Easy Soft Vanilla Donuts (Yeast-Raised)
Ingredients:
1 cup warm milk (110°F/43°C)
2¼ tsp active dry yeast (1 packet)
¼ cup sugar
1 large egg
¼ cup unsalted butter, softened
1 tsp vanilla extract
3½ cups all-purpose flour
½ tsp salt
Oil for frying (vegetable or canola)
For the vanilla glaze (optional):
1 cup powdered sugar (confectioners’ sugar)
2–3 tbsp milk
½ tsp vanilla extract
Directions:
Activate Yeast: In a large bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes foamy.
Form Dough: Beat in the egg, softened butter, and vanilla extract into the yeast mixture. (It’s okay if the butter is a bit lumpy.) In a separate bowl, whisk the flour with the salt. Gradually add the flour mixture to the wet ingredients. Stir until a dough forms, then knead the dough on a floured surface for about 5–8 minutes (or use a dough hook on a mixer) until the dough is smooth and elastic. Add a little extra flour during kneading only if needed; the dough should be soft and slightly sticky.
First Rise: Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until doubled in size.
Shape Donuts: Punch down the dough to release air. Turn it out onto a floured surface. Roll the dough to about ½-inch thickness. Cut out donut shapes using a donut cutter or two round cutters (one large for the donut and a small one for the center hole). Re-roll scraps and continue cutting until all dough is used. Place the cut donuts (and donut holes) on baking sheets lined with parchment. Cover them lightly and let rise again for 30–40 minutes, until puffed.
Fry: Heat about 2 inches of oil in a heavy pot or deep skillet to 350°F (175°C). Carefully fry a few donuts at a time, cooking about 1–2 minutes per side until golden brown. Use a slotted spoon or tongs to remove the donuts and place them on a paper towel-lined tray to drain excess oil. Repeat for all donuts (and fry the donut holes last, as they cook faster). Tip: Keep the oil temperature steady; too hot will brown the outside too quickly, too cool will make the donuts greasy.
Glaze (Optional): In a bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add another tablespoon of milk if needed to reach a pourable consistency. While the donuts are slightly warm, dip the top of each donut into the glaze and place on a rack for the glaze to set. You can also coat some donuts in plain sugar or enjoy them without glaze.
Enjoy: These Vanilla donuts are best enjoyed fresh. They are easy, soft, and fluffy inside. Serve with coffee or milk for a delightful treat!
