Glazed Donuts

5 from 6 votes

These homemade Glazed Donuts are perfectly soft, pillowy and fluffy, covered in a sweet and easy to make glaze. With my easy recipe, step by step photos and tips, you'll become a master at making donuts right in the comfort of your own home!

Prep Time45

Cook Time20

Rising Time1

Total Time2 5

Course: Dessert

Cuisine: American

Keyword: donut recipe, donuts, glazed donuts

Servings:

Calories: 249kcal

Author: Joanna Cismaru

Equipment

Ingredients

Donuts

1 cup milk warm (110°F)
1 tablespoon active dry yeast
½ cup sugar granulated
2 large eggs
½ cup butter (1 stick), melted
1 teaspoon vanilla extract
½ teaspoon salt
4 cups all-purpose flour plus more as needed
4 cups vegetable oil for frying donuts

Glaze

3 cups powdered sugar same as icing sugar or confectioners sugar
⅓ cup milk
¼ cup light corn syrup

US Customary - Metric

Instructions

Activate the yeast: In the bowl of your mixer add the warm milk, yeast and sugar and mix with the dough hook or paddle attachment. Let it rest for 5 minutes, the mixture should be frothy on top. If not, start over with new yeast.
Make the dough: Add the eggs, butter, vanilla extract, salt and 2 cups of the flour to the mixer bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl, if needed. Switch to the dough hook if you were using the paddle attachment, and add remaining 2 cups of flour to the mixer bowl. Continue mixing on medium speed for another 2 to 3 minutes, the dough should come clean from the sides of the bowl, if still sticky add a bit more flour, 1 tbsp at a time. Don't add too much flour, you want the dough slightly sticky. If you poke it with your finger, it should bounce back from the indentation.
Let the dough rise: Place the dough in a large bowl that's been lightly oiled and coat the dough as well with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, or until doubled in size.
Cut out donuts: Punch down the dough to release air. Lightly flour your clean work surface. Place the dough on the surface and using a rolling pin, roll the dough until it's about ½ inch in thickness. Using a donut cutter, cut out donuts. If you don't have a donut cutter, using a cookie cutter and a piping tip for the small holes. Transfer the donuts to a baking sheet. Place a cooling rack over another baking sheet.
Fry donuts: Pour oil in a large Dutch oven or heavy-duty pot and heat over medium heat to 375°F. Add 2 to 3 donuts at a time and cook for 1 minute per side. Carefully transfer cooked donuts using a slotted spoon onto the prepared cooling rack. Repeat with remaining donuts.
Make the glaze: Combine all the glaze ingredients together and whisk until smooth. Either dunk the donuts in the glaze or drizzle the glaze over the top of the donuts.

Notes

If you don't have a donut cutter, use a cookie cutter or a glass and a piping tip for the small holes!
If your dough mixture is not frothy on top, your yeast is dead and the dough will not rise. You'll have to start over with new fresh yeast.
Always check the expiration date on your yeast and make sure it hasn’t expired! All your yeast products whether it’s in a jar or a package should be stamped with a “best if used by” date. Always make sure you check this date, even when you purchase the yeast.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Store donuts on the counter in an airtight container for up to 2 days. If you want to make the dough in advance, you can refrigerate the uncooked dough for up to 2 days if stored in an airtight container. Just be sure to take it out of the fridge and allow to come back up to temperature before frying, You never want to add cold dough to a fryer.
Cut the dough into donuts and line them up unbaked on a baking sheet. Place this in the freezer and once frozen through move them to an airtight container or freezer bag. Keep this in the freezer for up to 1 month. Allow it to defrost fully on the counter before frying up!
Don't pour your used oil down the sink drain. Allow it to cool, pour it in an empty container or bottle and then discard it in the trash or reuse it.

Nutrition