Okay, confession time: I once tried to stealthily make a dozen glazed donuts at midnight and woke the whole house with the glorious, sweet smell of frying dough. Who knew the smell of bubbling oil and sugar could function as a family alarm? Anyway, I learned a few things that night — mostly about timing, oil splatters, and the unbeatable magic of a glossy glaze. These yeast-raised glazed donuts come out tender, pillowy, and bright enough to make anyone forgive a midnight baking crime. Grab flour on loud, a little patience, and let’s make your kitchen smell like a bakery.
Quick Facts
- Yield: Serves 6–8 (makes 12 donuts)
- Prep Time: 25 minutes (active)
- Cook Time: 15 minutes (frying)
- Total Time: 100 minutes (including 60-minute rise)
Why This Recipe is Awesome
This recipe gives you classic, pillowy, yeast-raised donuts with a shiny vanilla glaze that crackles delightfully when you bite in. The outside crisps just enough while the inside stays cloud-soft — and the glaze sets up fast so you don’t lose a minute before diving in. It’s simple, forgiving, and slightly addictive. Plus: it smells like Sunday morning, even if you make them on a Tuesday.
Ingredients
For the Main Dish:
- 2 1/4 tsp active dry yeast (one packet)
- 1/4 cup warm water (about 110°F)
- 3/4 cup whole milk, warmed to about 100–110°F
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp kosher salt
- Vegetable oil or canola oil for frying (about 4 cups)
For the Sauce / Garnish (Glaze):
- 2 cups powdered sugar, sifted
- 4–6 tbsp whole milk (adjust for consistency)
- 1 tsp vanilla extract
- Optional: pinch of salt and a handful of sprinkles
How I Make It
Step 1:
Bloom the yeast: stir 2 1/4 tsp active dry yeast into 1/4 cup warm water with a pinch of sugar. Let it sit for about 5 minutes until it smells yeasty and tiny bubbles appear. Meanwhile, warm the 3/4 cup milk — it should feel comfortably warm, not hot. The kitchen already fills with that cozy, slightly sweet smell that tells you something good is coming.
Step 2:
Mix the dough: whisk the warm milk, 1/4 cup sugar, 2 tbsp melted butter, 1 egg, and 1 tsp vanilla in a bowl. Add the yeast, then stir in 3 cups flour and 1/2 tsp salt. Knead for about 6–8 minutes until the dough feels smooth and springs back when pressed. I use my stand mixer with a dough hook — it saves my wrists and makes a satisfying, low hum as the dough comes together.
Step 3:
First rise: place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 60 minutes, or until it doubles. You’ll notice the dough swell and smell a little bready and sweet — that’s your cue. If your kitchen is cool, pop the bowl in an oven with the light on (do not turn oven on).
Step 4:
Shape the donuts: roll the risen dough to about 1/2-inch thickness on a floured surface. Cut 12 donuts with a 3-inch cutter and holes with a 1-inch cutter. Place them on a floured tray, cover lightly, and rest for 10–15 minutes — they puff a bit more. Heat oil in a deep skillet to 350°F (use a thermometer). Fry donuts in batches, about 45–60 seconds per side, until golden. Listen for a lively sizzle and watch edges turn golden brown.
Step 5:
Glaze and finish: drain the hot donuts on a rack for a minute, then dunk the top of each into the glaze (mix 2 cups powdered sugar, 4–6 tbsp milk, and 1 tsp vanilla). The glaze should cling and set slightly within a few minutes — glossy, sweet, and irresistible. Sprinkle if you like, then let them rest for 5 minutes before attacking. Pro tip: glaze while the donuts still give off a little warmth; the glaze melts into cracks and tastes heavenly.
Pro Tips
- Warm ingredients help yeast cooperate. Aim for liquids around 100–110°F. Too hot kills the yeast; too cold slows it down.
- Keep oil at a steady 350°F. Too hot browns the outside and leaves the inside doughy; too cool makes greasy donuts.
- Work in small frying batches so the oil temperature recovers quickly. I fry 3–4 donuts at a time in a 10–12 inch skillet.
- If your glaze gets too thick, thin with a teaspoon of milk at a time; too thin? Add powdered sugar by the tablespoon.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for 2% milk — slightly less rich but still soft and tender.
- Use coconut oil for frying if you want a faint tropical note, but watch the smoke point; keep oil under 350°F.
- For dairy-free glaze, use almond milk or oat milk in place of milk — the texture changes a bit but still sweet and shiny.
- Gluten-free option: use a store-bought gluten-free all-purpose flour blend with xanthan gum and expect a slightly different, more crumbly crumb.
Variations & Tips
- Chocolate-glazed: swap 1/2 cup powdered sugar for 3 tbsp cocoa powder and thin with milk.
- Cinnamon-sugar: skip the glaze, toss warm donuts in a mix of 1/2 cup sugar + 1 tbsp cinnamon.
- Lemon glaze: add 1–2 tsp lemon zest and 1 tbsp lemon juice to the glaze for a bright zing.
- Filled version: pipe in jam or custard after frying for jelly or Bavarian-style donuts.
- Maple glaze: replace vanilla with 1 tbsp maple syrup and reduce milk slightly for a deeper flavor.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can shape the donuts, cover tightly, and refrigerate overnight. Bring them to room temperature and let them puff for 20–30 minutes before frying. Store glazed donuts in an airtight container at room temp for up to 2 days; reheat briefly in a 300°F oven for 3–4 minutes to freshen.
- Can I double the recipe?
- Sure thing. Use a larger bowl and give the dough extra space to rise. Fry in more batches so oil temperature stays steady.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Donuts should be golden-brown, puffed, and sound hollow when tapped lightly. Cut one open if unsure — the interior should look soft and airy, not raw or doughy.
- What if I don’t have ingredient X?
- If you lack eggs, you can try ¼ cup plain Greek yogurt per egg for structure and moisture. No powdered sugar? Blend granulated sugar into a fine powder for a quick substitute.
How I Like to Serve It
I serve these right out of the glaze-dip phase with a steaming mug of coffee or a cold glass of milk. They make a show-stopping brunch centerpiece and a kid-approved party treat. In cooler months, the warm, buttery aroma fills the house and feels like a hug; in summer, swap to a lemon or berry glaze for a brighter vibe.
Notes
- Store donuts in an airtight container for up to 48 hours. Reheat briefly in a warm oven or microwave for 8–10 seconds to freshen.
- No meat here, but if you ever fry bacon or other proteins, remember safe temps: cook poultry to 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!