Introduction

These classic glazed donuts are soft, fluffy, and coated with a sweet vanilla glaze that melts in your mouth. Perfect for breakfast or a special treat, you’ll love making these from scratch at home.

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

Instructions

Step 1: In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. If it doesn’t foam, start over with fresh yeast.
Step 2: Add the flour, eggs, and salt to the bowl. Mix with the dough hook for one minute on low speed until incorporated.
Step 3: Scrape down the sides and bottom of the bowl, then continue mixing at medium speed for 2 minutes. The dough should start pulling away from the sides.
Step 4: Scrape down the bowl again. With the mixer on medium, add the butter one tablespoon at a time. The dough will become sticky and wet.
Step 5: Continue mixing with the dough hook for 5 more minutes until the dough looks smooth and elastic. It should feel soft and almost dry to the touch. If still sticky, keep mixing or knead by hand on a lightly floured surface.
Step 6: Lightly grease a large bowl and transfer the dough into it. Cover with lightly greased plastic wrap and let rest in a warm place until doubled in size, about 60 to 90 minutes.
Step 7: Line two large baking sheets with parchment paper and lightly flour a work surface.
Step 8: Punch the dough down several times to release air bubbles. Transfer to the floured surface and roll out to ⅜-inch thickness.
Step 9: Use a donut cutter (or a 3-inch round cutter and a ½-inch round cutter for the holes) to cut out donuts and holes. Gather scraps and re-roll as needed. You should have about 16 donuts and 16 holes.
Step 10: Transfer donuts to the baking sheets, leaving space between them. Loosely cover with greased plastic wrap and let rise until puffed and nearly doubled, about 30 minutes.
Step 11: Prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a medium bowl until smooth and fairly thin. Cover and set aside.
Step 12: Pour oil into a deep, heavy-duty pot and heat to 330°F to 350°F. Use a thermometer or test with a small piece of dough; it should float and sizzle when ready.
Step 13: Carefully place donuts into the hot oil, frying 3 to 4 at a time. Fry for 2 minutes on each side or until golden brown. Use a spider or slotted spoon to transfer donuts to a metal cooling rack.
Step 14: Dunk each donut in the glaze on both sides, then return to the cooling rack. Repeat frying and glazing with remaining donuts. Donut holes need about 1 minute per side and may require holding under the oil with a utensil.
Step 15: Let the glazed donuts set for about 15 minutes until the glaze hardens. Enjoy while hot and fresh!

Tips & Variations

Use bread flour for a chewy texture but all-purpose flour works well for a lighter donut.
If you don’t have a donut cutter, a large round cutter and a small round cutter make an easy alternative.
Maintain oil temperature carefully to avoid greasy donuts—too low and they absorb oil, too hot and they burn quickly.
Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice flavor.
Substitute the vanilla glaze with chocolate glaze by mixing powdered sugar with cocoa powder and milk.

Storage

Store glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped, then thaw at room temperature. Reheat briefly in the microwave or oven to soften the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Dissolve it in the warm milk and sugar and let it sit for 5 to 10 minutes until foamy before mixing with other ingredients.

How do I know when the oil is ready for frying?

The oil should be between 330°F and 350°F. If you don’t have a thermometer, drop a small piece of dough into the oil—it should float and bubble immediately without burning. Adjust the heat to maintain the temperature.

Glazed Donuts Recipe

Print Recipe

★★★★★

4.6 from 627 reviews

These homemade glazed donuts are a classic treat featuring a soft, airy dough fried to golden perfection and coated in a sweet, smooth glaze. Made with simple ingredients like warm milk, yeast, eggs, flour, and butter, these donuts deliver a perfect balance of fluffy texture and rich flavor. The step-by-step process includes proofing the dough, cutting out donuts, frying to a crisp golden brown, and finishing with a beautifully thin vanilla glaze for a melt-in-your-mouth experience.

Author: Maya
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Yield: 16 donuts and 16 donut holes 1x
Category: Dessert
Method: Frying
Cuisine: American

Ingredients

Scale

Donut Dough

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)

Glaze

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

Instructions

Activate Yeast: In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. If it doesn’t foam, start over with fresh yeast.
Mix Ingredients: Add flour, eggs, and salt to the bowl and mix with a dough hook for 1 minute on low speed until incorporated.
Knead Dough: Scrape down the sides and mix at medium speed for 2 minutes until the dough starts pulling away from the bowl.
Add Butter: With the mixer on medium speed, add butter one tablespoon at a time. Dough will become sticky and wet.
Continue Kneading: Mix for another 5 minutes until the dough is smooth, elastic, and feels soft and dry to the touch. If sticky, knead longer or by hand on a floured surface.
First Rise: Lightly grease a large bowl, transfer dough, cover with lightly greased plastic wrap, and let rise in a warm place until doubled in size (60–90 minutes).
Prepare Workspace: Line two large baking sheets with parchment paper and lightly flour a work surface.
Shape Donuts: Punch dough down to release air bubbles, roll out to 3/8-inch thickness. Cut out about 16 donuts and 16 donut holes using a donut cutter or round cutters.
Second Rise: Place donuts spaced on baking sheets, cover loosely with greased plastic wrap, and let rise until puffed and nearly doubled, about 30 minutes.
Prepare Glaze: Whisk powdered sugar, milk, and vanilla extract in a medium bowl until smooth and fairly thin. Cover and set aside.
Heat Oil: Pour vegetable oil into a large, heavy-duty Dutch oven or deep pot and heat to 330°F to 350°F, using a thermometer to check.
Fry Donuts: Carefully place 3–4 donuts at a time into hot oil, frying 2 minutes per side until golden brown. Use a spider or slotted spoon to remove and drain on a metal cooling rack.
Glaze Donuts: Dip each fried donut in the glaze on both sides, then return to the cooling rack. Fry remaining donuts, checking oil temperature frequently.
Fry Donut Holes: Fry donut holes for about 1 minute per side, managing their buoyancy with a spider or utensil to keep submerged.
Set Glaze: Allow donuts to sit about 15 minutes until the glaze hardens. Serve hot and fresh for the best taste.

Notes

Ensure milk temperature is between 90°F to 100°F to properly activate yeast without killing it.
If your yeast doesn’t foam during activation, use fresh yeast to guarantee proper rise.
Do not over-flour the rolling surface; lightly flour to prevent sticking but keep dough soft.
Maintain oil temperature carefully during frying to achieve crispy yet airy donuts.
Use a thermometer for accurate oil temperature; if unavailable, test with a small dough piece.
Be gentle handling the dough after rising to avoid deflating the donuts.
The glaze should be thin enough to coat smoothly but not so thin that it drips excessively.
Store leftover donuts in an airtight container, but best enjoyed fresh.

Keywords: glazed donuts, homemade donuts, fried donuts, sweet donuts, classic donut recipe