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
Filed Under
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!