Low Histamine Glazed Donuts

Total time2 hr 20 min

Prep time30 min

Cook time20 min

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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)
Ingredient note
Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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1 tsp granulated sugar, for proofing
¾ cup whole milk, warmed to about 100°f (38°c)
3 tbsp granulated sugar
3 tbsp unsalted butter, melted and cooled
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 oil or vegetable oil), for frying

For the glaze

2 cups powdered sugar, sifted
¼ cup whole milk
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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