Glazed Yeast Donuts

Before you start

A yeast-raised donut is soft and stretchy inside with a thin, tender skin and a pale ring around its middle where it floated in the oil. That white band is a sign of a well-proofed donut: it is light enough to ride high in the fat. The dough is a soft enriched dough, similar to a dinner roll but sweeter.

Frying success comes down to proofing and oil temperature. Underproofed donuts are dense and absorb oil; overproofed ones deflate when you lift them. Aim for a proof where the dough springs back slowly when poked. Keep the oil at 175 to 180°C (350 to 355°F) with a thermometer clipped to the pot, and fry only a few at a time so the temperature does not crash.

Ingredients

• Dough240 ml (1 cup) whole milk — warmed to about 40°C (105°F)
• 50 g (¼ cup) granulated sugar
• 7 g (2¼ tsp) instant yeast
• 2 large eggs — room temperature
• 450 g (3¾ cups, spooned and leveled) all-purpose flour
• 1 tsp (6 g) fine salt
• ¼ tsp ground nutmeg
• 55 g (4 tbsp) unsalted butter — softened
• For fryingAbout 2 liters (2 quarts) neutral frying oil — such as canola or peanut
• Glaze240 g (2 cups) powdered sugar
• 60 ml (¼ cup) whole milk
• 1 tsp vanilla extract
• Pinch fine salt

Method

1. Combine the warm milk, sugar and yeast in the mixer bowl. Add the eggs, flour, salt and nutmeg and mix on low until shaggy.
2. Knead on medium-low for 4 minutes, then add the butter a piece at a time and knead 5 to 6 minutes more, until the dough is soft, smooth and slightly tacky.
3. Cover and let rise until doubled, 60 to 90 minutes.
4. Roll the dough on a lightly floured counter to 1.3 cm (½ in) thick. Cut donuts and holes and set them on squares of floured parchment on the baking sheets, 5 cm apart. Reroll scraps once after a 10-minute rest.
5. Cover loosely and proof until puffy and airy, 30 to 45 minutes. A gentle fingertip poke should spring back slowly and leave a slight dent.
6. Meanwhile, pour oil into the pot to a depth of at least 5 cm (2 in), keeping the pot no more than half full. Heat to 175°C (350°F). Whisk the glaze ingredients until smooth.
7. Lift 2 or 3 donuts on their parchment and slide them into the oil, peeling the paper off with tongs. Fry 60 to 90 seconds per side, until golden brown. Fry the holes about 45 seconds per side.
8. Drain on the rack for 1 minute, then dip the top of each warm donut into the glaze, turn it over and return it to the rack. Let the glaze set for 10 minutes. Check that the oil is back to 175°C before each batch.

Tips for success

• Proofing the donuts on individual parchment squares lets you move them into the oil without deflating them.
• Tear open the first donut to check that the center is cooked; adjust the time for the rest.
• Glaze while the donuts are warm so it melts into a thin, crackly shell.

Substitutions

All-purpose flour

Bread flour gives a chewier, slightly taller donut; add 1 to 2 tbsp more milk.

Whole milk

2% milk works with a slightly leaner crumb. Unsweetened oat milk works for the dough; use it in the glaze too for a dairy-free glaze if you also replace the butter.

Vanilla glaze

Toss warm donuts in granulated or cinnamon sugar instead, or fill them with jam using a piping bag with a long tip.

Variations

Chocolate glazed

Melt 85 g dark chocolate with 30 g butter and 1 tbsp corn syrup; dip the cooled tops.

Jelly-filled donuts

Cut rounds without holes, fry about 90 seconds per side, then poke a hole in the side and pipe in raspberry jam.

Troubleshooting

Greasy, heavy donuts

The oil was too cool or the dough underproofed. Keep the oil at 175 to 180°C and proof until the dough springs back slowly.

Dark outside, raw inside

The oil was too hot or the dough was rolled too thick. Lower the heat and roll to 1.3 cm.

Donuts deflated when moved

They were overproofed. Shorten the second proof and move them on their parchment squares.

No pale ring around the middle

The donuts were a little underproofed, so they sat low in the oil. Give them 10 more minutes next time.

Storage

Yeast donuts are best within a few hours of frying. Keep leftovers loosely covered at room temperature for 1 day. Cool used oil completely, strain it and store it covered for one or two more fries.

Safety notes

Deep-frying is a burn and fire risk. Use a heavy pot no more than half full of oil, never leave it unattended, keep a lid nearby to smother flames, and never use water on an oil fire. Do not taste the raw dough. Contains wheat, milk and egg.