An easy, fluffy, delicious, and perfectly spiced yeast donut.
1 and 1/4 cup whole milk, warm but not hot (about 105°)
2 and 1/4 teaspoon (one package) active or instant dry yeast
1/3 cup sugar plus 3 tablespoons
2 eggs, beaten
1/2 cup butter, melted and cooled
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon nutmeg
1 and 1/2 teaspoons pumpkin spice (optional)
4 and 1/4 cups all purpose flour
2 quarts oil for frying
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla bean paste
Cinnamon Sugar Coating
1/2 cup white sugar
2 teaspoons pumpkin spice or cinnamon
1 and 1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
1 box Instant vanilla pudding
2 cups cold milk
- Whisk the warm milk, yeast, and 1/3 cup of sugar in the bowl of your stand mixer fitted with a dough hook, until combined. Cover the bowl and let it sit for 5 minutes until it becomes frothy on top. If it does not froth up, you will need to start over with new yeast.
- On low speed add in the eggs, melted butter, vanilla extract, remaining sugar, nutmeg, pumpkin spice (optional), and salt to the yeast mixture, stir to combine then add in half of the flour. Add the remaining flour and continue to beat until the dough begins to pull away from the bowl. If the dough is too wet add in more flour one tablespoon at a time. The dough should be slightly sticky. Gently roll the dough out onto a floured surface and gently knead the dough until smooth. Grease a large bowl with a little oil or non stick spray then place the dough into the bowl and cover. Let the dough rise at room temperature until it doubles in size, about 1 and 1/2 hours – 2 hours. If you used Instant yeast, 1 hour should be enough time.
- When the dough is ready, punch it down in the middle to release the air bubbles and roll it out onto a floured surface. Using a rolling pin, roll the dough out to about 1/2 inch thick. Cut out the donuts using a round donut cutter, a drinking glass, cookie cutter, or whatever you have. Cut out center of the donuts using a smaller donut cutter or even shot glass will work. Line a baking sheet or two with parchment paper and place the cut outs on the sheet. Cover the donuts with a dish towel and let them rise for another 45 minutes.
- Pour the oil into a heavy bottomed pot over medium heat, the oil should reach 375°. Line two baking sheets with paper towels and place a wire rack. Place no more than 4 donuts in the oil at a time and cook for 1 minute on each side. Remove from the oil using a large slotted spoon and place on the rack.
Making the Glaze
- In a medium bowl, stir the powdered sugar, milk, and vanilla bean paste together until smooth.
Making the cinnamon sugar coating
- Mix the sugar, pumpkin spice, or cinnamon together.
Making the Chocolate Icing
- Mix the powdered sugar, cocoa powder, milk, and vanilla extract together until smooth and creamy.
Making the cream filling
- Whisk the pudding mix and milk together for 2 minutes until thick and creamy.
- The donuts are best enjoyed the same day but will stay fresh in an air tight container for a day or two
- I used canola oil for this recipe, you can use any neutral oil
Keywords: Homemade donuts, how to make donuts, glazed donuts