homemade glazed yeast donuts

Homemade Glazed Donuts recipe makes light and fluffy donuts that are truly the best donuts I’ve ever eaten. They’re my absolute favorite! If you are new to donut making, this is the perfect donut recipe. Keep reading for an easy step-by-step tutorial with photos!

FLUFFY GLAZED DONUTS

Can I tell you a secret? I am in love with glazed donuts. There’s just something about the fluffy and light, yet sweet richness to them that is positively addicting, in the very best way. We don’t live near any donut shops — in fact, even the closest grocery store that carries donuts is more than a half-hour away — so I’ve had to learn to improvise.

And with this homemade donut recipe? I happily oblige. They’re actually better than any store- or bakery-bought glazed options I’ve ever tried… Yep, they’re THAT good. They practically melt in your mouth when you take a bite, and even though they do take a bit of time, it’s so worth the end result.

homemade glazed yeast donuts

Glazed yeast donuts are the BEST donuts you’ll ever eat. I’ve been making this easy donut recipe for years and can honestly tell you it’s PERFECT!

INGREDIENTS

For the Donuts:

• 1 and ⅛ cup whole milk, warm
• ¼ cup sugar
• 2 ¼ teaspoons (one package) Instant Or Active Dry Yeast
• 2 whole large eggs, lightly beaten
• 1 and ¼ sticks unsalted butter (10 tablespoons or ½ cup plus 2 tablespoons), melted
• 4 cups all-purpose flour
• ½ teaspoon salt
• Shortening/oil for frying

Glaze for hot yeast donuts:

• ½ cup butter, melted
• 2 teaspoons vanilla
• 4 cups powdered sugar
• Enough cream or milk to thin, about 3 tablespoons
• Dash of salt

INSTRUCTIONS

1. To make the dough: warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
2. Add the beaten eggs and melted butter to the bowl and stir to combine.
3. While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.
4. After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, but up to overnight. The goal is to get the dough cold enough to work with easily and have the butter solidify.
5. To form the donuts: Remove the dough from the fridge and roll it out on a lightly floured surface until it is ½ to ⅓ of an inch thick. Use a three-inch donut cutter to cut out the donuts.
6. Place the cut donuts and holes on a lightly greased baking sheet.
7. Repeat with the remaining dough.
8. Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.
9. To fry the donuts: Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 350 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 ½ minutes per side. The donut holes will only take about 30 seconds per side.
10. Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze (I like to flip on both sides so it’s fully covered) and enjoy right away.
11. For the Glaze: Melt the butter in a medium bowl. Add the vanilla and stir to combine. Add the powdered sugar and stir to form a thick paste. Thin out the paste with milk, one tablespoon at a time, until the mixture is about as thick as school glue.

NOTES

• This is the most amazing donut recipe and the only one I have made for years. ENJOY!
• Didn’t realize this recipe needed so long to chill? No worries! I have another great donut recipe: Beth’s Famous Glazed Yeast Donuts that comes out almost just like these and it does not need the chilling time that this recipe does. I’d recommend making that recipe if you are in a hurry to get your donuts in your belly.
• To Make Chocolate Glaze: Add 2-3 tablespoons of cocoa powder when you add the powdered sugar. You’ll need to increase the milk by a bit too to form a smooth glaze.
• To Make a Maple Glaze: Replace the vanilla extra in original recipes with ½ teaspoon maple flavoring (you can use up to 1 teaspoon, adjust to your liking).
• These donuts are much better eaten fresh. They store about as well as most grocery store donuts.