Classic Vanilla Bean Glazed Donuts
Classic Vanilla Bean Glazed Donuts
Ingredients
For the Donuts
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 6 cups vegetable oil, for frying
For the Vanilla Bean Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste, (optional, for stronger vanilla flavor)
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
To the yeast mixture, add the remaining granulated sugar, melted butter, eggs, and vanilla extract. Whisk briefly to combine.
⏱️ 5 min
- 3
Gradually add the all-purpose flour and salt to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and slightly sticky. If mixing by hand, mix with a wooden spoon until combined, then turn out onto a lightly floured surface and knead for 10-12 minutes.
⏱️ 15 min
- 4
Lightly grease a large clean bowl with a little oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap, then cover with a clean kitchen towel. Let the dough rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough to about 1/2-inch thickness.
⏱️ 10 min
- 6
Using a 3-inch round donut cutter or cookie cutter, cut out donut shapes. Use a smaller 1-inch cutter to cut out the centers. Gather the scraps and donut holes, gently re-roll, and cut out more donuts until all dough is used. You should get about 12-15 donuts and donut holes.
⏱️ 10 min
- 7
Place the cut donuts and donut holes onto baking sheets lined with parchment paper, leaving some space between each. Cover the baking sheets loosely with a clean kitchen towel and let them rise for another 30-45 minutes, or until visibly puffy and almost doubled in size.
⏱️ 45 min
- 8
While the donuts are rising for the second time, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and vanilla bean paste (if using) until smooth and lump-free. The glaze should be thin enough to easily coat the donuts.
⏱️ 5 min
- 9
Heat the vegetable oil in a large Dutch oven or deep skillet over medium heat to 350°F. Use a thermometer to monitor the temperature. Do not overcrowd the pan; fry 2-3 donuts at a time.
⏱️ 5 min•🌡️ 350
- 10
Carefully lift a donut (you can use the parchment paper squares to help transfer them without deflating, then gently slide the donut into the oil and remove the paper). Fry for 1-2 minutes per side, or until golden brown. Fry the donut holes similarly.
⏱️ 5 min•🌡️ 350
- 11
Using a slotted spoon or tongs, transfer the fried donuts and donut holes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Allow them to cool for just a minute or two before glazing.
⏱️ 5 min
- 12
While the donuts are still warm, dip each donut completely into the prepared vanilla bean glaze, ensuring it is fully coated. Place the glazed donuts back on the wire rack to allow the excess glaze to drip off and the glaze to set.
⏱️ 5 min
- 13
Serve the classic vanilla bean glazed donuts warm, ideally with a hot cup of coffee.
Kitchen Tools
Nutrition Facts (per serving)
Classic Vanilla Bean Glazed Donuts
For the Donuts
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, (105-115°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 6 cups vegetable oil, for frying
For the Vanilla Bean Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste, (optional, for stronger vanilla flavor)
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
To the yeast mixture, add the remaining granulated sugar, melted butter, eggs, and vanilla extract. Whisk briefly to combine.
⏱️ 5 min - 3
Gradually add the all-purpose flour and salt to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and slightly sticky. If mixing by hand, mix with a wooden spoon until combined, then turn out onto a lightly floured surface and knead for 10-12 minutes.
⏱️ 15 min - 4
Lightly grease a large clean bowl with a little oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap, then cover with a clean kitchen towel. Let the dough rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough to about 1/2-inch thickness.
⏱️ 10 min - 6
Using a 3-inch round donut cutter or cookie cutter, cut out donut shapes. Use a smaller 1-inch cutter to cut out the centers. Gather the scraps and donut holes, gently re-roll, and cut out more donuts until all dough is used. You should get about 12-15 donuts and donut holes.
⏱️ 10 min - 7
Place the cut donuts and donut holes onto baking sheets lined with parchment paper, leaving some space between each. Cover the baking sheets loosely with a clean kitchen towel and let them rise for another 30-45 minutes, or until visibly puffy and almost doubled in size.
⏱️ 45 min - 8
While the donuts are rising for the second time, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and vanilla bean paste (if using) until smooth and lump-free. The glaze should be thin enough to easily coat the donuts.
⏱️ 5 min - 9
Heat the vegetable oil in a large Dutch oven or deep skillet over medium heat to 350°F. Use a thermometer to monitor the temperature. Do not overcrowd the pan; fry 2-3 donuts at a time.
⏱️ 5 min•🌡️ 350 - 10
Carefully lift a donut (you can use the parchment paper squares to help transfer them without deflating, then gently slide the donut into the oil and remove the paper). Fry for 1-2 minutes per side, or until golden brown. Fry the donut holes similarly.
⏱️ 5 min•🌡️ 350 - 11
Using a slotted spoon or tongs, transfer the fried donuts and donut holes to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Allow them to cool for just a minute or two before glazing.
⏱️ 5 min - 12
While the donuts are still warm, dip each donut completely into the prepared vanilla bean glaze, ensuring it is fully coated. Place the glazed donuts back on the wire rack to allow the excess glaze to drip off and the glaze to set.
⏱️ 5 min - 13
Serve the classic vanilla bean glazed donuts warm, ideally with a hot cup of coffee.