Classic Vanilla Bean Glazed Donuts
These Classic Vanilla Bean Glazed Donuts are soft, fluffy, and incredibly pillowy in the center with a beautifully golden, slightly chewy exterior. Each donut is coated in a silky vanilla bean glaze that sets with a delicate crackle, melts into every bite, and adds the perfect touch of sweetness. Served warm with a hot cup of coffee, these homemade donuts are a timeless treat that feel just like your favorite bakery classic.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk Of Choice: Warm milk activates the yeast and creates a soft, tender donut dough with a light crumb.
Granulated Sugar: Lightly sweetens the dough and helps feed the yeast for a fluffy rise.
Active Dry Yeast: Gives the donuts their classic lift and airy, pillowy texture.
Greek Yogurt Or Sour Cream: Adds richness and moisture, keeping the donuts extra soft and tender.
Salted Butter: Provides rich flavor and contributes to the soft, buttery interior of the donuts.
Eggs: Bind the dough and add structure while keeping the donuts light and fluffy.
Vanilla Bean Paste Or Extract: Enhances the dough and glaze with warm, aromatic vanilla flavor.
Bread Flour: Forms the base of the dough and creates the perfect balance of structure and softness.
Salt: Balances sweetness and enhances all of the flavors in the dough and glaze.
Avocado Oil Or Neutral Oil: Ideal for frying, giving the donuts a clean flavor and golden exterior.
Powdered Sugar: Creates a smooth, silky glaze that sets with a classic crackly finish.
Additional Milk Of Choice: Thins the glaze to the perfect dipping consistency.
Why You’ll Love Classic Vanilla Bean Glazed Donuts:
Ultra Soft And Pillowy: These donuts have an incredibly light, fluffy interior that practically melts in your mouth.
Perfect Golden Exterior: Fried to just the right doneness, the outside is lightly crisp and slightly chewy.
Crackly Vanilla Bean Glaze: The silky glaze sets with a delicate crackle and melts beautifully into every bite.
Classic Bakery Flavor: Pure vanilla bean flavor keeps these donuts timeless and irresistible.
Better Than A Bakery: Fresh, homemade donuts have unbeatable texture and flavor compared to store-bought versions.
Perfect With Coffee: These donuts are made to be enjoyed warm alongside a hot cup of coffee or espresso.
Crowd-Pleasing Treat: Simple, nostalgic, and universally loved, they’re perfect for sharing with family and friends.
Great For Any Occasion: Ideal for weekend baking, brunch spreads, holidays, or special morning treats.
Tips for Making Classic Vanilla Bean Glazed Donuts:
Activate The Yeast Properly: Make sure the milk is warm (not hot) so the yeast blooms fully and creates a light, fluffy dough.
Measure Flour Accurately: Weighing your flour is best, or spoon and level it into the measuring cup to avoid dense donuts.
Let The Dough Rest After Mixing: Allowing the dough to rest for 5 minutes before kneading helps the flour hydrate and improves texture.
Knead Until Smooth And Elastic: Proper kneading develops gluten, giving the donuts structure while keeping them soft and pillowy.
Keep The Dough Slightly Sticky: A slightly sticky dough leads to lighter donuts, so resist adding too much extra flour.
Allow A Full First Rise: Let the dough rise until doubled for maximum fluffiness and an airy crumb.
Use Parchment Squares: Placing donuts on parchment makes transferring them to the oil easy and prevents deflating.
Don’t Skip The Second Proof: Proofing the shaped donuts ensures they fry up light instead of dense.
Maintain Oil Temperature: Keep the oil between 350°F–365°F so the donuts cook through without absorbing excess oil.
Fry In Small Batches: Frying only a few donuts at a time helps maintain even oil temperature and consistent color.
Glaze While Warm: Dipping the donuts while they’re still warm allows the vanilla bean glaze to melt in and set crackly.
Double Dip For Extra Glaze: For a thicker, bakery-style coating, dip the donuts twice once the first layer slightly sets.
How to Store Classic Vanilla Bean Glazed Donuts:
Room Temperature: Store donuts in an airtight container at room temperature for up to 1 day for the best texture and freshness.
Refrigerator: While not ideal, donuts can be stored in the fridge for up to 2 days; allow them to come to room temperature before serving.
Freezer (Unglazed): Freeze unglazed donuts in an airtight container for up to 2 months; thaw and glaze fresh for best results.
Freezer (Glazed): Glazed donuts can be frozen, but the glaze may lose some of its crackly finish when thawed.
Reheating: Warm donuts briefly in the microwave for a few seconds to restore softness before serving.
FAQs:
Q: Can I make the donut dough ahead of time?
A: Yes. You can prepare the dough, let it rise once, then cover and refrigerate overnight. Let it come to room temperature before rolling, cutting, proofing, and frying.
Q: Can I shape the donuts the night before frying?
A: Yes. Cut and shape the donuts, place them on parchment, cover tightly, and refrigerate overnight. The next day, let them sit at room temperature until puffy before frying.
Q: How do I know when the donuts are done frying?
A: They should be a deep golden brown and puffed, taking about 1–2 minutes per side at 350–365°F.
Q: Why does the glaze crackle?
A: The thin vanilla bean glaze sets as it cools, creating that classic crackly donut-shop finish.
Q: Can I double glaze the donuts?
A: Absolutely. Dip once, let the glaze set slightly, then dip again for a thicker, sweeter coating.
Q: What oil is best for frying donuts?
A: Neutral oils like avocado, vegetable, or canola oil work best for clean flavor and even frying.
Q: Can I bake these donuts instead of frying?
A: This recipe is designed for frying to achieve the pillowy interior and chewy exterior. Baking will give a very different texture.
Q: How do I keep donuts soft after frying?
A: Avoid over-frying, glaze while warm, and store them loosely covered at room temperature for the best texture.
Q: Are these best served warm or cooled?
A: Warm is best, when the glaze is slightly set but still melts into every bite.
Love this? Check out my other breakfast recipes:
Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter
Pumpkin Cinnamon Roll Pancakes with Whipped Honey Cinnamon Butter
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these classic vanilla bean glazed donuts. Happy baking!
