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Glazed Yeast Doughnuts

Homemade Glazed Yeast Doughnuts
A delicious homemade treat, these light and airy yeast-raised doughnuts are definitely worth the effort!
Yield 24 doughnuts
5

Reviews

Ingredients

Dough

  • 3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon table salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 large egg (room temperature)
  • Vegetable oil (for frying)

Glaze

  • 1 cup sifted powdered sugar
  • 2 tablespoons boiling water
  • 1/4 teaspoon vanilla

Instructions

  • Add 1 cup flour, yeast, sugar, and salt to stand mixer bowl; whisk to combine, set aside.
  • Combine milk, water and oil in a microwave-safe dish or sauce pan; heat to 120-130°F. Add warm milk mixture to flour mixture; mix with paddle attachment for 4 minutes on medium speed. Add egg; beat 1 minute.
  • Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough, and knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 equal parts. On lightly floured surface, roll each half into a 12×6-inch rectangle. Cut out doughnuts with 2½-inch doughnut cutter. Place on lightly floured cookie sheets. Cover; let rise until indentation remains after touching.
  • In large heavy pot, heat 4 inches of vegetable oil to 400°F (use candy thermometer to check temperature). Fry doughnuts, a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Glaze doughnuts (see below) or shake warm in a paper sack with sugar.
  • Make Glaze: In small bowl, combine all ingredients and blend until smooth. Dip warm doughnuts into glaze. Place on racks until glaze hardens.
  • Doughnuts are best eaten the same day.

Notes

Get Bread Machine Method here.
Photo by Susan Moss.

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Review & Comments

Sandi | Reply

About how long do I leave them in the hot oil???

Red Star Yeast | Reply

Hi Gina – about 1 1/2 minutes per side, until golden brown.
Happy frying!

Kathie | Reply

If using a bread machine do you just add all ingredients into the machine, set it to dough cycle, and then pick up on step 5 when it’s done?

Red Star Yeast | Reply

Hi Kathie –
Here’s a link to bread machine directions: https://redstaryeast.com/recipes/bread-machine-glazed-yeast-doughnuts/
Happy baking!

Kathie | Reply

Thanks!

Emily | Reply

Can you make this dough the night before and let it rise over night?

Red Star Yeast | Reply

Hi Emily,
Yes. Put it in the refrigerator for the bulk rise. Let dough come to room temperature and continue with recipe directions.

Happy baking!
Carol

Red Star Yeast | Reply

Hi Dorothy,
This recipe has directions for a hand-held mixer (also can use hand-mixing/hand-kneading for this one), stand mixer, food processor and bread machine. Follow the one that suits your needs.
Happy baking!
Carol

Red Star Yeast | Reply

Hi Aisha,
It’s a measuring cup (not the one for liquids) that is used in baking and cooking for measuring dry ingredients.

Happy baking!
Carol

Hauwa | Reply

5 stars
Tried this recipe it’s delicious soft and fluffy. My best doughnut recipe ever. Perfect tanx. I love it.

Ann McMaster | Reply

Will these turn out if I leave out the egg?

Red Star Yeast | Reply

Hi Ann,
I would recommend using an egg-replacer, or substitute with ground flax seed: Combine 1 tablespoon of ground flax seed with 3 tablespoons of water to replace one large egg.
Happy baking!
Carol

aby | Reply

How long should I leave the dough to rise?

Red Star Yeast | Reply

Hi Aby – The rising times can vary due to many variables: flour type and brand, humidity, temperature, etc. The best way to know when your dough has risen enough is to test it. Click on “+” by the first rise and final rise in our Baking Steps Guide for tips.
Happy baking!

Karen A Quirk | Reply

What about high altitude? We are over 3500 in elevation?

Red Star Yeast | Reply

Hi Karen,

From the FAQ section) The low atmospheric pressure at high altitudes allows yeasted doughs to rise faster causing the dough to over proof. Recipes need to be adapted for lower quantities of yeast as altitude increases. This will slow down the rising time so that the dough has time to develop a good flavor and texture.

When baking at higher altitudes, use regular active dry yeast (not instant yeast) and use 1/2 teaspoon for each cup of flour, though this will vary from one location to the next. You will have to experiment with what works best for your area.

In dry climates, flour is drier, causing dough to require slightly more liquid. In addition, liquids evaporate faster at higher altitudes. Check the dough during mixing, and add more liquid, one tablespoon at a time, as needed. When using a bread machine, it is extremely important that the dough be checked about 5 minutes into the kneading cycle. Without stopping the machine, raise the lid and touch the dough ball. Look for a soft, slightly tacky dough. Correct a dry, stiff dough by adding more liquid, a teaspoon at a time.

The addition of gluten to bread recipes at high altitude will protect cell structure of the dough from stretching too much and giving a coarse texture to the finished bread product. Use 1 teaspoon of gluten for each cup of flour in the recipe.

Colorado State University has recently revised Making Yeast Breads at High Altitudes, to include bread machine and knead-your-own bread recipes and trouble shooting tips. Visit http://www.cerc.colostate.edu for call 877.692.9358 for more information.

I hope you will find this information helpful.
Carol

Donuts!! | Reply

I have just saved the recipe…well seeing the feedbacks looks like it will be delicious
Lets hope so…

Melody | Reply

5 stars
One word.. AMAZING! I got 23 doughnuts and countless doughnut holes. I could have probably gotten the 2 dozen, but opted for more doughnut holes. These are fluffy, light and delicious. I weighed my flour and the liquid amount matched other recipes so I didn’t even worry if it would turn out. Your recipe is a keeper. Many thanks!

Chiculita_4ever | Reply

5 stars
WOW !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Red Star Yeast | Reply

Rachel – if you are using the bread machine, add all the flour to the machine at the same time. No need to divide.

-Carol

Rachel | Reply

My question is why do you divide the flour? What do you do with the rest of the flour?

Red Star Yeast | Reply

Hi Rachel,
Thank you for your inquiry. If you are following the ‘mixer method’ instructions, a portion of the flour is added for the ‘dry mixture’ (Dry mixture: Combine yeast, 1 cup flour, salt and sugar in medium size bowl), and the remaining is added later while mixing the dough (By hand, stir in enough remaining flour to make a firm dough).
I hope you will find this information helpful.

Happy baking!
Carol

Bessie Brewer | Reply

If I don’t make the full 2 dozen will the dough keep as long as it’s refrigerated? I ask this because it is only my husband and I. Thanks

Joleesa | Reply

Can you let these rise overnight in the refrigerator? I want to make them for breakfast, but I’m not getting up THAT early!

Red Star Yeast | Reply

Hi Joleesa,
These make a delicious breakfast treat! You can let the dough rise in the refrigerator overnight for the first (bulk) rise. The next morning, let the dough sit on the counter for about an hour before shaping the doughnuts.

You could try the second rise (after shaping the doughnuts) in the refrigerator overnight for less work in the morning, just know that the doughnuts may rise too much. Keep them covered with a greased plastic wrap. Let the dough come to room temperature before frying.

Let us know how the doughnuts turn out! Share them on our social media (#redstaryeast or @redstaryeast).

Happy baking!
Carol

Yolanda | Reply

I want to try these but I’m confused about the instructions.The instructions only mention 1 rise, but here you talk about a second rise. Can you clarify?

Red Star Yeast |

Hi Yolanda,
Thank you for your question. There are 2 rises in this recipe. The first rise is a ‘bulk’ rise after mixing the dough. The second rise is after shaping the doughnuts.
I hope you find this information helpful. Let us know if you make these doughnuts!
Happy baking!
Carol

chris | Reply

I don’t have a bread machine so i rather or have to do it “like the old days”!!! ÷)

Red Star Yeast | Reply

Hi Jeannie,
I agree, these doughnuts are a wonderful treat! I made a few changes to the instructions, hopefully this will help make it more clear which steps to follow when using the bread machine.
Happy baking!
Carol

MarioRuiz | Reply

5 stars
This recipe works really well. Tried several batches ALL came out well. THIS RECIPE REALLY WORKS JUST BE PATIENT WITH THE PROOFING PART.

Anonymous | Reply

I am going to try this donut recipe my boyfriend has asked me to try making donuts numerous times but didnt have a recipe so will try now that I found this recipe

Red Star Yeast | Reply

Let us know how they turned out! Happy baking!

Rose | Reply

5 stars
Wow! I love these, my mom used to make something like these for us kids on a special day. I can’t wait to make. Yummy!

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