Antler Room Donuts Recipe

Warm milk & bloom yeast

Heat the 0.6 cup whole milk until warm (about 100–110°F / 38–43°C). Pour into a small bowl, stir in 1 tsp instant dry yeast and 1 tbsp of the granulated sugar (from the 0.25 cup). Let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large bowl, whisk together 1.75 cups all-purpose flour, remaining granulated sugar (about 3 tbsp), and 0.5 tsp salt until well combined.

Combine wet & dry

Add the foamy yeast-milk, 1 large egg, and 2 tbsp softened unsalted butter to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. If dough is sticky, sprinkle up to 2 tbsp extra flour; it should be soft but not sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape donuts

Gently deflate the risen dough and turn onto a lightly floured surface. Roll to about 1/2-inch (1.2 cm) thickness. Using a 3-inch round cutter, cut out six rounds. Optionally use a 1-inch cutter to cut centers for classic donut holes. Re-roll scraps once and cut remaining shapes.

Second rise

Place cut donuts on a parchment-lined sheet, cover loosely with plastic wrap, and let rise 20–30 minutes until puffy (they will not double). Meanwhile, heat oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot to a depth of about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough—it should sizzle and brown in about 45–60 seconds.

Fry donuts

Fry donuts in batches (do not overcrowd) about 45–60 seconds per side, flipping once, until golden brown and cooked through. Use a slotted spoon to transfer to a wire rack set over a sheet pan lined with paper towels to drain. Total frying time per donut about 90–120 seconds. Allow donuts to cool 5 minutes before glazing.

Make glaze

In a medium bowl, whisk together 1 cup powdered sugar, 0.5 tsp vanilla extract, 2 tbsp whole milk, and 1 tsp melted butter until smooth. The glaze should be pourable but not too thin; adjust consistency with extra milk (1/4 tsp increments) or powdered sugar as needed.

Glaze donuts

Working one at a time, dip the top of each warm (not hot) donut into the glaze, allowing excess to drip off, then place back on the wire rack. For a thicker coat, let the first layer set for 1–2 minutes and dip again.

Finish

If desired, sprinkle a very small pinch of coarse sea salt over the glazed donuts while glaze is unset to contrast the sweetness. Let glazed donuts rest 10–15 minutes for glaze to set before serving.