Comments on: Beth’s Famous Glazed Yeast Donuts

By: Melissa Griffiths

Melissa Griffiths — Mon, 16 Mar 2026 20:19:58 +0000

In reply to Ml. Like day old donuts from the store, they just aren't as good. I don't normally make these ahead of time.

Ml — Thu, 12 Mar 2026 21:06:55 +0000

If I wanted to make these ahead, how would I do so? And after they were made, how would I store them then?

Jean — Tue, 15 Jul 2025 20:17:46 +0000

Just …wow! These are sooo good!

Betty — Thu, 17 Apr 2025 23:00:46 +0000

In reply to Kari L Kettrick. Would you mind sharing your chocolate frosting and vanilla glaze recipes for the donuts, thank you!

Melissa — Tue, 28 Nov 2023 21:23:49 +0000

In reply to Donna Leemhuis. They might needed to rise longer or your oil temperature might have been too low...

Donna Leemhuis — Sat, 25 Nov 2023 21:35:05 +0000

These doughnuts are really good but this is my first try and they seemed heavy and denser what did I do wrong.

Melissa — Sat, 15 Jul 2023 20:29:24 +0000

In reply to Kari L Kettrick. Thank you for being here Kari! So glad you liked them as much as we do!

Kari L Kettrick — Sat, 15 Jul 2023 02:12:43 +0000

Yummiest wow I’ve made donuts before but I think by far that this recipe is the best one yet thank you Kari kettrick

Melissa — Wed, 05 Jul 2023 16:39:35 +0000

In reply to Connie. Just don't use sourdough, but more commercial yeast will work just fine.

Connie — Sat, 01 Jul 2023 23:57:26 +0000

Is there a difference not using instant yeast?