These are soft, fluffy, airy yeast donuts with a light golden crust and a smooth vanilla-bean glaze — exactly like the ones in your photo.
Ingredients (makes about 12–14 donuts + holes)
Dough
- ¾ cup (180 ml) whole milk, warm (110°F / 43°C)
- 2¼ tsp (7 g) instant or active dry yeast
- ¼ cup (50 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 1 tsp salt
- 3½–4 cups (420–480 g) all-purpose or bread flour (start with 3½ cups)
- Optional: ½ tsp vanilla extract or the seeds of ½ vanilla bean in the dough
Vanilla Bean Glaze
- 2 cups (240 g) powdered sugar
- Seeds scraped from 1 vanilla bean (or 2 tsp pure vanilla extract + ½ tsp vanilla bean paste)
- 3–5 Tbsp milk or heavy cream (adjust for consistency)
- Pinch of salt
- Optional: 1 Tbsp melted butter for extra richness
For frying
- Neutral oil (canola, vegetable, or peanut) for deep frying — about 2–3 inches deep
Instructions
- Make the dough
In a large bowl or stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit 5–10 minutes until foamy (if using active dry yeast).
Add the remaining sugar, eggs, melted butter, salt, and vanilla (if using). Mix until combined.
Add 3½ cups flour and mix/knead until a soft, slightly sticky dough forms (6–8 minutes by hand or with a dough hook). Add a little more flour only if needed. The dough should be soft and tacky but manageable. - First rise
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled. - Shape the donuts
Turn the dough out onto a lightly floured surface. Roll to about ½-inch thickness.
Cut with a 3–3½-inch donut cutter (or use a round cutter + a small cutter for the holes).
Place the donuts and holes on a parchment-lined baking sheet. Cover loosely and let rise 30–45 minutes until puffy. - Fry
Heat oil to 350–360°F (175–182°C) in a heavy pot or deep fryer.
Fry the donuts in batches (don’t crowd) for 1–2 minutes per side until golden brown.
Remove with a slotted spoon and drain on a wire rack or paper towels. - Make the glaze
Whisk the powdered sugar, vanilla bean seeds (or extract/paste), salt, and enough milk/cream to make a smooth, pourable glaze (thick enough to coat but still drip slightly). - Glaze
While the donuts are still slightly warm, dip the tops (or the whole donut) into the glaze. Let the excess drip off, then place back on the rack so the glaze sets.
Tips for success
- Keep the oil temperature steady — too hot and the outside browns before the inside cooks; too cool and the donuts absorb oil.
- The dough should be soft; a stiffer dough makes denser donuts.
- Best eaten the same day. Store leftovers in an airtight container at room temperature for up to 1 day (the glaze will soften them slightly).
- You can make the dough the night before and do a cold rise in the fridge for even better flavor.
These come out light, airy, and bakery-style with that classic vanilla-bean-flecked glaze. Enjoy with coffee
