Classic Glazed Yeast Donuts

There's nothing quite like a freshly made donut – warm, airy, and coated in a sweet, glistening glaze. Our recipe for classic yeast-raised donuts brings that bakery-fresh experience right into your kitchen. Perfect for a weekend treat or a special brunch, these donuts are surprisingly easy to make and guaranteed to impress. Pair them with your favourite brew for an unforgettable experience!

Ingredients

For the Donuts:

1 cup (240ml) warm milk (105-115°F / 40-46°C)
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup (50g) granulated sugar, plus 1 tbsp for yeast
1 large egg, room temperature
2 tablespoons (28g) unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
3 cups (360g) all-purpose flour, plus more for dusting
Vegetable oil, for frying (approx. 4-6 cups)

For the Simple Glaze:

2 cups (240g) powdered sugar (icing sugar)
¼ cup (60ml) warm water or milk
½ teaspoon vanilla extract

Instructions

Activate Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
Combine Wet Ingredients: Add the remaining ¼ cup granulated sugar, the room temperature egg, melted unsalted butter, 1 teaspoon vanilla extract, and salt to the yeast mixture. Whisk everything together until well combined.
Add Flour: Gradually add the all-purpose flour, one cup at a time, mixing on low speed with a dough hook (if using a stand mixer) or with a wooden spoon until a shaggy dough forms.
Knead the Dough: If using a stand mixer, increase the speed to medium-low and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
First Rise: Lightly grease a clean bowl with a little vegetable oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Shape Donuts: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough to about ½ inch (1.25 cm) thickness. Use a 3-inch (7.5 cm) donut cutter or two round cutters (one larger for the donut, one smaller for the hole) to cut out the donuts. Carefully gather and re-roll any scraps once to cut out more donuts.
Second Rise: Place the cut donuts on lightly floured squares of parchment paper (this makes transferring to the oil easier). Cover them loosely with plastic wrap or a clean towel and let them rise again for 30-45 minutes, or until they look visibly puffy.
Heat Oil: In a large, heavy-bottomed pot or Dutch oven, pour about 4-6 cups of vegetable oil, ensuring it's at least 2-3 inches deep. Heat the oil over medium heat to 350°F (175°C). Use a candy thermometer or deep-fry thermometer to monitor the temperature accurately.
Fry Donuts: Carefully lower 2-3 donuts (and their holes, if desired) into the hot oil. If using parchment paper squares, the paper will easily detach in the oil; remove it with tongs. Fry for 1-2 minutes per side, or until they are golden brown and cooked through. Do not overcrowd the pot, as this will lower the oil temperature.
Drain: Using a slotted spoon or spider, carefully remove the fried donuts from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
Prepare Glaze: While the donuts are cooling slightly (they should still be warm), whisk together the powdered sugar, warm water or milk, and ½ teaspoon vanilla extract in a shallow bowl until the glaze is smooth and free of lumps. Adjust the consistency with more liquid if it's too thick, or more powdered sugar if it's too thin.
Glaze Donuts: Dip each warm donut into the prepared glaze, turning to coat both sides. Allow any excess glaze to drip off before placing them back on the wire rack to set.
Serve: Serve your classic glazed yeast donuts warm or at room temperature, ideally within a few hours of making for the best taste and texture.

Serving Suggestions

Enjoy these donuts freshly made with a strong cup of coffee or a traditional English breakfast tea.
For a variation, instead of glazing, toss the warm donuts in a mixture of cinnamon sugar.
Top with sprinkles, chocolate shavings, or a drizzle of melted chocolate for extra indulgence.

Pairing Tips

Beer: A rich, dark Stout or Porter (especially those with coffee, chocolate, or caramel notes) will beautifully complement the sweetness and fried dough richness of the donuts. The roasted malts provide a lovely counterpoint. A slightly lighter Brown Ale could also work, offering nutty and mild caramel flavours. For something contrasting, a tart Fruited Sour can cut through the sweetness with a refreshing zing.
Cider: A medium-dry Traditional Apple Cider provides a crisp, refreshing balance to the sweet glaze, while a delicate Perry (Pear Cider) can offer a subtle fruity sweetness that harmonises with the vanilla.
Spirits: A shot of smooth Bourbon or a rich Coffee Liqueur (served neat or on the rocks) offers a sophisticated, warming pairing, perfect for an after-dinner treat.
Cocktails: An Espresso Martini would be a decadent companion, mirroring the coffee notes often found in darker beers and providing a spirited kick that stands up to the donut's sweetness.