Homemade Glazed Doughnuts are soft, fluffy, and melt-in-your-mouth delicious with a sweet, shiny glaze that’s simply irresistible. Made from a classic yeast dough, these doughnuts are fried to golden perfection and coated in a simple vanilla glaze. Whether you enjoy them warm with coffee or share them for a weekend brunch, they bring bakery-quality goodness right to your kitchen.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
all-purpose flouractive dry yeastgranulated sugarsaltwhole milkunsalted buttereggsvanilla extractvegetable oil (for frying)confectioners’ sugarmilk (for glaze)vanilla extract (for glaze)
directions
Warm the milk to about 110°F (43°C), then add the yeast and a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, combine the flour, remaining sugar, and salt.
Add the activated yeast mixture, beaten eggs, melted butter, and vanilla extract to the dry ingredients. Mix until a dough forms.
Knead the dough by hand or with a dough hook for 6–8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1–1.5 hours or until doubled in size.
Punch down the dough and roll it out to about ½ inch thick. Cut into doughnut shapes using a cutter or a glass and bottle cap.
Place the cut doughnuts on parchment paper, cover lightly, and let rise again for 30–45 minutes.
Heat vegetable oil in a deep pot to 350°F (175°C).
Carefully fry the doughnuts a few at a time, about 1–2 minutes per side, until golden brown. Remove and drain on paper towels.
In a bowl, whisk together confectioners’ sugar, milk, and vanilla extract to make the glaze.
Dip each warm doughnut into the glaze, allow excess to drip off, and set on a wire rack to dry.
Servings and timing
This recipe yields about 12 doughnuts.
Preparation time: 20 minutes
Rising time: 1 hour 45 minutes
Frying and glazing time: 25 minutes
Total time: 2.5 hours
Variations
Add a touch of cinnamon or nutmeg to the dough for extra warmth.
Fill doughnuts with jam or custard before glazing.
Use a chocolate glaze or maple glaze instead of classic vanilla.
Top with sprinkles, chopped nuts, or coconut flakes.
Make mini doughnuts for bite-sized treats.
storage/reheating
Store glazed doughnuts in an airtight container at room temperature for up to 2 days.
Reheat in the microwave for about 10 seconds to restore softness.
Avoid refrigeration as it may dry them out.
Freeze unglazed doughnuts for up to 2 months—glaze after thawing and warming.
FAQs
Can I bake these doughnuts instead of frying?
Yes, but they will have a more bread-like texture. Bake at 375°F (190°C) for 8–10 minutes.
Do I need a stand mixer?
No, you can knead the dough by hand—just allow a few extra minutes.
Why didn’t my dough rise?
Make sure your yeast is active and the milk isn’t too hot or cold.
What oil is best for frying?
Use neutral oils with high smoke points like vegetable or canola oil.
Can I make the dough overnight?
Yes, let it rise in the fridge overnight, then bring to room temperature before shaping.
Can I double the recipe?
Absolutely—just make sure to fry in small batches.
How do I make them dairy-free?
Use plant-based milk and vegan butter substitutes.
Conclusion
Homemade Glazed Doughnuts are a classic treat that brings joy in every bite—crispy on the outside, pillowy on the inside, and finished with a silky glaze. Whether you’re a beginner or a baking pro, this recipe delivers doughnuts that rival any bakery. Treat yourself to the ultimate comfort food made fresh in your own kitchen.
Print
Homemade Glazed Doughnuts
- Prep Time: 15 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Homemade Glazed Doughnuts are light, fluffy, and perfectly sweet with a smooth vanilla glaze. Whether it’s your first time making doughnuts or you’re a pro, this recipe gives you that melt-in-your-mouth bakery-style result right at home. Best enjoyed fresh and warm!
Ingredients
For the Doughnuts:
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2 1/4 teaspoons (1 packet) active dry yeast
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2 tablespoons warm water (about 110°F)
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3/4 cup warm milk (about 110°F)
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1/4 cup granulated sugar
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1/2 teaspoon salt
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1/4 cup unsalted butter, melted
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1 large egg
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2 1/2 cups all-purpose flour (plus more for dusting)
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Vegetable oil, for frying
For the Glaze:
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2 cups powdered sugar
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1/4 cup milk
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1 teaspoon vanilla extract
Instructions
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In a small bowl, mix yeast with warm water. Let sit for 5–10 minutes until foamy.
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In a large mixing bowl, combine warm milk, sugar, salt, melted butter, egg, and the yeast mixture. Mix well.
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Gradually stir in flour until a soft dough forms.
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Turn dough out onto a floured surface and knead for about 5–7 minutes, until smooth and elastic.
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Place dough in a greased bowl, cover, and let rise in a warm place for about 1 to 1 ½ hours, or until doubled in size.
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Once risen, roll out the dough to about 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters (about 3-inch and 1-inch).
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Place cut doughnuts on a floured tray, cover lightly with a towel, and let rise for another 30 minutes.
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Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
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Carefully fry doughnuts a few at a time, about 1 minute per side, or until golden brown. Remove and drain on paper towels.
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While doughnuts are still warm, dip them in the glaze and place on a wire rack to set.
Notes
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Make sure your oil stays around 350°F for even cooking.
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Don’t overcrowd the pan—fry in batches.
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Glaze while warm for best absorption and shine.
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You can also dip them in cinnamon sugar or chocolate glaze for variety.