# Homemade Glazed Donuts > Classic deep-fried glazed donuts with a soft, pillowy interior and a shiny vanilla glaze. This straightforward yeast dough is perfect for home fryers and delivers bakery-style results with minimal fuss. Canonical URL: https://www.topshelf.recipes/recipes/homemade-glazed-donuts ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 25, 2026 ## About This Recipe There’s a real comfort to a classic glazed donut: a light, pillowy interior that yields to a thin, glossy shell of vanilla-scented glaze. This recipe keeps the dough simple—milk, egg, a touch of butter and sugar—so the yeast can do most of the work, producing an open, tender crumb without heavy enrichment. Frying at a steady 350°F (175°C) gives the rings a golden exterior in under a minute per side, which keeps them airy instead of greasy, and dipping them warm locks in that sheen and shine you expect from a bakery. What I like about this version is how forgiving it is: you don’t need a commercial fryer or fancy equipment, just a heavy pot, a thermometer, and patience during the two rises. The glaze is intentionally thin so it sets quickly into a pale, crackly coat rather than a thick shell, making these ideal for breakfast or a casual weekend bake when you want bakery-style donuts without fuss. If you’re someone who loves hands-on morning projects or wants to impress guests with something homemade, these deliver every time. ## Recipe Information - Prep Time: 90 minutes - Cook Time: 20 minutes - Total Time: 110 minutes - Servings: 13 - Difficulty: Medium - Category: Breakfast ## Ingredients ### Bloom the yeast - 2 1/4 teaspoons Active dry yeast - 3/4 cup Whole milk (warmed to 100–110°F / 38–43°C) - 1/4 cup Granulated sugar (dough) ### Mix the dough - 1 large Large egg - 4 tablespoons Unsalted butter (melted, slightly cooled) - 3 1/2 cups All-purpose flour - 1 teaspoon Salt ### Fry the donuts - 4 cups Neutral frying oil (vegetable or canola) ### Make the glaze and finish - 2 cups Powdered (confectioners') sugar - 1 teaspoon Vanilla extract ## Instructions ### 1. Bloom the yeast Warm the milk to about 100–110°F (38–43°C) and stir in the granulated sugar until dissolved. Sprinkle the active dry yeast over the milk, let sit 5–10 minutes until foamy — this confirms the yeast is active. ### 2. Mix the dough In a large bowl combine the foamy yeast mixture with the egg and melted butter. Add the all-purpose flour and salt, mixing until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead 6–8 minutes (or knead in a stand mixer with a dough hook) until smooth and slightly elastic. ### 3. First rise Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes. ### 4. Shape and second rise Turn the risen dough onto a lightly floured surface, roll to about 1/2-inch (1.2 cm) thickness, and cut with a donut cutter (or use two round cutters for rings and holes). Transfer cut donuts to a parchment-lined baking sheet, cover loosely, and let rise 30–40 minutes until puffy. ### 5. Fry the donuts Heat oil in a heavy pot or deep fryer to 350°F (175°C). Fry donuts a few at a time (do not overcrowd), 45–60 seconds per side, until golden brown. Remove with a slotted spoon to drain on paper towels and let cool slightly so the glaze will adhere. ### 6. Make the glaze and finish Whisk the powdered sugar with the vanilla and 2–3 tablespoons of the warmed milk used earlier (add more milk, 1 teaspoon at a time, until smooth and pourable). Dip warm donuts into the glaze, place on a wire rack and let set for a few minutes before serving. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 300 kcal - Protein: 4.5 g - Carbohydrates: 47.9 g - Fat: 10.1 g - Saturated Fat: 3.5 g - Fiber: 1 g - Sugar: 22.8 g - Added Sugars: 21.9 g - Cholesterol: 25 mg - Sodium: 192.5 mg - Potassium: 65.9 mg - Calcium: 24.7 mg - Iron: 1.6 mg - Vitamin D: 0.3 mcg ## Tips ### Proof Yeast Precisely Warm the milk to 100–110°F (38–43°C) and wait for a foamy head—if the mixture doesn’t foam in 10 minutes, start over with fresh yeast to avoid a dense dough. ### Monitor Oil Temperature Keep the oil at 350°F (175°C) and adjust the burner as needed; cooler oil soaks up fat, while hotter oil browns the outside before the center cooks. ### Don’t Overwork Dough Knead until smooth and slightly elastic—about 6–8 minutes—then stop; overworking develops too much gluten and yields a tougher donut. ### Proof Donuts Gently Let cut donuts rise covered until puffy but not doubled and handle them carefully to preserve air bubbles that keep interiors soft. ### Glaze While Warm Dip donuts when they’re warm (not hot) so the glaze adheres and sets with a glossy finish; a second dip adds shine but will soften edges. ## Variations and Substitutions ### Chocolate-Glazed Donuts Stir 2 tablespoons of cocoa powder into the powdered sugar before adding milk, or melt 3 ounces of semi-sweet chocolate with 1 tablespoon butter for a richer coating. ### Filled Donuts Cut rounds instead of rings, fry as directed, then pipe in pastry cream, jam, or Nutella once cooled slightly using a small tip and squeeze bottle. ### Dairy-Free Version Replace whole milk with unsweetened almond or oat milk warmed to the same temperature and swap the butter for a neutral vegetable shortening or vegan butter. ### Citrus-Infused Glaze Add 1–2 teaspoons of finely grated lemon or orange zest and 1 teaspoon of citrus juice to the glaze for a bright, tangy finish that cuts the sweetness. ## Notes These donuts shine on weekend mornings or for special breakfast gatherings — they’re best eaten warm, straight from the glaze. Home cooks will appreciate the forgiving dough and quick, addictive glaze. ### Storage and Make-Ahead Store leftover glazed donuts in a single layer in an airtight container at room temperature for up to 48 hours; stacking can smash the glaze. For longer storage, freeze donuts unglazed on a baking sheet until solid then transfer to a zip-top bag for up to one month, glazing after thawing. Reheat briefly in a 300°F (150°C) oven for 5–8 minutes to refresh texture, or microwave for 10–12 seconds for a quick warm-up before glazing. ### Serving Suggestions Serve warm glazed donuts on a wire rack with a scattering of flaky sea salt or toasted chopped nuts for contrast, alongside strong coffee or espresso to balance the sweetness. For a brunch spread, pair them with plain Greek yogurt, fresh berries, and crisp bacon or sausage to offer a savory counterpoint. ## Frequently Asked Questions ### Why is my dough too sticky to handle? If the dough is tacky after kneading, flour your hands and work surface lightly—avoid adding more than a tablespoon at a time as excess flour will make the donuts dense; you want slightly tacky dough that springs back. ### My donuts are greasy — what went wrong? Greasy donuts usually mean the oil temperature was too low or the donuts were overcrowded; bring oil back to 350°F (175°C) between batches and fry in small batches so temperature remains steady. ### How can I tell when donuts are cooked through? They should be golden brown and spring back slightly when pressed; a properly fried donut will be golden in about 45–60 seconds per side and feel light rather than heavy when picked up. ### Why did the glaze become runny or won’t set? If your glaze is too thin, add more powdered sugar a teaspoon at a time; if it's too thick, thin with tiny amounts of milk. Also, dip once the donuts have cooled slightly—if they’re too hot the glaze will slide off. ### Can I bake these instead of frying? Yes—baked donuts will be less rich and not as crisp on the outside; bake in a donut pan at 350°F (175°C) for 8–10 minutes and then glaze while warm for best results. ## Related Recipes and Guides - [Pumpkin Oat Muffins](https://www.topshelf.recipes/recipes/pumpkin-oat-muffins) - [Chocolate Chip Banana Muffins](https://www.topshelf.recipes/recipes/brown-butter-chocolate-chip-banana-muffins) - [Pad Krapow Pork](https://www.topshelf.recipes/recipes/pad-krapow-pork) - [Canning Peaches Light Syrup](https://www.topshelf.recipes/recipes/canning-peaches-light-syrup) - [Easy Homemade Yogurt Without Special Equipment](https://www.topshelf.recipes/recipes/easy-homemade-yogurt-without-special-equipment) - [Maple Bacon Butter Board with Cracked Pepper and Toastables](https://www.topshelf.recipes/recipes/maple-bacon-butter-board-cracked-pepper-toastables) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)