How to Make the Classic Glazed Yeast Donut — A Winston-Salem North Carolina Master Baker and a New Orleans French Quarter Pastry Chef Walk You Through the Recipe From Milk-Bloom to Glaze-Cascade

Overview

Learn to make classic glazed yeast donuts from scratch following a historic recipe guided by a Winston-Salem master baker and a New Orleans French Quarter pastry chef. This video covers essential steps from blooming yeast and mixing elastic dough to achieving the perfect fry and signature cascading glaze. Discover the traditional techniques that honor the iconic Southern American breakfast treat's origins.

Ingredients

• 1 cup (240 milliliters) whole milk, warmed to 110°F (43°C)
• 2.25 teaspoons active dry yeast (1 packet)
• 0.25 cup (50 grams) granulated white sugar (1 teaspoon reserved for yeast bloom)
• 4 cups (480 grams) all-purpose flour
• 1 teaspoon fine sea salt
• 2 large eggs at room temperature
• 4 tablespoons (56 grams) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 4 cups (480 grams) confectioners' sugar (for glaze)
• 0.33 cup (80 milliliters) whole milk (for glaze)
• 2 teaspoons vanilla (for glaze)
• Pinch of salt (for glaze)

Instructions

1. In a small mixing bowl, combine 1 cup warm whole milk (110°F / 43°C), 2.25 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Stir gently and let it bloom undisturbed at room temperature for 5 to 8 minutes until it is foamy and smells yeasty. If it does not foam, discard and start over with fresh yeast.
2. In a stand mixer fitted with the dough hook attachment, combine the bloomed yeast-and-milk mixture, the remaining 3 tablespoons plus 1 teaspoon of granulated sugar, the 2 large eggs, the 4 tablespoons softened butter, and the 1 teaspoon vanilla. Mix on low speed (speed 2 on a KitchenAid) for 1 minute to combine.
3. Add the 4 cups all-purpose flour and the 1 teaspoon fine sea salt. Continue mixing on low speed for 2 minutes to combine into a shaggy dough.
4. Increase to medium speed (speed 4) and knead for 8 to 10 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. The dough should pass the windowpane test.
5. Transfer the smooth elastic dough to a large lightly-oiled glass mixing bowl, turn the dough once to coat it lightly in the oil. Cover the bowl tightly with plastic wrap or a damp clean kitchen towel. Place in a warm spot (75-80°F / 24-27°C) for 1 to 1.5 hours until the dough has doubled in size. Gently press the dough with a floured fingertip; the indent should slowly spring back about halfway.
6. After the first rise, gently punch down the dough to release the air. Turn the dough onto a lightly-floured clean work surface. Roll out the dough with a rolling pin to exactly 0.5 inch (1.25 cm) thickness.
7. Use a sharp 3-inch round donut cutter with a 1-inch center hole cutter (or equivalent) to cut 12 donut rings and 12 donut holes. Press straight down; do not twist the cutter. Re-roll the scraps only one time.
8. Transfer the cut donuts and holes to a parchment-lined baking sheet, leaving 2 inches between each. Cover loosely with a clean kitchen towel.
9. Let the donuts sit in the same warm spot for a second rise (proof) for 30 to 45 minutes until they are puffy and nearly doubled, bouncing back slowly when poked.
10. While the donuts proof, heat 2 to 3 inches of neutral frying oil (canola, vegetable, or peanut oil) in a heavy-bottomed Dutch oven or deep cast-iron skillet to exactly 350°F (175°C), monitoring constantly with a candy/fry thermometer.
11. Carefully transfer the proofed donuts one or two at a time into the hot oil using a metal spatula or floured fingers. Do not crowd the pan.
12. Fry for exactly 60 seconds on the first side until the underside is deep golden brown. Flip gently with a spatula or chopsticks.
13. Fry for another 60 seconds on the second side until that side is also deep golden brown. Remove from oil.

In this video

• The classic glazed yeast donut recipe originated in 1937 in Winston-Salem, acquired from a New Orleans French Quarter Creole pastry chef.
• The yeast bloom is a critical step, requiring active dry yeast to be combined with 110°F (43°C) whole milk and 1 teaspoon of sugar, then left undisturbed for 5-8 minutes until foamy.
• If the yeast mixture does not foam after 8 minutes, the yeast is dead and the process must be restarted with fresh yeast.
• Donut dough should be mixed in a stand mixer using a dough hook attachment, kneading for 8-10 minutes until it becomes smooth, elastic, and passes the windowpane test.
• The dough's first rise should occur in a warm spot (75-80°F / 24-27°C) for 1 to 1.5 hours until it has doubled in size.
• Achieving the proper donut puff requires rolling the dough to an exact thickness of 0.5 inch (1.25 cm).
• When cutting donuts, always press straight down without twisting the cutter to prevent sealing the edges, which would impede proper rising during frying.
• Neutral frying oil, such as canola, vegetable, or peanut oil, must be heated to precisely 350°F (175°C) and consistently monitored with a thermometer.
• Donuts should be fried for exactly 60 seconds on the first side until deep golden brown, then flipped and fried for another 60 seconds on the second side.
• Avoid crowding the frying pan as this will cause the oil temperature to drop, affecting the donut's texture and color.

Frequently asked questions

What is the proper milk temperature for activating yeast in donut recipes?

Whole milk should be warmed to exactly 110°F (43°C) for activating yeast; exceeding this temperature can kill the yeast, preventing proper leavening.

How can I tell if my yeast is active before making donut dough?

After mixing yeast with warm milk and a teaspoon of sugar, let it sit for 5-8 minutes; if it becomes foamy and smells yeasty, it's active. If not, discard and use fresh yeast.

What is the recommended dough thickness for homemade glazed donuts?

The dough should be rolled out to an exact thickness of 0.5 inch (1.25 cm), as this precise measurement is crucial for achieving the desired final donut puff.

What is the ideal oil temperature for frying classic yeast donuts?

Neutral frying oil should be heated to precisely 350°F (175°C) and maintained throughout the frying process using a candy or fry thermometer clipped to the side of the pan.

How long should each side of a classic glazed donut be fried?

Each side of the donut should be fried for exactly 60 seconds until it achieves a deep golden brown color, ensuring even cooking and optimal texture.