Glazed Donuts

There’s something magical about a freshly made glazed donut. That glossy, sugary coating, the light-as-air texture, and that irresistible warmth when you bite into it—it’s no wonder glazed donuts have a fan base all their own. Whether you grew up grabbing a dozen from a corner bakery or waiting in line at a donut shop when the “Hot Now” sign was on, glazed donuts have a nostalgic place in our hearts and stomachs.

Making glazed donuts at home might sound like a bakery-level challenge, but once you try it, you’ll wonder why you ever bought them from a store. With a few pantry staples, a little patience, and the right technique, you can create donuts that rival your favorite shop. Picture this: golden-brown rings of dough, pillowy soft inside, dipped in a sweet vanilla glaze that cracks ever so slightly with each bite. Oh yes, this is the kind of treat that disappears fast—and makes you feel like a hero in your own kitchen.

Why You’ll Love This Glazed Donuts Recipe

• Light, airy texture that melts in your mouth.

• Perfectly sweet vanilla glaze that sets just right.

• No artificial ingredients—just wholesome, classic flavors.

• Great for weekend baking or special breakfast treats.

• Kid-approved and adult-devoured.

• Easier than it looks—yes, even if it’s your first time making donuts.

• Can be made with a stand mixer or by hand.

• Customize the glaze with maple, chocolate, or citrus zest.

• No preservatives, no weird additives—just fresh goodness.

• You’ll impress anyone you share them with (if you’re willing to share).

• The dough is soft but sturdy—ideal for frying.

• They taste amazing fresh but also reheat beautifully.

• You can make them a few hours ahead for brunch or gatherings.

• The glaze recipe is simple but versatile—add sprinkles or toppings as you wish.

• It’s a fun baking project for families or solo kitchen therapy.

• You’ll feel like a donut artisan once you’ve made your first batch.

Preparation Time and Yield

• Prep Time: 25 minutes (plus 1.5–2 hours rising time)

• Cook Time: 2–3 minutes per batch

• Total Time: About 2.5 hours

• Yield: 12 glazed donuts + 12 donut holes

Nutritional Information (Per Serving)

• Calories: 310

• Carbohydrates: 38g

• Protein: 4g

• Fat: 15g

• Fiber: 1g

• Sugar: 18g

Ingredients for Glazed Donuts

For the Donut Dough:

• 3 ½ cups all-purpose flour (plus more for dusting)

• 2 ¼ tsp active dry yeast (1 packet)

• ¾ cup warm milk (about 110°F)

• ¼ cup granulated sugar

• 2 large eggs

• ¼ cup unsalted butter, softened

• ½ tsp salt

• 1 tsp vanilla extract

• Vegetable oil, for frying

For the Vanilla Glaze:

• 2 cups powdered sugar

• ¼ cup whole milk

• 1 tsp vanilla extract

Step-by-Step Instructions for Glazed Donuts

Step 1: Activate the Yeast

In a small bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Let it sit for about 5–10 minutes until it becomes foamy. This means your yeast is alive and ready to work.

Step 2: Make the Dough

In a large mixing bowl or the bowl of a stand mixer, whisk together the eggs, softened butter, vanilla, and salt. Pour in the activated yeast mixture and stir to combine.

Gradually add the flour, about 1 cup at a time, mixing on medium speed with a dough hook or stirring with a wooden spoon. Continue until a soft dough forms. It should pull away from the sides of the bowl but still be a little sticky.

Step 3: Knead and First Rise

Knead the dough for about 6–8 minutes (or 4–5 minutes in a stand mixer). The dough should become smooth and elastic.

Transfer it to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Step 4: Roll Out and Cut the Donuts

Once the dough has risen, punch it down gently. Turn it out onto a floured surface and roll it out to about ½-inch thickness.

Using a donut cutter (or a large cup and a smaller one for the center), cut out the donuts and holes. Re-roll scraps once if needed.

Place the cut donuts on a parchment-lined baking sheet, cover lightly with a towel, and let them rest for another 30–45 minutes until puffy.

Step 5: Fry the Donuts

In a large, heavy-bottomed pot or Dutch oven, heat at least 2 inches of vegetable oil to 350°F. Use a thermometer to monitor the temperature—it’s crucial for even frying.

Carefully add 2–3 donuts at a time, frying about 1–2 minutes per side until golden brown. Use a slotted spoon to remove them and drain on paper towels.

Repeat with donut holes—these take less time, about 1 minute total.

Step 6: Make the Glaze

While the donuts cool slightly, whisk together powdered sugar, milk, and vanilla in a medium bowl until smooth.

If you prefer a thinner glaze, add a splash more milk. For a thicker glaze, use a touch more powdered sugar.

Step 7: Dip and Set

Dip each slightly warm donut into the glaze, letting the excess drip off. Place them on a wire rack to set. The glaze will firm up in about 10–15 minutes.

Enjoy warm, or let them cool completely for later (if they last that long).

Ingredient Background

When you look at a glazed donut, it might seem simple. But every ingredient plays a starring role in creating that signature texture and flavor. Let’s dig into the magic behind the dough and glaze.

Flour, the foundational base of these donuts, is more than just a dry powder. All-purpose flour strikes the perfect balance between softness and structure. It contains enough protein to give the dough elasticity, allowing it to trap air bubbles as it rises, resulting in that fluffy, light interior. If you ever wondered why some donuts are cake-like while others are airy, it all starts with the flour and how it’s handled.

The yeast is the unsung hero of this recipe. Active dry yeast feeds on sugar and produces carbon dioxide, which causes the dough to rise. Without yeast, you’d be left with a flat, chewy mess. It’s what gives these donuts their puff and slightly tangy undertone. When the yeast activates in warm milk and sugar, it begins a fermentation process that infuses the dough with flavor while adding volume.

Then there’s the glaze—the glistening crown jewel. Powdered sugar melts into a velvety coating with the help of milk and vanilla extract. This glaze is what sets the mood for your taste buds. The milk smooths the sugar, while the vanilla deepens the flavor and adds a warm aroma. While simple, this trio creates a finish that perfectly complements the airy dough.

Each element—from the humble egg to the silky vanilla—comes together to build a donut that’s more than just a sweet bite. It’s a beautifully balanced treat where science and flavor collide, and yes, you can taste the love (and butter) in every single bite.

Technique Tips for Glazed Donuts

Making donuts at home is rewarding, but it’s all about the details. If you want that cloud-like texture and shiny glaze just like the ones from your favorite donut shop, paying attention to technique will set you apart.

First off, temperature is everything—especially for the yeast and the oil. When activating your yeast, your milk should be warm to the touch, like a cozy bath, but not hot. Around 110°F is the sweet spot. If it’s too hot, you risk killing the yeast, and if it’s too cold, the yeast won’t activate properly. You want to see that foamy, bubbly top forming after a few minutes—that’s your signal that it’s alive and ready to work.

Next, don’t skimp on kneading. Kneading the dough is what builds gluten, giving the donuts their chew and structure. You want the dough to feel smooth, elastic, and slightly tacky—not sticky like glue. If it’s sticking too much, add a touch of flour, but be careful not to overdo it. Too much flour can lead to dense, heavy donuts. A stand mixer helps a lot here, but hands do the job just fine with a little muscle.

Finally, let’s talk frying. Keeping the oil between 350°F and 360°F ensures that your donuts cook evenly and don’t absorb too much oil. If the oil is too cool, the donuts will become greasy. If it’s too hot, the outside will brown too fast while the inside stays raw. A kitchen thermometer is your best friend. Also, don’t overcrowd the pot—frying a few at a time helps maintain that perfect temperature. Give them room to puff up and swim freely for an even golden crust.

With just a little patience and these pro tips, you’ll be serving up perfectly golden, tender, sweet-glazed donuts like a seasoned baker.

Alternative Presentation Ideas

While classic glazed donuts are undeniably delicious, there’s no reason you can’t jazz them up a little and make them your own. From playful plating to creative shapes and flavors, there are so many ways to present this donut in a new light.

Imagine a donut board—a platter filled with mini glazed donuts stacked in a circular pattern, almost like a wreath. You can drizzle some with extra glaze, dust others with cinnamon sugar, and even dip a few in melted chocolate with sprinkles. It’s an eye-catching way to serve them at brunches, parties, or casual get-togethers. People love variety, and a donut board offers plenty of visual and flavor appeal.

If you’re looking to impress at a tea party or dessert table, try cutting your donuts in half horizontally and filling them with whipped cream and fresh berries. It’s like a donut shortcake hybrid that’s sweet, elegant, and guaranteed to make people say, “Wait, you made these?”

Another fun idea is to stack donuts to create a “donut cake.” Use full-sized donuts or mini versions, and layer them on top of each other with glaze or frosting in between. It’s a whimsical twist on the traditional dessert cake that’s especially fun for birthdays, brunch showers, or office celebrations. Add a drizzle of caramel or a dusting of powdered sugar on top, and you’ve got yourself an Instagram-worthy centerpiece.

Freezing and Storing Glazed Donuts

Fresh is best when it comes to donuts, but we all know real life happens. Maybe you’ve got leftovers or want to prep ahead. Luckily, these donuts are surprisingly freezer-friendly and store well with the right care.

To store donuts at room temperature, allow the glaze to fully set, then place them in an airtight container lined with parchment paper. They’ll stay soft and tasty for about 1 to 2 days. Avoid refrigerating them if you can—refrigerators tend to dry them out faster than you’d like.

If you want to freeze them, it’s best to freeze the donuts before glazing. Once they’ve cooled completely after frying, arrange them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. When ready to enjoy, let them thaw at room temperature, and warm briefly in the microwave or oven. You can dip them in freshly made glaze once they’re warm again for that just-made taste.

You can also freeze the raw dough! After the first rise, roll and cut the donuts, then place them on a tray and freeze until solid. Store them in freezer bags, then thaw overnight in the fridge before the second rise and frying. This method makes it easy to have fresh donuts on demand—just thaw, proof, fry, and glaze.

Healthier Twist Ideas

We get it. As much as we love a traditional glazed donut, sometimes you want something a little lighter. Good news—you can tweak this recipe and still come out with a delicious result.

Try baking instead of frying. After cutting and letting your donuts rise, brush them lightly with melted butter and bake at 375°F for 8–10 minutes until golden. While they won’t have the exact same texture, they’re still delightfully soft and far less greasy. Once baked, dunk them in the glaze just like the original.

You can also lighten up the glaze itself. Use a mix of Greek yogurt and honey instead of the traditional powdered sugar glaze. Blend until smooth, add a splash of vanilla, and you’ve got a tangy-sweet topping that’s still decadent but with added protein and fewer refined sugars.

Another smart swap is to use whole wheat flour for half the amount of all-purpose flour. It adds fiber and a deeper flavor while still keeping the donuts light enough to enjoy. Just remember to add a bit more liquid to keep the dough from getting too dry. With these swaps, you’ll still get the joy of homemade donuts, just with a healthier edge.

Serving Suggestions for Events

Glazed donuts may be a breakfast staple, but they’re also incredibly versatile. With the right touch, they can fit into almost any occasion.

For brunch gatherings or holiday mornings, arrange your donuts on a beautiful wooden board alongside bowls of fresh berries, whipped cream, and flavored syrups. They become part of a DIY donut bar where guests can glaze and top their own. It’s fun, interactive, and lets everyone create their ideal treat.

Planning a party or shower? Turn your glazed donuts into skewers. Stack mini donuts on wooden sticks, alternating with strawberries or marshmallows. Drizzle the whole thing with chocolate or glaze and serve standing up in a mason jar or cup. It’s creative, mess-free, and easy for guests to grab and go.

And for more formal events like receptions or dessert tables, use a donut wall. It’s exactly what it sounds like—a board with hooks that hold donuts. It doubles as décor and dessert. People love grabbing a donut off the wall, and it makes for some unforgettable photos. Whether casual or chic, glazed donuts can absolutely rise to the occasion.

Frequently Asked Questions (FAQs)

1. Can I make the dough ahead of time?

Yes! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before rolling and cutting. This makes it easier to plan for events or mornings when you want fresh donuts without starting from scratch.

2. What’s the best oil for frying?

Use a neutral oil with a high smoke point like vegetable oil, canola oil, or sunflower oil. Avoid olive oil or butter—they’ll burn at frying temperatures and affect the taste.

3. How do I know when the oil is hot enough?

Use a thermometer to keep it around 350°F. If you don’t have one, drop in a small piece of dough. It should bubble and rise to the surface within seconds.

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

Yes. Instant yeast can be mixed directly into the dry ingredients and doesn’t need to be proofed first, but the rising times may be slightly shorter.

5. Why are my donuts greasy?

Oil that’s too cold causes the dough to absorb more fat. Always keep the oil temperature between 350°F and 360°F for best results.

6. My glaze is too runny. What should I do?

Add more powdered sugar a tablespoon at a time until it thickens. If it’s too thick, thin it with a splash of milk.

7. Can I fill these donuts instead of glazing?

Absolutely. Skip the center hole and fry as whole rounds. Once cooled, use a piping bag to fill them with jam, custard, or chocolate cream.

8. Are baked donuts really as good as fried?

They’re different but still delicious. Baked donuts are lighter and more cake-like, while fried ones are fluffier with a crisp exterior.

9. Can I make these gluten-free?

Yes, but results vary based on the flour blend. Use a 1:1 gluten-free baking mix designed for yeast doughs and expect a slightly different texture.

10. How long do they stay fresh?

They’re best eaten the same day, but you can store them for up to 2 days at room temperature in an airtight container or freeze for longer storage.

Conclusion

Glazed donuts are one of those rare baked goods that bring instant joy with every bite. Their warm, soft texture and sweet vanilla glaze hit all the right notes—comforting, nostalgic, and downright indulgent. Whether you’re a first-time donut maker or a seasoned kitchen explorer, this recipe opens the door to bakery-style treats made right in your own home.

And while these golden rings of happiness are best served fresh, their versatility means you can freeze them for later, switch up the flavors, or even craft them into show-stopping dessert centerpieces. There’s something magical about pulling a batch of homemade donuts from the fryer and watching that glaze drip slowly down the sides. It’s part artistry, part science, and all love.

So next time that sweet craving hits or you want to wow a crowd, don’t head to the store—head to your kitchen. With this glazed donut recipe in your back pocket, you’re ready to turn a few simple ingredients into something unforgettable. Happy frying!

Glazed Donuts

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• Author: Louise
• Total Time: About 2.5 hours
• Yield: 12 glazed donuts + 12 donut holes

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Instructions

For the Donut Dough:

• 3 ½ cups all-purpose flour (plus more for dusting)
• 2 ¼ tsp active dry yeast (1 packet)
• ¾ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter, softened
• ½ tsp salt
• 1 tsp vanilla extract
• Vegetable oil, for frying

For the Vanilla Glaze:

• 2 cups powdered sugar
• ¼ cup whole milk
• 1 tsp vanilla extract

Notes

Step 1: Activate the Yeast

In a small bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Let it sit for about 5–10 minutes until it becomes foamy. This means your yeast is alive and ready to work.

Step 2: Make the Dough

In a large mixing bowl or the bowl of a stand mixer, whisk together the eggs, softened butter, vanilla, and salt. Pour in the activated yeast mixture and stir to combine.

Gradually add the flour, about 1 cup at a time, mixing on medium speed with a dough hook or stirring with a wooden spoon. Continue until a soft dough forms. It should pull away from the sides of the bowl but still be a little sticky.

Step 3: Knead and First Rise

Knead the dough for about 6–8 minutes (or 4–5 minutes in a stand mixer). The dough should become smooth and elastic.

Transfer it to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Step 4: Roll Out and Cut the Donuts

Once the dough has risen, punch it down gently. Turn it out onto a floured surface and roll it out to about ½-inch thickness.

Using a donut cutter (or a large cup and a smaller one for the center), cut out the donuts and holes. Re-roll scraps once if needed.

Place the cut donuts on a parchment-lined baking sheet, cover lightly with a towel, and let them rest for another 30–45 minutes until puffy.

Step 5: Fry the Donuts

In a large, heavy-bottomed pot or Dutch oven, heat at least 2 inches of vegetable oil to 350°F. Use a thermometer to monitor the temperature—it’s crucial for even frying.

Carefully add 2–3 donuts at a time, frying about 1–2 minutes per side until golden brown. Use a slotted spoon to remove them and drain on paper towels.

Repeat with donut holes—these take less time, about 1 minute total.

Step 6: Make the Glaze

While the donuts cool slightly, whisk together powdered sugar, milk, and vanilla in a medium bowl until smooth.

If you prefer a thinner glaze, add a splash more milk. For a thicker glaze, use a touch more powdered sugar.

Step 7: Dip and Set

Dip each slightly warm donut into the glaze, letting the excess drip off. Place them on a wire rack to set. The glaze will firm up in about 10–15 minutes.

Enjoy warm, or let them cool completely for later (if they last that long).

• Prep Time: 25 minutes (plus 1.5–2 hours rising time)
• Cook Time: 2–3 minutes per batch

Nutrition

• Calories: 310
• Sugar: 18g
• Fat: 15g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g