Bakery-style glazed donuts made at home. Follow the step-by-step instructions for making homemade donuts. Old-fashioned fried donuts are easier to make than you think.
This glazed donuts recipe taste is better than Krispy Kreme donuts!
Homemade glazed donuts are easy to make with simple ingredient. The dough can be prepped ahead and refrigerated overnight.
Why this recipe works
- Uses simple ingredients – Ingredients for this yeast donut recipe readily available at local grocery stores.
- Prep ahead of time – Make dough the night before, cut donuts and place onto half sheet pans lined with parchment paper, cover loosely with plastic wrap and refrigerate overnight. Or, place the entire mixing bowl, covered with plastic wrap into the fridge overnight and cut donuts in the morning.
- Flavor & ease –Uses all-natural ingredients, no added preservatives or coloring. Homemade donuts are very flavorful, just like the bakery.
What you’ll need
- All-purpose flour – Use unbleached all-purpose or bread flour. Too much flour will cause the donuts will be dense.
- Granulated Sugar – Adds a touch of sweetness to this dough.
- Active dry yeast – Makes this yeast dough rise properly. Be sure not to kill the yeast with water or milk that’s too hot.
- Salt – Enhances flavors of baked goods.
- Milk – While we prefer to use whole milk, you can also use 2%.
- Eggs – Always crack into a separate bowl or glass measuring cup. Room temperature eggs incorporates into dough better.
- Butter – Use unsalted so you can control the amount of salt in the dough.
My mom made old-fashioned donuts (old-fashioned cake donuts) and Jelly donuts.
How to make Glazed Donuts
- Scald the milk – In a medium saucepan over low/medium heat, scald the milk and let cool to 115 degrees F.
- Proof the yeast – Dissolve the yeast in lukewarm water, add the sugar, warm milk and eggs. Incorporate the salt and flour.
- Incorporate the butter – Cut the butter into small pieces and incorporate into the dough.
- Let dough rise twice – Cover the mixing bowl and let rise in a warm area until doubled. About 1 hour. Shape and let rise another hour.
- Cut out donuts – Use a rolling pin to roll out the dough to ½-inch thickness. Cut out donuts using a 3.5-inch donut cutter. Place on half sheet pan lined with parchment paper.
- Let donuts rise – Place the donuts and holes onto a half sheet pan lined with parchment paper with enough room to rise. (3 donuts in each row and you’ll fit about a dozen on each half sheet pan)
Let the donuts rise. Cover loosely with plastic wrap and plop in the refrigerator overnight.
Fry donuts – Heat oil to 375-degrees F, use a digital thermometer to monitor the temperature.
Use a neutral oil to fry donuts (Crisco, lard, tallow, canola or vegetable oil). Use a slotted spoon to flip donuts once, then lift them out of the hot oil and let drip dry on a half sheet pan lined with clean, dry paper towels.
How to make Donut glaze
- 2 cups powdered sugar
- splash of vanilla extract
- 2-3 tablespoons whole milk
Add powdered sugar, vanilla and milk to a medium bowl. Whisk together until there are no lumps. The glaze should fairly thin, so it just coats the donuts and drips off. Add more milk if you need to make it thinner.
Recipe FAQs
Canola oil is the best oil to deep fry donuts, apple fritters and hand pies. It has very little flavor and will not give your donuts any off flavor. Vegetable oil or shortening will also work.
Dip the top half of your donuts into the glaze, carefully shake off any excess and place the donuts unglazed side down on a metal baking rack to dry. Place a piece of parchment paper under the rack to catch any drippings.
Bread or pastry flour is great for yeast or raised donuts. All-purpose flour is best for cake donuts, as they tend to become a little tough when using bread flour. We prefer a mix of all-purpose and bread flour when making yeast donuts. But all-purpose will work just fine.
More Donuts Recipes
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Glazed Donuts
Ingredients
Donuts Dough
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup lukewarm water
- 1 ½ cups whole milk (scalded and cooled down)
- ½ cup granulated sugar
- 3 large eggs (room temperature)
- 5 to 5 ½ cups all-purpose or bread flour
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter (softened)
Donut Icing
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3-5 tablespoons whole milk
Instructions
Donut Dough
- Scald the milk and let cool to 115 degrees F.
- In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, 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 3-5 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 or disposable shower cap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 to 1 ½ 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 ½-inch thickness. Lightly flour a 3 ½-inch donut cutter and use it to cut out the donuts, then place them onto the prepared baking sheet. Let the donuts 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.
- Gently drop about 4 donuts 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 donuts 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
Nutrition
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Sarah says
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!
Jessica Robinson says
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!
Nina says
Can these be put in an air fryer?
Jessica Robinson says
Nini,
Honestly, I do not know. Because I have never used an air fryer. You would have to experiment.
Lisa Hatfield says
Jessica, what an amazing classic donut recipe! Thanks for sharing your best family recipes…
Jessica Robinson says
Such a simple and delicious recipe! Thanks for visiting Lisa!
Jessica Robinson says
Thanks Jennifer for stopping by! I hope you love this one and my other recipes! Yes, very little sugar in the dough!
Sheena Moncatar says
Mouth watering. I am a big fan of donuts. You are a life saver, LOL. Thanks for also sharing the recipe.
Shubh says
Haven’t read the doughnuts recipe before. I have only eaten it outside. Good to see this detailed recipe here. Something to try out.
Genny Gall (whatsupdearie) says
Looks fantastic and very easy to make them. I will try to cook them, sometimes things turn different but at least I try
Lyosha says
oh yasss! Give me those donuts now! Looks super delicious, I think I could devour it all by myself!
Sudipta says
So tempting. I found the pics irresistible. Will surely try out your great recipe. Thank you.
CHRISTAL BANVILLE says
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!
Jessica Robinson says
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!
http://www.thefoodroot.com/ says
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.
Princess Quinn says
In my opinion, this is the best doughnut flavor. It is simple and classic that everyone loves. Perfect with a cup of coffee indeed.
Kelsey says
Yum! They look just as good as krisy kreme, and I will have to try making them soon!
Irina says
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!
Jessica Robinson says
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!
Gavin says
These look great! I’ve never made donuts before. I may need to change that soon!!!
Cristina Petrini says
You made me water with these well-made donuts at home! I try it to do the same! Yummy!
Jessica Robinson says
THANKS so much Cristina!! I hope you love them as much as we do!