Glazed Donuts Recipe

Glazed Donuts

Discover how to make perfect, bakery-style glazed donuts at home! This easy donut recipe yields light, fluffy donuts that fry up golden and get dipped in a sweet vanilla glaze.

Can I make the dough in a stand mixer instead of kneading by hand?

Yes! You can use a stand mixer fitted with the dough hook to mix and knead the dough until smooth and elastic.

My dough didn’t double in size. Will my donuts still turn out?

The donuts may not rise as much and be slightly denser, but they should still taste good. Ensure your yeast is active and allow the dough to fully proof each time.

What oil is best for frying donuts?

Opt for a neutral-tasting oil with a high smoke point like vegetable, canola or peanut oil. Avoid olive oil as it can impart flavor.

What if I don’t have circle cookie cutters?

You can use the rim of a drinking glass to cut out circles instead. Grease the rim before each cut.

Yield: About 1 dozen donuts and donut holes


For the Donuts:

  • 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
  • 1 tsp (4g) granulated sugar
  • 2 packets (4 1/2 tsp) active dry yeast
  • 4 1/2 cups (540g) all-purpose flour
  • 1/2 tsp salt
  • 6 tbsp (85g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract

For Frying:

  • Vegetable or canola oil for frying

For the Glaze:

  • 3 cups (360g) confectioners’ sugar
  • 6 tbsp (90ml) milk
  • 1/2 tsp vanilla extract


  1. Warm the milk to 110-115°F (43-46°C). Stir in 1 tsp granulated sugar and yeast packets. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the melted butter, eggs, vanilla and yeast mixture.
  3. Make a well in the center of the dry ingredients then pour in the wet ingredients. Using a wooden spoon, stir until a shaggy dough forms.
  4. Turn out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Do the windowpane test to check if ready. Place dough into an oiled bowl, cover, and let rise for 1 hour.
  5. Punch down risen dough and roll out to 3/4-inch thickness on a lightly floured surface. Cut out donuts and holes using circle cookie cutters. Arrange on parchment paper-lined baking sheets. Cover loosely and let rise for 40 minutes.
  6. Heat at least 2 inches vegetable oil in a Dutch oven or heavy pot to 350°F (175°C). Fry donuts in batches, flipping once, until golden brown, about 1 minute per side. Drain on a wire rack set over a baking sheet.
  7. Make the glaze by whisking together all ingredients. Dip the warm donuts into the glaze, letting excess drip off. Set on wire rack to set glaze. Enjoy!

Store glazed donuts in an airtight container at room temperature for up to 2 days. Reheat for 10 seconds to crisp again.


  • Proof your yeast before using to ensure it’s still active and will leaven the dough.
  • Knead the dough well until passes the windowpane test for light, fluffy donuts.
  • Ensure the oil is at temperature before frying. Too low and donuts will be greasy.
  • Work in small batches while frying so oil temp doesn’t drop drastically.
  • Glaze warm donuts right out of the fryer so the glaze adheres best.
  • Store any leftover glaze covered at room temp to be able to re-dip donuts.


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