Classic Vanilla Bean Glazed Donuts

Ingredients

• 0.5 cup whole milk (warm)
• 0.5 cup water (warm)
• 0.5 tbsp sugar (for yeast mixture)
• 1 tbsp active dry yeast
• 545 g bread flour (approx. 4 cups fluffed & leveled)
• 105 g sugar (1/2 cup)
• 3 eggs
• 1 tsp vanilla bean paste (for dough)
• nutmeg (grated)
• 0.5 tsp salt (use 1 tsp if using unsalted butter)
• 5 tbsp salted butter (melted, for dough)
• 3 cup powdered sugar
• salt (pinch, for glaze)
• 0.25 cup whole milk (for glaze)
• 3 tbsp salted butter (melted, for glaze)
• 1 tbsp vanilla bean paste (for glaze)

Steps

1. 1

   In a small bowl, whisk together 1/2 cup warm whole milk, 1/2 cup warm water, 1/2 tbsp sugar, and 1 tbsp active dry yeast.

2. 2

   Cover the yeast mixture and allow it to sit for 10 minutes until foamy.

3. 3

   In a stand mixer bowl, combine the yeast mixture, 545g bread flour, 105g sugar, 3 eggs, 1 tsp vanilla bean paste, grated nutmeg, 1/2 tsp salt, and 5 tbsp melted salted butter.

4. 4

   Knead the ingredients on the 'mix' setting for 2 minutes.

5. 5

   Increase the mixer speed to 4 and continue to knead for 25 minutes. If kneading by hand, you may need to knead for 30-35 minutes to reach optimal gluten development.

6. 6

   Shape the dough into a ball, place in a bowl, cover, and allow to rest in a warm area for 1 to 1.5 hours, or until doubled in size.

7. 7

   Once doubled, divide the dough into 12 equal pieces (approximately 85g each).

8. 8

   Shape each piece into a ball, cover, and allow to rest for 10 minutes.

9. 9

   Once rested, flour both sides of the dough balls. Flatten them with your palms, make a hole in the center, and stretch the middle out to form a donut shape.

10. 10

    Cover the shaped donuts and allow them to rest for 35-40 minutes, or until doubled in size.

11. 11

    Heat frying oil to 350°F (175°C). Fry each side of the donuts for 2 minutes. Lower the heat once it reaches 350°F to avoid burning the outside before the inside is cooked.

12. 12

    Strain the donuts and set aside briefly while preparing the glaze.

13. 13

    Prepare the glaze by combining 3 cups powdered sugar, a pinch of salt, 1/4 cup whole milk, 3 tbsp melted salted butter, and 1 tbsp vanilla bean paste. Whisk well until smooth.

14. 14

    Glaze the donuts immediately while they are still warm to ensure the butter in the glaze doesn't solidify prematurely.

Notes

Make sure to lower the heat once it reaches 350°F to avoid burning donuts before the inside cooks. Glazing immediately gives that classic donut shop finish.

Nutrition per serving

• donut
• dessert
• breakfast
• fried
• baking
• vanilla bean
• yeast donuts