Name: Glazed Donuts Recipe
Prep time: 30 min
Cook time: PT-486516H17M27S
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 cup warm milk (whole milk preferred, 90°F to 100°F); 1 tablespoon instant yeast or active dry yeast; ¼ cup granulated sugar; 4 cups bread flour (spooned and leveled, all-purpose flour can be used instead); 2 large eggs (room temperature); 1 teaspoon salt; 8 tablespoons unsalted butter (room temperature); Vegetable oil (enough to fry the donuts, about 2 quarts); 2 ½ cups powdered sugar; 6 tablespoons whole milk; ¾ teaspoon vanilla extract

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

These homemade glazed donuts are a true breakfast delight. Soft, pillowy, and perfectly glazed, they provide a fresh, indulgent taste that store-bought donuts simply can't match. Not only do they deliver a delicious melt-in-your-mouth experience, but they also allow you to customize the glaze with chocolate, maple, or even vanilla options. The best part? They are surprisingly easy to make, and once you try them, you’ll never want to go back to the store-bought variety again.

Ingredients

For the donuts:
1 cup warm milk (whole milk preferred, 90°F to 100°F)
1 tablespoon instant yeast or active dry yeast
¼ cup granulated sugar
4 cups bread flour (spooned and leveled, all-purpose flour can be used instead)
2 large eggs (room temperature)
1 teaspoon salt
8 tablespoons unsalted butter (room temperature)
Vegetable oil (enough to fry the donuts, about 2 quarts)

For the Vanilla Glaze:
2 ½ cups powdered sugar
6 tablespoons whole milk
¾ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Making the Donuts:

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let the mixture sit for about 5 minutes or until it becomes foamy. If the mixture doesn't foam, you'll need to start over with fresh yeast.
Add the flour, eggs, and salt to the mixture and mix with a dough hook on low speed for one minute until the ingredients are incorporated.
Scrape down the sides of the bowl and increase the speed to medium for 2 minutes. The dough should start pulling away from the sides of the bowl.
Add the butter, one tablespoon at a time, and continue mixing until smooth and elastic. If the dough is still sticky, continue mixing until it feels soft and dry to the touch.
Lightly grease a large bowl, transfer the dough, and cover with greased plastic wrap. Let the dough rest in a warm place for 60 to 90 minutes or until it doubles in size.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out to a thickness of about ⅜ inch.
Use a donut cutter (or a 3-inch round cutter and a ½ round cutter for the center hole) to cut out the donuts. Gather any scraps and re-roll them. You should have about 16 donuts and 16 donut holes.
Place the donuts on parchment-lined baking sheets, ensuring they have space to rise. Cover loosely with greased plastic wrap and let them rest for about 30 minutes.

Preparing the Glaze:

Whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Set aside.

Frying the Donuts:

Pour the vegetable oil into a large pot or dutch oven and heat to 330°F to 350°F. Use a thermometer to ensure the oil is at the right temperature.
Carefully place the donuts in the hot oil, frying 3 to 4 at a time. Fry for 2 minutes per side until golden brown.
Use a spider strainer to lift the donuts out of the oil and place them on a metal cooling rack.
Once all donuts are fried, dunk them into the glaze on both sides and return them to the cooling rack. Let the glaze set for about 15 minutes before serving.

Servings and Timing

Servings: 16 donuts
Prep Time: 30 minutes
Rise Time: 2 hours
Cook Time: 5 minutes per batch of donuts
Total Time: 2 hours 40 minutes

Variations

Chocolate Glaze: Combine 1 ½ cups powdered sugar, ¼ cup unsweetened cocoa powder, 2 tablespoons milk, and 2 teaspoons vanilla extract. Dip the donuts into the glaze and top with sprinkles or toppings of your choice.
Maple Glaze: Melt ¼ cup butter, ¼ cup maple syrup, and 2 tablespoons milk in a saucepan. Stir in 1 teaspoon maple extract and 1 ⅓ cups powdered sugar, adding the sugar gradually. Dip the donuts in this maple glaze for a rich and sweet flavor.

Storage/Reheating

Storage: These donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days.
Reheating: If you need to reheat them, microwave for 10-15 seconds or warm them in an air fryer for a few seconds.

FAQs

1. Can I make these donuts ahead of time?

Yes, you can prepare the dough in advance. After the first rise, cut the donuts and place them on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate overnight. Let them come to room temperature before frying.

2. How do I know if the oil is at the right temperature for frying?

The ideal frying temperature is between 330°F to 350°F. You can use a thermometer to check, or add a small piece of dough to the oil. If it floats and sizzles, the oil is ready.

3. Can I freeze the donuts?

Yes, you can freeze the uncooked donuts after the second rise. Place them on a tray in the freezer until solid, then transfer them to a freezer-safe bag. Fry them once thawed.

4. How long do these donuts stay fresh?

Donuts are best enjoyed the same day, but you can store them for up to 2 days in an airtight container at room temperature.

5. Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour for bread flour. The texture might be slightly different, but it will still be delicious.

6. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you’ll need to dissolve it in the warm milk with the sugar first, allowing it to become foamy.

7. Can I use a different type of glaze?

Absolutely! You can customize the glaze to your taste. Chocolate and maple glazes are popular alternatives to vanilla glaze.

8. How do I prevent the donuts from being greasy?

Ensure that the oil temperature remains consistent between 330°F to 350°F. If the oil is too cool, the donuts will absorb more oil and become greasy.

9. Can I make these donuts without a stand mixer?

Yes, you can make the dough by hand. Simply mix the ingredients in a bowl and knead the dough by hand on a lightly floured surface until smooth and elastic.

10. How can I make the donuts extra fluffy?

Be sure to allow the dough to rise fully before frying, and avoid overworking the dough. Also, make sure the oil is at the proper temperature for frying.

Conclusion

These homemade glazed donuts are a delicious treat that will elevate your breakfast game. With a soft, fluffy interior and a sweet glaze, they’re the perfect indulgence for any time of day. Whether you enjoy them plain or with a variety of glazes, these donuts are a guaranteed hit for family breakfasts, special occasions, or whenever you're craving something sweet.

Glazed Donuts Recipe