Why wait for that “Hot & Ready” light to come on at your local donut shop? It’s time to make the donuts yourself! This indulgence is a lot healthier when you make it yourself, and there’s nothing more satisfying than whipping up a fresh batch of donuts to enjoy. The first time I made this homemade glazed donut recipe with the kids on a rainy day, I caught a lot of flack for not making them sooner. Now we make them all the time and so can you!
The BEST Homemade Glazed Donuts
These classic, yeast-raised donuts are incredibly light, airy, and melt-in-your-mouth delicious. Coated in a simple, sweet vanilla glaze, they rival any professional bakery!
Prep time: 20 minutes | Rise time: 2 hours | Cook time: 15 minutes | Yields: 12 donuts
Ingredients
For the Donut Dough:
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1 cup whole milk, warm (around 45°C / 110°F)
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1 tablespoon active dry yeast
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1/3 cup granulated sugar
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2 large eggs, room temperature
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6 tablespoons unsalted butter, melted and slightly cooled
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1 teaspoon pure vanilla extract
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4 cups all-purpose flour (plus more for dusting)
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1/2 teaspoon salt
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Vegetable oil (for frying)
For the Classic Vanilla Glaze:
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2 cups powdered sugar (confectioners’ sugar)
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1/3 cup heavy cream or whole milk
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1 teaspoon pure vanilla extract
Instructions
1. Activate the Yeast In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy.
2. Build the Dough Add the remaining granulated sugar, eggs, melted butter, and vanilla extract to the yeast mixture. Whisk until smooth. Gradually add the flour and salt.
3. Knead If using a stand mixer, attach the dough hook and knead on medium speed for 5–7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8–10 minutes.
4. First Rise Form the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
5. Cut the Donuts Punch the dough down gently to release the air. Transfer it to a lightly floured surface and roll it out until it is about 1/2-inch thick. Use a donut cutter (or two differently sized biscuit cutters) to cut out the donuts and donut holes. Re-roll the scraps once to cut out more donuts.
6. Second Rise Place the cut donuts and holes onto a baking sheet lined with parchment paper. Cover loosely with a towel and let them rise again for 30–45 minutes until they are puffed up.
7. Prepare the Glaze While the donuts are doing their second rise, whisk together the powdered sugar, cream (or milk), and vanilla extract in a medium bowl until completely smooth. Set aside.
8. Fry In a heavy-bottomed pot or Dutch oven, heat about 2 inches of vegetable oil to 190°C (375°F). Carefully drop 2–3 donuts into the hot oil at a time (do not overcrowd the pot). Fry for about 1 minute per side, or until golden brown. Use a slotted spoon to transfer the fried donuts to a wire cooling rack placed over a paper towel-lined baking sheet.
9. Glaze and Serve While the donuts are still warm, dip them halfway into the vanilla glaze. Place them back on the wire rack so the excess glaze can drip off and set. Serve fresh!
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