There’s nothing quite like the smell of warm dough and sugar on a Sunday morning, the house soft with sunlight and chatter. These glazed donuts are the kind your grandmother might have pulled from a skillet, still warm and sticky, begging to be shared. Make a pot of coffee, call the family, and let the kitchen fill with that simple, sweet comfort.
Why make this recipe
Because some recipes are love made edible. These glazed donuts are tender, pillowy, and finished with a shiny, vanilla-scented glaze that takes you right back to childhood — perfect for holidays, weekend brunch, or any day that needs a little sweetness.
How to make Glazed Donuts
Ingredients:
- 1 cup warm milk (whole milk preferred, 90 to 100 degrees F)
- 1 tablespoon instant yeast or active dry yeast
- 1/4 cup granulated sugar
- 4 cups bread flour (spooned and leveled, all purpose flour can be used instead)
- 2 large eggs (room temperature)
- 1 teaspoon salt
- 8 tablespoons unsalted butter (room temperature)
- vegetable oil (enough to fry the donuts, about 2 quarts)
- 2 1/2 cups powdered sugar
- 6 tablespoons whole milk
- 3/4 teaspoon vanilla extract
Directions:
- In a large mixing bowl or stand mixer, whisk warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add flour, eggs, and salt. Mix with dough hook on low for 1 minute. Increase to medium for 2 minutes until dough pulls away from sides.
- Slowly add butter, mixing on medium for another 5 minutes until the dough is smooth and elastic.
- Grease a large bowl, place dough inside, cover with plastic wrap, and let it rise in a warm place until doubled (60-90 minutes).
- Prepare baking sheets with parchment paper. Punch down dough and roll out to 3/8-inch thickness. Cut into donuts using a donut cutter.
- Place donuts on baking sheets to rise for 30 minutes.
- For the glaze, mix powdered sugar, milk, and vanilla until smooth.
- Heat oil to 330-350 degrees F. Fry donuts for 2 minutes on each side until golden brown.
- Remove donuts from oil and dunk in glaze. Let set for 15 minutes before serving.
How to serve Glazed Donuts
Serve warm on a simple plate set in the middle of the table, with a pot of strong coffee or milky tea. These are best enjoyed fresh — a napkin in hand, a smile, and someone to share the first one with.
How to store Glazed Donuts
Cool completely, then store in an airtight container at room temperature for up to 2 days. If they quiet down a bit, revive their warmth in a 300°F oven for 3–5 minutes. For longer keeping, freeze unglazed donuts in a single layer, then bag them; thaw and warm before glazing.
Tips to make Glazed Donuts
- Keep milk temperature between 90–100°F to wake the yeast without killing it. I use my wrist like Mama taught me — warm, not hot.
- Weighing flour gives the most consistent results, but spoon-and-level works just fine for cozy afternoons.
- Don’t skimp on the butter; it makes the dough tender and gives the donuts that rich taste.
- Fry in small batches and watch oil temp — too hot and they brown before cooking through.
- Let the first batch be a tester: adjust oil temp and frying time as needed for your stove and pan.
Variations (if any)
- Chocolate Glaze: Add 1/4 cup cocoa powder to the powdered sugar and thin with milk to desired consistency.
- Cinnamon Sugar: Skip the glaze and toss warm donuts in a cinnamon-sugar blend for a rustic treat.
- Filled Donuts: Use a piping bag to fill with jam, custard, or chocolate after frying and cooling slightly.
FAQs
Q: Can I use active dry yeast instead of instant?
A: Yes — if using active dry yeast, proof it in the warm milk for 5–10 minutes until foamy before adding the rest of the ingredients.
Q: Can I bake these instead of frying?
A: You can bake at 375°F for about 10–12 minutes until lightly golden, though they’ll be more cake-like and won’t have the same crisp exterior you get from frying.
Q: My dough is sticky. What should I do?
A: A slightly tacky dough is normal. Add a teaspoon of flour at a time only if it’s excessively sticky. The dough should be smooth and elastic after kneading.
Q: How do I know when oil is the right temperature?
A: Use a candy/fry thermometer for accuracy. If you don’t have one, drop a small piece of dough in — it should float and bubble steadily without browning too fast.
Q: Can I make the dough ahead?
A: Yes — for a busy morning, make the dough, let it rise once, punch it down, cover, and refrigerate overnight. Bring to room temp, roll, cut, and let rise before frying.
Conclusion
If you’re looking for the kind of donut that builds memories — the sticky, warm sort passed around with laughter — these glazed donuts are a sweet place to start. For a little inspiration on regional takes and shops that do glazed right, I like to peek at Glazed Donuts – Key West and read about home-style approaches at Glazed Donuts – Taste and Tell. Grab a towel, warm your hands, and invite someone over — food tastes best when it’s shared.
Glazed Donuts
Ingredients
Method
- In a large mixing bowl or stand mixer, whisk warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add flour, eggs, and salt. Mix with dough hook on low for 1 minute. Increase to medium for 2 minutes until dough pulls away from sides.
- Slowly add butter, mixing on medium for another 5 minutes until the dough is smooth and elastic.
- Grease a large bowl, place dough inside, cover with plastic wrap, and let it rise in a warm place until doubled (60-90 minutes).
- Prepare baking sheets with parchment paper. Punch down dough and roll out to 3/8-inch thickness. Cut into donuts using a donut cutter.
- Place donuts on baking sheets to rise for 30 minutes.
- For the glaze, mix powdered sugar, milk, and vanilla until smooth.
- Heat oil to 330-350 degrees F. Fry donuts for 2 minutes on each side until golden brown.
- Remove donuts from oil and dunk in glaze. Let set for 15 minutes before serving.