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Glazed Homemade Donuts Recipe

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3.9 from 6 reviews

These homemade glazed donuts are soft, fluffy, and perfectly golden, fried to perfection and coated in a sweet vanilla glaze. Made with a tender yeast dough, they offer the classic nostalgic taste of fresh donuts with a smooth, sweet glaze that sets up beautifully. This recipe yields about 16 classic-sized donuts and donut holes, perfect for sharing or a special breakfast treat.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 donuts and 16 donut holes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Ingredients

For the Donuts

  • 1 cup warm whole milk (90°F to 100°F)
  • 1 tablespoon instant yeast (or active dry yeast)
  • ¼ cup granulated sugar
  • 4 cups bread flour (or all-purpose flour)
  • 2 large eggs (room temperature)
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter (room temperature)
  • Vegetable oil (about 2 quarts, for frying)

For the Glaze

  • 2 ½ cups powdered sugar
  • 6 tablespoons whole milk
  • ¾ teaspoon vanilla extract

Instructions

  1. Activate Yeast: In a large mixing bowl or stand mixer bowl, whisk together warm milk, yeast, and granulated sugar. Let it sit for 5 minutes until the mixture becomes foamy. If no foam appears, your yeast is likely inactive and you should start over with fresh yeast.
  2. Mix Dough: Add flour, eggs, and salt to the yeast mixture. Using a dough hook attachment, mix on low speed for 1 minute until incorporated. Scrape down the bowl edges.
  3. Develop Dough: Increase mixer speed to medium and mix for 2 minutes. The dough should begin to pull away from the bowl sides.
  4. Add Butter: Keeping the mixer on medium speed, add the softened butter one tablespoon at a time. Initially, dough will become sticky and wet looking.
  5. Mix Until Smooth: Continue mixing for 5 more minutes until dough is smooth, elastic, and feels soft but slightly dry to the touch. If sticky, keep mixing or knead by hand on a floured surface.
  6. First Rise: Lightly grease a large bowl, transfer dough in, cover with greased plastic wrap, and leave in a warm spot to double in size, about 60 to 90 minutes.
  7. Prepare for Shaping: Line two baking sheets with parchment paper and lightly flour your work surface.
  8. Roll and Cut Dough: Punch down dough to release air, transfer to floured surface, and roll out to ⅜-inch thickness. Use a donut cutter or round cutters to cut approximately 16 donuts and 16 donut holes.
  9. Second Rise: Place donuts spaced apart on prepared baking sheets. Loosely cover with greased plastic wrap and let rise until nearly doubled in size, about 30 minutes.
  10. Make Glaze: In a medium bowl, whisk powdered sugar, milk, and vanilla extract until smooth and thin. Cover and set aside.
  11. Heat Oil: Pour vegetable oil into a heavy dutch oven or deep pot to about 2-3 inches deep. Heat oil to 330°F to 350°F using a thermometer; test readiness with a small dough piece if needed.
  12. Fry Donuts: Carefully place donuts in hot oil 3 to 4 at a time, frying for about 2 minutes per side until golden brown. Use a spider or slotted spoon to remove and drain on a metal cooling rack.
  13. Glaze Donuts: Dunk each warm donut into the glaze on both sides and return to the cooling rack to set. Repeat frying and glazing with remaining donuts. Fry donut holes for about 1 minute per side, holding them under oil if necessary.
  14. Set and Serve: Allow donuts to sit about 15 minutes until the glaze hardens. Enjoy fresh and warm for best flavor.

Notes

  • Use bread flour for a chewier texture, but all-purpose flour works fine as a substitute.
  • Ensure milk is warm but not hot to avoid killing the yeast.
  • Maintaining oil temperature is key for even frying; adjust heat as needed.
  • If dough feels sticky, continue mixing or kneading—proper dough texture is crucial for light donuts.
  • Donuts are best enjoyed fresh but can be stored in an airtight container for one day.
  • Use a candy thermometer to precisely monitor oil temperature.
  • You can substitute whole milk with 2% milk, but whole milk creates a richer glaze.
  • Handle donuts gently when transferring to oil to preserve their risen shape.

Find it online: https://cheftinaskitchen.com/glazed-homemade-donuts-recipe/