These classic glazed donuts are soft, fluffy, and lightly sweet with a smooth vanilla glaze that melts into every bite. Made from a rich yeast dough and fried until perfectly golden, they deliver that nostalgic bakery-style taste right from your own kitchen.
Why You’ll Love This Recipe
The donuts turn out light and airy with a tender crumb.
The glaze is simple yet perfectly balanced, not overly sweet.
You get true bakery-style donuts using straightforward ingredients.
The recipe is ideal for special breakfasts, brunches, or weekend treats.
Freshly made donuts taste far better than store-bought ones.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the donut dough
warm milk (110°F / 43°C) – 1 cup (240 ml)
granulated sugar – 1/4 cup (50 g)
active dry yeast – 2 1/4 teaspoons (7 g)
large eggs – 2, at room temperature
unsalted butter, melted – 6 tablespoons (85 g)
salt – 1 teaspoon
all-purpose flour – 4 cups (500 g), plus extra for dusting
vegetable oil – about 6 cups (for frying)
For the glaze
powdered sugar – 2 cups (240 g)
milk – 1/4 cup (60 ml)
unsalted butter, melted – 2 tablespoons (28 g)
vanilla extract – 1 teaspoon
Directions
In a large mixing bowl, combine the warm milk and granulated sugar, then sprinkle the yeast over the top. Let it stand for 5–7 minutes until foamy.
Add the eggs, melted butter, and salt to the yeast mixture. Stir until well combined. Gradually add the flour, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 to 1½ hours, or until doubled in size.
Punch down the dough and roll it out to about 1/2-inch thickness. Cut out donuts using a donut cutter or two round cutters. Place them on a floured surface, cover loosely, and let rise again for 30–40 minutes.
Heat the vegetable oil in a heavy pot to 350°F (175°C). Fry the donuts in batches, cooking for about 1 minute per side until golden brown. Remove and drain on paper towels.
To make the glaze, whisk together the powdered sugar, milk, melted butter, and vanilla extract until smooth.
While the donuts are still warm, dip each one into the glaze, coating both sides. Place on a wire rack and allow the glaze to set before serving.
Glazed donuts are best enjoyed fresh on the day they are made. Store any leftovers in an airtight container at room temperature for up to 24 hours.
To reheat, warm the donuts in the microwave for 8–10 seconds. Avoid overheating, as this can make them tough. Refrigeration is not recommended, as it dries them out.
FAQs
Can I bake these donuts instead of frying?
Yes, but the texture will be more bread-like rather than light and crisp. Frying gives the classic donut flavor and softness.
What oil is best for frying donuts?
A neutral oil such as vegetable or sunflower oil works best because it does not overpower the flavor.
How do I know when the oil is ready?
Use a thermometer to maintain 350°F (175°C). If the oil is too hot, the donuts brown too quickly; too cool and they absorb excess oil.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.
Why are my donuts dense?
Dense donuts usually result from overworking the dough or not allowing enough rising time.
Can I freeze glazed donuts?
It is better to freeze unglazed donuts. Glaze them after thawing for the best texture.
How thick should I roll the dough?
About 1/2 inch thick is ideal for fluffy donuts with a soft interior.
Can I flavor the glaze differently?
Yes, you can add citrus zest, cocoa powder, or a different extract to customize the glaze.
Do I need a stand mixer for this recipe?
No, the dough can be mixed and kneaded by hand with great results.
How long should the glaze set?
The glaze usually sets within 10–15 minutes at room temperature.
Conclusion
These classic glazed donuts bring bakery-quality results straight to your home kitchen. With their soft interior, golden exterior, and smooth vanilla glaze, they are a timeless treat that’s well worth the effort. Whether shared with family or enjoyed fresh with a cup of tea, this recipe is sure to become a favorite.
These classic glazed donuts are light, fluffy, and fried to golden perfection, then dipped in a smooth vanilla glaze. A bakery-style treat you can make at home with simple ingredients.
Ingredients
1 cup (240 ml) warm milk (110°F / 43°C)
1/4 cup (50 g) granulated sugar
2 1/4 teaspoons (7 g) active dry yeast
2 large eggs, at room temperature
6 tablespoons (85 g) unsalted butter, melted
1 teaspoon salt
4 cups (500 g) all-purpose flour, plus extra for dusting
About 6 cups vegetable oil (for frying)
2 cups (240 g) powdered sugar
1/4 cup (60 ml) milk
2 tablespoons (28 g) unsalted butter, melted
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, combine the warm milk and granulated sugar, then sprinkle the yeast over the top. Let it stand for 5–7 minutes until foamy.
Add the eggs, melted butter, and salt to the yeast mixture. Stir until well combined.
Gradually add the flour, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 to 1½ hours, or until doubled in size.
Punch down the dough and roll it out to about 1/2-inch thickness.
Cut out donuts using a donut cutter or two round cutters. Place on a floured surface, cover loosely, and let rise again for 30–40 minutes.
Heat the vegetable oil in a heavy pot to 350°F (175°C).
Fry the donuts in batches, cooking about 1 minute per side until golden brown. Remove and drain on paper towels.
To make the glaze, whisk together the powdered sugar, milk, melted butter, and vanilla extract until smooth.
While the donuts are still warm, dip each one into the glaze, coating both sides. Place on a wire rack and allow the glaze to set before serving.
Notes
Donuts are best enjoyed fresh on the same day.
You can refrigerate the dough overnight after the first rise.
Use a thermometer to maintain correct frying temperature.
Freeze unglazed donuts and glaze after thawing for best results.
The glaze can be customized with different flavors like citrus zest or extracts.
