Craving fresh, homemade glazed donuts? This easy recipe yields soft, fluffy donuts coated with a sweet, glossy glaze. Perfect for breakfast, brunch, or a sweet treat, these donuts from scratch are better than store-bought and can be made with simple ingredients like flour, sugar, yeast, and vanilla extract. Whether you’re a donut enthusiast or new to frying donuts, this easy glazed donut recipe will guide you to perfection. Discover how to make perfect fried donuts, customize the glaze, and enjoy warm, freshly made donuts that melt in your mouth. Perfect for family breakfast ideas, homemade donut recipes, and easy dessert recipes, this recipe guarantees delicious results every time!

Ingredients:
For the Donut Dough:
- 2 1/2 cups all-purpose flour, divided, plus extra for dusting
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 packet instant yeast (quick acting or rapid rise), about 2 1/4 tsp
- 2/3 cup milk, scalded and cooled to 115°F
- 1/4 cup light olive oil (or vegetable/canola oil)
- 2 egg yolks, at room temperature
- 1/2 tsp vanilla extract
For the Donut Glaze:
- 1 lb powdered sugar (about 4 cups)
- 5-6 Tbsp water
- 1 Tbsp vanilla extract
- Oil for frying (such as peanut, vegetable, or canola oil)
Instructions:
- Scald the Milk: Pour the milk into a small saucepan over medium-low heat. Stir constantly to prevent a film from forming. Heat until it reaches 180°F, or when you see steam rising from the milk. Remove from heat and let it cool to 115°F.
- Proof the Dough: In a large mixing bowl, combine 1 cup of flour, granulated sugar, instant yeast, and salt. Whisk to combine. Add the warm milk, oil, egg yolks, and vanilla extract. Whisk together until fully combined. Cover the bowl with plastic wrap and let the mixture rest for 10-15 minutes at room temperature until small bubbles appear on the surface, indicating the yeast is active.
- Knead the Dough: Add most of the remaining 1 1/2 cups of flour into the mixture, just enough until the dough holds together and no longer sticks to the sides of the bowl. If necessary, add the last 2 Tbsp of flour. Knead the dough in the bowl by hand for about 5 minutes. If the dough sticks to your hands, lightly dust with flour and continue kneading. The dough should be soft but slightly sticky.
- Let the Dough Rise: Cover the bowl with plastic wrap and set it in a warm area (about 100°F) for 45 minutes, or let it rise at room temperature for 1.5-2 hours, until it has doubled in size.
- Roll and Cut the Donuts: Transfer the dough to a floured surface. Roll the dough out to 1/4″ to 1/3″ thick, and use a donut cutter to cut out 11-12 donuts and donut holes. If you have dough scraps, press them together and re-roll to make additional donuts if desired.
- Second Rise: Place the donuts and donut holes on a parchment-lined baking sheet, leaving enough space so they are not touching. Cover with a tea towel and let them rise for another 20 minutes in a warm place, or about 45 minutes at room temperature, until puffed.
- Make the Glaze: In a medium bowl, combine the powdered sugar, water, and vanilla extract. Stir until the sugar dissolves and the glaze is smooth. Set aside.
- Fry the Donuts: Heat oil to 375°F in a Dutch oven or deep fryer. Once the oil is at the right temperature, fry the donuts two at a time for 45-60 seconds per side, until golden and crisp. Flip the donuts once during frying.
- Glaze the Donuts: Remove each donut from the oil and immediately dip both sides into the glaze. Place on a wire rack to allow the glaze to set.
- Fry the Donut Holes: Fry the donut holes in two batches, glazing them as you did with the donuts. Serve the donuts as soon as the glaze is set.
Tips
- For soft donuts: Make sure to not overwork the dough, and avoid adding too much flour while kneading.
- Temperature control: Keep a thermometer handy to ensure the oil stays at the perfect frying temperature (375°F) to avoid greasy donuts.
- Resting time: Letting the dough rise twice ensures fluffy and light donuts.

Variations and Substitutions
- Flavor the glaze: Add a pinch of cinnamon or a few drops of almond extract to the glaze for a different flavor twist.
- Add-ins: Mix chocolate chips, sprinkles, or crushed nuts into the dough for extra texture and flavor.
- Gluten-free donuts: Use a gluten-free all-purpose flour blend for a gluten-free version of these donuts.
FAQs
Can I make the dough in advance?
Yes, you can refrigerate the dough after the first rise. Just punch it down, cover it tightly with plastic wrap, and store it in the fridge for up to 24 hours. Let it come to room temperature before continuing with the recipe.
How do I store leftover donuts?
Store leftover glazed donuts in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 1 month. To reheat, warm them in the microwave for a few seconds or in the oven.
Can I use other types of oil for frying?
Yes, you can use vegetable oil, canola oil, or even sunflower oil as alternatives to peanut oil.
Serving Suggestions
These freshly fried glazed donuts are perfect on their own, or you can serve them with a hot cup of coffee or milk. For an added touch, try serving them with fruit preserves, whipped cream, or a dusting of powdered sugar.
Why You’ll Love This Recipe
This Glazed Donut recipe is a classic treat that’s perfect for breakfast or dessert. With its light, airy dough and sweet, glossy glaze, these donuts are irresistibly delicious. They’re easy to make, customizable, and the perfect way to treat yourself and your loved ones to a homemade indulgence!
Glazed Donuts Recipe
12
servings10
minutes20
minutesIngredients
For the Donut Dough:
2 1/2 cups all-purpose flour, divided, plus extra for dusting
1/4 cup granulated sugar
1/4 tsp salt
1 packet instant yeast (quick acting or rapid rise), about 2 1/4 tsp
2/3 cup milk, scalded and cooled to 115°F
1/4 cup light olive oil (or vegetable/canola oil)
2 egg yolks, at room temperature
1/2 tsp vanilla extract
For the Donut Glaze:
1 lb powdered sugar (about 4 cups)
5-6 Tbsp water
1 Tbsp vanilla extract
Oil for frying (such as peanut, vegetable, or canola oil)
Directions
- Scald the Milk: Pour the milk into a small saucepan over medium-low heat. Stir constantly to prevent a film from forming. Heat until it reaches 180°F, or when you see steam rising from the milk. Remove from heat and let it cool to 115°F.
- Proof the Dough: In a large mixing bowl, combine 1 cup of flour, granulated sugar, instant yeast, and salt. Whisk to combine. Add the warm milk, oil, egg yolks, and vanilla extract. Whisk together until fully combined. Cover the bowl with plastic wrap and let the mixture rest for 10-15 minutes at room temperature until small bubbles appear on the surface, indicating the yeast is active.
- Knead the Dough: Add most of the remaining 1 1/2 cups of flour into the mixture, just enough until the dough holds together and no longer sticks to the sides of the bowl. If necessary, add the last 2 Tbsp of flour. Knead the dough in the bowl by hand for about 5 minutes. If the dough sticks to your hands, lightly dust with flour and continue kneading. The dough should be soft but slightly sticky.
- Let the Dough Rise: Cover the bowl with plastic wrap and set it in a warm area (about 100°F) for 45 minutes, or let it rise at room temperature for 1.5-2 hours, until it has doubled in size.
- Roll and Cut the Donuts: Transfer the dough to a floured surface. Roll the dough out to 1/4″ to 1/3″ thick, and use a donut cutter to cut out 11-12 donuts and donut holes. If you have dough scraps, press them together and re-roll to make additional donuts if desired.
- Second Rise: Place the donuts and donut holes on a parchment-lined baking sheet, leaving enough space so they are not touching. Cover with a tea towel and let them rise for another 20 minutes in a warm place, or about 45 minutes at room temperature, until puffed.
- Make the Glaze: In a medium bowl, combine the powdered sugar, water, and vanilla extract. Stir until the sugar dissolves and the glaze is smooth. Set aside.
- Fry the Donuts: Heat oil to 375°F in a Dutch oven or deep fryer. Once the oil is at the right temperature, fry the donuts two at a time for 45-60 seconds per side, until golden and crisp. Flip the donuts once during frying.
- Glaze the Donuts: Remove each donut from the oil and immediately dip both sides into the glaze. Place on a wire rack to allow the glaze to set.
- Fry the Donut Holes: Fry the donut holes in two batches, glazing them as you did with the donuts. Serve the donuts as soon as the glaze is set.

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