Yeast-Raised Glazed Doughnuts

This was my Dad's(the Second Yankee Chef)favorite doughnut. It wasn't long before all us kids felt the same.


For 10 Serving(s)


  • 1/4 cup(s) milk
  • 2 cup(s) powdered sugar
  • 1/2 teaspoon(s) vanilla


  • 3 cup(s) flour
  • 1 tablespoon(s) granular yeast
  • 1/4 cup(s) sugar
  • 1/4 teaspoon(s) nutmeg
  • cup(s) milk
  • 2 tablespoon(s) butter or margarine, melted
  • 1 egg
  • 1 teaspoon(s) vanilla
  • 6 cup(s) vegetable oil or shortening, for frying

Yeast-Raised Glazed Doughnuts Directions

  1. Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk. Deflate the dough by punching down and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4-inch thickness and cut with a round cutter (or, using a pizza wheel, cut into strips to make crullers. Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again. Place oil or shortening in a heavy pan or deep skillet and heat to 350-degrees F. Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels.
  2. To make glaze, stir the milk into the powdered sugar until it is smooth, then add the vanilla.
  3. When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drip down or dip both sides into glaze, although you may need to double the glaze recipe.