Oh, hello there! Are you ready to make some truly magical holiday treats? Because I’ve got just the thing: these incredible Fluffy Yeast Doughnuts with Sweet Glaze for Christmas, Easter! Seriously, these aren’t just any doughnuts; they’re like little clouds of pure joy, perfect for making any holiday extra special. I remember making these for the first time years ago, and my family was absolutely hooked. They’re so light and airy, and that simple sweet glaze? Chef’s kiss! They just taste like pure celebration.

Why You’ll Love These Fluffy Yeast Doughnuts with Sweet Glaze for Christmas, Easter

You get that unbelievably light and airy texture that only yeast doughnuts can give you – pure heaven!
The sweet glaze is super simple but totally perfect, adding just the right touch of sweetness.
They’re the absolute best way to impress your family and friends at any holiday gathering, from Christmas morning to Easter brunch.
Making them from scratch feels so rewarding and tastes SO much better than store-bought.

Gathering Your Ingredients for Fluffy Yeast Doughnuts with Sweet Glaze

Alright, let’s get down to business and gather everything we need for these amazing doughnuts! It’s really not too complicated, and having everything ready makes the whole process so much smoother. Trust me on this!

Essential Dough Ingredients

1 cup warm milk: Make sure it’s warm, not hot – think comfy bathwater temperature, around 105-115°F. If it’s too hot, it’ll kill our yeast friends!
2 1/4 teaspoons active dry yeast: This is what gives us that wonderful fluffy lift.
1/4 cup granulated sugar, plus a pinch: We need a little sugar to wake up the yeast and more for the dough itself.
1 large egg, room temperature: Having it at room temp helps everything mix together nicely.
1/4 cup unsalted butter, melted: Melted is key here, and let it cool just a tad so it doesn’t shock the yeast.
1 teaspoon vanilla extract: For that lovely aroma and flavor!
1/2 teaspoon salt: This is important for flavor and controlling the yeast.
3 1/2 to 4 cups all-purpose flour: We’ll start with 3 1/2 cups and add more if needed. The dough should be soft and a little sticky, not stiff.

Ingredients for the Sweet Glaze

2 cups powdered sugar: Sifting it makes the glaze super smooth, so try to do that if you can!
1/4 cup milk: This is our starting point for the glaze. You might need a tiny bit more or less to get it just right.
1 teaspoon vanilla extract: For that classic sweet doughnut flavor.

Step-by-Step Guide to Making Fluffy Yeast Doughnuts with Sweet Glaze

Alright, let’s get these beautiful doughnuts made! It’s a bit of a process, but totally worth every second. Just follow along, and you’ll have the most amazing homemade doughnuts.

Activating the Yeast and Mixing the Dough

First things first, grab a big ol’ bowl. Pour in your warm milk – remember, comfy bathwater temp! Toss in that pinch of sugar and sprinkle the yeast over the top. Give it a gentle stir, and then just let it sit for about 5 to 10 minutes. You’ll know it’s happy when it gets all foamy and bubbly. That’s the yeast waking up! Now, add the rest of the sugar, that room-temperature egg, the melted butter, and the vanilla. Whisk it all together until it’s nice and combined. Then, stir in the salt. Start adding your flour, maybe about half of it at first, and mix it in. Keep adding the flour gradually, mixing as you go, until you get a soft dough. It should be a little sticky, that’s good!

Kneading and First Rise for Fluffy Yeast Doughnuts

Now, turn that sticky dough out onto a lightly floured surface. Get ready to knead! This is where we build up that amazing fluffy texture. You want to knead it for a good 5 to 7 minutes. Push, fold, turn – keep going until the dough feels smooth and elastic. It shouldn’t stick to your hands too much anymore. Once it’s nice and smooth, find a clean, greased bowl. Pop the dough in there, give it a little turn to coat it in grease, then cover the bowl with a clean kitchen towel or plastic wrap. Find a nice warm spot in your kitchen – maybe near a sunny window or a slightly warm oven (turned off, of course!) – and let it rise for about 1 to 1.5 hours. It needs to get nice and puffy, basically double in size.

Shaping and Second Rise

Once your dough has doubled, gently punch it down. This just releases the air. Turn it out onto your lightly floured surface again. Now, roll it out to about a half-inch thickness. You can use a doughnut cutter if you have one, or just use two round cutters – a bigger one for the outside and a smaller one for the hole. Cut out as many as you can! As you cut them, place them on baking sheets that you’ve lined with parchment paper. This makes them super easy to lift later. Cover them up again, and let them have their second little nap for another 30 to 45 minutes. They’ll puff up a bit more, and that’s what you want!

Frying Your Fluffy Yeast Doughnuts

Okay, time for the fun part – frying! You’ll need a heavy-bottomed pot for this, and fill it with about 3 inches of vegetable oil. Heat that oil up to 350°F. It’s really important to keep the temperature steady, so use a thermometer if you have one! Carefully lower a few doughnuts at a time into the hot oil. Don’t crowd the pot, or the oil temperature will drop, and you won’t get that nice golden color. Fry them for about 1 to 2 minutes per side, until they’re a beautiful golden brown. Use a slotted spoon to lift them out and place them on a wire rack to cool just a little bit.

Crafting the Sweet Glaze and Finishing Touches

While the doughnuts are cooling a touch, let’s whip up that glaze. Grab another bowl and put in your powdered sugar. Pour in the milk and vanilla extract. Whisk it all together until it’s smooth and dreamy. If it seems too thick, add a tiny splash more milk. If it’s too thin, add a bit more powdered sugar. You want it thick enough to coat the doughnuts nicely but still thin enough to dip easily. Now, take your slightly cooled doughnuts and dip the tops into the glaze. Let any excess drip off, and then place them back on the wire rack. Let that gorgeous glaze set up, and voilà! You’ve got homemade doughnuts!

Tips for Perfectly Fluffy Yeast Doughnuts with Sweet Glaze

Making these doughnuts is a joy, but a few little tricks can really make them shine! Don’t worry if your dough is a bit sticky at first; that’s actually a good sign. Just resist the urge to add too much extra flour, as that can make them tough. Remember, a slightly tacky dough is the secret to that super fluffy texture we’re going for.

Dough Temperature and Handling

Make sure your egg is at room temperature before you start mixing. It really helps everything come together smoothly. And like I said, that dough should feel a little sticky – think like a tacky post-it note, not super glue! If it’s sticking to your hands *too* much while kneading, just dust your hands and the surface very lightly with flour. Don’t go overboard!

Frying Temperature Mastery

Seriously, the oil temperature is your best friend here. Keep it steady at 350°F. If it’s too low, the doughnuts will soak up oil and be greasy. If it’s too high, they’ll burn on the outside before they cook through. A candy thermometer is a lifesaver for this step! You can learn more about food safety temperatures to ensure your cooking is safe.

Glaze Consistency Control

Getting the glaze just right is super easy. If it seems too thick and gloppy, just stir in another teaspoon or two of milk until it’s pourable but still coats the doughnut nicely. If you accidentally make it too thin, add a tablespoon of powdered sugar at a time until you reach that perfect drizzling consistency. You want it to coat, not run off!

Ingredient Notes and Substitutions for Fluffy Yeast Doughnuts

Sometimes you might find you’re missing an ingredient or want to try something a little different. Don’t fret! These doughnuts are pretty forgiving, and a few simple swaps can work wonders.

Milk Options

You can absolutely use skim milk or even non-dairy milks like almond or soy milk in the dough and the glaze. They work just fine! Some people even use buttermilk for a slightly richer dough, but I find whole milk gives us that classic soft texture and lovely glaze.

Flour Adjustments

Flour can be a bit tricky because different brands absorb liquid differently. Start with the lower amount of flour (3 1/2 cups) and add more only if the dough feels super sticky and unmanageable. You want it soft and a little tacky, but not so sticky that it’s impossible to roll or cut.

Frequently Asked Questions About Fluffy Yeast Doughnuts

Can I bake these doughnuts instead of frying?

Oh, you *can* bake them, but honestly, it’s just not the same! Frying is what gives these yeast doughnuts that signature airy, light texture and golden crust. Baking them will result in more of a cake-like texture, which is nice, but it’s a totally different ballgame. If you really want to bake, you’d likely need a different recipe specifically designed for oven-baked doughnuts, and you’d probably want to use a doughnut pan. These are definitely best enjoyed fried!

How do I store leftover Fluffy Yeast Doughnuts with Sweet Glaze?

The best way to store these is at room temperature. Once they’ve cooled completely and the glaze has set, pop them into an airtight container. They’re really best eaten the same day they’re made, but they’ll be okay for a day or two afterward. Just keep them in that container so they don’t dry out. Don’t refrigerate them, though; that can make them a bit tough and dull that lovely glaze.

What is the best way to reheat these doughnuts?

If you want to enjoy them warm, which is honestly the best way, just pop a doughnut (or two!) in the microwave for about 10-15 seconds. Just enough to take the chill off and make them soft again. Be careful not to overheat them, or they can get a bit chewy. A quick zap is all they need to bring back that fresh-from-the-fryer feel!

Can I make the dough ahead of time?

Yes, you absolutely can! After the first rise, you can punch the dough down, wrap it tightly in plastic wrap, and pop it in the refrigerator for up to 24 hours. When you’re ready to make them, take the dough out of the fridge and let it sit at room temperature for about 30-60 minutes to soften up a bit before you roll and cut it. You might need to let the cut doughnuts rise a little longer since the dough will be colder. It’s a great way to get a head start!

Serving Suggestions for Your Holiday Doughnuts

These fluffy doughnuts are perfect on their own, but they’re even better with a warm drink! A hot cup of coffee or a creamy glass of milk is always a winner. For a real holiday treat, try pairing them with some mulled cider or a festive hot chocolate. They’d also be lovely alongside a fresh fruit salad for a festive Easter brunch or a cozy Christmas morning breakfast. They just scream celebration!

Nutritional Estimate for Fluffy Yeast Doughnuts with Sweet Glaze

Just so you know, the nutritional info for homemade goodies like these can really vary depending on the exact ingredients you use and how much glaze ends up on each doughnut! But as a general idea, one of these fluffy beauties usually comes in around 300 calories, with about 15g of fat, 35g of carbs, and 4g of protein. It’s always best to think of these numbers as a friendly estimate!

Fluffy Doughnuts: Bake 12 Wonderful Treats

Author: memorecipes.com
Total Time: 2 hours 50 minutes
Yield: 18-20 doughnuts 1x
Diet: Vegetarian

Print Recipe

Description

A soft and airy doughnut recipe perfect for holiday celebrations. These doughnuts are fried to golden perfection and coated in a simple sweet glaze.

Ingredients

Scale

1 cup warm milk (105-115°F)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar, plus a pinch
1 large egg, room temperature
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 to 4 cups all-purpose flour
Vegetable oil for frying
For the Glaze:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Instructions

In a large bowl, combine warm milk, a pinch of sugar, and yeast. Let stand for 5-10 minutes until foamy.
Stir in the remaining granulated sugar, egg, melted butter, and vanilla extract.
Add salt and gradually add flour, mixing until a soft dough forms.
Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down dough and roll it out on a lightly floured surface to about 1/2 inch thickness.
Cut out doughnuts using a doughnut cutter or two round cutters of different sizes.
Place doughnuts on parchment-lined baking sheets, cover, and let rise for another 30-45 minutes.
Heat about 3 inches of vegetable oil in a heavy-bottomed pot to 350°F.
Fry doughnuts in batches for 1-2 minutes per side, until golden brown.
Remove doughnuts with a slotted spoon and place on a wire rack to cool slightly.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
Dip the tops of the cooled doughnuts into the glaze. Let the glaze set.

Notes

Ensure milk is warm but not hot, as this can kill the yeast.
Dough should be slightly sticky; add flour sparingly.
Do not overcrowd the pot when frying.
Adjust glaze consistency with more powdered sugar or milk as needed.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 doughnut
Calories: 300
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: yeast doughnuts, homemade doughnuts, glazed doughnuts, holiday baking, Christmas treats, Easter sweets, fluffy doughnuts