There’s nothing quite like the aroma of freshly fried yeast donuts wafting through the kitchen — warm, golden, fluffy rings of joy, coated in a glossy vanilla glaze that melts ever so slightly when they’re still warm. These classic donuts have an irresistible light texture and a melt-in-your-mouth quality that makes every bite pure bliss.

Unlike cake donuts, which are denser and crumbly, yeast-raised donuts are soft, airy, and pillow-like, with a delicate chew that pairs beautifully with the sweetness of the glaze. When you bite into one, it’s that perfect balance of crisp exterior and cloud-like interior that reminds you why classic donuts never go out of style.

Why I Love This Recipe

I love this recipe because it brings out the nostalgia of homemade bakery treats. The yeasty aroma, the tender dough rising slowly, and the satisfying act of glazing each golden ring — it’s an experience as rewarding as it is delicious.

These donuts are also amazingly versatile — the base dough can be adapted into filled donuts, twists, or even donut holes. The light vanilla glaze adds that touch of sweetness without overpowering the flavor of the dough, making every bite perfectly balanced.

Why It’s a Must-Try Dish

• It’s a classic bakery-style donut made right in your own kitchen — soft, airy, and full of flavor.
• Perfect for special breakfasts, brunches, or celebrations.
• The vanilla icing glaze is easy to make and can be customized with colors or toppings.
• You’ll learn the fundamentals of yeast baking, giving you the skills to make countless variations of donuts.
• They’re so much better (and fresher!) than store-bought donuts.

Recipe Overview

• Preparation Time: 25 minutes (plus 1.5 hours rising time)
• Cooking Time: 20 minutes
• Total Time: About 2 hours
• Servings: 12 donuts (plus holes)
• Calories: ~280 kcal per donut (with glaze)
• Course: Breakfast / Dessert
• Cuisine: American

Ingredients

For the Yeast Donuts

• 2 1/4 tsp active dry yeast (1 packet)
• 3/4 cup warm milk (about 105–110°F / 40–43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 2 1/2 – 3 cups all-purpose flour (plus extra for dusting)
• Vegetable oil, for frying

For the Vanilla Glaze

• 1 1/2 cups powdered sugar
• 2–3 tbsp milk
• 1 tsp pure vanilla extract
• Pinch of salt

(Optional: Add food coloring or sprinkles for decoration.)

Step-by-Step Preparation Method

Step 1: Activate the Yeast

1. Warm the milk until it’s just lukewarm.
2. Add the yeast and 1 teaspoon of sugar to the milk. Stir lightly and let it sit for 5–10 minutes, until frothy and bubbly.

Step 2: Prepare the Dough

1. In a large mixing bowl, whisk together the remaining sugar, melted butter, egg, and salt.
2. Add the activated yeast mixture and stir until combined.
3. Gradually mix in the flour, one cup at a time, until a soft dough forms.
4. Turn the dough onto a lightly floured surface and knead for about 5–7 minutes, until smooth and elastic.

Step 3: First Rise

1. Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 4: Shape the Donuts

1. Once risen, punch down the dough to release air.
2. Roll out the dough to about 1/2 inch thick.
3. Cut out donuts using a 3-inch donut cutter (or use a large round cutter and a small one for the center hole).
4. Transfer donuts to a parchment-lined baking sheet, cover, and let rise again for 30 minutes.

Step 5: Fry the Donuts

1. Heat oil in a large, deep pot to 350°F (175°C).
2. Carefully drop 2–3 donuts at a time into the oil, frying for 45–60 seconds per side, or until golden brown.
3. Remove and drain on a wire rack or paper towels.

Step 6: Make the Vanilla Glaze

1. In a medium bowl, whisk powdered sugar, milk, vanilla extract, and salt until smooth and glossy.
2. If the glaze is too thick, add a few drops of milk; if too thin, add more sugar.

Step 7: Glaze the Donuts

1. While the donuts are still warm, dip the tops into the glaze.
2. Place them on a wire rack (with a tray underneath to catch drips).
3. Let the glaze set for 10–15 minutes before serving.

How to Serve

• Serve warm with coffee, tea, or hot chocolate for a perfect breakfast or afternoon treat.
• You can also serve them slightly chilled for a denser texture.
• Add a dusting of powdered sugar or a drizzle of chocolate if you want extra flair.

Recipe Tips

• Make sure the oil temperature stays steady at 350°F — too low, and the donuts will absorb oil; too high, and they’ll burn quickly.
• For best results, let the dough rise in a warm, draft-free place.
• Knead just enough — over-kneading can make the donuts tough.
• Glaze the donuts while still warm for that perfect glossy finish.

Variations

1. Chocolate Glazed Donuts: Replace vanilla glaze with a chocolate glaze (mix cocoa powder and a bit of melted butter into the icing).
2. Cinnamon Sugar Donuts: Skip the glaze and toss warm donuts in a cinnamon-sugar mixture.
3. Filled Donuts: Instead of cutting holes, fill with jam, Nutella, or pastry cream after frying.
4. Maple Bacon Donuts: Add a maple syrup glaze and sprinkle with crisp bacon bits for a sweet-savory twist.
5. Lemon or Almond Glaze: Add lemon zest or almond extract for a fresh flavor variation.

Freezing and Storage

• At Room Temperature: Store unglazed donuts in an airtight container for up to 2 days.
• In the Refrigerator: Glazed donuts can last up to 3 days, though the texture may soften slightly.
• Freezing: Freeze unglazed donuts for up to 2 months. Thaw at room temperature, then warm and glaze before serving.

Special Equipment Needed

• Stand mixer with dough hook (optional but helpful)
• Rolling pin
• Donut cutter (or two round cutters)
• Deep pot or fryer
• Kitchen thermometer
• Wire cooling rack

FAQ

Q1: Can I bake the donuts instead of frying?
Yes, you can! Bake at 375°F (190°C) for 10–12 minutes, then glaze while warm. They’ll be slightly less fluffy but still delicious.

Q2: My dough didn’t rise properly — why?
The yeast may have been expired or the milk too hot, killing the yeast. Always check the temperature (around 105–110°F) and freshness of yeast.

Q3: Can I make the dough ahead of time?
Yes — refrigerate the dough after the first rise for up to 24 hours, then roll, cut, and let rise before frying.

Q4: Why did my donuts turn greasy?
The oil was too cool, causing the donuts to absorb excess oil. Maintain proper frying temperature for best texture.

Conclusion

These Glazed Yeast Donuts with Vanilla Icing are a true labor of love — soft, airy, golden perfection that brings bakery magic right to your home kitchen. Every step, from kneading the dough to watching it puff up in the oil, is part of the joyful process that leads to a melt-in-your-mouth reward.

This recipe proves that homemade donuts don’t just taste better — they make your kitchen smell like heaven. Whether you’re baking for a weekend treat, a brunch with friends, or a nostalgic indulgence, these donuts are a must-try classic that will leave everyone asking for seconds.