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Classic glazed donuts are a delightful treat that brings joy to any breakfast table or afternoon snack. These fluffy, sweet circles of joy are easy to make at home and are perfect for sharing—or keeping all to yourself! With a light glaze that adds just the right amount of sweetness, they are sure to satisfy your cravings. Let’s dive into how you can whip up these crave-worthy delights in your own kitchen.
Why You’ll Love This Recipe
This homemade glazed donuts recipe is perfect for anyone looking to indulge in a classic treat. The process is straightforward, and the results are irresistibly fluffy and sweet.
- Easy to Follow: Simple ingredients and steps make it accessible for bakers of all levels.
- Freshness Guaranteed: Enjoy the warm, fluffy donuts straight from your kitchen.
- Customizable: Add your favorite flavors or toppings for a personal twist.
- Perfect for Any Occasion: Ideal for breakfast, brunch, or as a sweet snack.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¾ cup whole milk, warmed to 110°F
- ¼ cup granulated sugar, plus extra for dusting
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups all-purpose flour
- ½ teaspoon salt
- Vegetable oil, for frying
- 1 ½ cups powdered sugar
- 2-4 tablespoons whole milk (for glaze)
How to Make Classic Glazed Donuts
- In a small bowl, sprinkle the yeast over the warm milk and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, whisk together the sugar, eggs, melted butter, and vanilla extract. Add the yeast mixture once it’s frothy.
- In another bowl, combine 3 ½ cups of flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until it is manageable.
- Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, roll out the dough on a floured surface to about ½ inch thick. Use a donut cutter (or two different-sized round cutters) to cut out donuts. Place them on a floured baking sheet and let them rest for another 30 minutes.
- In a deep pot, heat vegetable oil over medium heat until it reaches 350°F. Carefully add the donuts to the hot oil, frying a few at a time for about 1-2 minutes on each side or until golden brown.
- Remove the donuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- For the glaze, whisk together powdered sugar and 2-4 tablespoons of milk until smooth. Dip the tops of the warm donuts into the glaze, allowing excess to drip off, and place them back on a wire rack to set.
Tips for the Best Results
- Make sure your yeast is fresh for the best rise.
- Monitor the oil temperature carefully to avoid burning the donuts.
- Don’t skip the resting time; it’s essential for fluffy texture.
- Experiment with flavors by adding spices like nutmeg or cinnamon to the dough.
Easy Variations
- Chocolate Glaze: Melt chocolate chips and mix with a little coconut oil for a decadent dip.
- Sprinkles: Add colorful sprinkles to the glaze for a festive touch.
- Maple Glaze: Substitute some of the milk in the glaze with maple syrup for a fall-inspired flavor.
What to Serve With It
- Freshly brewed coffee or tea for a perfect pairing.
- A side of apple cider for a seasonal twist.
- Fresh fruit salad for a refreshing balance to the sweetness.
Storage and Reheating
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Store any leftover donuts in an airtight container at room temperature for up to 2 days. To refresh them, pop them in the microwave for about 10 seconds. For extended storage, freeze the glazed donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the oven at 350°F for 5-7 minutes.
Recipe Card
Classic Glazed Donuts
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 12 donuts
Ingredients:
2 ¼ teaspoons active dry yeast
¾ cup whole milk, warmed to 110°F
¼ cup granulated sugar, plus extra for dusting
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 ½ to 4 cups all-purpose flour
½ teaspoon salt
Vegetable oil, for frying
1 ½ cups powdered sugar
2-4 tablespoons whole milk (for glaze)
Instructions:
1. In a small bowl, sprinkle the yeast over the warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the sugar, eggs, melted butter, and vanilla extract. Add the yeast mixture once it’s frothy.
3. In another bowl, combine 3 ½ cups of flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until it is manageable.
4. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Once risen, roll out the dough on a floured surface to about ½ inch thick. Use a donut cutter (or two different-sized round cutters) to cut out donuts. Place them on a floured baking sheet and let them rest for another 30 minutes.
6. In a deep pot, heat vegetable oil over medium heat until it reaches 350°F. Carefully add the donuts to the hot oil, frying a few at a time for about 1-2 minutes on each side or until golden brown.
7. Remove the donuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. For the glaze, whisk together powdered sugar and 2-4 tablespoons of milk until smooth. Dip the tops of the warm donuts into the glaze, allowing excess to drip off, and place them back on a wire rack to set.
Notes: Ensure your yeast is fresh for the best rise. Monitor the oil temperature carefully to avoid burning the donuts.
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 12 donuts
Ingredients:
2 ¼ teaspoons active dry yeast
¾ cup whole milk, warmed to 110°F
¼ cup granulated sugar, plus extra for dusting
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 ½ to 4 cups all-purpose flour
½ teaspoon salt
Vegetable oil, for frying
1 ½ cups powdered sugar
2-4 tablespoons whole milk (for glaze)
Instructions:
1. In a small bowl, sprinkle the yeast over the warm milk and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the sugar, eggs, melted butter, and vanilla extract. Add the yeast mixture once it’s frothy.
3. In another bowl, combine 3 ½ cups of flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until it is manageable.
4. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Once risen, roll out the dough on a floured surface to about ½ inch thick. Use a donut cutter (or two different-sized round cutters) to cut out donuts. Place them on a floured baking sheet and let them rest for another 30 minutes.
6. In a deep pot, heat vegetable oil over medium heat until it reaches 350°F. Carefully add the donuts to the hot oil, frying a few at a time for about 1-2 minutes on each side or until golden brown.
7. Remove the donuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. For the glaze, whisk together powdered sugar and 2-4 tablespoons of milk until smooth. Dip the tops of the warm donuts into the glaze, allowing excess to drip off, and place them back on a wire rack to set.
Notes: Ensure your yeast is fresh for the best rise. Monitor the oil temperature carefully to avoid burning the donuts.
