Vanilla Bean Glazed Donuts
Vanilla Bean Glazed Donuts
Ingredients
For the Donut Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
For Frying
- 6 cups vegetable oil, or enough to fill pot 3-4 inches deep
For the Vanilla Bean Glaze
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste, or vanilla extract
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk and yeast. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the granulated sugar, salt, melted butter, egg, and vanilla extract to the yeast mixture. Mix briefly with the dough hook attachment.
⏱️ 2 min
- 3
Gradually add the all-purpose flour, mixing on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 7-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min
- 4
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface.
⏱️ 2 min
- 6
Roll the dough to about 1/2-inch thickness. Using a 3-inch round cutter, cut out donut shapes. Use a 1-inch cutter to create the donut holes in the center. Place the cut donuts and holes on parchment-lined baking sheets, leaving space between each.
⏱️ 15 min
- 7
Loosely cover the donuts with plastic wrap or a clean kitchen towel and let them rise again for 20-30 minutes, or until visibly puffy.
⏱️ 30 min
- 8
While the donuts are proofing, heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium heat to 350-375°F. Use a candy thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 9
Carefully transfer 2-3 donuts (or as many as fit without crowding) into the hot oil. Fry for 1-2 minutes per side, until golden brown. Adjust heat as needed to maintain oil temperature.
⏱️ 10 min•🌡️ 360
- 10
Using a slotted spoon or spider, remove the fried donuts and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
⏱️ 5 min
- 11
While the donuts are still warm, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla bean paste until smooth and lump-free. The glaze should be thick but pourable.
⏱️ 5 min
- 12
Dip each warm donut into the glaze, turning to coat evenly. Place them back on the wire rack to allow excess glaze to drip off and the glaze to set. Serve immediately or once the glaze has fully set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Bean Glazed Donuts
Ingredients
For the Donut Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
For Frying
- 6 cups vegetable oil, or enough to fill pot 3-4 inches deep
For the Vanilla Bean Glaze
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste, or vanilla extract
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk and yeast. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the granulated sugar, salt, melted butter, egg, and vanilla extract to the yeast mixture. Mix briefly with the dough hook attachment.
⏱️ 2 min - 3
Gradually add the all-purpose flour, mixing on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 7-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min - 4
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface.
⏱️ 2 min - 6
Roll the dough to about 1/2-inch thickness. Using a 3-inch round cutter, cut out donut shapes. Use a 1-inch cutter to create the donut holes in the center. Place the cut donuts and holes on parchment-lined baking sheets, leaving space between each.
⏱️ 15 min - 7
Loosely cover the donuts with plastic wrap or a clean kitchen towel and let them rise again for 20-30 minutes, or until visibly puffy.
⏱️ 30 min - 8
While the donuts are proofing, heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium heat to 350-375°F. Use a candy thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 9
Carefully transfer 2-3 donuts (or as many as fit without crowding) into the hot oil. Fry for 1-2 minutes per side, until golden brown. Adjust heat as needed to maintain oil temperature.
⏱️ 10 min•🌡️ 360 - 10
Using a slotted spoon or spider, remove the fried donuts and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
⏱️ 5 min - 11
While the donuts are still warm, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla bean paste until smooth and lump-free. The glaze should be thick but pourable.
⏱️ 5 min - 12
Dip each warm donut into the glaze, turning to coat evenly. Place them back on the wire rack to allow excess glaze to drip off and the glaze to set. Serve immediately or once the glaze has fully set.
⏱️ 5 min