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.

Fluffy Glazed donuts stacked

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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.

homemade glazed donuts resting on rack

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
Ingredients for Fried donuts with rapid rise yeast, flour, milk, eggs, oil

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.
Center view of fluffy donut

How to Make Donuts

  1. Scald milk and set aside to cool to 115˚F.
  2. 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.
  3. 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.
  4. Proof dough: Cover and let dough rise in a warm place 45 minutes or until doubled.
  5. Roll dough with a rolling pin to 1/4″ to 1/3″ thick disk. Cut out 11-12 donuts, re-roll scraps if desired.
  6. Let donuts rise: Cover and let dough rise in a warm place 20 minutes.
  7. 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.
Step by step how to make donuts

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.

Frying station setup for fried donuts

The Easiest Donut Glaze

  1. Combine – 1 lb or 4 cups of powdered sugar with 5-6 Tbsp water and 1 Tbsp of vanilla extract.
  2. Stir until smooth – whisk the glaze until completely smooth without any lumps. Add more water if needed to get a thinner drizzly consistency.
Ingredients for Donut Glaze

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.

Step by step how to dip and glaze donuts

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:

Can I bake these donuts?

Check out our baked donuts recipe and video tutorial for instructions on baking.

Can I Substitute Active Dry Yeast?

Using instant yeast will make your dough rise faster. If substituting with active dry yeast, you will need longer rising/ proofing times.

Can I scald milk in the microwave?

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.

What is the best oil for frying?

We use peanut oil which is a high heat oil that’s perfect for deep frying. Vegetable oil or canola oil also work well.

What can I use to cut out donuts?

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.

Donut cutters and options for cutting out donuts

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.
Fried and glaze donuts top view on a rack

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)

5 from 110 votes
Author: Natasha Kravchuk
Glazed donuts stacked
Homemade Glazed donuts are fluffy, airy and melt-in-your-mouth good. Making donuts is easier than you think with very little active time, and you’ll love the simple vanilla glaze.
Prep Time: 10 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours

Ingredients 

Servings: 12 donuts

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:

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 label is an approximation since it is difficult to accurately calculate the oil in fried recipes. 

Nutrition Per Serving

229kcal Calories40g Carbs4g Protein6g Fat1g Saturated Fat33mg Cholesterol57mg Sodium54mg Potassium1g Fiber20g Sugar69IU Vitamin A25mg Calcium1mg Iron
Nutrition Facts
Glazed Donuts Recipe (VIDEO)
Amount per Serving
Calories
229
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
33
mg
11
%
Sodium
 
57
mg
2
%
Potassium
 
54
mg
2
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
20
g
22
%
Protein
 
4
g
8
%
Vitamin A
 
69
IU
1
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: glazed donuts
Skill Level: Easy/Medium
Cost to Make: $
Calories: 229
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • Rose
    June 6, 2024

    These donuts came out perfect, made with granddaughters. Icing easy and delicious. Also made chocolate glaze with one cup of confectioners sugar, 4 Tbsp cocoa powder, 3 Tbsp almond vanilla milk, 2 tsp vanilla, and1 Tbsp Stevia. Girls favored this glaze over the chocolate. But the whole household ate all the donuts and donut holes. Thank you!

    Reply

  • Karen
    May 15, 2024

    I love this recipe, but I’m continuously getting weird shaped, ugly donuts due to proofing issues. It always wants to spring back after rolling it out, which results in oblong shaped donuts when I try to cut them. I’ve tried proofing in the oven, outside, inside… I always get the same results. I live in coastal VA. Could the humidity be causing these issues? I love the flavor and texture of the donuts, but I want them to look pretty too! Any suggestions?

    Reply

    • Natasha
      May 16, 2024

      HI Karen, If it’s springing back, it may be due to too much flour in the dough. Try a little less flour in the dough. If you are in a warmer/high humidity area, your dough might also proof faster so make sure you aren’t over-proofing and exhausting the yeast. I hope that helps.

      Reply

  • Andrea
    May 11, 2024

    Can I make the dough in a bread maker? Or I have to do it by hand?

    Reply

    • Natashas Kitchen
      May 11, 2024

      Hi Andrea, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • B Wright
    April 9, 2024

    Not sure if someone asked this already but how long do they keep refrigerating before frying and then after being fried? Thanks!

    Reply

    • Natashas Kitchen
      April 9, 2024

      Hi B, they are good for a few days after being made. See my Make-Ahead section of the recipe for more tips.

      Reply

  • Ornell Charlery
    April 4, 2024

    So I jus made them..burnt my finger ..be careful when placing donut in hot oil… love ittttt came out fluffy n nice ..will be trying again with the chocolate ganish

    Reply

  • Joe
    March 13, 2024

    Followed instructions closely. It rises twice. The dough was the consistency of thick oily bread. Not like a light fluffy donut

    Reply

    • Natasha
      March 13, 2024

      Hi Joe, if the donut seemed oily, it’s most likely due to the oil not being hot enough. If the oil isn’t heated properly before frying, the donuts absorb too much oil. I highly recommend checking the oil with a thermometer.

      Reply

  • Narisse
    March 7, 2024

    This is the BEST donut recipe!!! I’m a relatively skilled dough person but for some reason I’ve never been totally satisfied with a donut recipe, and I’ve tried A LOTTTTT of them. This one is PEEFECT. So fluffy, not cloyingly sweet, and SO delicious! The only change I’d make is frying them at a lower temp, like 340-350F. I found that mine colored way too fast at 375 but when I dropped it to the 340-350 range they were absolutely perfect. So so happy to finally have a go-to donut recipe that I’m completely happy with!!

    Reply

  • Zoe
    February 8, 2024

    Would I be able to make a chocolate glaze or any other kind of glaze to put on just one side of the donut rather than glaze the whole thing?

    Reply

    • NatashasKitchen.com
      February 8, 2024

      Hi Zoe! Yes- you can use any glaze you’d like. I recommend checking out my Perfect Chocolate Ganacherecipe.

      Reply

      • Gerald
        March 7, 2024

        Hello Is it Possible to get a chocolate cake glazed donut recipe 🙂 .. old school but so good ..

        Reply

        • NatashasKitchen.com
          March 7, 2024

          Hi Gerald! Thank you for the suggestion. You can use this donut recipe as your base recipe and glaze them with my chocolate ganache recipe.

          Reply

  • Kristina Koz
    February 5, 2024

    Made these today for my family we all really enjoyed them. The Dough was so easy to work with.

    Reply

    • Natasha's Kitchen
      February 5, 2024

      Great to hear that you all enjoyed it!

      Reply

  • Wanda Coats
    December 21, 2023

    Two questions. Can I use a bread machine to mix the dough and most important can I substitute almond Milk instead of dairy milk

    Reply

    • NatashasKitchen.com
      December 21, 2023

      Hi Wanda! I haven’t tested it myself but I think they would both work. Let us know if you experiment.

      Reply

  • Haley
    December 11, 2023

    Just made them and was surprisingly not as difficult as expected. I used active dry yeast and only put a tablespoon and a half so I was worried but they taste great!

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Thank you for sharing, Haley!

      Reply

  • Lisa
    November 24, 2023

    Just made them today and they are amazing! Thank you Natasha❤️.

    Reply

    • NatashasKitchen.com
      November 24, 2023

      You’re very welcome, Lisa!

      Reply

  • Rebecca Pettit
    October 11, 2023

    I just finished kneading the dough and realized that I used whole eggs rather than yolks. Will this make a big difference in the end product?

    Reply

    • Natasha's Kitchen
      October 12, 2023

      Hi Rebecca, I’m honestly not sure but I think it will be fine. We’d like to know how it goes!

      Reply

  • John Potts
    October 11, 2023

    When letting your dough rise overnight in the fridge,
    Do you have them, already cut into circles or just leave them in a bowl, wrapped in plastic?
    And how long will it take to have them ready to fry them?

    Reply

    • NatashasKitchen.com
      October 11, 2023

      Hi John! Yes, they are cut. You’re following the same steps and instructions through step 6 but refrigerating them instead. I’m sorry, I didn’t time how long mine took. The time can vary based on climate and temperature in the room as well.

      Reply

  • Tulsi
    September 20, 2023

    Hi! Is there anyway to make these chocolate? Would adding in cocoa powder do the trick? If so, how much? Thank you!

    Reply

    • NatashasKitchen.com
      September 20, 2023

      Hi Tulsi! I have not tested that to advise.

      Reply

  • Jane H
    September 13, 2023

    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!

    Reply

    • NatashasKitchen.com
      September 13, 2023

      Aw, thank you, Jane! That means a lot to me.

      Reply

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