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Homemade Glazed Donuts Recipe: Fluffy, Golden, and Irresistibly Delicious

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hese classic homemade glazed donuts feature a tender, fluffy yeasted dough that fries up golden and light, then gets dipped in a sweet vanilla glaze. They taste exactly like your favorite bakery donuts but fresher and more delicious. Perfect for special weekend breakfasts, celebrations, or whenever you want to treat yourself to something truly extraordinary.

Ingredients

Scale

For the Donuts:

  • 2¼ teaspoons (1 packet) active dry yeast
  • ¼ cup warm water (105-110°F)
  • ¾ cup whole milk, warmed (105-110°F)
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • ¼ cup (½ stick) unsalted butter, softened
  • 3½ to 4 cups all-purpose flour, plus more for dusting
  • Vegetable oil for frying (about 8 cups, depending on pot size)

For the Glaze:

  • 3 cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • ⅓ cup whole milk, plus more as needed
  • Pinch of salt

Instructions

  1. Activate the yeast: In a large mixing bowl or the bowl of your stand mixer, combine the warm water (make sure it’s between 105-110°F—too hot will kill the yeast, too cold won’t activate it) with the yeast. Stir gently and let it sit for about 5 minutes until foamy and bubbly. If it doesn’t foam, your yeast is dead—start over with fresh yeast.
  2. Mix wet ingredients: Add the warm milk, sugar, salt, eggs, and softened butter to the yeast mixture. Whisk or mix on low speed until everything is combined.
  3. Add flour gradually: Add 3½ cups of flour to the bowl. If using a stand mixer, attach the dough hook and mix on low speed for about 2 minutes until a dough begins to form. If mixing by hand, stir with a wooden spoon until too thick to stir, then knead in the bowl. The dough should be soft and slightly sticky. Add more flour, 2 tablespoons at a time, only if the dough is excessively sticky and wet—you want it to remain soft.
  4. Knead the dough: If using a stand mixer, increase speed to medium-low and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
  5. First rise: Shape the dough into a ball and place it in a large, lightly greased bowl. Turn it over so all sides are greased. Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm, draft-free spot. Let it rise for 60-75 minutes, or until doubled in size.
  6. Roll out the dough: Once risen, punch down the dough to release air bubbles. Turn it out onto a well-floured surface and roll it out to about ½-inch thickness. Don’t roll it too thin or your donuts will be dense; don’t roll it too thick or the centers won’t cook through.
  7. Cut out donuts: Using a floured donut cutter (or a 3-inch round cutter for the outer circle and a 1-inch cutter for the center hole), cut out donuts and place them on parchment paper squares. This makes it easier to transfer them to the oil later. Gather scraps, re-roll once (don’t overwork the dough), and cut more donuts. Save the donut holes!
  8. Second rise: Cover the cut donuts loosely with a kitchen towel and let them rise for 30-45 minutes until puffy and nearly doubled. They should feel light and airy when gently poked.
  9. Heat the oil: While donuts rise, heat 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Use a thermometer to bring the oil to exactly 350-360°F. This temperature is crucial—too low and donuts absorb oil and become greasy; too high and they’ll burn outside while staying raw inside.
  10. Fry the donuts: Working in batches (don’t overcrowd), carefully slide 2-3 donuts with their parchment squares into the hot oil. The parchment will float up—use tongs to remove it. Fry for about 1-1½ minutes per side until deep golden brown. The donuts should flip themselves when ready; if not, use a slotted spoon to flip them. They cook quickly, so stay attentive.
  11. Drain: Use a slotted spoon or tongs to transfer fried donuts to a wire rack set over a baking sheet or to a paper towel-lined plate. Let them cool for 2-3 minutes before glazing. Fry the donut holes for about 45-60 seconds per side.
  12. Make the glaze: While donuts cool slightly, whisk together the sifted powdered sugar, vanilla extract, milk, and a pinch of salt in a medium bowl until smooth. The glaze should be thick but pourable—think pancake batter consistency. Add more milk, one teaspoon at a time, if too thick, or more powdered sugar if too thin.
  13. Glaze the donuts: While donuts are still slightly warm (not hot—they should be cool enough to handle but still warm to the touch), dip the top of each donut into the glaze, letting excess drip off, then place glazed-side-up on the wire rack. The glaze will set as it cools, creating that classic glossy finish.
  14. Serve: Let the glaze set for 5-10 minutes, then serve immediately for the ultimate fresh donut experience. These are best enjoyed within a few hours of making.

Notes

  • Temperature control is everything when frying. Invest in a good thermometer and maintain 350-360°F throughout frying. Adjust your heat as needed between batches.
  • Don’t skip the second rise after cutting—this is what makes donuts light and airy instead of dense and heavy.
  • For perfectly shaped donuts, make sure your dough is rolled evenly and your cutters are sharp and floured.
  • If you don’t have a donut cutter, use two different-sized round cookie cutters or biscuit cutters.
  • Day-old donuts can be refreshed by microwaving for 8-10 seconds, but they’re truly best fresh.
  • Save and fry all the donut holes—they’re the cook’s treat!

Nutrition

Find it online: https://focialy.com/donuts-recipe/