Home > Dessert > Glazed Donuts Recipe (VIDEO)

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.

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 50 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours
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.
Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $6-$8
Keyword: glazed donuts
Cuisine: American
Course: Dessert
Calories: 229
Servings: 12 donuts

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:

Instructions

  1. 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.

  2. 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).

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Make glaze: combine all glaze ingredients in a bowl and stir together until sugar is dissolved then set aside.

  8. 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.

  9. Glaze donuts: Remove donuts from the oil one at a time and Immediately dip both sides in glaze then transfer to a wire rack.

  10. Fry donut holes: Fry and glaze the donut holes in 2 batches. Serve donuts as soon as the glaze is set.

Recipe Notes

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

Nutrition Facts
Glazed Donuts Recipe (VIDEO)
Amount Per Serving
Calories 229 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 33mg11%
Sodium 57mg2%
Potassium 54mg2%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 20g22%
Protein 4g8%
Vitamin A 69IU1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ludwina
    September 25, 2022

    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

    Reply

    • Natashas Kitchen
      September 25, 2022

      You’re welcome! I’m so happy you enjoyed it, Ludwina!

      Reply

  • Kristina
    September 4, 2022

    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!

    Reply

    • Natasha's Kitchen
      September 4, 2022

      Yay love it! Thanks a lot for sharing that with us, good to know that the recipe was a huge success!

      Reply

  • Rachael
    July 15, 2022

    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.

    Reply

    • Natashas Kitchen
      July 15, 2022

      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.

      Reply

  • Mariam
    July 6, 2022

    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….

    Reply

    • Natashas Kitchen
      July 7, 2022

      Hi Mariam, that may hinder the outcome, but I hope it still works out for you! Fingers crossed!

      Reply

  • Crista
    June 27, 2022

    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 🙂

    Reply

    • Natasha's Kitchen
      June 27, 2022

      Hello Crista, I think that would be a good idea! I hope she has a great time decorating her own donut cake!

      Reply

  • Lynnette
    June 14, 2022

    Just wondering if you can bake these Glazed Donuts like you do the jelly doughnuts? I just want to avoid all that oil!

    Reply

    • Natasha's Kitchen
      June 14, 2022

      Hi Lynnette, you can check out our baked donuts recipe and video tutorial for instructions on baking.

      Reply

      • Lynnette
        June 15, 2022

        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!

        Reply

        • Natashas Kitchen
          June 15, 2022

          Thank you so much for sharing that with me, Lynnette!

          Reply

  • Oona
    June 5, 2022

    I really want to make these for Father’s Day, but I’m only allowed to use avocado oil. Could that work for frying?

    Reply

    • Natasha's Kitchen
      June 5, 2022

      Hi Oona, it depends on the avocado oil. I recommend checking if that oil can be useful for frying.

      Reply

  • Marie
    June 3, 2022

    It’s really delicious😋❤️❤️❤️Thank you for sharing this recipe.

    Reply

    • NatashasKitchen.com
      June 3, 2022

      You’re very welcome, Marie!

      Reply

  • Elise
    February 25, 2022

    Hi Natasha! Can I substitute the oil in the dough by melted butter? Will it changed the texture of the donuts?

    Reply

    • Natashas Kitchen
      February 25, 2022

      Hi Elisa, I haven’t tried that with butter to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Elizabeth
    February 24, 2022

    Could the dough be made in a bread machine? I find it to be much easier for me…..I’m lazy. 🙂

    Reply

    • Natasha's Kitchen
      February 24, 2022

      I haven’t tried that yet but feel free to test it out.

      Reply

  • Dede
    February 19, 2022

    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

    Reply

    • Natasha
      February 21, 2022

      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.

      Reply

  • Melanie A.
    February 19, 2022

    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!!! 😋

    Reply

    • Natashas Kitchen
      February 19, 2022

      That’s so great! It sounds like you have a new favorite, Melanie! I’m so glad these were a hit!

      Reply

  • Jan
    December 13, 2021

    Hi Natasha can I use a stand mixer for this and the the jelly donuts?

    Reply

    • Natasha's Kitchen
      December 13, 2021

      Hi Jan, that should work just fine. Please share with us how it goes if you try this recipe!

      Reply

  • Hania
    November 22, 2021

    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😀

    Reply

    • Natasha's Kitchen
      November 22, 2021

      I’m happy to know that your boys loved it! Thank you for sharing that with us.

      Reply

  • MG
    November 17, 2021

    Are you using whole milk or 2% milk in this recipe? They look delicious. I’ve never tried using scalded milk.

    Reply

    • Natashas Kitchen
      November 17, 2021

      Either should work for this recipe!

      Reply

  • harriet
    October 10, 2021

    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.

    Reply

    • Natasha's Kitchen
      October 10, 2021

      Hi Harriet, it shouldn’t. As long as you follow the exact recommended ingredients. Please update us on how it goes.

      Reply

  • MJ
    October 8, 2021

    Can i use this recipe for filled donuts? Would they need to cook longer?

    Reply

  • Sofi
    August 12, 2021

    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.

    Reply

    • Natashas Kitchen
      August 12, 2021

      You’re welcome! I’m so happy you enjoyed it, Sofi!

      Reply

  • Amanda
    August 1, 2021

    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?

    Reply

  • Grace
    July 29, 2021

    Tried these donuts are they were yummiest. Love from Nairobi Kenya.
    I tried to attach a picture of my results but in vain.

    Reply

    • Natashas Kitchen
      July 29, 2021

      I’m so glad you enjoyed it, Grace! Thank you so much for sharing that with me.

      Reply

  • Kristina
    July 7, 2021

    I made these for my family yesterday and wow they were all gone right away:)
    Turned out amazing!!!

    Reply

    • Natashas Kitchen
      July 7, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Kristina!

      Reply

  • Deepti
    June 30, 2021

    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)

    Reply

    • Natashas Kitchen
      July 1, 2021

      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.

      Reply

  • Terry
    June 24, 2021

    I made these the other day and the dough was Amazing..and they came out very light and delicious. It’s a keeper.

    Reply

    • Natasha's Kitchen
      June 24, 2021

      Thanks for your great feedback, Terry!

      Reply

  • Alishia
    June 10, 2021

    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! 🙂 😀

    Reply

    • Natasha's Kitchen
      June 10, 2021

      Thanks for your suggestion. I’ll try to do more of those how-to videos and blog posts in the future.

      Reply

      • yasmin saravia
        June 19, 2021

        can i bake these how much and for how long

        Reply

        • Natashas Kitchen
          June 19, 2021

          Hi Yasmin, I haven’t tried baking this, but I bet that could work. You can try these baked donuts here.

          Reply

  • Harnie
    June 9, 2021

    Hi Natasha, can I store the dough overnight? will it go bad?

    Reply

    • Natasha
      June 10, 2021

      Hi Harnie, please see the section titled “make ahead” for details on making this in advance.

      Reply

  • Angelina Boby
    June 9, 2021

    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.

    Reply

    • Natasha
      June 10, 2021

      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

      Reply

  • Cindy
    June 6, 2021

    Hi Natasha. How do you dispose of the frying oil? Thank you for all you do!

    Reply

    • Natashas Kitchen
      June 7, 2021

      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.

      Reply

      • Cindy
        June 8, 2021

        Thank you! I made these donuts yesterday and they were absolutely delicious. So soft and airy and it rivals Krispy Kreme donuts!

        Reply

        • Natashas Kitchen
          June 8, 2021

          That’s just awesome! Thank you for sharing your wonderful review!

          Reply

  • jana
    June 4, 2021

    can you make sticky buns

    Reply

    • Natashas Kitchen
      June 4, 2021

      Hi Jana! Thank you so much for that suggestion!

      Reply

  • jana
    June 3, 2021

    can you make sticky buns your recipes are really good and i wish if you can do it

    Reply

    • Natasha's Kitchen
      June 3, 2021

      Hi Jana, that’s a good suggestion. Thanks for the idea, I’ll try to add that to our list.

      Reply

  • Ronisha
    June 1, 2021

    The donuts came out just perfect… Followed the recipe to the t and it was so easy. Donuts vanished in minutes…

    Reply

    • Natashas Kitchen
      June 1, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Ronisha! These vanish way too quickly in our house too!

      Reply

  • Luna
    May 31, 2021

    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! 🙁

    Reply

    • Natashas Kitchen
      May 31, 2021

      Hi Luna, it is the setting between low and medium.

      Reply

      • Luna
        June 2, 2021

        Ok…still kinda don’t get it but I will figure something out

        Reply

        • Natashas Kitchen
          March 9, 2022

          Hi Luna, she’s saying that it’s in the middle of the low heat and the medium heat.

          Reply

    • Vanessa
      June 3, 2021

      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?

      Reply

      • Natasha's Kitchen
        June 3, 2021

        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.

        Reply

        • Vanessa
          June 10, 2021

          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!

          Reply

          • Natasha's Kitchen
            June 10, 2021

            You are very welcome, Vanessa. Thanks for your appreciation and great feedback!

      • Luna
        June 10, 2021

        Thanks Vanessa! I am kinda new to cooking and I am still learning.

        Reply

  • Ann
    May 30, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Haha, that sounds like a good plan. I hope he loves it!

      Reply

  • Rosetta
    May 29, 2021

    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.’

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Hi Rosetta, thank you for your good suggestions. I’ll try to add these recipes on our list.

      Reply

  • Janice
    May 29, 2021

    Could the dough be made in a bread maker?

    Reply

    • Natashas Kitchen
      May 29, 2021

      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.

      Reply

  • Sharron Biccum
    May 29, 2021

    Can you bake these instead of frying

    Reply

    • Natashas Kitchen
      May 29, 2021

      Hi Sharron, I haven’t tried baking this but I bet that could work. You can try these baked donuts here.

      Reply

  • Laila Trevathan
    May 29, 2021

    Can you substitute melted butter for the oil?

    Reply

    • Natashas Kitchen
      May 29, 2021

      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.

      Reply

  • June
    May 29, 2021

    Hi Natasha. These look amazing! I’m wondering if I can fry these in the air fryer instead of frying in oil? Thanks 🙂

    Reply

    • Natashas Kitchen
      May 29, 2021

      Hi June, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

    • PB
      June 1, 2021

      The texture will not be the same. It will be dense and bread-like. 🙃

      Reply

  • Brenda
    May 29, 2021

    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

    Reply

    • Natasha
      May 31, 2021

      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.

      Reply

  • June
    May 28, 2021

    Hi Natasha. These look amazing! I’m wondering if I can cook these in the air fryer instead of frying in oil? Thanks 🙂

    Reply

    • Natashas Kitchen
      May 29, 2021

      Hi June, I haven’t tested that in an air fryer to advise. If you experiment, let me know how you liked the recipe.

      Reply

    • GG
      May 31, 2021

      I made those in air fryer yesterday, came out good, kids liked them.

      Reply

      • Natashas Kitchen
        May 31, 2021

        I’m so glad you enjoyed it!

        Reply

  • Kara
    May 28, 2021

    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!

    Reply

    • Natashas Kitchen
      May 28, 2021

      Yummy! Great idea, thank you so much for sharing that with me, Kara!

      Reply

  • Valentina
    May 28, 2021

    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!

    Reply

    • Natashas Kitchen
      May 28, 2021

      Hi Valentina! Thank you for your lovely comment! It’s my favorite too – the perfect treat!

      Reply

  • April
    May 28, 2021

    These were worth every second spent making them. Better than Krispy Kreme!

    Reply

    • Natasha
      May 28, 2021

      I am so happy to hear you loved these homemade donuts even more than Krispy Kreme. That is quite a compliment!

      Reply

  • Karen
    May 28, 2021

    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!!

    Reply

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