Description

Light, airy, and pillowy soft donuts made with just five simple pantry ingredients. These yeast-leavened donuts feature a quick proofing time and a glossy vanilla glaze for a perfect weekend treat.

Ingredients

Scale

3 cups (375g) all-purpose flour
1/4 cup (50g) granulated sugar
2 teaspoons (1 packet) active dry yeast
1/2 cup (120ml) whole milk, warm
2 tablespoons (30g) unsalted butter, melted
1 large egg, room temperature
1/2 teaspoon salt
Vegetable, canola, or peanut oil for frying
2 cups (240g) confectioners’ sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

In a bowl, combine warm milk and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
Add melted butter, egg, and salt to the yeast mixture and whisk together.
Gradually add flour, mixing until a shaggy dough forms.
Knead the dough for 5 minutes (by hand or mixer) until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise in a warm spot for 30-45 minutes until doubled.
Punch down dough, roll to 1/2-inch thickness, and cut into donut shapes.
Place cut donuts on a parchment-lined sheet and let rest for 10 minutes.
Heat oil to 350°F (175°C) in a heavy-bottomed pot or Dutch oven.
Fry donuts for 1-2 minutes per side until golden brown. Drain on a wire rack.
Whisk confectioners’ sugar, milk, vanilla, and salt to make the glaze.
Dip warm donuts into the glaze and place on a rack to set.

Notes

Ensure oil is at 350°F for best results. Do not overcrowd the pot. The second rise after cutting is crucial for fluffiness. Glaze donuts while they are warm, not piping hot or cold.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 220
Sugar: 18
Sodium: 120
Fat: 10
Saturated Fat: 3
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: homemade donuts, glazed donuts, easy donut recipe, fluffy donuts, yeast donuts, weekend baking, simple ingredients