There's nothing quite like biting into a warm, pillowy glazed doughnuts that practically melts on your tongue. These bakery-style glazed doughnuts have that perfect golden exterior, a tender crumb inside, and a sweet vanilla glaze that sets into a delicate sugary shell. I still remember the first time I made these at home-I thought homemade doughnuts would be complicated, but the dough came together so easily, and the house smelled like a real bakery all morning.
If you love a cozy weekend breakfast that feels special but doesn't require fancy equipment, this recipe is it. The dough is soft, forgiving, and surprisingly simple to work with, even if you've never fried anything before. While these are resting, you might also enjoy trying Carrot Muffins for another breakfast favorite, or if you're in the mood for something fruity and sweet, check out my Frosted Strawberry Cookies. And if you want to keep the baking streak going, my Pumpkin Pie in a Jar is always a hit.
Why You'll Love This Glazed Doughnuts Recipe
These homemade Glazed Doughnuts taste just like the ones from your favorite bakery, but you get to enjoy them fresh and warm right out of the fryer. The yeast dough is soft and airy, and the glaze adds just the right amount of sweetness without being overwhelming. You don't need any special skills or fancy tools just a thermometer, a heavy pot, and a little patience while the dough rises. They're perfect for weekend mornings, birthday breakfasts, or anytime you want to treat yourself and your family to something really special.
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Glazed Doughnuts Ingredients
Here's everything you need to make soft, fluffy Glazed Doughnuts with a sweet glaze.
See Recipe Card Below This Post For Ingredient Quantities
For the Doughnuts:
- Whole milk: Warmed milk activates the yeast and adds tenderness to the dough. Make sure it's around 110°F so it doesn't kill the yeast.
- Instant or active dry yeast: This helps the dough rise and creates that light, airy texture. One packet is the perfect amount.
- Granulated sugar: Adds sweetness and feeds the yeast so it can do its job. We divide it to activate the yeast first.
- Eggs: Bind everything together and add moisture and richness to the dough.
- Unsalted butter: Melted butter makes the dough soft and tender. Let it cool slightly before adding so it doesn't cook the eggs.
- Pure vanilla extract: Adds a warm, sweet flavor that makes these doughnuts taste bakery-perfect.
- Ground nutmeg: Just a hint gives the doughnuts that classic, nostalgic flavor.
- Salt: Balances the sweetness and brings out all the other flavors.
- All-purpose flour: Forms the structure of the dough. Spoon and level your flour so you don't add too much.
- Vegetable oil: Needed for frying. Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
For the Glaze:
- Confectioners' sugar: Creates a smooth, sweet glaze that hardens slightly as it cools. Sift it so there are no lumps.
- Heavy cream, half-and-half, or whole milk: Thins out the sugar into a pourable glaze. Heavy cream makes it extra rich.
- Pure vanilla extract: Adds flavor to the glaze and ties everything together.
How to Make Glazed Doughnuts
Follow these steps to make perfect Glazed Doughnuts at home.
Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of a stand mixer. Cover loosely with a towel and let it sit for 5 to 10 minutes until it gets frothy and bubbly on top. This means your yeast is alive and ready to work.
Mix the dough: Add the remaining sugar, eggs, melted butter, vanilla, nutmeg, salt, and 2 cups of flour to the yeast mixture. Beat on low speed for about 1 minute until everything starts to come together. Scrape down the sides of the bowl, then add the remaining flour and beat on medium speed for about 2 minutes until the dough pulls away from the sides of the bowl. If it's still really wet and sticky, add more flour 1 Tablespoon at a time. The dough should be soft and slightly sticky but manageable.
Knead the dough: Knead the dough in the mixer with a dough hook for 5 to 7 minutes, or turn it out onto a lightly floured surface and knead by hand. The dough is ready when it feels soft, smooth, and springs back when you poke it. You can also do the windowpane test-stretch a small piece of dough between your fingers, and if it forms a thin, translucent sheet without tearing, it's done.
Let the dough rise: Grease a large bowl with a little oil or butter, place the dough inside, and turn it over so the top is lightly greased. Cover the bowl with a clean towel or plastic wrap and let it rise in a warm spot for 1.5 to 2 hours until it doubles in size. The dough should look puffy and feel light when you gently press it.
Shape the doughnuts: Punch down the dough to release the air, then turn it out onto a lightly floured surface. Roll it out with a rolling pin until it's about ½ inch thick. Use a 3 to 3.5-inch doughnut cutter to cut out doughnuts, or use a large circle cutter and a small one for the holes. Place the cut doughnuts and holes on parchment-lined baking sheets, cover them lightly, and let them rest for 30 minutes to puff up a little more.
Heat the oil and fry the doughnuts: Pour 1 to 2 quarts of vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 375°F on an oil thermometer. Carefully lower 2 to 3 doughnuts into the hot oil using a metal slotted spatula. Fry for about 1 minute per side until they're golden brown and puffy. Transfer them to a cooling rack to drain. Keep an eye on the oil temperature and adjust the heat as needed so it stays steady.
Prepare the glaze: While the doughnuts are frying, whisk together the sifted confectioners' sugar, cream, and vanilla in a glass mixing bowl until smooth and pourable. If it's too thick, add a little more cream. If it's too thin, add more sugar.
Glaze the doughnuts: Dip each warm doughnut into the glaze, coating both sides. Let the excess drip off, then place the doughnut back on the cooling rack. The glaze will set in about 20 minutes and form a light sugary coating.
Serve and store: These doughnuts are best enjoyed the same day while they're fresh and soft. Store any leftovers in an airtight container at room temperature, or refrigerate them for 1 to 2 days. They won't be quite as soft, but they're still delicious.
Substitutions and Variations
- Milk: You can use 2% milk if you don't have whole milk, but the Glazed Doughnuts will be slightly less rich.
- Butter: Swap in coconut oil for a dairy-free version, but the flavor will be a little different.
- Flour: If you want extra-soft doughnuts, try using bread flour instead of all-purpose. It gives the dough more structure and chew.
- Glaze flavors: Add a drop of almond extract to the glaze for a bakery-style twist, or stir in a little maple syrup instead of vanilla for a fall flavor.
- Chocolate glaze: Replace the vanilla with cocoa powder and add a little more cream for a rich chocolate coating.
- Cinnamon sugar: Skip the glaze and toss warm Glazed Doughnuts in cinnamon sugar for a classic fairground treat.
Equipment For Glazed Doughnuts
- Stand mixer or large mixing bowl and wooden spoon: A stand mixer makes mixing and kneading easier, but you can do it by hand if you don't have one.
- Rolling pin: For rolling out the dough to the right thickness.
- Doughnut cutter or cookie cutters: A 3 to 3.5-inch doughnut cutter is ideal, but you can also use a large and small circle cutter.
- Large heavy-bottomed pot or Dutch oven: Holds the oil and keeps the temperature steady while frying.
- Oil thermometer: Essential for keeping the oil at the right temperature so your doughnuts cook evenly.
- Baking sheets and parchment paper or silicone mats: For resting the shaped doughnuts before frying.
- Cooling rack: Lets the fried doughnuts drain and cool without getting soggy.
- Metal slotted spatula: For safely lowering doughnuts into the oil and flipping them.
- Glass mixing bowl and whisk: For making the smooth, lump-free glaze.
Storage and Make-Ahead Tips
Room temperature: Store Glazed Doughnuts in an airtight container at room temperature for up to 1 day. They're softest and best when eaten fresh.
Refrigerator: You can refrigerate leftover Glazed Doughnuts for 1 to 2 days, but they'll lose some of their fluffiness. Let them come to room temperature or warm them briefly in the microwave before eating.
Freezing shaped doughnuts: After you cut out the doughnuts, place them on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Thaw at room temperature for 4 to 5 hours, let them rise slightly, then fry as directed.
Freezing fried doughnuts: Freeze unglazed fried Glazed Doughnuts in a single layer, then transfer to a freezer bag. Freeze for up to 3 months. Thaw at room temperature, reheat briefly in the oven or microwave, then glaze and serve.
Overnight rise: If you want to prep ahead, make the dough through the kneading step, then cover and refrigerate for 8 to 12 hours. The next morning, remove it from the fridge, let it come to room temperature and double in size, then shape and fry.
Serving Suggestions
These soft, sweet Glazed Doughnuts are perfect on their own, but here are a few ways to make them even more special:
- Serve them warm with a hot cup of coffee or a glass of cold milk for a classic breakfast pairing.
- Arrange them on a platter for brunch alongside fresh fruit, scrambled eggs, and bacon.
- Let kids decorate their own Glazed Doughnuts with sprinkles, mini chocolate chips, or crushed cookies for a fun weekend activity.
- Pair them with my Peanut Butter Blondies for a sweet dessert spread, or serve alongside Savory Quick Bread for a balanced brunch table.
Expert Tips
Use fresh oil: Old or reused oil can give your Glazed Doughnuts an off flavor. Start with fresh, clean oil for the best taste.
Check your yeast: Make sure your yeast is fresh and foamy after sitting in the warm milk. If it doesn't bubble, start over with new yeast.
Don't skip the rise time: Letting the dough rise fully is what makes these Glazed Doughnuts light and fluffy. Rushing it will give you dense doughnuts.
Keep the oil temperature steady: Use a thermometer and adjust the heat as needed. If the oil is too hot, the doughnuts will burn on the outside and stay raw inside. If it's too cool, they'll soak up oil and be greasy.
Fry in small batches: Don't crowd the pot. Frying 2 to 3 at a time keeps the oil temperature stable and gives you more control.
FAQ
Can I make doughnuts without a stand mixer?
Yes, you can mix and knead the dough by hand. It'll take a little more effort and about 10 minutes of kneading on a floured surface, but it works just fine. The dough should feel soft and elastic when it's ready.
How do I store leftover homemade doughnuts?
Store them in an airtight container at room temperature for up to 1 day, or refrigerate for 1 to 2 days. They're best eaten fresh, but you can warm them up slightly in the microwave to bring back some softness.
What milk is best for tender doughnuts?
Whole milk works best because the fat makes the Glazed Doughnuts richer and softer. You can use 2% milk in a pinch, but they won't be quite as tender. Avoid skim milk if you can it doesn't add enough richness.
How long should I let dough rise for soft doughnuts?
Let the dough rise for 1.5 to 2 hours, or until it doubles in size. The longer rise gives the yeast time to develop flavor and create air pockets, which makes the Glazed Doughnuts light and fluffy. Don't rush it-this step is key to getting that bakery texture.
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Pairing
These are my favorite dishes to serve with Glazed Doughnuts
Homemade Glazed Doughnuts
Ingredients
Method
- Whisk the warm milk, yeast, and 1 tablespoon sugar in a mixing bowl until foamy.
- Add the remaining sugar, eggs, melted butter, vanilla, nutmeg, salt, and 2 cups of flour. Beat on low for 1 minute.
- Scrape down the bowl, add remaining flour gradually, and beat on medium until dough forms and pulls away from the sides.
- Knead the dough in a stand mixer 5-7 minutes, or by hand on a lightly floured surface until soft and elastic.
- Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm area for 1.5-2 hours until doubled.
- Punch down dough and roll out on a floured surface to ½-inch thickness.
- Cut dough into 3-3.5 inch doughnuts; re-roll scraps as needed.
- Line baking sheets with parchment or silicone mats. Place doughnuts and holes on sheets, cover, and let rest for 30 minutes.
- Heat oil in a heavy-bottomed pot to 375°F (191°C).
- Fry 2-3 doughnuts at a time for 1 minute per side, or doughnut holes for 30 seconds per side, until golden. Remove with a slotted spoon and drain on a rack.
- Whisk together glaze ingredients until smooth.
- Dip warm doughnuts into glaze, coating both sides. Place back on the rack and allow glaze to set, about 20 minutes.
- Enjoy doughnuts the same day, or store in an airtight container for 1-2 days.
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