If you have ever dreamed of biting into a tender, pillowy doughnut coated with a perfectly smooth, sweet glaze, then this Homemade Glazed Doughnuts Recipe will become your new obsession. This recipe walks you through every moment of turning simple ingredients into irresistible golden rings of fried dough that melt in your mouth. Whether you want to impress guests or just treat yourself, these doughnuts carry a warmth and charm that only making them from scratch can provide. The balance of fluffy interior and shiny glaze makes this a top-tier classic you will want to recreate over and over.
Ingredients You’ll Need
It’s amazing how just a handful of basic ingredients come together in this Homemade Glazed Doughnuts Recipe to create such a luxurious treat. Each component is essential—from the active yeast giving the dough its airy rise to the vanilla in the glaze adding that familiar comforting flavor.
- Active dry yeast (2 1/4 teaspoons): This is what helps your doughnuts rise beautifully and become light and fluffy.
- Warm water (1/4 cup at 110°F): Perfect temperature to activate the yeast without killing it.
- Warm milk (3/4 cup): Adds tenderness and richness to the dough.
- Granulated sugar (1/4 cup): Provides sweetness and helps with browning during frying.
- Unsalted butter (2 tablespoons, softened): Gives a subtle richness and soft crumb to the finished doughnuts.
- Salt (1/2 teaspoon): Just enough to enhance all the flavors without overpowering.
- Large egg (1): Adds structure and a lovely golden color.
- All-purpose flour (2 1/2 cups plus extra for dusting): The foundation of the dough, providing structure and chewiness.
- Vegetable oil (for frying): Neutral in flavor and ideal for achieving that crisp, golden exterior.
- Powdered sugar (2 cups): The base of the luscious glaze that coats each doughnut.
- Milk (1/4 cup for glaze): Helps create a smooth, pourable glaze.
- Vanilla extract (1/2 teaspoon): Adds fragrant warmth to the glaze’s sweetness.
How to Make Homemade Glazed Doughnuts Recipe
Step 1: Activate the Yeast
Begin by dissolving the active dry yeast in warm water. Letting it sit until foamy signals that the yeast is alive and ready, which is key to getting fluffy doughnuts full of life and air pockets. This little foamy step is your dough’s first magic moment.
Step 2: Combine Ingredients and Form Dough
In a large bowl, mix together warm milk, sugar, softened butter, salt, egg, and the yeast mixture. Gradually add the flour while stirring until a soft dough forms. This is where your ingredients start to unify into something wonderfully tactile—sticky but manageable.
Step 3: Knead Until Smooth and Elastic
Turn the dough onto a lightly floured surface and knead for around 5 to 7 minutes. Kneading develops the gluten, making your dough elastic and strong enough to hold all those delightful air pockets that create the signature fluffy crumb of your doughnuts.
Step 4: Let the Dough Rise
Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size. This slow rise gives the dough a tender, airy texture and develops flavor that you won’t find in store-bought doughnuts.
Step 5: Shape the Doughnuts
Once risen, punch down the dough gently and roll it out to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to create classic doughnut shapes and holes. Placing them on a floured baking sheet and covering with a towel, let them rise again for 30 minutes so they become perfectly light before frying.
Step 6: Fry to Golden Perfection
Heat vegetable oil in a deep pot to 350°F. Fry doughnuts a few at a time, about one minute per side until golden brown. Use a slotted spoon to remove them and drain on paper towels to keep them crisp outside but tender inside. Watching these golden beauties bubble and float is hands-down one of the most satisfying kitchen moments.
Step 7: Glaze and Finish
Mix powdered sugar, milk, and vanilla extract in a bowl until you have a smooth glaze. While doughnuts are still warm, dip each one into the glaze, then place on a wire rack to set the glossy coating. The glaze creates a delicate crackly crust that’s sweet and irresistible with every bite.
How to Serve Homemade Glazed Doughnuts Recipe
Garnishes
Although the classic glaze already shines, feel free to sprinkle colorful nonpareils, shredded coconut, or chopped nuts over the glaze before it hardens for extra fun and texture. A light dusting of cinnamon sugar can give a nostalgic twist too.
Side Dishes
Doughnuts pair beautifully with a steaming cup of coffee or hot chocolate for an indulgent breakfast or snack. Fresh berries or a small bowl of creamy yogurt add a refreshing contrast that balances the sweetness perfectly.
Creative Ways to Present
Impress friends by stacking doughnuts to create a glazed doughnut tower or serve with bowls of assorted glazes and toppings that let everyone customize their own. You can even slice them in half and fill with jam or Nutella for a decadent surprise.
Make Ahead and Storage
Storing Leftovers
Because these doughnuts are best enjoyed fresh, you can store leftovers in an airtight container at room temperature for up to two days. This keeps them soft but try to eat them quickly before they lose their magic.
Freezing
If you want to save doughnuts for later, wrap them individually in plastic wrap and freeze. When ready to eat, thaw at room temperature and refresh by heating slightly in the microwave or oven.
Reheating
To revive their fresh-out-of-the-fryer taste, gently warm doughnuts in a toaster oven or oven at low temperature for a few minutes. Avoid microwaving too long or they may become rubbery. A quick reheat brings back their tender, soft texture and lets the glaze regain a bit of shine.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe, but use about 25% less. Instant yeast can be mixed directly into the flour without proofing, which saves a step and time.
Why do my doughnuts sometimes turn out greasy?
Oil temperature is key—if the oil is too cool, doughnuts absorb more oil and become greasy. Make sure your oil stays at around 350°F. Using a thermometer helps maintain the perfect frying temperature.
Can I make baked doughnuts instead?
This recipe is designed for frying to get that crunchy outside and soft inside contrast, but you can bake doughnuts if you prefer. Keep in mind the texture and flavor will be different and less traditional.
How do I know when the dough has risen enough?
The dough should roughly double in size and look puffy. A simple test is to gently press a finger into the dough—if the indentation remains, it’s risen enough and ready for the next step.
Can I add flavors like cinnamon or nutmeg to the dough?
Absolutely! Adding warm spices like cinnamon or nutmeg can add a lovely depth to your doughnuts. Simply mix in about a teaspoon of your chosen spice with the flour before kneading for subtle flavor enhancement.
Final Thoughts
Homemade Glazed Doughnuts Recipe is one of those special kitchen adventures that rewards patience with pure, sweet bliss. Every step, from mixing the dough to the moment you dip the warm doughnut into the glaze, feels like creating a little piece of happiness. So why not roll up your sleeves, light up your stove, and give this recipe a try? Your taste buds will thank you for it every time.
Print
Homemade Glazed Doughnuts Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 doughnuts
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make classic homemade glazed doughnuts with a soft, fluffy texture and a sweet, shiny glaze. This recipe uses yeast for a light, airy dough that’s fried to golden perfection and coated with a simple vanilla glaze, perfect for breakfast or dessert.
Ingredients
Dough
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (110°F)
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour (plus more for dusting)
- Vegetable oil, for frying
Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water (110°F). Let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, combine the warm milk, granulated sugar, softened butter, salt, egg, and the activated yeast mixture. Gradually add the all-purpose flour while mixing until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic, which develops gluten for structure.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm area for 1 to 1.5 hours until it doubles in size.
- Shape Doughnuts: Punch down the risen dough to release air. Roll out the dough to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to cut doughnuts and holes. Place them on a floured baking sheet, cover lightly, and let them rise for another 30 minutes.
- Heat Oil: Pour vegetable oil to about 2 inches deep in a deep pot and heat it to 350°F, ideal for frying doughnuts evenly without absorbing excess oil.
- Fry Doughnuts: Fry the doughnuts in batches for about 1 minute per side or until golden brown. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Prepare Glaze: Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth and glossy.
- Glaze Doughnuts: While still warm, dip each doughnut into the glaze, then place them on a wire rack to allow excess glaze to drip and set for a shiny finish.
Notes
- For a chocolate glaze, add 2 tablespoons of unsweetened cocoa powder to the glaze mixture.
- Doughnuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
