Homemade Glazed Donuts Recipe

An overhead image of yeast raised donuts.

5 from 2 votes

These ultra soft Homemade Glazed Donuts and made from scratch with a delicious yeast dough, then fried to golden perfection and dunked in a simple glaze. Skip the donut shop and enjoy these as the perfect breakfast treat or afternoon snack!

Prep Time2 30

Cook Time10

Total Time2 40

Course: Dessert

Cuisine: American

Servings: donuts

Calories: 435kcal

Author: Amy Nash

Ingredients

Donuts

4 to 4 ½ cups all-purpose flour (500g to 575g)
2 ¼ teaspoons instant or active dry yeast* (one package)
⅓ cup granulated sugar
1 teaspoon salt
1 cup warm milk (about 100°F to 110°F)
8 Tablespoons salted butter, melted
2 large eggs, beaten and at room temperature
1 teaspoon vanilla extract
Oil, for frying (about 2 quarts)

Plain Glaze

3 cups powdered sugar
⅓ cup milk
½ teaspoon vanilla extract

Instructions

Combine 4 cups flour, instant yeast, sugar, salt in large bowl. Stir to combine. Heat the milk in the microwave for about 20-30 seconds. Add warm milk, melted butter, eggs, and vanilla extract to the flour mixture. Mix until combined, then knead for 5-7 minutes in a stand mixer using the dough hook attachment until the dough is smooth and elastic. Add the additional ½ cup of flour only if needed. The dough should be soft and sticky but still manageable.
Cover the bowl of dough with plastic wrap and let rise at room temperature until doubled in size (1-2 hours) or in the fridge overnight. An overnight rise results in slightly lighter donuts with a more developed flavor and an easier to work with chilled dough, but they are almost just as good with the shorter rise time at room temperature so that is what we often do.
Roll out the donut dough on a clean greased or lightly floured surface until about ½-inch thick. Use a large 3- or 3 ½-inch round donut cutter with a center hole or a large round biscuit cutter with a small circular cutter or the wide end of a large piping tip for the centers to cut out donuts. Save the centers for donuts holes. You can combine scraps and reroll for more donuts. Gently move the donuts to a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let the donuts rise for 30-60 minutes until slightly puffy.
Heat 2-3 inches of oil in a large heavy-bottomed pan or dutch oven over medium-high heat to 350°F. Use a candy thermometer to monitor the temperature while frying and try to keep it within the 350°F to 375°F range.
Use a metal spatula to carefully transfer 3-4 donuts to the hot oil to fry for about 2-3 minutes, flipping halfway through, until golden brown on both sides. Donut holes will cook faster. Remove the fried donuts from the oil and let them drain on a wire rack, while you fry the remaining donuts and donut holes. Let donuts cool slightly before dipping in glaze.
Whisk powdered sugar, milk, and vanilla together to make the glaze until smooth and thin enough to dip the donuts. Dip the donuts to coat with the glaze, then return to a wired rack until the glaze has had a chance to set up (about 20 minutes).
Homemade donuts are best enjoyed the day they are made when they are fresh but can be stored in an airtight container at room temperature or in the fridge for a day or two.

Notes

*Active dry yeast: If using active dry yeast, stir it into the warm milk in a large mixing bowl with 1 teaspoon of the sugar and let sit for 5 minutes until foamy before proceeding to add flour, remaining sugar, salt, butter, eggs, and vanilla and kneading as directed.
Make-Ahead: You can make the dough 1-2 days ahead and let it rise slowly in the refrigerator. They will take slightly longer to get puffy after rolling them out.
Freezing dough: This dough freezes well for up to 2 months. After kneading, cover the dough with plastic wrap and freeze. Let thaw and rise in the refrigerator overnight 1-2 days before you plan to roll out and shape the doughnuts. Alternatively, you can make the dough, let the dough rise, then roll out, cut out, and freeze the donuts on a baking sheet lined with parchment paper. Thaw at room temperature for 4-5 hours before frying.
Freezing donuts: You can freeze the finished donuts in a single layer in ziploc freezer bags for up to 2 months. Thaw at room temperature before enjoying.
Overnight rise: The donuts turn out lighter, fluffier, and more tender when you let them rise overnight in the fridge. They are more dense and chewy when you fry them right away. Personally, I prefer them more chewy. My husband likes them lighter.
Coating in sugar: If you prefer to coat the donuts in granulated sugar, toss them while still hot from the oil to coat evenly.
Chocolate Glaze: Whisk together 4 Tablespoons dutch-processed cocoa powder, 2 Tablespoons melted salted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2 Tablespoons hot water, and 2 teaspoons corn syrup in a medium bowl.

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