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Classic glazed donuts are a delightful treat that bring joy to breakfast tables and snack times alike. With their soft, pillowy texture and sweet glaze, these donuts are not only easy to make at home but also a fun activity for the whole family. Imagine biting into a warm, freshly made donut that melts in your mouth—what could be better?
Why You’ll Love This Recipe
Making classic glazed donuts at home is a rewarding experience. The process fills your kitchen with mouthwatering aromas and results in a batch of treats that are perfect for sharing.
- Simple ingredients you probably already have
- Perfect for breakfast or a sweet snack
- Customizable with toppings and flavors
- A fun project for kids and adults
- Freshness that store-bought donuts can’t match
Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (110°F to 115°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ to 3 cups all-purpose flour
- ½ teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- Oil for frying (vegetable or canola)
How to Make Classic Glazed Donuts
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the sugar, melted butter, egg, and vanilla extract. Add the frothy yeast mixture and stir until well combined.
- Gradually add 2 ½ cups of flour and salt to the wet mixture. Mix until a soft dough forms. If the dough is too sticky, add more flour, a little at a time, until it is manageable.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Once risen, punch the dough down and roll it out on a floured surface to about ½ inch thick.
- Use a donut cutter or two round cookie cutters (one larger and one smaller) to cut out donuts. Place them on a floured baking sheet and let them rise again for about 30 minutes.
- Heat oil in a deep fryer or a large pot to 350°F. Carefully add a few donuts at a time, frying them for about 1-2 minutes on each side or until golden brown.
- Remove the donuts with a slotted spoon and place them on paper towels to drain excess oil.
- To make the glaze, whisk together the powdered sugar and 2 tablespoons of milk in a bowl until smooth. Dip the warm donuts into the glaze, ensuring they’re well coated.
- Let the glazed donuts sit on a cooling rack until the glaze sets, then enjoy!
Tips for the Best Results
- Ensure your yeast is fresh for proper rising.
- Don’t skip the second rise; it helps create a light and fluffy texture.
- Use a thermometer to maintain the oil temperature for even frying.
- Experiment with different flavorings in the glaze, such as vanilla or almond extract.
Easy Variations
- Add a sprinkle of cinnamon to the dough for a warm spice flavor.
- Top with sprinkles after glazing for a festive touch.
- Dip half of the donut in melted chocolate for a chocolate-glazed version.
- Incorporate lemon or orange zest into the glaze for a citrusy twist.
What to Serve With It
- Freshly brewed coffee or tea
- A side of fresh fruit or berries
- Milk or a smoothie for a complete breakfast
- Ice cream for a delightful dessert
Storage and Reheating
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Store any leftover glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, pop them in the microwave for a few seconds or in a toaster oven for a crispy finish.
Recipe Card
Classic Glazed Donuts
Prep time: 1 hour 30 minutes
Cook time: 10 minutes
Total time: 1 hour 40 minutes
Yield: 12 donuts
Ingredients:
2 ¼ teaspoons active dry yeast (1 packet)
½ cup warm milk (110°F to 115°F)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
2 ½ to 3 cups all-purpose flour
½ teaspoon salt
1 cup powdered sugar
2 tablespoons milk (for glaze)
Oil for frying (vegetable or canola)
Instructions:
1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together the sugar, melted butter, egg, and vanilla extract. Add the frothy yeast mixture and stir until well combined.
3. Gradually add 2 ½ cups of flour and salt to the wet mixture. Mix until a soft dough forms. If the dough is too sticky, add more flour, a little at a time, until it is manageable.
4. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Once risen, punch the dough down and roll it out on a floured surface to about ½ inch thick.
7. Use a donut cutter or two round cookie cutters (one larger and one smaller) to cut out donuts. Place them on a floured baking sheet and let them rise again for about 30 minutes.
8. Heat oil in a deep fryer or a large pot to 350°F. Carefully add a few donuts at a time, frying them for about 1-2 minutes on each side or until golden brown.
9. Remove the donuts with a slotted spoon and place them on paper towels to drain excess oil.
10. To make the glaze, whisk together the powdered sugar and 2 tablespoons of milk in a bowl until smooth. Dip the warm donuts into the glaze, ensuring they’re well coated.
11. Let the glazed donuts sit on a cooling rack until the glaze sets, then enjoy!
Notes: Adjust the glaze consistency by adding more milk or powdered sugar as needed.
Prep time: 1 hour 30 minutes
Cook time: 10 minutes
Total time: 1 hour 40 minutes
Yield: 12 donuts
Ingredients:
2 ¼ teaspoons active dry yeast (1 packet)
½ cup warm milk (110°F to 115°F)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
2 ½ to 3 cups all-purpose flour
½ teaspoon salt
1 cup powdered sugar
2 tablespoons milk (for glaze)
Oil for frying (vegetable or canola)
Instructions:
1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together the sugar, melted butter, egg, and vanilla extract. Add the frothy yeast mixture and stir until well combined.
3. Gradually add 2 ½ cups of flour and salt to the wet mixture. Mix until a soft dough forms. If the dough is too sticky, add more flour, a little at a time, until it is manageable.
4. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Once risen, punch the dough down and roll it out on a floured surface to about ½ inch thick.
7. Use a donut cutter or two round cookie cutters (one larger and one smaller) to cut out donuts. Place them on a floured baking sheet and let them rise again for about 30 minutes.
8. Heat oil in a deep fryer or a large pot to 350°F. Carefully add a few donuts at a time, frying them for about 1-2 minutes on each side or until golden brown.
9. Remove the donuts with a slotted spoon and place them on paper towels to drain excess oil.
10. To make the glaze, whisk together the powdered sugar and 2 tablespoons of milk in a bowl until smooth. Dip the warm donuts into the glaze, ensuring they’re well coated.
11. Let the glazed donuts sit on a cooling rack until the glaze sets, then enjoy!
Notes: Adjust the glaze consistency by adding more milk or powdered sugar as needed.
