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Everyone loves this classic Glazed Donut recipe! A simple yeasted dough that is cut into donuts, fried until golden brown and dipped in a sweet vanilla glaze. Pure heaven, especially fresh and warm. While these are a classic, be sure to check out my donut recipe archive. Lots to choose from and perfect for breakfast on chilly mornings!
Why You’ll Love This Glazed Donut Recipe
Craving the best glazed donuts? This easy homemade donut recipe delivers soft, fluffy donuts coated in a classic sweet glaze. They’re perfect for any occasion- breakfast, snack or dessert!
Ingredients Needed For Glazed Donuts
Just a handful of simple ingredients are needed to make the best homemade glazed donuts! Here is everything you’ll need:
- Warm Milk: Activates the yeast for a light dough. Aim for 107-110° F.
- Active Dry Yeast: Essential for the dough rise.
- Granulated Sugar: Adds sweetness to the dough.
- Melted Butter: Cooled to mix easily.
- Bread Flour: Provides structure and chewiness. All purpose flour works well too.
- Salt: Enhances flavor.
- Vegetable Oil: For frying to golden brown perfection.
For the Donut Glaze
- Powdered Sugar: The base of the glaze.
- Whole Milk: Adjusts the consistency.
- Vanilla Extract: Adds a rich flavor.
Equipment
Variations
- Chocolate Glaze: Add cocoa powder to the glaze.
- Cinnamon Sugar: Roll donuts in cinnamon sugar instead of glazing.
- Pumpkin Spice: Mix pumpkin puree and spices into the dough.
- Maple Glaze: Use maple extract in the glaze.
Tips + Tricks for Perfect Donuts Every Time
If you are familiar with or have made any recipe with yeast, this recipe will come pretty naturally to you. Here are a few key takeaways you need to know before we begin:
This is a good rule to follow for any recipe because fresh yeast means you won’t have any trouble with the dough rising. Check your expiration dates and store yeast in the refrigerator to make it last as long as possible.
While all purpose flour works well for this recipe, I much prefer bread flour because of the extra gluten. More gluten means more of a chew and I love a soft and chewy donut! Both can be substituted one for another in this recipe. If you happen to have bread flour, I’d recommend using that for best results.
I would argue that salt is the most important ingredient in any bread recipe. It is what makes bread taste so good. You typically don’t notice when the salt is added in but you absolutely would if it was forgotten.
After you form the dough, you will let it proof (rise) for its first time. Then you will roll and cut out the donuts, and you’ll let it proof again for its second time. Rising twice helps create a good texture in a donut, plus gives the yeast more time to create all those air bubbles, also creating a good texture.
Getting a heavier, oil-logged donut is simply from not having your oil hot enough. Cold oil (under 360° F) will make the donut dough absorb oil versus cooking it quickly and sealing the exterior. This is why using a thermometer is so important. Like I mentioned above, consistent temperatures mean consistent results.
How To Make Glazed Donuts
For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step-by-step instructions for making these glazed donuts:
1. Make the Donut Dough
Into the bottom of a mixing bowl, stir warm milk, 1 teaspoon granulated sugar and yeast together. Set aside 10 minutes to bloom and activate. After 10 minutes, mixture should look foamy. Add in remaining sugar, melted butter, half of the flour and the salt.
2. Knead
Knead mixture on low to incorporate flour. Slowly add in more and more bread flour 2 tablespoons at a time until dough gathers on the dough hook and cleans the sides of the bowl. Dough should feel tacky but not sticky and leave residue on your hands. Knead 5 minutes.
3. Rise, Cut, Rise
Grease bowl and dough thoroughly. Cover with plastic wrap or clean kitchen towel and set aside in a warm place to rise and double in size. This can take anywhere from 1-3 hours.
After dough has risen, dump onto a clean, lightly floured surface and roll out with a rolling pin to be 1/2 inch thick. Using a 3 to 3 1/2 inch donut cutter, cut dough into donuts and accompanying donut holes.
Set onto a parchment paper lined baking sheet that has been lightly dusted with flour. Cover gently with a clean kitchen towel or plastic wrap. Rise donuts 30 minutes or until nicely puffed but not quite double in size.
4. Fry the Donuts
Add vegetable or canola oil to a deep heavy bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat over medium heat to get the oil to hold steady at 375° F. Anywhere between 360° and 380° F is fine, but keep in mind the oil temperature will go down with the addition of the donuts and you will have to adjust. It’s better to be at 375-380° F, add the donuts and have the temp come down to 360° F. Add three or four donuts to the hot oil and fry 30 to 45 seconds per side or until golden brown. Remove from oil and drain on paper towels.
Pro Tip: The best oil you can use for frying anything, including these plain glazed donuts, is canola or vegetable oil. It has a high smoke point and has a light flavor so you will end up with a great finished product. Not to mention this kind of oil is relatively inexpensive and easy to find at every grocery store across the country.
5. Glaze the Donuts
While the donuts are cooling, whisk all the ingredients together for the glaze. Add the milk in bit by bit until the glaze is a little runnier than white school glue. Dip the top of each donut into the glaze and place on cooling rack to drip down. Enjoy warm or at room temperature.
Storage Directions For Glazed Donuts
Just like store bought donuts, the homemade versions don’t taste very good the next day and are better eaten fresh within 18 hours of making them. If you are going to store them, make sure they are on a plate or in a box, gently covered with aluminum foil or plastic wrap. You can absolutely reheat in the microwave 10 seconds to bring a little life back to them the next day, but would highly recommend enjoying immediately.
To Freeze: Freeze glazed donuts in an airtight container for up to 3 months.
More Donut Recipes You Will Love!
- Apple Fritters
- Old Fashioned Pumpkin Cake Donuts
- Homemade French Crullers
- Donut Holes
- Cranberry Orange Donuts
- 3-Ingredient Nutella Donuts
- Carrot Cake Donuts
- Red Velvet Donuts
So, there you have it! My tried and true simple recipe for Glazed Donuts that I’m sure you will love! While they are a bit of a labor of love, they are well worth it. I highly recommend doubling the recipe because you will want to share these. Enjoy, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Glazed Donuts Recipe
Ingredients
for the yeasted dough-
- 1 cup warm milk (107-110° F)
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar divided
- ¼ cup melted butter cooled
- 2-3 cups bread flour
- ½ teaspoon salt
- vegetable oil for frying
for the donut glaze-
- 2 cups powdered sugar
- 2 tablespoons whole milk or more, if needed
- 1 teaspoon vanilla extract
Instructions
make the donut dough-
- Into the bottom of a mixing bowl, stir warm milk, 1 teaspoon granulated sugar and yeast together. Set aside 10 minutes to bloom and activate. After 10 minutes mixture should look foamy. Add in remaining sugar, melted butter, half of the flour and the salt.
- Knead mixture on low to incorporate flour. Slowly add in more and more bread flour 2 tablespoons at a time until dough gathers on the dough hook and cleans the sides of the bowl. Dough should feel tacky but not sticky and leave residue on your hands. Knead 5 minutes.
- Grease bowl and dough thoroughly. Cover with plastic wrap or clean kitchen towel and set aside in a warm spot to rise and double in size (1-3 hours).
- After dough has risen, dump onto a floured work surface and roll out to be 1/2 inch thick. Using a 3 to 3 1/2 inch donut cutter, cut dough into donuts and accompanying donut holes. Set onto a parchment paper lined baking sheet that has been lightly dusted with flour.
- Cover gently with a clean kitchen towel or plastic wrap. Rise donuts 30 minutes or until nicely puffed but not quite double in size.
fry the donuts-
- Add vegetable or canola oil to a deep heavy bottomed pot fitted with a candy thermometer. You want at least 3 inches of oil in the pot. Heat over medium heat to get the oil to hold steady at 375° F. Anywhere between 360° and 380° F is fine, but keep in mind the oil temperature will go down with the addition of the donuts and you will have to adjust. It's better to be at 375-380° F, add the donuts and have the temp come down to 360° F. Add three or four donuts to the hot oil and fry 30 to 45 seconds per side or until golden brown. Remove from oil and drain on paper towels.
for the glaze-
- While the donuts are cooling, whisk all the ingredients together for the glaze. Add the milk in bit by bit until the glaze is a little runnier than white school glue. Dip the top of each donut into the glaze and place on cooling rack to drip down. Enjoy warm or at room temperature.
