#sugar donut

Yeast Donuts 

Happy Holidays, friends! 

Ingredients for Donuts 

3 cups all purpose flour 

1 package active dry yeast

1 cup + 3 tbsp milk 

4 tbsp butter, melted 

½ tsp kosher salt 

4 ½ tbsp sugar 

¾ tsp baking powder 

1 tsp vanilla extract 

Vegetable oil, heated to 350 degrees Fahrenheit 

Ingredients for Glaze 

1 ½ cup powdered sugar 

4 tbsp butter 

1-2 tbsp water 

Ingredients for Spiced Sugar 

½ cup sugar 

1 tsp cinnamon 

¼ tsp nutmeg 

Directions for Glaze & Spiced Sugar 

Combine all ingredients into a bowl and set aside. The glaze should be thick and not runny. If your glaze is runny, adjust the amount of powdered sugar. If your glaze is too thick, thin it out with water, a few tsp at a time. 

Directions for Donuts 

Fit your stand mixer with a dough hook and set aside. 

Sift together the dry ingredients and set aside. 

In a small pan, melt the butter and warm the milk until it is between 110 and 115 degrees Fahrenheit. 

Add the butter and milk mixture to the bowl of your stand mixer, stir in the sugar and vanilla, and sprinkle over the yeast.

Allow the yeast to activate for 6-9 minutes. You will know the yeast is activated once it has become foamy, as pictured above.

With your stand mixer on low, add in the dry ingredients a little at a time until incorporated. 

Gradually increase the speed on the mixer and allow the dough to knead and mix for 8-11 minutes until a dough ball forms and the dough pulls away from the sides of the bowl.

Lightly flour your work surface and remove the dough from the mixer. 

Knead the dough for 2-5 minutes or until it is smooth. 

Place your dough into a well oiled bowl [vegetable oil is fine] and cover with a kitchen towel. 

Allow the dough to rise in a dark, warm place for 90 minutes or until doubled in size. 

Once the dough has risen, lightly flour your work surface and remove the dough from the bowl.

Gently roll out the dough until you have a medium size rectangle with about ½ inch - ¾ inch thickness. 

Using a donut cutter/cookie cutter or a soup can and bottle cap, cut your donuts and donut holes. 

Place the donuts and donut holes onto a parchment-lined baking sheet, cover with a kitchen towel and allow to rise once again in a dark, warm place for 35 minutes.

During the final 10 minutes of rising, heat your oil to 350 degrees Fahrenheit and prepare your glaze and spiced sugar. 

Once the donuts have risen, fry them in batches, flipping once the dough is golden brown on each side (less than 1 minute per side). 

Allow the donuts to cool for just a moment before glazing/tossing. 

Let the donuts slightly cool on a wire rack before serving [so as to not burn your fingers and tongues]. 

Serve with a cup of coffee, milk, or all on their own. 

Enjoy and happy holidays!