Homemade Donuts with Vanilla Bean Glaze
Indulge in these mouthwatering homemade donuts, perfectly fluffy and drizzled with a luscious vanilla bean glaze that’s bursting with flavor! Crafted with simple ingredients like fresh eggs and creamy buttermilk, these treats are a delightful way to satisfy your sweet tooth. Get ready to impress your friends and family with this irresistible recipe!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1/2 cup of water (warm) (120 ml)
🥛Dairy & Eggs(5)
- 5 tbsp melted salted butter (70 g)
- 3 tbsp melted salted butter (42 g)
- 3 eggs
- 1/2 cup whole milk (warm) (120 ml)
- 1/4 cup whole milk (60 ml)
🫙Pantry Staples(7)
- 1 tbsp active dry yeast (15 ml)
- 545g bread flour (approx. 4 cups fluffed & leveled) (4.36 cup)
- 3 cups powdered sugar (600 g)
- 1/2 tbsp sugar (7.5 ml)
- 105g sugar (1/2 cup) (0.53 cup)
- 1 tsp vanilla bean paste (5 ml)
- 1 tbsp vanilla bean paste (15 ml)
🧂Spices & Seasonings(3)
- Grated nutmeg
- 1/2 tsp salt (use 1 tsp if using unsalted butter) (2.5 ml)use 1 tsp if using unsalted butter
- Pinch of salt
Nutrition (per serving)
Calories
421
Protein
7g
Carbs
75g
Fat
10g
👨🍳 Instructions
- 1
Whisk all of your ingredients for the yeast mixture and allow to sit for 10 mins covered.
- 2
Knead ingredients for the dough on ‘mix’ for 2 mins, then increase speed to 4 and allow to knead for 25 mins. If kneading by hand, you may need to knead for 30-35 mins to reach optimal gluten development.
- 3
Shape dough into a ball, cover, and allow to rest in a warm area for 1-1.5 hours until doubled.
- 4
Once doubled, divide dough into 12 equal pieces (approx. 85g each), shape into balls, cover, and allow to rest for 10 mins.
- 5
Flour both sides of dough balls, flatten with your palms, make a hole in the center, and stretch the middle out.
- 6
Cover again and allow to rest for 35-40 mins or until doubled.
- 7
Fry each side at 350°F for 2 mins, lowering the heat once it reaches 350°F to avoid burning donuts before the inside cooks.
- 8
Strain before glazing.
- 9
Combine ingredients for the vanilla bean glaze and whisk well until smooth.
- 10
Glaze donuts immediately to ensure the butter in the glaze doesn’t start to solidify.
💡 Pro Tips
- ✓Hydrate your yeast at 110°F (43°C) for 10 minutes before mixing into dough because temperatures below 105°F activate yeast too slowly and above 115°F kill the cells, resulting in flat, dense donuts with minimal rise.timing110°F | 10 minutes | optimal range 105-115°F
- ✓Knead dough to 8-10 minutes of medium-high speed (or 30-35 minutes by hand) until it reaches 26-28% gluten development, indicated by the windowpane test—tear a small piece and it should stretch thin without tearing—ensuring proper structure to trap CO₂ bubbles during proofing.technique26-28% gluten development | windowpane test
- ✓Proof dough balls for exactly 35-40 minutes in a 75-78°F environment after shaping because yeast-leavened donuts require slower fermentation than bread; over-proofing by even 10 minutes causes gluten to over-relax, resulting in greasy, collapsed donuts that absorb 15-20% more oil.timing35-40 minutes | 75-78°F | gluten over-relaxation
- ✓Maintain oil temperature at 350°F (175°C) and lower heat immediately after donuts enter the oil because starch gelatinizes at 149°F and protein denatures at 158°F; if temperature drops below 340°F, the exterior absorbs excess oil before the interior sets, creating a greasy crumb.equipment350°F | lower immediately after insertion | minimum 340°F
- ✓Fry each side for exactly 2 minutes per side (4 minutes total) because the Maillard reaction that develops color and flavor peaks between 300-350°F over 90-120 seconds per side; under 90 seconds results in pale donuts with weak browning, over 120 seconds creates a dark exterior while the interior remains undercooked.timing2 minutes per side | 90-120 seconds for optimal Maillard reaction
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Homemade Donuts with Vanilla Bean Glaze
Indulge in these mouthwatering homemade donuts, perfectly fluffy and drizzled with a luscious vanilla bean glaze that’s bursting with flavor! Crafted with simple ingredients like fresh eggs and creamy buttermilk, these treats are a delightful way to satisfy your sweet tooth. Get ready to impress your friends and family with this irresistible recipe!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1/2 cup of water (warm) (120 ml)
🥛Dairy & Eggs(5)
- 5 tbsp melted salted butter (70 g)
- 3 tbsp melted salted butter (42 g)
- 3 eggs
- 1/2 cup whole milk (warm) (120 ml)
- 1/4 cup whole milk (60 ml)
🫙Pantry Staples(7)
- 1 tbsp active dry yeast (15 ml)
- 545g bread flour (approx. 4 cups fluffed & leveled) (4.36 cup)
- 3 cups powdered sugar (600 g)
- 1/2 tbsp sugar (7.5 ml)
- 105g sugar (1/2 cup) (0.53 cup)
- 1 tsp vanilla bean paste (5 ml)
- 1 tbsp vanilla bean paste (15 ml)
🧂Spices & Seasonings(3)
- Grated nutmeg
- 1/2 tsp salt (use 1 tsp if using unsalted butter) (2.5 ml)use 1 tsp if using unsalted butter
- Pinch of salt
Nutrition (per serving)
Calories
421
Protein
7g
Carbs
75g
Fat
10g
👨🍳 Instructions
- 1
Whisk all of your ingredients for the yeast mixture and allow to sit for 10 mins covered.
- 2
Knead ingredients for the dough on ‘mix’ for 2 mins, then increase speed to 4 and allow to knead for 25 mins. If kneading by hand, you may need to knead for 30-35 mins to reach optimal gluten development.
- 3
Shape dough into a ball, cover, and allow to rest in a warm area for 1-1.5 hours until doubled.
- 4
Once doubled, divide dough into 12 equal pieces (approx. 85g each), shape into balls, cover, and allow to rest for 10 mins.
- 5
Flour both sides of dough balls, flatten with your palms, make a hole in the center, and stretch the middle out.
- 6
Cover again and allow to rest for 35-40 mins or until doubled.
- 7
Fry each side at 350°F for 2 mins, lowering the heat once it reaches 350°F to avoid burning donuts before the inside cooks.
- 8
Strain before glazing.
- 9
Combine ingredients for the vanilla bean glaze and whisk well until smooth.
- 10
Glaze donuts immediately to ensure the butter in the glaze doesn’t start to solidify.
💡 Pro Tips
- ✓Hydrate your yeast at 110°F (43°C) for 10 minutes before mixing into dough because temperatures below 105°F activate yeast too slowly and above 115°F kill the cells, resulting in flat, dense donuts with minimal rise.timing110°F | 10 minutes | optimal range 105-115°F
- ✓Knead dough to 8-10 minutes of medium-high speed (or 30-35 minutes by hand) until it reaches 26-28% gluten development, indicated by the windowpane test—tear a small piece and it should stretch thin without tearing—ensuring proper structure to trap CO₂ bubbles during proofing.technique26-28% gluten development | windowpane test
- ✓Proof dough balls for exactly 35-40 minutes in a 75-78°F environment after shaping because yeast-leavened donuts require slower fermentation than bread; over-proofing by even 10 minutes causes gluten to over-relax, resulting in greasy, collapsed donuts that absorb 15-20% more oil.timing35-40 minutes | 75-78°F | gluten over-relaxation
- ✓Maintain oil temperature at 350°F (175°C) and lower heat immediately after donuts enter the oil because starch gelatinizes at 149°F and protein denatures at 158°F; if temperature drops below 340°F, the exterior absorbs excess oil before the interior sets, creating a greasy crumb.equipment350°F | lower immediately after insertion | minimum 340°F
- ✓Fry each side for exactly 2 minutes per side (4 minutes total) because the Maillard reaction that develops color and flavor peaks between 300-350°F over 90-120 seconds per side; under 90 seconds results in pale donuts with weak browning, over 120 seconds creates a dark exterior while the interior remains undercooked.timing2 minutes per side | 90-120 seconds for optimal Maillard reaction