Glazed Donuts Recipe (VIDEO)
Homemade Glazed donuts are fluffy, airy, and melt-in-your-mouth soft. Think of these as gourmet Krispy Kreme donuts.
We love homemade donuts and pastries from Baked Jelly Donuts to Italian Zeppole Donuts. If you are a fan of doughnuts, this Glazed Donut recipe is a must-try! Watch the easy video tutorial and you’ll be on your way to enjoying the best donuts.
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Glazed Donuts Video
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Homemade Donuts are the Best!
Making donuts is easier than you think with very little active time, and you’ll love the simple vanilla glaze. You can’t beat the flavor and texture of a donut that is still warm and super fresh.
These glazed donuts are so much more enjoyable than the ones at a donut shop because they are made from scratch and you are using real and natural ingredients (no shortening, or ‘hydrogenated soybean oil’). Plus, when you make them at home, you aren’t frying hundreds of batches in the same oil.
Ingredients for Glazed Donuts
- All-purpose flour – be sure to measure correctly. If you add too much, the donuts will be dense.
- Granulated sugar – we add just 1/4 cup for lightly sweet dough.
- Salt – balances the sweetness
- Instant Yeast – also called rapid rise, or quick-acting yeast and will make your dough rise faster.
- Milk – for the softest donuts, scald milk in a saucepan until it reaches 180˚F or is steaming then cool until it’s 115˚F before using.
- Egg yolks – we use yolks only for a richer and smoother dough.
- Vanilla extract – adds flavor that compliments the glaze
Secret to the Fluffiest Donuts
The secret to the fluffiest homemade donuts is in using scalded milk. I’ve tested both ways and the old fashioned method of using scalded milk created the airiest dough inside.
- What is scalded milk? Scalded milk is milk heated to a near boil at 180˚F, then cooled.
- Why scald milk? Scalding milk denatures the whey protein in the milk which can hinder gluten formation in the dough. The gluten strands will form easier resulting in fluffier and springier donuts.
How to Make Donuts
- Scald milk and set aside to cool to 115˚F.
- Proof yeast: In a large bowl, whisk together 1 cup flour, 1/4 cup sugar, 1 pocket yeast and 1/4 tsp salt. Add scalded and cooled milk, oil, egg yolks and vanilla and whisk to combine. Cover and rest 10-15 minutes until bubbles form on top.
- Knead dough: Stir in remaining flour (make sure to measure correctly with the fluff, spoon and scrape method) then knead by hand 5 minutes in the bowl. Dough should be soft and slightly sticky.
- Proof dough: Cover and let dough rise in a warm place 45 minutes or until doubled.
- Roll dough with a rolling pin to 1/4″ to 1/3″ thick disk. Cut out 11-12 donuts, re-roll scraps if desired.
- Let donuts rise: Cover and let dough rise in a warm place 20 minutes.
- Fry donuts: Heat oil to 375˚F and fry donuts 2-3 at a time for about 60 seconds per side until deep golden in color then immediately dip in glaze one at a time.
Pro Tip: Set up your work station to make your frying and dipping work flow easier. From left to right: proofed donuts, fryer, bowl with glaze, cooling rack over a baking sheet (line baking sheet with paper towels for easier cleanup). I also have my chopsticks ready for frying and more chopsticks for dipping in glaze.
The Easiest Donut Glaze
- Combine – 1 lb or 4 cups of powdered sugar with 5-6 Tbsp water and 1 Tbsp of vanilla extract.
- Stir until smooth – whisk the glaze until completely smooth without any lumps. Add more water if needed to get a thinner drizzly consistency.
How to Glaze Donuts
Dip hot donuts into the glaze as soon as they come out of the batter. I love using chopsticks or large wooden skewers to flip them in the glaze and lift them out without crushing the donut.
Can I skip the glaze? The dough itself is very lightly sweet so adding glaze is nice, but you can also roll them in cinnamon sugar when they come out of the oil or dust with powdered sugar after they cool.
Common Questions:
Check out our baked donuts recipe and video tutorial for instructions on baking.
Using instant yeast will make your dough rise faster. If substituting with active dry yeast, you will need longer rising/ proofing times.
Put 2/3 cup milk in a microwave-safe measuring cup and heat on full power for 60-75 seconds, stirring every 15 seconds until it reaches 180˚F and is steaming hot.
We use peanut oil which is a high heat oil that’s perfect for deep frying. Vegetable oil or canola oil also work well.
Use either a donut cutter or round cookie cutters. If you don’t have the cutters, you can use any circular-shaped item like a drinking glass for the outside and shot glass for the center. It helps if you have a sharper edge, like the lid of a cooking spray can.
Make-Ahead:
- Refrigerating Overnight: Instead of letting the donuts rise in step 6, cover and refrigerate overnight. The next day, let them rest covered at room temperature until they have puffed and nearly doubled then fry as directed.
- To Reheat: Just like reheating a Krispy Kreme donut, place a donut on a plate and set it in the microwave for 7 to 8 seconds on high power then enjoy.
I hope you love these “gourmet” Krispy Kreme copycat donuts. These homemade fried donuts really are next level and they disappear fast so consider yourself warned.
More Sweet Treats
If you love these glazed donuts, then you won’t want to miss these sweet homemade treats:
Glazed Donuts Recipe (VIDEO)
Ingredients
Donut Dough:
- 2 1/2 cups all-purpose flour, divided, plus more for dusting
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 packet instant yeast, quick acting or rapid rise (about 2 1/4 tsp)
- 2/3 cup milk, scalded and cooled to 115˚F
- 1/4 cup light olive oil, or vegetable oil or canola oil
- 2 egg yolks, room temperature
- 1/2 tsp vanilla extract
Donut Glaze:
- 1 lb powdered sugar, (4 cups)
- 5-6 Tbsp water
- 1 Tbsp vanilla extract
- oil, for frying such as peanut oil or vegetable oil
Instructions
- Scald milk: Pour milk into a small saucepan over medium/low heat, stirring constantly to prevent film from forming. Once milk reaches 180˚F, or you see milk steaming, remove from heat and transfer to a measuring cup to cool to 115˚F on a thermometer.
- Proof dough: In a large mixing bowl, add 1 cup flour, 1/4 cup sugar, 1 packet yeast and 1/4 tsp salt, and whisk to combine. Add 2/3 cup warm milk, whisk in 1/4 cup oil, 2 egg yolks, and 1/2 tsp vanilla extract and whisk to combine. Cover with plastic wrap and let rest at room temperature 10-15 minutes or until some bubbles form on the surface (this indicates your yeast is active).
- Knead: Use a firm spatula to mix in most of the remaining 1 1/2 cups flour, adding just enough flour until dough holds together and no longer sticks to the sides of the bowl (add the last 2 Tbsp flour only if needed). Kead the dough in the bowl by hand for 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading. Dough should be soft and slightly sticky.
- Let dough rise: Cover bowl with plastic wrap and set in a warm 100˚F oven for 45 min or at room temp for 1.5 to 2 hours until doubled in size.
- Roll and cut donuts: Turn dough out onto a floured surface. Roll dough with a rolling pin to 1/4” to 1/3” thick and use a donut cutter to make 11-12 donuts and donut holes. Gently press together scraps and re-roll to get another donut if desired.
- Let donuts rise: Place donuts and donut holes on a parchment lined baking sheet, with just enough space so they are not touching. Cover with a tea towel and let donuts rise again in a warm place for 20 minutes or at room temperature for 45 minutes until puffed.
- Make glaze: combine all glaze ingredients in a bowl and stir together until sugar is dissolved then set aside.
- Fry Donuts: In a dutch oven with clip on thermometer or in a deep fryer, Heat oil to 375˚F. Once donuts have puffed, fry 2 donuts at a time for 45 to 60 seconds per side until golden on each side, flipping once.
- Glaze donuts: Remove donuts from the oil one at a time and Immediately dip both sides in glaze then transfer to a wire rack.
- Fry donut holes: Fry and glaze the donut holes in 2 batches. Serve donuts as soon as the glaze is set.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi! Is there anyway to make these chocolate? Would adding in cocoa powder do the trick? If so, how much? Thank you!
Hi Tulsi! I have not tested that to advise.
I’d give it 10 stars if I could!! Anytime I need a recipe, I know who to call! Natasha has been my go-to for a loooong time! Thanks!
Aw, thank you, Jane! That means a lot to me.
Your recipe calls for 2 egg yolks. Can I just use the whole egg?
Egg yolks work best for a rich and smooth dough.
the dough didn’t rise and at the end they were flat and burnt from frying in oil. for the jelly donuts, they didn’t rise either… why is this happening?
Hi Eliana! Did you use the correct yeast? For this recipe, we use Instant Yeast – also called rapid rise, or quick-acting yeast which will make your dough rise faster. You might check if your yeast is expired and get some fresh yeast. That can happen and has happened to me and I only realized it when my dough wasn’t rising. Also, consider room temperature – maybe it was too cold, or were the ingredients added possibly too hot (which can deactivate the yeast)? I hope that helps to troubleshoot.
Regarding the burning- I highly encourage using a clip on thermometer (affiliate link) to make sure your oil is the right temperature. We use peanut oil which is a high-heat oil that’s perfect for deep frying. Vegetable oil or canola oil also work well. Just make sure it’s a high-heat oil.
thank you Natasha for helping me out!!
I don’t know whether the yeast was expired but I will keep an eye out for next time.
You’re welcome, Eliana!
Hi, just about to try this recipe. Just wondering how long the cooked donuts will last and how to store. Thank you in advance 🙂
Hi Bronte! These are best enjoyed fresh but we have stored leftovers in an air-tight container and reheated them for 7-8 seconds in the microwave. I would not keep them longer than 1-2 days on the counter but they’ll probably last longer (up to a week) in the refrigerator.
My oven only goes down to 150. Can I put the dough in the oven at 150 for less time?
Hi Kennedy! You can fully preheat your oven then turn it off and let the dough rise. You can also set it to the lowest temperature and leave the door cracked open a bit.
What is the size of egg I should use medium or large and do I need to put it in the oven/ what gas mark.
Ps: I ❤️ your recipes
You may use medium sized eggs or any should be fine. I’m glad you’re enjoying our recipes!
Could you please help me. On your Glazed Donuts recipe it calls for 2 egg yolks. I am allergic to eggs. Is there something that I can use as a substitute? I wish you would have some recipes without eggs. Your recipes look so yummy. Do you have a egg substitute chart by chance?
Hi Melanie! I’m sorry, but I have not tested an egg substitutes. No, I do not have a substitute chart but you may be able to find one by doing a quick Google search. You may also enjoy eggless chocolate cupcakes.
I hope this isn’t a silly question but can the dough be made in bread machine once you scald the milk?
Hi Michele, I haven’t tried that in a bread machine to advise, but feel free to test it out.
Anyone tried air frying? I am on low fat diet. I know they will be delicious as is but hope air fryer will work also. Thanks Natasha for all your recipes.
Hi Wendy! I have not tested it and reading through the comments here, I don’t see that anyone else has. Please let us know if you experiment.
Also, you may enjoy this baked donut recipe instead. 🙂
Natasha, I love ya but I would need about $100 of equipment and a minimum of 3 hours to devote to the project. For me, it is cheaper and less time consuming to purchase. AND, I don’t have to make them for other people. I’ll keep watching all your videos tho cuz I have saved many of them. You ROCK!!
Hi Beth! Thank you for sharing. 🙂
Hi. I would love to make this recipe ( it looks so good! ) but I’d like to know if you can bake these donuts instead of frying them.
Hi Lani, you can check out our baked donuts recipe and video tutorial for instructions on baking.
I made your glaze donut step by step but my vame to he a flop I let the milk cool I will try again until get 5his simple recipe so easy must be doing something wrong when tell add the lady amount of flour I will add it a little at a time
Hi Rita, make sure you’re not adding too much flour! Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
I try tour glazed donut it was a complete flop I follow the recipe step by step but did not come out. I’m going try it again a see what I did wrong I let the milk cool down too
Hi Rita, I haven’t had that outcome, was anything possibly substituted ingredients-wise? I wish I could be more helpful; I recommend watching thee video again to ensure no steps were missed.
My first time making fried doughnuts. I made the dough to rest in the refrigerator overnight and they were great for breakfast this morning and sharing with the neighbors. My wife gave me a thumbs up and a kiss when she tasted them! Only problem was maintaining the 375 temperature in a dutch oven, but practice makes perfect………….and, to me, they were perfect! Better than Krispy Kreme, by far!!!! Thanks, Natasha!
Wow! That’s so great! It sounds like you have a new favorite, Ken!
I made this and oh my goodness it was perfect!!! Thank you…
I’m making them again today😋
You’re so very welcome! Thanks for trying my recipe.
Amazing! I’m giving this 5 stars because it tasted great and the firing was fun but my one complaint is that mine weren’t as big as your and I followed the recipe exactly. I’m suspecting it’s because I used soy milk instead of dairy milk, but overall was delicious and everyone enjoyed them!! ❤️🍩
Thank you for sharing, Gigi! I’m so glad you loved the recipe.
Hey! So I made these and my husband loved them but they didn’t hit the spot for me. I followed the recipe exactly BUT I used oat milk instead of regular milk – & just as an FYI for anyone curious in the comments: with baking, to date I have found that milk and oat milk are perfectly interchangeable. The thing that bothered me about them was the very obvious taste of the oil that I deep fried them in. When you buy store bought donuts, you don’t taste the oil. I used fresh, new canola oil. So maybe I need to try another kind of oil. That said, the consistency of the donut was great and I am excited to try this recipe again with another kind of oil. So that’s 5 stars from me, because the recipe itself is great. Thanks Natasha!
Hi Vivien, thank you for your comments and feedback. Canola oil should be alright but you can try peanut oil or vegetable oil next time.
You might want to try vegetable oil. I did, and it worked without an oily taste!
Vivien, did you make sure the oil was hot enough before adding donuts? If the oil isn’t hot enough it can absorb into whatever you are cooking.
My donuts are not fluffy, is it because of too much flour, the milk too warm or the fact that I used soy milk instead of whole milk, or maybe all of the above? I still enjoy making them after all.
I’m sorry to hear that! I have not tested this recipe with soy milk to advise if that could have been the culprit. I always recommend making the recipe once as written before making adjustments to it. Also, check the yeast, we used rapid rise, or quick-acting yeast which will make your dough rise faster. I would look over the instructions and tips in my notes to see if you missed anything.
Tried many recipe, I vote this recipe is the best love it how it’s so airy and soft and easy to handle, thanks for sharing this recipe Natasha <3
You’re welcome! I’m so happy you enjoyed it, Ludwina!
These were perfect! Rave reviews all around. Measured the flour with the spoon to cup method, left about 2 tbsp out just like you said and they were light and soft with the perfect chew. I was really careful with the frying temp and took my time. Did add a little more water to the glaze (which was delicious). Seriously Natasha…all the high fives, rounds of applause, and accolades on this one!
Yay love it! Thanks a lot for sharing that with us, good to know that the recipe was a huge success!
so, so far this recipe is’t my favorite, it’s so hard, and dry. you don’t need all the flour. that might just be me, but how she is explaining it is, it needs to be soft and kinda sticky. mine was hard, and not coming together at all. i had to take out the 1/3 cup of extra flour, and i added about a tsp of water, and after that it looked more like what she was explaining it to be. another thing i was thinking of is, normally the yest gets mixed in with the warm milk.
so, rn i’m waiting for the dough to rize but i’ll keep updating. i hope it comes out good, and i’m sure it prob will.
Hi Rachael, thank you so much for your feedback. I wonder if too much flour was used initially since I haven’t had these turn out dry or hard. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Hey Natasha! I’m afraid i’ve made a mistake…i forgot to divide the flour in the beginning and added all 312g of flour to the mixing bowl with my yeast,sugar,yolks,milk and oil….when i had combined all the ingredients is when i remembered that i was only supposed to add 1 cup of flour in the beginning…..i’ve given the whole mixture a mix and it’s as thick as dough……..I’m worried…Have i ruined the donuts?! For now i have left the mixture to proof for 10-15 minutes just like you wrote…i’m very nervous about the results now…Can you please let me know if i’ve ruined the donuts or not….
Hi Mariam, that may hinder the outcome, but I hope it still works out for you! Fingers crossed!
My daughter wants to do a decorate your own donut birthday. Do you think these would be a good option for the kids to frost themselves and decorate?
I have has amazing luck with your recipes! Thank you 🙂
Hello Crista, I think that would be a good idea! I hope she has a great time decorating her own donut cake!
Just wondering if you can bake these Glazed Donuts like you do the jelly doughnuts? I just want to avoid all that oil!
Hi Lynnette, you can check out our baked donuts recipe and video tutorial for instructions on baking.
I like to add 1 1/2 cups of mashed potato to the donut recipe for even more of a softer fried donut, try it!
Thank you so much for sharing that with me, Lynnette!
I really want to make these for Father’s Day, but I’m only allowed to use avocado oil. Could that work for frying?
Hi Oona, it depends on the avocado oil. I recommend checking if that oil can be useful for frying.
It’s really delicious😋❤️❤️❤️Thank you for sharing this recipe.
You’re very welcome, Marie!
Hi Natasha! Can I substitute the oil in the dough by melted butter? Will it changed the texture of the donuts?
Hi Elisa, I haven’t tried that with butter to advise. If you experiment, let me know how you liked the recipe.
Could the dough be made in a bread machine? I find it to be much easier for me…..I’m lazy. 🙂
I haven’t tried that yet but feel free to test it out.
Hi Natasha, I made these donuts today and I am an avid baker and very experienced with yeast doughs, Sadly on the first rise it did not double at all. I even use my thermometer to check the temperature on the milk brought my used to room temperature all the tricks of the trade and my dough did not raise so I went ahead and rolled it out and cut them and put them for the second rice for 20 minutes and fried them and yes they came out very tasty but I’m wondering what happened that my dough did not rise but they were delicious, as we speak I’m going to go get one and have one in bed
Hi Dede, you might check if your yeast is expired and get some fresh yeast. That can happen and has happened to me recently and I only realized it when my dough wasn’t rising. Also, consider room temperature – maybe it was too cold, or were the ingredients added possibly too hot (which can deactivate the yeast)? I hope that helps to troubleshoot.
I made these donuts today, and OMG!!! These are the best donuts that I have ever had……even better than Krispy Kreme, and I love Krispy Kreme!!! These were easy to make, and they literally melt in your mouth!!! Thank you SO much for this recipe!!! This was my first attempt at donuts, but I can see an obsession developing!!! These are perfection!!! 😋
That’s so great! It sounds like you have a new favorite, Melanie! I’m so glad these were a hit!
Hi Natasha can I use a stand mixer for this and the the jelly donuts?
Hi Jan, that should work just fine. Please share with us how it goes if you try this recipe!
Hello Natasha, i did this doughnut recipe and its so tasty!! My boys said they are the best doughnuts ever ! I will do them again today. Thank you so much for all the tasty recipes, your website is the first thing that comes to my mind when i want to cook any meal😀
I’m happy to know that your boys loved it! Thank you for sharing that with us.
Are you using whole milk or 2% milk in this recipe? They look delicious. I’ve never tried using scalded milk.
Either should work for this recipe!
Hello Natasha, I want to make these but my mum thinks they will taste oily.. I am determined to change that!! Can you confirm to me that they wont taste oily!! Thanks.
Hi Harriet, it shouldn’t. As long as you follow the exact recommended ingredients. Please update us on how it goes.
Can i use this recipe for filled donuts? Would they need to cook longer?
Hi MJ, the recipe for filled donuts is slightly different although I think this one would still work. Here is our recipe for baked jelly donuts.
Hi Natasha
Made your donuts today and they came out amazing. Soft and super delicious. Aroma of krispy kreme. I used bread maker to make my dough. Was perfect. Thank you for the lovely recipe.
You’re welcome! I’m so happy you enjoyed it, Sofi!
Hi Natasha,
Made your donuts today and did something wrong. They were very dense not airy at all. I did figure out I w
Had my oil to hot. Any suggestions on why not airy?
Hi Amanda, it could be due to adding too much flour. Make sure to measure flour correctly by spooning it into the measuring cup and scraping off the top.
Tried these donuts are they were yummiest. Love from Nairobi Kenya.
I tried to attach a picture of my results but in vain.
I’m so glad you enjoyed it, Grace! Thank you so much for sharing that with me.
I made these for my family yesterday and wow they were all gone right away:)
Turned out amazing!!!
That’s just awesome! Thank you for sharing your wonderful review, Kristina!
Hello Natasha,Any way I can freeze the dough?Or even better shape them and then freeze.So that they can be taken out and fried when desired.If yes please do list the process.Btw also wanted to let you know that it’s really great that you reply to each and every comment.It is one thing to upload a recipe but what makes your channel unique is that you answer every question.That’s the reason I keep coming back (and for the great recipes of course)
Hi Deepti, I haven’t experimented with this by freezing it. Suppose you happen to test that, I would love to know how you like this recipe.
I made these the other day and the dough was Amazing..and they came out very light and delicious. It’s a keeper.
Thanks for your great feedback, Terry!
WOW! These were really good. Can you make something to tell us all about frying oil, like how to know what temperature to fry oil, how to know when oil is hot, etc please? I don’t know a lot about heating oil, or how to know which temperature to heat oil to, so i have my dad heat the oil in the recipes. So can you make up something that will tell us all about oil please? Thanks! 🙂 Love this recipe and will be making it again! 🙂 😀
Thanks for your suggestion. I’ll try to do more of those how-to videos and blog posts in the future.
can i bake these how much and for how long
Hi Yasmin, I haven’t tried baking this, but I bet that could work. You can try these baked donuts here.
Hi Natasha, can I store the dough overnight? will it go bad?
Hi Harnie, please see the section titled “make ahead” for details on making this in advance.
My donuts came out too brown but it wasn’t over cooked. How can I get it to the famous light brown color. It just doesn’t look as good.
Hi Angelina, if your oil is too hot, they will brown too quickly and they change color pretty fast. Also, if you have the temperature correct, you can pull them out once they are that light golden brown color and they will be done
Hi Natasha. How do you dispose of the frying oil? Thank you for all you do!
Hi Cindy, locally where we live, used fryer oil (maximum of 5 gallons) can be dropped off at any household hazardous waste collection site or facility.
Thank you! I made these donuts yesterday and they were absolutely delicious. So soft and airy and it rivals Krispy Kreme donuts!
That’s just awesome! Thank you for sharing your wonderful review!
can you make sticky buns
Hi Jana! Thank you so much for that suggestion!
can you make sticky buns your recipes are really good and i wish if you can do it
Hi Jana, that’s a good suggestion. Thanks for the idea, I’ll try to add that to our list.
The donuts came out just perfect… Followed the recipe to the t and it was so easy. Donuts vanished in minutes…
That’s just awesome! Thank you for sharing your wonderful review, Ronisha! These vanish way too quickly in our house too!
What is medium/low heat?
Is it: Medium OR low heat?
Or is it…..what you said…which is medium/low heat? ( Even tho I don’t have a clue what that is! 🙁
Hi Luna, it is the setting between low and medium.
Ok…still kinda don’t get it but I will figure something out
Hi Luna, she’s saying that it’s in the middle of the low heat and the medium heat.
It’s in the middle. In between medium and low heat. These are the bet donuts I have ever had Natasha! Great job! As a suggestion I am vegan and I was wondering if you could think about vegan recipes?
Thanks for your good comments and feedback, Vanessa. I’m really happy that you enjoyed these donuts. Thanks for your suggestion, here are also some vegan recipes that you can try.
Thanks! Since I can’t eat eggs, dairy, or meat it’s been kind of hard to find recipes. Your recipes are added to my collection of good recipes! Thanks for all you do Natasha!
You are very welcome, Vanessa. Thanks for your appreciation and great feedback!
Thanks Vanessa! I am kinda new to cooking and I am still learning.
I love watching your videos !
I can’t wait to make these and watch my husband wrap his lips around them. lol
This a winning recipe. Thank you for sharing.
Haha, that sounds like a good plan. I hope he loves it!
Hi Natasha! Great recipe. I don’t know if you have already saw it but someone replied on another recipe of yours: Can you make a recipe for Copycat Cheesecake Factory spicy chicken sandwich, cheesecake factory nachos, their oreo cheesecake, their mac and cheese balls and their pumpkin cheesecake recipe please? Thanks! 🙂 Me and mom went to Cheesecake Factory yesterday and we got the same order. Please, please, please, please make these recipes. Can you make the next recipe a Cheesecake Factory spicy chicken sandwich recipe please? I NEED these recipes because the food was so darn good! PLEASE, I AM BEGGING YOU TO DEATH!!!!!!!!!! PLEASE. THANKS NATASHA I LOVE YOU AND YOUR RECIPES!!!! Keep the recipes comin.’
Hi Rosetta, thank you for your good suggestions. I’ll try to add these recipes on our list.
Could the dough be made in a bread maker?
Hi Janice, I haven’t tested this in a bread maker to say it will work or not. If you happen to try that, I’d love to know how you like that.
Can you double this recipe or is it best to make separate batches? I plan to make these for my coworkers but i need about 3 dozen
Hi Mj! Yes, doubling will be fine. Just make sure you have a bowl large enough to be able to incorporate all the ingredients well.
Can you bake these instead of frying
Hi Sharron, I haven’t tried baking this but I bet that could work. You can try these baked donuts here.
Can you substitute melted butter for the oil?
Hi Laila, it needs to be fried in oil. Butter simply can’t handle the heat; it will brown and burn before you reach deep-frying temperatures.
Hi Natasha. These look amazing! I’m wondering if I can fry these in the air fryer instead of frying in oil? Thanks 🙂
Hi June, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
The texture will not be the same. It will be dense and bread-like. 🙃
even tho I didn’t make yet, I’m giving 5 stars-I know it’ll be fantastic, as all your recipes are. My question is: is there a reason I can’t use my mixer to knead the dough? I have bad arthritis in hands and it’s easier-otherwise I can’t make this. I use it for all my bread making kneading. thanks in advance
Hi Brenda, because it is a small batch, it may be difficult to knead especially in a larger stand mixer (we have a 6 quart). A stand mixer will work for kneading and I definitely would recommend that if you have arthritis. Almost any recipe can be made in a stand mixer versus by hand.
Hi Natasha. These look amazing! I’m wondering if I can cook these in the air fryer instead of frying in oil? Thanks 🙂
Hi June, I haven’t tested that in an air fryer to advise. If you experiment, let me know how you liked the recipe.
I made those in air fryer yesterday, came out good, kids liked them.
I’m so glad you enjoyed it!
I added a tiny pinch of nutmeg to the dough. They turned out amazing, and my kids are already asking me to make them again! Dangerously yummy!
Yummy! Great idea, thank you so much for sharing that with me, Kara!
This is my new favorite glazed donuts recipe! The donut batter is so soft, fluffy, and EASY to work with! Truly a simple and amazing donut recipe!
Hi Valentina! Thank you for your lovely comment! It’s my favorite too – the perfect treat!
These were worth every second spent making them. Better than Krispy Kreme!
I am so happy to hear you loved these homemade donuts even more than Krispy Kreme. That is quite a compliment!
These look amazing! My kids love helping me make your baked jelly donuts. I think we are ready for the next challenge of fried donuts. Thank you so much for all your awesome recipes!!
I’m so happy you loved the jelly donuts! I think these are about to become a new favorite donut recipe!