 1-2 minutes per side, or until golden brown. Use a slotted spoon or spider to flip the donuts and remove them from the oil.
⏱️ 10 min•🌡️ 325 - 9
Place the fried donuts on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining donuts and donut holes.
⏱️ 5 min - 10
While the donuts are still warm, dip each donut into the prepared vanilla bean glaze, ensuring both sides are thoroughly coated. Return the glazed donuts to the wire rack to allow the glaze to set.
⏱️ 10 min