Homemade Glazed Donuts Recipe – Soft, Sweet, and Simple

Nothing beats a warm, freshly glazed donut made right in your own kitchen. These are light, fluffy, and coated in a shiny vanilla glaze that sets just enough to crackle when you bite in. If you’ve been tempted by bakery windows, this recipe will bring that same magic home. No fancy equipment required—just a few pantry staples and a little patience. You’ll be surprised how approachable the process is, and the results are worth every step.

Why This Recipe Works

Homemade glazed donuts recipe – Homemade Glazed Donuts Recipe – Soft, Sweet, and Simple Nothing beats a warm, freshly glazed donut m

This recipe uses a rich, yeast-raised dough that creates a soft, tender crumb with that classic donut chew. A slow first rise builds flavor and structure, while a quick second proof keeps the donuts airy. Frying at the right temperature—350–365°F (175–185°C)—ensures golden outsides without greasy centers. The simple vanilla glaze adds sweetness that complements, not overpowers, the dough. With clear timing cues, you’ll get consistent results, even if it’s your first batch.

Ingredients

Homemade glazed donuts recipe – These are light, fluffy, and coated in a shiny vanilla glaze that sets just enough to crackle when y

• For the dough:
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 3/4 cup warm milk (about 105–110°F/40–43°C)
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg + 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 3 to 3 1/4 cups all-purpose flour, plus extra for dusting
  • 1/2 teaspoon fine salt
  • Oil for frying (neutral, high smoke point like canola, peanut, or vegetable)
• For the glaze:
  • 2 cups powdered sugar
  • 1/4 cup milk (plus 1–2 tablespoons as needed)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Homemade glazed donuts recipe – If you’ve been tempted by bakery windows, this recipe will bring that same magic home

1. Proof the yeast: In a large mixing bowl, whisk warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
2. Make the dough: Add the remaining sugar, melted butter, egg, egg yolk, vanilla, and salt. Mix until combined. Stir in 3 cups of flour, one cup at a time, until a soft dough forms. If it’s sticky, add up to 1/4 cup more flour, a tablespoon at a time.
3. Knead until smooth: Knead by hand on a lightly floured surface or with a dough hook on low speed for 6–8 minutes. The dough should be smooth, elastic, and slightly tacky but not messy.
4. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm, draft-free spot until doubled, 1–1 1/2 hours. A slow rise builds better flavor, so don’t rush it.
5. Shape the donuts: Turn the dough out onto a floured surface and roll to about 1/2 inch thick. Use a 3-inch round cutter for the donuts and a 1-inch cutter for the centers. Gently reroll scraps once if needed. Place cut donuts and holes on parchment-lined sheets.
6. Second proof: Cover loosely with a clean towel and let rise until slightly puffy, 30–45 minutes. They should look lighter and feel airy when gently poked.
7. Heat the oil: In a heavy pot, heat 2–3 inches of oil to 350–365°F (175–185°C). Use a thermometer for accuracy. Keep a wire rack over a sheet pan nearby for draining.
8. Fry the donuts: Fry 2–3 at a time, 60–90 seconds per side, until golden. Donut holes take about 45–60 seconds total. Adjust the heat to maintain temperature. Transfer to the rack to drain.
9. Make the glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. If too thick, add milk by the teaspoon; if too thin, add a bit more sugar.
10. Glaze while warm: Dip each warm donut into the glaze, flip to coat, then set back on the rack. For a thicker shell, dip twice, letting the first coat set for 2–3 minutes.
11. Let set and enjoy: The glaze will firm up in about 10 minutes. Serve warm for peak softness and shine.

Keeping It Fresh

Homemade donuts are best the day they’re made—ideally within a few hours. Store any leftovers at room temperature in an airtight container for up to 2 days. To refresh, microwave for 8–10 seconds or warm in a 300°F (150°C) oven for 5 minutes. You can also freeze unglazed donuts in a single layer, then bag for up to 2 months. Thaw, warm briefly, and glaze just before serving.

Health Benefits

Let’s be honest—glazed donuts are a treat. That said, making them at home gives you control over ingredients. You can use high-quality oil, manage portion sizes, and reduce overall sweetness if you prefer a lighter glaze. Pairing a donut with protein—like yogurt or eggs—can help balance blood sugar and keep you fuller longer. Enjoy mindfully and make it an occasional indulgence.

What Not to Do

• Don’t fry in oil that’s too cool. Below 350°F, donuts absorb oil and turn greasy.
• Don’t overflour the dough. Too much flour makes dense, dry donuts. Slight tackiness is okay.
• Don’t skip the second rise. It’s key for that airy, bakery-style texture.
• Don’t crowd the pot. Overloading drops the oil temperature and leads to uneven cooking.
• Don’t glaze cold donuts if you want a smooth coat. Warm donuts take glaze better and more evenly.

Alternatives

• Baked version: These are a different style, but you can bake shaped donuts at 375°F (190°C) for 8–10 minutes. Brush with melted butter and dip in glaze right away.
• Air fryer: Air-fry at 350°F (175°C) for 5–7 minutes, brushing lightly with oil. Texture is lighter and less crisp than fried.
• Flavor twists: Add 1/2 teaspoon almond extract or 1 teaspoon lemon zest to the glaze. Try maple extract and a pinch of cinnamon for a fall vibe.
• Chocolate glaze: Whisk 1/4 cup cocoa powder into the glaze and add 1–2 tablespoons extra milk as needed.
• Dairy-free: Use plant milk and dairy-free butter. The texture stays soft and tender.
• Filled donuts: Skip the center hole. After frying, pipe in jam, lemon curd, or custard, then glaze or dust with sugar.

FAQ

Can I make the dough the night before?

Yes. After kneading, let it rise until just starting to puff, then cover and refrigerate overnight. Bring to room temperature, roll, cut, and proceed with the second rise. The cold rest develops flavor and makes the dough easier to handle.

What oil is best for frying donuts?

Use a neutral, high-smoke-point oil like canola, peanut, or vegetable oil. These stay stable at frying temperatures and won’t overpower the donut’s flavor.

Why are my donuts dense?

They likely didn’t proof long enough, or you added too much flour. Make sure the dough doubles on the first rise and looks puffy before frying. Keep the dough slightly tacky and avoid compressing it during shaping.

How do I know the oil is the right temperature?

A deep-fry thermometer is the most reliable tool. If you don’t have one, drop in a small piece of dough; it should sizzle immediately and turn golden in about a minute. Still, a thermometer gives the best consistency.

Can I use instant yeast instead of active dry?

Yes. Use the same amount and mix it directly into the flour. You can skip the proofing step, though a short rest after mixing helps hydration.

How do I prevent the glaze from getting dull?

Glaze donuts while they’re warm and let them set on a rack. A pinch of salt and the right milk-to-sugar ratio keep the glaze glossy. Avoid stacking until fully dry.

What size cutters should I use?

A 3-inch cutter for the donut and a 1-inch cutter for the hole makes a classic size. If you don’t have cutters, use a wide glass and a bottle cap. Aim for 1/2-inch dough thickness.

Can I reuse frying oil?

Yes, if it hasn’t been burned. Let it cool, strain through a fine mesh lined with a coffee filter, and store covered. Reuse up to 2–3 times for similar sweet frying.

Wrapping Up

Homemade glazed donuts feel special without being complicated. With a few ingredients, steady oil temperature, and a simple glaze, you’ll get bakery-level results at home. Make them on a slow weekend morning or for a celebration, and watch them disappear fast. Keep this recipe handy—it’s one you’ll come back to again and again.