Homemade Glazed Donuts

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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!

stack of glazed donuts on plate

Perfect Glazed 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:

  • Use Fresh Active Dry Yeast. 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.
  • Use Bread Flour. While all purpose 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.
  • Don’t Forget the Salt! 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.
  • Let the Dough Rise Twice. 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.
  • Fry with a Thermometer. Keeping the oil at a consistent temperature means consistent results. This is the candy thermometer I used to make these and would highly recommend.
glazed donuts with bite taken out

How To Make Glazed Donuts

For full recipe details including ingredients needed and measurements, see the printable recipe card down below. Here is what to expect when making this recipe:

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 the flour and the salt.

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.

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 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.

What Oil is Best for Frying Donuts?

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.

Avoiding Greasy Donuts

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.

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.

dipping donut in bowl of glaze

Storing 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 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.

glazed donuts on cooling rack

More Donut Recipes You Will Love

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!

stack of glazed donuts on plate
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Homemade Glazed Donuts

Everyone loves this classic Glazed Donut Recipe! A simple yeasted dough that is formed into donuts, fried until golden brown and dipped in a sweet vanilla glaze. Pure heaven when enjoyed fresh and warm.
servings 10 donuts plus holes
Prep Time 1 hr 30 mins
Cook Time 15 mins

Ingredients

For the Yeasted Dough:

For the Donut Glaze

Equipment

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 the flour and the salt.
    wet ingredients in a bowl
  • 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.
    dough hanging on a dough hook
  • 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).
    dough resting in a metal bowl
  • 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.
    glazed-donuts dough on sheet pan
  • Cover gently with a clean kitchen towel or plastic wrap. Rise donuts 30 minutes or until nicely puffed but not quite double in size.
    glazed-donuts dough on sheet pan

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.
    fried donut on a paper towel

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.
    glazed donuts on cooling rack

Notes

Nutrition facts do not include the oil.

Nutrition

Calories: 260kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 171mg | Potassium: 89mg | Fiber: 1g | Sugar: 27g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: donut recipe, glazed donut recipe

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