Nickel Allergy Friendly 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)
1 tsp granulated sugar, for proofing
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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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