Ingredients
For the Donut Dough
- 3 ½ cups all-purpose flour, plus more for dusting
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup warm whole milk (about 110°F / 43°C)
- 2 tbsp warm water (about 110°F / 43°C)
- ¼ cup granulated sugar
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ cup unsalted butter, softened
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla extract
- 3 cups vegetable oil (for frying)
For the Maple Glaze
- 1 ½ cups powdered sugar
- ¼ cup pure maple syrup
- 2 tbsp whole milk or heavy cream
- ½ tsp vanilla extract
- Pinch of salt
Optional Topping
- ½ cup chopped toasted pecans
- ½ tsp flaky sea salt
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, warm water, and active dry yeast. Let it sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and ground cinnamon to evenly distribute the ingredients.
- Combine Wet Ingredients and Dough: Add the softened unsalted butter, eggs, vanilla extract, and the activated yeast mixture to the flour mixture. Stir until the dough begins to come together.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 5–6 minutes.
- First Rise: Place the kneaded dough into a lightly greased bowl and cover with a towel. Let it rise in a warm place for 1 to 1 ½ hours, or until it doubles in size.
- Roll and Cut Donuts: After the first rise, roll out the dough on a lightly floured surface to approximately ½ inch thickness. Use a donut cutter or a large round cutter with a smaller cutter for the center hole to cut out donut shapes. Place the cut donuts onto a parchment-lined baking sheet.
- Second Rise: Cover the shaped donuts and allow them to rest for 30–40 minutes until puffy.
- Heat the Oil: In a heavy-bottomed pot, heat the vegetable oil to 350°F (177°C), ensuring it reaches the right temperature for frying.
- Fry the Donuts: Carefully drop 2–3 donuts at a time into the hot oil. Fry each side for 1–2 minutes until golden brown. Use a slotted spoon to remove the donuts and place them on a wire rack lined with paper towels to drain excess oil.
- Prepare the Maple Glaze: In a medium bowl, whisk together powdered sugar, pure maple syrup, milk or heavy cream, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding more milk if too thick, or more powdered sugar if too thin.
- Glaze the Donuts: While the donuts are still slightly warm, dip the tops into the maple glaze to coat them evenly.
- Finish with Toppings: Place the glazed donuts on a wire rack and immediately sprinkle with chopped toasted pecans and flaky sea salt if desired. Allow the glaze to set before serving.
Notes
- Ensure the milk and water are warm (around 110°F) to properly activate the yeast without killing it.
- Do not overcrowd the frying pot to maintain oil temperature and prevent donuts from sticking together.
- The second rise is crucial for light, fluffy donuts; don’t skip or shorten this step.
- Use a thermometer to maintain consistent oil temperature for best frying results.
- Optionally toast pecans beforehand by spreading them on a baking sheet and roasting in a 350°F oven for about 5–7 minutes, stirring occasionally.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
