American
Yeast-Raised Glazed Donuts
Light yeast-raised donuts fried golden and dipped in a thin vanilla glaze.
12 servings · 60 minutes prep · 25 minutes cook
Ingredients
Dough
- 3/4 cup, warm, about 105°F
- 2 1/4 tsp, 1 packet
- 1/4 cup, divided
- 3 1/4 cups, plus more for dusting
- 1 tsp
- 2 large, room temperature
- 5 tbsp, softened
- 8 cups, for frying, or enough for 3 inches depth
Glaze
- 2 cups, sifted
- 1/4 cup, plus more if needed
- 1 tsp
- 1 pinch
Directions
Make and Proof the Dough
- Stir , active dry yeast, and 1 tablespoon granulated sugar together. Rest for 5 minutes, until foamy.
- Add all purpose flour, remaining sugar, , and egg. Mix on low until a rough dough forms.
- Add unsalted butter in pieces and knead on medium-low for 6 to 8 minutes, until soft, smooth, and slightly tacky.
- Cover and rise for 75 to 90 minutes, until doubled.
Cut and Proof
- Roll dough on a lightly floured surface to 1/2 inch thick. Cut into 12 donuts plus holes.
- Place on parchment squares, cover lightly, and proof for 35 to 45 minutes, until puffy and the dough slowly springs back when touched.
Fry and Glaze
- Heat avocado oil to 350°F. Fry donuts in batches for 60 to 75 seconds per side, until golden.
- Drain on a rack for 5 minutes.
- Whisk powdered sugar, , vanilla extract, and into a thin glaze. Dip warm donuts, let excess drip, and set on a rack for 10 minutes.
