Equipment
* optional
Ingredients
Yeast Dough
- 240 ml whole milk, warmed to 35C/95F
- 7 g active dry yeast
- 50 g granulated sugar
- 400 g all-purpose flour
- 4 g fine sea salt
- 56 g unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 5 ml vanilla extract
- 1500 ml neutral oil
Vanilla Glaze
- 240 g powdered sugar, sifted
- 45 ml whole milk, room temperature
- 5 ml vanilla extract
- 1 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 273 kcal
- Protein
- 5 g
- Carbohydrates
- 51 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 25 g
- Sodium
- 180 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 28 mg
- Potassium
- 81 mg
- Calcium
- 36 mg
- Iron
- 0.5 mg
- Magnesium
- 11 mg
- Phosphorus
- 69 mg
- Zinc
- 0.4 mg
- Vitamin A
- 50 mcg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.7 mg
- Folate
- 26 mcg
- Water
- 29 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Warm the milk to 35C/95F. In a small mixing bowl, combine the warm milk, active dry yeast, and 10g of the granulated sugar. Stir gently and let sit undisturbed for 10 minutes until a frothy layer forms on top.
In the bowl of a stand mixer, combine the remaining granulated sugar, flour, and fine sea salt. Pour in the frothy yeast mixture, melted butter, egg, and vanilla extract.
Using a dough hook attachment, knead the dough on medium-low speed for 5 to 7 minutes. The dough should become smooth, highly elastic, and clear the sides of the bowl while remaining slightly tacky at the bottom.
Transfer the dough to a lightly oiled mixing bowl. Cover tightly with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot. Let proof for 1 hour, or until fully doubled in volume.
Gently punch down the dough to release the gas. Turn it out onto a lightly floured surface and roll it out to an even 1.5 cm thickness. Cut out doughnuts using a doughnut cutter, dipping the cutter in flour between presses to prevent sticking.
Transfer the cut doughnuts and doughnut holes to a baking sheet lined with parchment paper. Cover loosely with a towel and let rise for 45 minutes until they appear puffy, airy, and delicate.
Pour the neutral oil into a heavy-bottomed pot until it reaches a depth of at least 5 cm. Attach a deep-fry thermometer to the side and slowly heat the oil to 175C/350F over medium heat.
Carefully lower 2 to 3 doughnuts into the hot oil using a slotted spoon or spider, being careful not to overcrowd the pot. Fry for 1 minute per side until deep golden brown. Transfer to a wire cooling rack set over paper towels to drain.
While the first batch of doughnuts cools slightly, whisk together the sifted powdered sugar, milk, vanilla extract, and fine sea salt in a mixing bowl until completely smooth and free of lumps.
While the doughnuts are still warm but safe to handle, dip them halfway into the vanilla glaze. Lift, letting the excess drip back into the bowl, and place them glazed-side up on the wire rack. Allow 15 minutes for the glaze to set and form a delicate crust before serving.
Chef's Notes
- The hallmark of a perfect yeast doughnut is the 'equator ring' a pale band around the center. This indicates the dough proofed properly and was airy enough to float high in the oil.
- Do not skip sifting the powdered sugar. Unsifted sugar will create a lumpy glaze that won't coat the doughnut smoothly.
- Keep leftover dough scraps from your cutouts. You can gently press them together, let them rest for 15 minutes to relax the gluten, and cut out a few extra pieces.
- If your kitchen is cold during the winter, create a makeshift proofing box by placing your covered dough bowl inside an off oven with just the oven light turned on.
Storage
Freezer: 1 month — Freeze unglazed doughnuts in an airtight container. Thaw at room temperature and glaze before serving.
Reheating: Microwave an unglazed doughnut for 5 to 8 seconds to restore softness before eating.
Troubleshooting
Doughnuts are greasy and heavy
Cause: The frying oil temperature dropped too low, causing the dough to absorb excess oil rather than cooking quickly.
Fix: Cannot be fixed for the current batch. Ensure temperature is correct for the next batch.
Prevention: Fry fewer doughnuts at a time and wait for the oil to return to 175C/350F between batches.
Doughnuts are dark outside but raw inside
Cause: The frying oil was too hot, browning the exterior before the heat could penetrate the center.
Fix: Microwave the undercooked doughnut for 10 seconds to gently steam the interior without burning the outside.
Prevention: Monitor the thermometer closely and lower the burner heat if the temperature creeps past 180C/355F.
Glaze melts off entirely and leaves the doughnut bare
Cause: Doughnuts were glazed while piping hot straight from the oil.
Fix: Wait for the doughnut to cool completely and apply a second coat of glaze.
Prevention: Allow doughnuts to rest for 3 to 5 minutes so the exterior cools slightly before applying the glaze.
Cultural Context
The modern American glazed doughnut traces its roots back to Dutch settlers who brought 'olykoeks' or oil cakes to New Amsterdam (early New York). Over centuries, the recipe evolved, gaining its signature hole to ensure even cooking, and eventually became an iconic symbol of American baking and breakfast culture.
