Old Fashioned Mini Glazed Yeast Doughnuts


for the doughnuts

  • ½ cup milk
  • ¼ cup water
  • ¼ cup vegetable oil
  • 1 egg , room temperature
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup sugar
  • 3 cups all-purpose flour , divided
  • teaspoons (one package) active dry yeast

for the glaze

  • 2 cups powdered sugar
  • ¼ cup milk
  • ½ teaspoon vanilla
  • dash of salt


  1. In the bowl of a stand mixture, combine yeast, 1 cup flour, salt and sugar. In a separate smaller bowl combine milk, water and oil; heat to 120°-130°F.
  2. Add the liquid mixture to the dry mixture and mix with paddle for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour, switch from a paddle to a dough hook and knead for 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles in size.
  3. While the dough is rising, combine sifted powdered sugar, milk, vanilla and salt in a small bowl. Set aside.
  4. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 parts. On lightly floured surface, roll each half into a 12 x 6 -inch rectangle. Cut with 2 ½ -inch doughnut cutter. Place on lightly floured cookie sheets. Cover; let rise until indentation remains after touching. In large heavy pot, heat 4 inches of vegetable oil to 400°F. I used my mini deep fryer. Fry doughnuts a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Dip in glaze and place on racks until glaze hardens. Add sprinkles if you want to add a little zazz!

Recipe Notes

Adapted from Red Star Yeast