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Stack of freshly made Homemade Glazed Doughnuts on a plate, one with a bite taken out showing the soft, fluffy interior, with shiny sugar glaze coating.

Homemade Glazed Doughnuts

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Soft, pillowy Glazed Doughnuts coated in a sweet vanilla glaze that melt in your mouth—perfect for a cozy morning treat.
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Prep Time 2 hours 10 minutes
Cook Time 10 minutes
Rise & Rest Time 2 hours
Total Time 4 hours 20 minutes
Servings: 12 Doughnuts
Course: Breakfast, Dessert
Cuisine: American, Bakery
Calories: 270
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup whole milk warmed to 110°F / 43°C for yeast activation
  • 2and ¼ teaspoon instant or active dry yeast 1 packet see note
  • ⅓ cup granulated sugar divided 1 tablespoon for yeast rest for dough
  • 2 large eggs room temperature
  • 6 tablespoon unsalted butter melted and slightly cooled
  • 1 teaspoon pure vanilla extract for flavor
  • ¼ teaspoon ground nutmeg optional warm spice note
  • ½ teaspoon salt balances sweetness
  • 4 cups all-purpose flour spooned & leveled plus extra if needed
  • 1–2 quarts vegetable oil for frying depends on pot size
Donut Glaze
  • 2 cups confectioners’ sugar sifted for smoothness
  • ⅓ cup heavy cream half-and-half or whole milk for dipping consistency
  • ½ teaspoon pure vanilla extract for glaze flavor

Method
 

  1. Whisk the warm milk, yeast, and 1 tablespoon sugar in a mixing bowl until foamy.
  2. Add the remaining sugar, eggs, melted butter, vanilla, nutmeg, salt, and 2 cups of flour. Beat on low for 1 minute.
  3. Scrape down the bowl, add remaining flour gradually, and beat on medium until dough forms and pulls away from the sides.
  4. Knead the dough in a stand mixer 5–7 minutes, or by hand on a lightly floured surface until soft and elastic.
  5. 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.
  6. Punch down dough and roll out on a floured surface to ½-inch thickness.
  7. Cut dough into 3–3.5 inch doughnuts; re-roll scraps as needed.
  8. Line baking sheets with parchment or silicone mats. Place doughnuts and holes on sheets, cover, and let rest for 30 minutes.
  9. Heat oil in a heavy-bottomed pot to 375°F (191°C).
  10. 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.
  11. Whisk together glaze ingredients until smooth.
  12. Dip warm doughnuts into glaze, coating both sides. Place back on the rack and allow glaze to set, about 20 minutes.
  13. Enjoy doughnuts the same day, or store in an airtight container for 1–2 days.

Nutrition

Serving: 85gCalories: 270kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 60mgIron: 1.5mg

Notes

These doughnuts bring the bakery to your kitchen—soft, sweet, and perfect for sharing. Glaze them while warm for a shiny finish that kids and adults will adore.

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