While sourdough will always have my heart, every now and then I love diving into a baking project that’s a little extra fun, and these donuts are exactly that. The dough is rich, pillowy, and incredibly tender, while the vanilla bean glaze adds just the right amount of sweetness without being overly sugary.
Perfect for weekend baking, holiday mornings, brunch with friends, or whenever you’re craving a bakery-style treat at home.
Ingredients
Tangzhong
- ¾ cup water
- ¼ cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour
- ⅓ cup granulated sugar
- 1 tablespoon instant yeast
- 1¼ teaspoons fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- Prepared tangzhong
- 5 tablespoons unsalted butter, softened
- Avocado oil, for frying
Vanilla Bean Glaze
- 3½ cups powdered sugar
- ⅓ cup + 1 tablespoon hot water
- 1 teaspoon vanilla bean paste
- Pinch of sea salt
Directions
Make the Tangzhong
In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth paste, about 4–5 minutes. Transfer to a bowl and allow it to cool slightly.
Make the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast, and salt.
Add the milk, egg, and prepared tangzhong. Mix on low speed until a shaggy dough begins to form.
With the mixer running, add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
Continue kneading for 10–12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
Transfer the dough to a lightly greased bowl, cover, and allow it to rise in a warm spot for 30–45 minutes, or until puffy and nearly doubled in size.
Shape the Donuts
Turn the dough out onto a lightly floured surface and roll to about ¾-inch thickness.
Using a donut cutter, cut out the donuts and place each one on a small square of parchment paper. Cover loosely with a kitchen towel and allow them to rise again until noticeably puffy, about 45–60 minutes.
Fry the Donuts
Pour 3–4 inches of avocado oil into a heavy-bottomed pot or Dutch oven and heat to 350°F.
Working in batches, carefully lower the donuts into the hot oil using the parchment squares. Fry for about 1–1½ minutes per side, or until beautifully golden brown.
Transfer to a wire rack and allow to cool slightly.
Make the Vanilla Bean Glaze
In a medium bowl, whisk together the powdered sugar, hot water, vanilla bean paste, and sea salt until smooth and glossy.
The glaze should be thick enough to coat the donuts while still dripping easily from a spoon.
Glaze & Enjoy!
While the donuts are still slightly warm, dip both sides into the glaze and allow any excess to drip off.
Place on a wire rack and let the glaze set for 10–15 minutes before serving.
Flour Girls Notes
- I love using avocado oil for frying because of its neutral flavor and high smoke point. It creates the most beautiful golden exterior without overpowering the vanilla flavor.
- Vanilla bean paste gives these donuts those gorgeous little flecks that make them feel extra special.
- These are best enjoyed the same day they’re made, preferably with a hot cup of coffee and good company.
- If you’re serving these for brunch, make a double batch—you’ll wish you had.
Soft, fluffy, and perfectly sweet—everything a homemade donut should be.
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