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Glazed Donut Recipe

These warm, fluffy glazed donuts are irresistible! Easy to make and perfect for elevating your breakfast or brunch with a sweet homemade treat.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Breakfast, Snack
Cuisine: American
Keyword: Breakfast, Donuts, Easy, Fried, Sweet
Servings: 8 servings

Ingredients

  • 1 cup warm milk (107-110°F)
  • 2 teaspoons active dry yeast
  • 2 tablespoons granulated sugar divided
  • 1/4 cup melted butter cooled
  • 2-3 cups bread flour
  • 1 teaspoon salt
  • Vegetable oil for frying
  • 2 cups powdered sugar
  • 2 tablespoons whole milk (or more, if needed)
  • 1 teaspoon vanilla extract

Instructions

  • In a large mixing bowl, combine the warm milk (107-110°F), active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for about 5-10 minutes until foamy.
  • Once the yeast is frothy, add the melted butter, remaining tablespoon of sugar, and salt to the mixture. Gradually add 2 cups of bread flour, stirring until a dough begins to form. Add more flour if dough is too sticky.
  • Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. The dough should be slightly tacky but not overly sticky.
  • Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  • Punch down the risen dough. Roll it out on a floured surface to about 1/2 inch thick. Cut out donuts using a donut cutter or two round cookie cutters. Place on a floured baking sheet and let rise again for 30-45 minutes.
  • Heat vegetable oil in a deep frying pot or large saucepan to 350°F. Use a thermometer to check the temperature.
  • Carefully fry the donuts in batches for about 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and place on a cooling rack to drain excess oil.
  • In a medium mixing bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth. Add more milk if glaze is too thick.
  • Dip the slightly cooled donuts into the glaze, allowing excess to drip off. Place back on the cooling rack to let the glaze set.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Rolling Pin
  • Donut cutter or two round cookie cutters
  • Deep frying pot or large saucepan
  • Thermometer
  • Cooling Rack

Notes

  • Ensure milk is warm (107-110°F) to properly activate the yeast.
  • Do not overcrowd the frying pot to maintain oil temperature and avoid greasy donuts.
  • Allow the dough to rise twice for light, airy donuts.
  • Store leftover donuts in an airtight container at room temperature for up to 2 days or freeze unglazed donuts for up to 2 months.
  • Try variations like chocolate glaze, maple glaze, cinnamon sugar coating, or filled donuts for different flavors.