Savor the airy perfection of our Yeast Doughnuts, flawlessly complemented by a smooth layer of decadent Vanilla Bean Icing. With each bite, you’ll enjoy the heavenly combination of fluffy dough and creamy sweetness that’s sure to leave your taste buds craving more.
Yeast Doughnuts with Vanilla Bean Icing
Makes about 14
Ingredients
- ½ cup warm water (105° to 110°)
- 4 tablespoons sugar, divided
- 1 (0.25-ounce) package active dry yeast
- 4 to 4¼ cups unbleached all-purpose flour, divided
- ¾ cup whole milk, room temperature
- ½ cup unsalted butter, melted and cooled for 10 minutes
- 2 large eggs, room temperature
- ¼ cup bread flour
- 1½ teaspoons kosher salt
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- Vegetable oil, for frying
- Vanilla Bean Icing (recipe follows)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, stir together ½ cup warm water, 1 tablespoon sugar, and yeast. Let stand until foamy, about 10 minutes.
- Add 2 cups all-purpose flour, milk, melted butter, eggs, bread flour, salt, reserved vanilla bean seeds, and remaining 3 tablespoons sugar to yeast mixture; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute. Add 2 cups all-purpose flour; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute.
- Switch to the dough hook attachment; beat at medium speed just until dough starts to pull away from sides of bowl, 3 to 4 minutes, adding up to remaining ¼ cup all-purpose flour, 1 tablespoon at a time, if needed. (Dough will still be quite soft and slightly sticky but should not seem excessively wet.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour. (Alternatively, cover and let rise in refrigerator overnight. When ready to use, proceed as directed.)
- Spray 3 large baking sheets with cooking spray. Cut out 14 (6x6-inch) pieces of parchment paper, and place on prepared pans. Spray parchment with cooking spray. Spray 3 large sheets of plastic wrap with cooking spray.
- Punch down dough; turn out onto a heavily floured surface, and roll or pat to ½-inch thickness. Using a 3½-inch doughnut cutter dipped in flour, cut dough. Gently transfer doughnuts to prepared parchment squares, spacing at least 2 to 2½ inches apart. Reroll scraps, and let stand for 5 to 10 minutes; cut scraps. Cover doughnuts with prepared plastic wrap, spray side down, and let rise in a warm, draft-free place (75°) until puffed, 40 minutes to 1 hour.
- In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°. Line 2 large rimmed baking sheets with paper towels.
- Working in batches, use parchment paper to gently pick up doughnuts and add to oil (do not place parchment paper in oil). Fry until golden brown, about 1 minute per side. Using a spider strainer, transfer doughnuts to prepared pans. Let cool completely.
- Line 2 large rimmed baking sheets with parchment paper; place wire racks on prepared pans.
- Holding 1 doughnut horizontally, dip doughnut halfway into Vanilla Bean Icing; lift straight out, and swirl in a circular motion, letting excess drip off. Quickly turn doughnut, and place, icing side up, on a prepared rack. Repeat with remaining doughnuts. Serve immediately, or let stand until icing is set, 20 to 30 minutes.
Vanilla Bean Icing
Makes about 3⅓ cups
Ingredients
- 7⅓ cups confectioners’ sugar, sifted
- ½ cup plus 1 tablespoon whole milk
- 6 tablespoons light corn syrup
- ¼ cup unsalted butter, melted
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- ½ teaspoon kosher salt
Instructions
- In a large bowl, stir together all ingredients until smooth and well combined. Use immediately.
