Low Histamine Yeast-Raised Glazed Doughnuts

Total time3 hr

Prep time40 min

Cook time20 min

4.5

(21)

Low Histamine Yeast-Raised Glazed Doughnuts

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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 (one ¼ oz 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.
¾ cup whole milk, warmed to 105–110°f (40–43°c)
¼ cup granulated sugar
1 tsp fine salt
2 large eggs, room temperature
4 tbsp unsalted butter, softened and cut into pieces
3 ½ cups all-purpose flour, plus more for dusting

For frying

2 quarts neutral oil (such as vegetable or canola oil), for frying

For the glaze

2 cups powdered sugar, sifted
⅓ cup whole milk
1 tsp vanilla extract
1 pinch fine salt

Instructions

1
Combine the warm water and yeast in the bowl of a stand mixer and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the warm milk, sugar, salt, and eggs to the yeast mixture. Fit the mixer with the dough hook and mix on low speed until combined, about 1 minute.

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