Classic Glazed Delights

Experience the ultimate joy of homemade baking with these incredibly soft, sweet, and utterly delightful Glazed Donuts. A true donut lover’s dream, this classic recipe brings the nostalgic charm of old-fashioned treats right into your kitchen.

If you cherish the comforting taste of a good, old-fashioned donut, you’ll also adore our Easy Cake Donut Recipe, offering a different yet equally satisfying texture.

There’s nothing quite like a freshly made donut. The aroma of yeast dough, the golden crisp of the fried exterior, and the melt-in-your-mouth sweetness of a simple glaze create an irresistible treat. While store-bought options are readily available, the experience of crafting homemade glazed donuts is a culinary adventure that yields unparalleled results.

This particular recipe has been a labor of love and refinement over the years. My original glazed donut recipe, first shared way back in 2008, produced delicious results but presented a significant challenge: the dough was notoriously difficult to handle. Recognizing the need for a more accessible and user-friendly version, I dedicated time to perfecting this updated recipe.

The result is a dough that is not only much easier to work with but also consistently delivers perfectly risen, incredibly tender, and utterly delicious homemade donuts. These weren’t just a hit in our home; they vanished almost as quickly as they were made! If you’ve ever contemplated making donuts from scratch but felt intimidated, consider this your definitive sign to dive in and try it. You’ll be amazed at how achievable and rewarding the process can be, leading to a truly exceptional breakfast or dessert.

Key Ingredients for Perfect Glazed Donuts

Crafting the perfect glazed donut starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why:

• Yeast: For this recipe, active dry yeast is preferred. Activating the yeast first in warm water and a pinch of sugar is a crucial step. It ensures your yeast is alive and ready to work, giving your donuts that signature fluffy, airy texture. If your yeast doesn’t foam, it’s likely inactive, and you should start with a new batch.
• Water: The water used to activate the yeast should be between 105ºF and 115ºF (40-46ºC). This temperature range is ideal for waking up the yeast without killing it. Think lukewarm, not hot. While a thermometer offers precision, a quick finger test for warmth usually suffices.
• Sugar: Granulated sugar serves multiple purposes beyond sweetness. In the dough, it feeds the yeast, contributing to the rise and tender crumb. It also helps with browning during frying. For the glaze, powdered sugar (confectioners’ sugar) is essential for its fine texture, which creates a smooth, quick-setting coating.
• Milk: Warm milk provides essential moisture and richness to the donut dough. Whole milk is ideal for a truly decadent donut, lending a richer flavor and softer texture. However, 2% milk works perfectly fine and is often what many have on hand. Ensure it’s warm, similar to the water temperature, to encourage yeast activity.
• Egg: A single large egg, brought to room temperature, is incorporated into the dough. Room temperature eggs emulsify more effectively with other ingredients, leading to a smoother, more uniform dough. The egg adds richness, structure, and helps bind the dough, contributing to the donut’s golden color.
• Butter: Unsalted butter is typically preferred, as it allows you to control the total salt content. If using salted butter, reduce the added salt slightly. It’s crucial for the butter to be melted and then cooled slightly before adding it to the dough. Hot butter can kill the yeast and negatively impact the dough’s texture. Melting it first and letting it cool while you gather other ingredients is a smart practice. Butter adds a wonderful richness and tenderness to the finished donuts.
• Salt: A pinch of sea salt enhances all the flavors in the donut, balancing the sweetness and enriching the overall taste profile. It also helps regulate yeast activity.
• Flour: Unbleached all-purpose flour is the workhorse of this recipe. It provides the necessary structure for the dough. The range of 3 to 3 1/4 cups accounts for variations in humidity and flour absorption. Start with the lower amount and add more gradually until the dough reaches the right consistency.
• Oil for Frying: Choosing the right oil is key to perfectly fried donuts. Opt for a neutral-flavored oil with a high smoke point. Vegetable oil is a common and reliable choice, but canola oil, avocado oil, or even refined coconut oil (which has a higher smoke point than virgin coconut oil) also work well. The goal is even cooking without imparting unwanted flavors.
• Vanilla Extract: Pure vanilla extract is crucial for the glaze, providing a classic, aromatic depth of flavor that complements the sweet sugar. You can experiment with other extracts, such as almond or lemon, if you wish to customize your glaze flavor.

Crafting Your Own Glazed Donuts: A Step-by-Step Guide

Making homemade glazed donuts is a rewarding process. Follow these steps carefully for the best results:

STEP 1: Activate the Yeast
Begin by combining the active dry yeast, warm water (between 105ºF and 115ºF), and approximately 1 teaspoon of the granulated sugar in the bowl of a stand mixer. If you’re mixing by hand, use a large mixing bowl. Allow this mixture to sit undisturbed for about 5 to 10 minutes. During this time, the yeast should become visibly foamy and bubbly on the surface. This indicates that your yeast is active and ready to make your donuts rise beautifully. If it doesn’t foam, your yeast may be old or the water temperature was incorrect, and you should discard it and start again.

STEP 2: Prepare and Mix the Dough
Once your yeast is active and foamy, add the remaining granulated sugar, warm milk, room temperature egg, cooled melted butter, and salt to the bowl. Begin mixing these wet ingredients. Gradually add 1 cup of the all-purpose flour and continue mixing until the ingredients start to come together. As the dough forms, switch to a dough hook attachment on your stand mixer (or continue kneading by hand if not using a mixer). Continue to add flour, one tablespoon at a time, allowing the dough to incorporate it fully before adding more. Knead the dough for 3-5 minutes. The dough will still be somewhat sticky and might cling to the sides of the bowl, but it should be smooth and elastic, pulling away cleanly from the bottom. Avoid adding too much flour, as this can lead to tough donuts.

STEP 3: First Rise (Bulk Fermentation)
After kneading, scrape down the sides of the mixing bowl to gather the dough into a ball. Cover the bowl with a clean kitchen towel or plastic wrap lightly sprayed with nonstick cooking spray. Place the bowl in a warm, draft-free spot. Allow the dough to rise until it has doubled in size. This typically takes about 1 hour, but the exact time can vary depending on the ambient temperature of your kitchen. A warmer environment will result in a faster rise.

STEP 4: Shape the Donuts
Once the dough has doubled, generously flour a clean counter or work surface. Gently turn the risen dough out onto the floured surface and lightly flour the top of the dough. Using a rolling pin, roll the dough evenly to about 1/2-inch thickness. Now, it’s time to cut out your donut shapes. A 3-inch round cutter is perfect for the main donut, and a 3/4-inch small round cutter (like a piping tip or a small bottle cap) works wonderfully for the center holes. Carefully transfer the cut donuts and donut holes to another lightly floured section of your counter or a baking sheet lined with parchment paper. Ensure there’s space between each donut, as they will rise again. Crucially, separate the donut holes from the donuts; if left inside, they will fuse as the dough rises. Cover the cut donuts and holes with a clean towel and let them rise for a second time.

STEP 5: Prepare the Glaze and Frying Oil
While your donuts are undergoing their second rise, you can prepare both the glaze and the frying oil. For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl until smooth. The consistency should be relatively thin, allowing it to coat the donuts lightly without being too thick or syrupy. Set aside. For the frying, pour a few inches of your chosen neutral oil into a heavy-bottomed pot or a deep cast iron skillet. Heat the oil over medium heat until it reaches approximately 350ºF (175ºC). A deep-fry thermometer is highly recommended for accuracy, as maintaining the correct oil temperature is vital for perfectly cooked donuts—too cool, and they’ll be greasy; too hot, and they’ll burn outside before cooking through.

STEP 6: Fry the Donuts
Once the donuts have visibly doubled in size for their second rise and the oil is at the correct temperature, carefully lower 3-4 donuts into the hot oil. Avoid overcrowding the pot, as this will lower the oil temperature and result in uneven cooking. Fry the donuts for approximately 1 minute per side, or until they achieve a beautiful golden brown color. Use a slotted spoon or spider to gently flip them to cook evenly on both sides. They should puff up and become light. Ensure they are cooked through; a quick visual check will confirm their golden hue and puffed appearance.

STEP 7: Glaze the Warm Donuts
As each batch of donuts finishes frying, use a slotted spoon to carefully remove them from the oil and transfer them to a wire cooling rack placed over a baking sheet. This setup allows excess oil to drip off and makes glazing easier. While the donuts are still warm—but cool enough to handle—dip one side of each donut into the prepared glaze. I find that a single dip on one side provides the perfect amount of sweetness without being overly cloying. For a full coat, you can dip both sides or fully submerge them. Return the glazed donuts to the cooling rack, allowing the glaze to set. The warmth of the donut helps the glaze adhere and set beautifully.

Expert Tips for Donut Success

• Mixer vs. Hand Mixing: While these donuts can certainly be made by hand, a stand mixer with a dough hook will make the process much easier and more efficient, ensuring thorough kneading and a perfectly smooth dough.
• Dough Rising Location: To minimize cleanup, allow your dough to complete its first rise directly in the mixing bowl after kneading. Just cover it well. If you prefer, you can transfer it to another lightly greased bowl, but keeping it in the mixer bowl saves on dishes.
• Frying Vessel Choice: I once swore by a Dutch oven for frying, but I’ve discovered that a deep cast iron skillet offers an excellent alternative. Especially for donuts, which don’t require an enormous volume of oil, a shallower skillet uses less oil overall, meaning less to discard at the end. It still provides ample depth for frying without excessive oil absorption.
• Handling Dough Scraps: For the best texture, I prefer not to re-roll the dough scraps after cutting the initial donuts. Re-rolling and re-kneading the dough can make subsequent donuts tougher. However, to avoid waste, you can certainly re-roll the scraps for a few extra donuts, or simply fry them as “donut holes” or irregular fritters, which are still delicious!
• Glaze Timing: The secret to a perfectly set glaze is dipping the donuts while they are still warm, but cool enough to handle. If you wait until they’ve completely cooled, the glaze tends to become too thick and might not adhere as smoothly.
• Freshness is Key: Like many fried pastries, these homemade glazed donuts are unequivocally best enjoyed on the same day they are made. Their soft texture and delicate glaze are at their peak when fresh.

Explore More Donut Delights

If you’ve fallen in love with homemade donuts, be sure to explore these other fantastic recipes from our collection:

• Biscuit Donuts – Quick and easy, a fantastic shortcut!
• Apple Cider Donuts – Perfect for fall flavors.
• Homemade Funfetti Donuts – A festive and colorful treat.
• Apple Fritters – A classic, rustic fried delight.

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