Fish Free Glazed Donuts

Total time2 hr 20 min

Prep time30 min

Cook time20 min

4.5

(12)

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Ingredients

12 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar, for proofing
¾ cup whole milk, warmed to about 100°f (38°c)
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
3 tbsp granulated sugar
3 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
½ tsp fine salt
3 cups all-purpose flour, plus more for dusting

For frying

4 cups neutral oil (such as canola or vegetable oil), for frying

For the glaze

2 cups powdered sugar, sifted
¼ cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
½ tsp vanilla extract
1 pinch fine salt

Instructions

1
Combine the warm water, yeast, and 1 tsp granulated sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant — if the mixture does not foam, the yeast is not active; start over with fresh yeast.
2
Add the warmed milk, 3 tbsp granulated sugar, melted butter, vanilla extract, and salt to the yeast mixture. Stir to combine.

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