Go Back
+ servings
homemade glazed doughnuts on baking rack drying

Glazed Doughnuts

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.
Course Breakfast or Brunch, Dessert
Cuisine American, Southern
Keyword fried donut recipe, glazed doughnut recipe, glazed doughnuts
Prep Time 2 hours
Cook Time 2 minutes
Total Time 2 hours 2 minutes
Servings 18 doughnuts
Calories 436kcal
Author Jessica Robinson



  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup lukewarm water
  • 1 1/2 cups milk warm
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 3 large eggs (room temperature)
  • 5 to 5 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter softened


  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3-5 tablespoons whole milk


  • 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!


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.


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!


Calories: 436kcal | Carbohydrates: 82g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 197mg | Potassium: 133mg | Fiber: 2g | Sugar: 26g | Vitamin A: 235IU | Calcium: 42mg | Iron: 3.6mg