Light, fluffy yeast-raised donuts with a sweet vanilla glaze
Glazed Yeast Donuts
Prep Time
30 min
Cook Time
15 min
Total Time
3 hr
Servings
12
12 donuts
Difficulty
Advanced
Cost
Budget
$
Recipe at a Glance
Pillowy, light-as-air yeast donuts fried to golden perfection and coated in a sweet vanilla glaze. Better than any donut shop.
Cuisine: American
Category: Breakfast, Dessert
Difficulty: Hard
Cost: $
Dietary: Vegetarian
Quick Summary
180 min total time|12 servings|Hard difficulty
Pillowy, light-as-air yeast donuts fried to golden perfection and coated in a sweet vanilla glaze. Better than any donut shop.
AmericanVegetarian
Sarah Chen
(Updated )
There is nothing in the world quite like a fresh, warm yeast donut. Light and pillowy with a barely crisp exterior, dipped in a sweet vanilla glaze that cracks when you bite through — these are the donuts you dream about.
Yeast donuts take a bit more time than cake donuts, but the result is worth every minute. The dough is enriched with butter, eggs, and milk, then given time to rise into something wonderfully soft and airy. Fried at the perfect temperature, each donut puffs up like a golden pillow.
The glaze is simple — powdered sugar, milk, and vanilla — but when it sets on a warm donut, it creates that signature sweet, crackly coating that is the hallmark of a great glazed donut.
Ingredients
- 1 cup warm whole milk (105-110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 2 cups powdered sugar (glaze)
- 1/3 cup milk (glaze)
- 1 teaspoon vanilla extract (glaze)
Instructions
- 1
Stir yeast and a pinch of sugar into warm milk. Let stand 5-10 minutes until foamy.
- 2
Mix flour, sugar, and salt in a large bowl. Add yeast mixture, eggs, melted butter, and vanilla. Mix until a soft dough forms.
- 3
Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
- 4
Roll dough to 1/2-inch thickness on a floured surface. Cut with a donut cutter or two round cutters (3-inch and 1-inch). Place on parchment-lined baking sheets.
- 5
Cover and let rise again for 30-45 minutes until puffy.
- 6
Heat oil to 350°F (175°C) in a deep pot. Fry donuts 2-3 at a time, about 1-1.5 minutes per side until golden brown. Drain on a wire rack.
- 7
Whisk powdered sugar, milk, and vanilla for the glaze.
- 8
Dip warm donuts into the glaze, flip, and set on the rack to let the glaze set.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Active dry yeastInstant yeast (same amount, no blooming needed)
Add directly to the flour mixture
Vanilla glazeChocolate glaze (add 1/3 cup cocoa powder)
Or coat in cinnamon sugar while warm
Deep fryingBaking at 375°F for 10-12 minutes
Different texture but a lighter option
Tips & Storage
Pro Tips
Ensure the milk is the right temperature (105-110°F) — too hot kills the yeast, too cold and it will not activate.
The dough should be soft and slightly sticky — do not add too much flour.
Maintain oil at 350°F throughout frying for even cooking.
Glaze while warm for the best adhesion and crackly finish.
Storage
Best consumed the day they are made. Store loosely covered at room temperature overnight.
Reheating
Reheat briefly in a 300°F oven for 3-4 minutes. Microwave for 10 seconds for a softer texture.
Nutrition Facts
Per serving (1 donut) · 12 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates38g
Fat10g
Fiber1g
Sugar20g
Sodium130mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my donuts dense?
- The dough may not have risen enough, or the yeast may have been dead. Ensure the milk temperature is correct and give the dough enough time to double.
- Can I bake these instead of frying?
- Bake at 375°F for 10-12 minutes. They will be more like dinner rolls but still delicious with the glaze.
- Why did my donuts absorb too much oil?
- The oil was too cool. Maintain 350°F and do not overcrowd the pot.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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