Traditional yeast doughnuts are a timeless treat that brings a touch of nostalgia and warmth to any gathering. These doughnuts are light, fluffy, and perfect for satisfying your sweet tooth. With a simple glaze that adds just the right amount of sweetness, they’re ideal for breakfast, dessert, or a special afternoon snack.
Yeast is the powerhouse behind the doughnuts’ airy texture, giving them the classic rise. Warm water helps activate the yeast, while warm milk adds richness and tenderness to the dough. Granulated sugar not only sweetens the dough but also feeds the yeast. Unsalted butter provides flavor and moisture, while salt balances sweetness and enhances taste. A large egg acts as a binder and adds richness. All-purpose flour forms the structure of the dough. For frying, vegetable oil is essential for achieving that perfect crispness. Finally, the glaze made from powdered sugar, milk, and vanilla extract coats the doughnuts with a delightful sweetness.
These doughnuts are delightful when fresh and warm. Try pairing them with a homemade fruit compote or a drizzle of chocolate sauce for an extra special treat. For a breakfast delight, serve them alongside scrambled eggs and a hot cup of your favorite tea.
Start by dissolving the yeast in a small bowl with warm water. Let it rest for about 5 minutes until it becomes frothy; this means your yeast is ready to go. In a large mixing bowl, combine the warm milk, sugar, melted butter, salt, and egg. Stir them well, then add the yeast mixture.
Gradually add the flour to your wet ingredients, stirring until a soft dough forms. Turn the dough onto a floured surface and knead it for about 5-6 minutes until it’s smooth and elastic. Once kneaded, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about an hour.
After the dough has risen, roll it out to about 1/2 inch thickness on a floured surface. Use a floured doughnut cutter to cut out your doughnut shapes. Arrange these on baking sheets, cover them lightly, and let them rise again for 30-40 minutes until they double in size once more.
Heat your vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the doughnuts in batches, flipping them after about a minute on each side, until they’re golden brown. Remove them from the oil and let them drain on paper towels.
For the glaze, mix powdered sugar, milk, and vanilla extract in a bowl until smooth. While the doughnuts are still warm, dip them into the glaze, and set them on a rack to cool and set.
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