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4.2 from 21 reviews

Vanilla-glazed donuts

Pillowy soft and delicious vanilla-glazed donuts. Imagine biting into a cloud that is sweet and soft and tastes like the best donut you’ve ever tried. 

  • Total Time0 hours
  • Yield6

Ingredients

DONUT DOUGH

  • 1/2 cup + 2 tbsp (130 ml) warm milk 
  • 2 tsp (6 g) active dry yeast 
  • 1 tsp (4 g) granulated sugar 
  • 1 1/2 eggs, room temperature
  • 1 tsp (6 g) pure vanilla bean paste
  • 2 1/2 cups (300 g) all-purpose flour 
  • 1/4 cup (47 g) granulated sugar 
  • 3/4 tsp (5 g) salt 
  • 3 1/2 tbsp (50 g) room temperature, unsalted butter

FRYING

  • 6 1/2 cups (1.5 l) sunflower oil or another neutral oil of your choice

ICING

  • 1 3/4 cup (215 g) powdered sugar
  • 2 vanilla beans
  • 1/4 cup (60 ml) milk

Instructions

  1. To prepare vanilla-glazed, start by preparing the sponge for the dough. In a stand mixer bowl, mix 1/2 cup + 2 tbsp (130 ml) warm milk, 2 tsp (6 g) active dry yeast, and 1 tsp (4 g) granulated sugar. Let the mixture sit for 10-15 minutes; the top should become frothy.
  2. To this mixture, add 1 ½ room temperature eggs, 1 tsp (6 g) pure vanilla bean paste, 2 ½ cups (300 g) all-purpose flour, ¼ cup (47 g) granulated sugar, and ¾ tsp (5 g) salt. Attach the dough hook and knead for 15 minutes. After 15 minutes, add 3 ½ tbsp (50 g) room temperature unsalted butter. Knead for 10 more minutes.
  3. Proof the dough covered with plastic wrap for 2 h to 2h 30 minutes at a temperature of 80.6F (27 °C).
  4. Prepare a parchment paper sheet and place the dough on top. Roll out the dough (you can add a tiny bit of flour to do so) to a thickness of 0.35 inches (0.9 cm). Using a round, larger cutter and a smaller one, cut donuts. Keep the donuts separate so they can grow, and cut the parchment paper into squares so each donut has its own square.
  5. Proof the donuts again for 45 minutes.
  6. Once you’re at the 30-minute mark, start preheating your oil. In a large pan, pour 6 ½ cups (1.5 L) of sunflower oil or a neutral oil of your choice.
  7. Once the oil reaches between 347F (175 °C) and 374°F (190 °C), start frying your donuts. I recommend frying 2 each time so the oil temperature doesn’t drop too much. Fry them for about 2 minutes on each side. Check with a thermometer the temperature it should reach 190°F (88 °C).
  8. Prepare a cooling rack with a tray under it and keep placing all the donuts in the rack as you remove them from the oil.
  9. Prepare a quick vanilla icing by mixing 1 ¾ cups (215 g) powdered sugar and ¼ cup (60 ml) milk. Split twovanilla beans in half and scrape the seeds; add them in. Whisk until there are no lumps.
  10. Once they are not burning hot anymore, start dipping the donuts in the icing mixture to completely cover them, and place them in the cooling rack so the icing can dry. I recommend you keep them in the rack for 8-10 minutes. Enjoy warm! 

Notes

The dough should double in size and become very puffy. Don’t skip the proofing time! 

Milk temperature to activate the active dry yeast 110F-115F (43C-46C).

The ideal proofing temperature of the dough is 80.6°F (27 °C).

The ideal temperature to fry the donuts is between 347F (175 °C) and 374°F (190 °C)

Internal temperature of the donut should be 190°F (88 °C)

  • Prep Time: 55 minutes
  • Proofing times: 3 h 15 minutes
  • Cook Time: 4 minutes per donut
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://archersfood.com/vanilla-glazed-donuts/