Homemade Glazed Donuts are a light and fluffy yeast doughnut. These delicious glazed donuts are dipped in a simple glaze and so much better than any store-bought glazed doughnuts.
These taste just like Krispy Kreme donuts recipe!
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Who doesn’t love things homemade? I know I surely do. And anything cooked or made in a cast iron skillet is sure to be even better. And Homemade Glazed Donutss are no exception!
I have fond memories of my mom making homemade cake doughnuts when we were young. They are fairly easy to make and you can even have the kids help! She often made an Old-Fashioned Doughnut (or what they sometimes call a cake doughnut.) Be sure and try my Homemade Jelly Donuts.
You’ll need a doughnut cutter for this glazed donut recipe. Save yourself time and aggravation and order it on Amazon!
How to make Glazed Donuts:
Step 1: Make the apple fritter dough as directed, then roll out to about 3/4-inch thickness on a lightly floured surface. Then cut out doughnuts and holes with a 3 1/2-inch doughnut cutter. Rub the doughnut cutter in plenty of flour for each cut you make. Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter.
Step 2: Place the doughnuts and holes onto a half sheet pan lined with parchment paper. You’ll want to give them a little room to rise on the sheet pan. (I generally put 3 doughnuts in each row and you’ll fit about a dozen on each half sheet pan)
Step 3: Cover loosely with plastic wrap and plop in the refrigerator overnight. This way, they’ll proof in the fridge and you’ll have most of the work done in the morning. Just get to frying them up fresh.
I’m frying these babies up in a Lodge 13.5-inch cast iron skillet. Heat the oil to 375 degrees F and maintain that. Use a digital thermometer to monitor your temperature. Canola oil is my personal preference, because it doesn’t add any flavor to your doughnuts. Fry them on each side about 1 minute or so, flipping only once. Use a slotted spoon to lift them out of the hot oil and let drip dry on a half sheet pan lined with paper towels.
How to make Glazed Donut glaze:
Whisk together 2 cups powdered sugar, 4-5 tablespoons whole milk and 1/2 teaspoon pure vanilla extract. You’ll want your glaze to be fairly thin, so it just coats the doughnuts and drips off. You can add more milk if you need to make it thinner. Glazing doughnuts is simple, just dip the top side and let them air dry on a baking rack set over parchment paper.
The dough is quite sticky- don’t add more flour because otherwise you might make them tough. You want the dough to be light and airy. Hence why you let the dough rise twice, even before you cut into doughnuts. Yes, this recipe takes some time. But, make them the day before- I usually make them in the afternoon/evening. Refrigerate overnight, then fry them fresh in the morning.
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These sticky, gooey Glazed Doughnuts are made from my Apple Fritter dough recipe. Light and fluffy, homemade doughnuts are simple to make and oh so delicious.
In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 to 1 1/2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
Whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thin.
Line a baking sheet with parchment paper and set aside.
Turn the dough out onto a lightly floured surface, and use a rolling pin to roll out the dough to about 1/2-inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet. Let the doughnuts rise for 1 hour or until doubled in size.*
Line a baking sheet with several layers of paper towels and set aside. In a large heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels.
Let cool slightly before dipping only the tops in the icing. Let drip dry on a cooling rack, placed on a parchment lined half sheet pan. Once the icing is set, enjoy!
Recipe Notes
I usually start with 5 cups flour and knead in the remaining flour on the counter. This is a very sticky dough and you want it to be smooth, but not become rough or overworked.
PREP AHEAD TIP:
You can let the doughnuts proof in the fridge overnight. After you cut the doughnuts with a donut cutter, place them on a half sheet pan lined with parchment paper. Cover the half sheet pan loosely with plastic wrap and let them proof in the fridge overnight. Then fry up fresh in the morning!
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Is there any way to bake them, instead of frying? I think the taste changes a little, but they would be healthier(-ish?)
They look amazing, I am definitely trying the recipe next weekend!
Irina,
This type of doughnut is a yeast style doughnut, so baking wouldn’t be an option. You can certainly try one of my cake style doughnut recipes and bake those instead of frying!
These were so fluffy! I made mine too big, I would advise mason jar top size for optimal glaze dough ratio. I also had a hard time with the glaze, it seemed as though the liquid to solid ratio was off? I had to add about 1/2 cup of milk to get it stirrable and somewhat liquidy. I must have done something wrong, but they were still great!
Hi Christal!
Glad to hear you loved them! For the glaze, I add the powdered sugar to a bowl, a splash of vanilla extract and add a little milk. Whisk together until you get the consistency you prefer. We like a thinner icing, some like it thicker. Whatever you prefer!
I love homemade anything. These donuts look so good. I’m kind of surprised how little sugar goes in to the dough. I thought there would be a lot more than that. I will have to try out your recipe.
Just finished making these, my husband raved that they were so delicious! I agree lol I was unable to let them sit in the fridge overnight but I will definitely do it next time, I also need to not put so many close together as they stuck to each other after rising. Wonderful recipe!
Sarah,
Thank you SO much for taking the time to tell me you loved the doughnuts! I usually put 3 doughnuts in a row, 4 rows on a half sheet pan…. Thanks again!
Perfect recipe. The doughnut was light and airy. Such a yummy flavor too.. My husband loved them and kept going on about how good they were. I didn’t have any canola oil so I fried in a mix of coconut oil and butter. Next time I may try the canola. It did take a very long time with all the proving but was totally worth it.
Hi Hannah!!
Thanks for telling us about the doughnuts! Yes, love to fry in canola oil because it doesn’t flavor the doughnuts. All you taste is delicious, light and fluffy doughnuts!
Hi Lorraine,
You cut the doughnuts & holes and place on a parchment lined half sheet pan… possibly two pans, so they are spaced out with a little room so they can rise and not stick to each other. Cover the entire tray loosely with plastic wrap and plop in the fridge overnight. Fry up fresh in the morning. Let me know if you have other questions!
I sont know if I’ll get my answer in time…I plan on making these tomorrow night, to fry up saturday morning. My question is, can I leave the cut doughnuts out on the countertop instead of the fridge for the last rise? (not sure I’ll have the fridge space to put them in there overnight) would they spoil if I left them out on the counter, or rise too much and ruin them? Anyway, just wondering. Thank you!
Hi Gina,
Of course! You can let them do their final rise on the counter, vs. the fridge… But that won’t take too long. (See my notes in the directions) They WILL spoil (and over proof) if you leave them out on the counter overnight. Let me know if you have more questions!
You made me water with these well-made donuts at home! I try it to do the same! Yummy!
THANKS so much Cristina!! I hope you love them as much as we do!
These look great! I’ve never made donuts before. I may need to change that soon!!!
Is there any way to bake them, instead of frying? I think the taste changes a little, but they would be healthier(-ish?)
They look amazing, I am definitely trying the recipe next weekend!
Irina,
This type of doughnut is a yeast style doughnut, so baking wouldn’t be an option. You can certainly try one of my cake style doughnut recipes and bake those instead of frying!
Yum! They look just as good as krisy kreme, and I will have to try making them soon!
In my opinion, this is the best doughnut flavor. It is simple and classic that everyone loves. Perfect with a cup of coffee indeed.
Oh I love this glazed doughnut recipes of yours, it looks so delicious. I have a cast iron skillet, would love to prepare this for my family.
So tempting. I found the pics irresistible. Will surely try out your great recipe. Thank you.
These were so fluffy! I made mine too big, I would advise mason jar top size for optimal glaze dough ratio. I also had a hard time with the glaze, it seemed as though the liquid to solid ratio was off? I had to add about 1/2 cup of milk to get it stirrable and somewhat liquidy. I must have done something wrong, but they were still great!
Hi Christal!
Glad to hear you loved them! For the glaze, I add the powdered sugar to a bowl, a splash of vanilla extract and add a little milk. Whisk together until you get the consistency you prefer. We like a thinner icing, some like it thicker. Whatever you prefer!
oh yasss! Give me those donuts now! Looks super delicious, I think I could devour it all by myself!
Looks fantastic and very easy to make them. I will try to cook them, sometimes things turn different but at least I try
Haven’t read the doughnuts recipe before. I have only eaten it outside. Good to see this detailed recipe here. Something to try out.
Mouth watering. I am a big fan of donuts. You are a life saver, LOL. Thanks for also sharing the recipe.
I would love to try to do this at home. This does look so amazing and delicious. I really love a good glazed donuts. Yummy!!!
I love homemade anything. These donuts look so good. I’m kind of surprised how little sugar goes in to the dough. I thought there would be a lot more than that. I will have to try out your recipe.
Thanks Jennifer for stopping by! I hope you love this one and my other recipes! Yes, very little sugar in the dough!
Jessica, what an amazing classic donut recipe! Thanks for sharing your best family recipes…
Such a simple and delicious recipe! Thanks for visiting Lisa!
Can these be put in an air fryer?
Nini,
Honestly, I do not know. Because I have never used an air fryer. You would have to experiment.
Just finished making these, my husband raved that they were so delicious! I agree lol I was unable to let them sit in the fridge overnight but I will definitely do it next time, I also need to not put so many close together as they stuck to each other after rising. Wonderful recipe!
Sarah,
Thank you SO much for taking the time to tell me you loved the doughnuts! I usually put 3 doughnuts in a row, 4 rows on a half sheet pan…. Thanks again!
Perfect recipe. The doughnut was light and airy. Such a yummy flavor too.. My husband loved them and kept going on about how good they were. I didn’t have any canola oil so I fried in a mix of coconut oil and butter. Next time I may try the canola. It did take a very long time with all the proving but was totally worth it.
Hi Hannah!!
Thanks for telling us about the doughnuts! Yes, love to fry in canola oil because it doesn’t flavor the doughnuts. All you taste is delicious, light and fluffy doughnuts!
Hi I’m uncertain about this step, do you put the shaped donuts and holes in the fridge overnight or before they are shaped?
Thank you
Hi Lorraine,
You cut the doughnuts & holes and place on a parchment lined half sheet pan… possibly two pans, so they are spaced out with a little room so they can rise and not stick to each other. Cover the entire tray loosely with plastic wrap and plop in the fridge overnight. Fry up fresh in the morning. Let me know if you have other questions!
I sont know if I’ll get my answer in time…I plan on making these tomorrow night, to fry up saturday morning. My question is, can I leave the cut doughnuts out on the countertop instead of the fridge for the last rise? (not sure I’ll have the fridge space to put them in there overnight) would they spoil if I left them out on the counter, or rise too much and ruin them? Anyway, just wondering. Thank you!
Hi Gina,
Of course! You can let them do their final rise on the counter, vs. the fridge… But that won’t take too long. (See my notes in the directions) They WILL spoil (and over proof) if you leave them out on the counter overnight. Let me know if you have more questions!
I made these today! They were easy & turned out amazing! The glaze is perfect! Will definitely make again!
Kristin,
So happy to hear that you loved them! Glad they came out great! Thanks for letting me know!