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    Bless This Mess > Recipes > Breads > Yeasted Breads > Sweets

    Fluffy Glazed Donuts Recipe

    Published: Nov 14, 2020 · Modified: Apr 4, 2023 by Melissa · 645 Comments

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    Pinterest image for old fashioned glazed 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!

    Glazed yeast donuts.

    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.

    We love to make these for my son’s birthday every fall instead of birthday cake, and we’ll also work up a batch sometimes when we have friends over. It’s a fun group activity, and you’ll have some help eating them when they’re all finished!

    Stack of homemade glazed donuts.

    Ingredients for Homemade Glazed Donuts:

    You may be surprised to learn that making donuts at home doesn't require a bunch of fancy ingredients. In fact, you probably have most of these on hand in your kitchen already.

    For the donut dough you'll need:

    • Whole milk
    • Sugar
    • Instant Or Active Dry Yeast
    • Eggs
    • Unsalted butter
    • All Purpose Flour
    • Salt
    • Shortening or oil for frying

    For the hot donut glaze you'll need:

    • Butter
    • Vanilla Extract
    • Powdered Sugar
    • Cream or Milk
    • Salt

    That's it! Now let's see how to turn these simple ingredients into the best glazed donuts of your life.

    Plates covered with homemade doughnuts drizzling with donut glaze.

    How to Make Doughnuts

    Step 1: Make the Donut Dough

    The first thing we are going to do is make the donut dough. Warm your milk until it is about the temperature of a warm baby's bottle - in other words, just hot enough for you to drink without scalding your mouth. (About 105F.) Yeast is actually alive and if you put it in milk that is too hot, you'll kill it, which means no fluffy donuts.

    Once your milk is warm, add it to your a mixing bowl or the bowl of a stand mixer. Add the sugar and stir to dissolve, then add the yeast and let everything rest for 5 minutes. You have to give that yeast time to wake up.

    Add the beaten eggs and melted butter to your yeast mixture and stir to combine. Then, with the mixer running slowly, add the flour and salt. Mix until the dough comes together. If you don't have a mixer you can also do this by hand.

    Photos of steps to make homemade donuts

    If using a stand mixer, switch to your dough hook attachment and knead the dough for a full 5 minutes. If you are making the dough by hand, turn it out onto a floured surface and knead for 5 minutes. The dough should be thick and soft, but slightly sticky.

    Let the dough rest for 10 minutes, then transfer to a lightly oiled bowl and cover with plastic saran wrap. Refrigerate the dough for 2-8 hours or overnight.

    Step 2: Shape the Donuts

    Now it's time to shape the donuts! Remove your dough from the fridge and roll it out using a rolling pin on a lightly floured surface until it is ½ to ⅓ of an inch thick. Then use a three-inch donut cutter to cut out the rounds.

    Picture showing how to cut out donuts using a doughnut cutter.

    Place the cut donuts and holes on a lightly greased baking sheet. Cover them with a kitchen towel and let rise until they are doubled in size. This will take about one hour. When the donuts are ready for frying they will be very puffy and airy looking.

    Side-by-side of freshly cut donuts and donuts ready to fry

    Step 3: Fry Your Donuts

    To fry your donuts heat a few inches of oil or shortening in large cast iron skillet, dutch oven, or fryer over medium heat. Use a candy thermometer to monitor the temperature of the oil. When it reaches 365F to 375F you're ready to fry.

    Line a baking sheet with paper towel and set aside. Prepare your glaze in a medium bowl by combining all the glaze ingredients and mixing well. The glaze should have the consistency of school glue. Set aside.

    Carefully add the donuts a few at a time to the oil. Do not drop them in the oil or it will splash and you can get burned. Depending on how big your pan is, you can probably fry 3-4 donuts at a time. Don't overcrowd the donuts or they will be hard to flip and the temperature of your oil will decrease too much from cooler dough being added.

    Fry the donuts until golden brown, about 1 ½ minutes per side. Use a metal slotted spoon or metal tongs to gently flip the donuts when ready. Once they are golden on each side, remove the donuts one at a time to your prepared baking sheet. The paper towel will help soak up the excess oil.

    Step 4: Glaze the Donuts

    Let the donuts drain and cool slightly. Move them to a plate. Put a cooling rack on top of your baking or cookie sheet already lined with paper towel.

    When the donuts are just cool enough to touch, use your fingers or a fork to dip each side of each donut in the glaze. Place on your cooling rack.

    Once you have glazed all your donuts, it's time to dig in! (Unless of course your kids have already started digging in while you were glazing all those donuts - make sure to snag some for yourself!)

    Baking rack full of homemade glazed donuts.

    Frequently Asked Questions About this Donut Recipe:

    Why do I need to chill the dough?

    The chilling time is a must for these donuts. The butter needs a chance to solidify in the fridge which makes the dough much less sticky than when it went in the fridge. Don't skip it. But you can be flexible with it. If your dough has firmed up after 2 hours, you can use it! You can also wait as long as overnight. Let the timing work for you.

    Chilling the donut dough also allows the donuts to keep their shape so much better, and gets them nice and fluffy. But if you don't have time to chill the dough, 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.

    What is the best temperature for frying donuts?

    The best temp is 350 to 375 degrees F. The oil temperature is hard to gauge without a thermometer. I recommend getting one. I like to use this candy thermometer for my candy making and for keeping an eye on my oil frying temperature. That being said, make sure your thermometer is calibrated so that you know it's showing the correct temperature. Here's a good post about how to calibrate your thermometer.

    How can I shape donuts without a donut cutter?

    No donut cutter? No worries! You can use a wide-mouth canning ring and anything to make the smaller hole. I have used a piece from my kid's marble tracks (love these!), the fat end of a large piping tip, and even a pop bottle lid (that one is a bit annoying because the dough sticks in it). I also have this great set of round cookie cutters that I love and use for all kinds of things (like these amazing biscuits).

    How do I know when donuts are done cooking?

    The donuts will be done when they're golden-brown -- it'll take about a minute-and-a-half per side and 30 seconds per side for donut holes!

    Glazed donuts on a rack.

    What's the best glaze for donuts?

    I love a traditional buttery glaze on glazed donuts, but feel free to make a maple, chocolate, or colored glaze. The possibilities are endless.

    Glaze is very easy to make. All you need is melted salted butter, vanilla, powdered sugar, and a generous splash of milk. Combine until all the ingredients until the mixture is smooth and dip your warm donuts halfway into the glaze to cover the tops with the sweet icing.

    What other kinds of glaze can I use on donuts?

    • Chocolate Donut 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.
    • Maple Donut Glaze: Replace the vanilla extra in original recipes with ½ teaspoon maple flavoring (you can use up to 1 teaspoon, adjust to your liking).
    • Colored Donut Glaze: Simply add a few drops of food coloring to the glaze.

    Need more help?

    Here's a full instructional video for you to see the entire donut making process!

    I hope you enjoy this donut recipe!

    Print Recipe
    4.74 from 176 votes

    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!
    Prep Time2 hours hrs
    Cook Time3 minutes mins
    Total Time2 hours hrs 30 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 2 dozen donuts
    Calories: 248kcal
    Author: Melissa Griffiths - Bless this Mess

    Ingredients

    For the Donuts:

    • 1 ⅛ cup whole milk - warm
    • ¼ cup sugar
    • 2 ¼ teaspoons Instant Or Active Dry Yeast (one package)
    • 2 whole large eggs lightly beaten
    • 1 ¼ sticks unsalted butter, a total of 10 tablespoons (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

    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.
    • Add the beaten eggs and melted butter to the bowl and stir to combine.
    • 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.
    • 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.

    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.
    • Place the cut donuts and holes on a lightly greased baking sheet.
    • Repeat with the remaining dough.
    • Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.

    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.
    • 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.

    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.

    Video

    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.

    Nutrition

    Serving: 1donut | Calories: 248kcal | Carbohydrates: 12.1g | Protein: 3.5g | Fat: 12.1g | Saturated Fat: 5.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.6g | Trans Fat: 0.3g | Cholesterol: 37.8mg | Sodium: 78.2mg | Potassium: 58.8mg | Fiber: 0.8g | Sugar: 15.2g | Vitamin A: 304IU | Vitamin C: 0.003mg | Calcium: 22.5mg | Iron: 1.1mg

    Other sweet recipes you'll love:

    • Beth's Famous Glazed Yeast Donuts
    • 15 Minute Donuts from Scratch
    • Simple Pumpkin Donut Holes
    • Easy 15- Minute donuts from Butter with a Side of Bread
    • Dutch Apple Pie Recipe
    • Homemade Apple Pie Recipe
    • Gingerbread Cookie Recipe
    • Oatmeal Cookies Recipe
    • Biscuits and gravy recipe
    • Gingerbread Cookies
    Stack of glazed donuts
    The Pioneer Woman's Glazed donuts AKA the best donut recipe ever
    Pinterest image for homemade glazed donuts

    Feel free to comment on the life-changing experience that making these glazed donuts leads to. You'll never be the same. And did you know that you can leave photos on my website in the comments too! Just create a simple account (you can save your recipes there too!) and then a camera icon will be in the bottom right corner of the comment box. I'd love to see pictures of your donuts if you'd like to share!

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    About Melissa

    Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...

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      Recipe Rating




    1. Sally joe

      October 02, 2021 at 10:17 pm

      Looks tasty

      Reply
    2. Kayla

      September 13, 2021 at 6:02 pm

      Hello! Can I make these donuts.. But just the holes? Could I just roll the dough into balls and let rise?

      Reply
      • Melissa

        September 14, 2021 at 1:56 pm

        If I'm not cutting out the holes I'll make a smaller donut, maybe 2.5 inches across, and just make sure you fry it long enough to cook through the center.

    3. Diane

      September 05, 2021 at 3:00 pm

      5 stars
      Excellent. Like Krispy Kreme. I halved the recipe. Will make these again and again.

      Reply
    4. Demartes

      September 05, 2021 at 6:30 am

      Do you have this recipe in grams pleaseee?

      Reply
    5. Demartes

      September 05, 2021 at 6:29 am

      Do you have this recipe in gram pleaseeeee?

      Reply
    6. Yvonne

      August 24, 2021 at 12:23 pm

      Great recipe!

      Reply
      • ugug6

        August 29, 2021 at 12:38 am

        high maintenance omy ill go yo krispy kremee

    7. Joanna

      August 11, 2021 at 5:24 pm

      5 stars
      We've made homemade donuts for years, using different recipes. We could never find the perfect recipe until I saw this one! This is by far the best recipe I've ever found.

      Reply
      • Melissa

        August 12, 2021 at 2:11 pm

        Yay!! Thank you for taking the time to come back and leave a review!

    8. Maria

      August 08, 2021 at 1:15 pm

      Can you bake these donuts instead of frying them? They sound delish!

      Reply
      • ugug6

        August 29, 2021 at 12:37 am

        no

    9. Sarah

      July 15, 2021 at 6:16 am

      5 stars
      After I cut out my donuts they don’t tend to rise a lot- I usually let them sit for at least a couple hours. Aren’t they supposed to double in size?

      Reply
      • Melissa

        July 16, 2021 at 9:36 am

        No not necessarily, they poof up a lot more once they hit the hot oil.

    10. Karla

      July 03, 2021 at 3:30 am

      I had the same issue with 4 cups of flour not making a dough ball. I also had to add 4 heaping serving spoons of flour before it made a soft ball. It was still very sticky until I used my dough hook on it then the dough finally left the sides of the bowl.

      How do you measure your flour? Dip and scoop or fluff with the spoon first? I tried using my scale to measure flour. King Author flour website has a big list of ingredients converted from cups and less to grams and other measurements but I haven't had luck using 120 g for a cup of flour which is what normally is stated as being a cup in grams. I always have to add more. The way flour is measured causes sometimes large variations.

      To the Nani wanting the recipes in grams, there are many conversion sites on the internet. I have gotten lazy though and just get Alexa to do the conversions for me. I had a recipe I needed cut in half and I just used Alexa for that.

      Reply
    11. Jordyn c

      June 22, 2021 at 8:28 pm

      Has anyone used this recipe in the air fryer?

      Reply
      • Eeah

        September 17, 2021 at 10:09 pm

        I'm also wondering if air frying would work? 🧐

    12. Nani

      June 12, 2021 at 5:35 pm

      I want this recipe in grams, so saaaad!

      Reply
      • Richard

        December 31, 2021 at 8:31 am

        You apparently have a phone or a computer, do the math...

    13. Lee

      June 09, 2021 at 2:45 pm

      Can I use this recipe to make cinnamon rolls ?

      Reply
      • Melissa

        June 09, 2021 at 5:24 pm

        I have no idea but it sounds amazing! Will you let me know if you do?

    14. Michelle

      May 29, 2021 at 10:05 pm

      What is the consistency of the dough supposed to be? It never formed a ball and was verysticky. I ended up adding about 1.5 extra cups of flour. I'm in a pretty high elevation, but I still wouldn't think it'd need that much. Should it be a tight ball that is kneadable or really loose and tacky?

      Reply
      • Melissa

        May 31, 2021 at 1:06 pm

        It's lightly tacky but once it's cold it's not hard to work with at all. Did you have that experience?

    15. Benjamin

      May 02, 2021 at 11:01 pm

      Can this dough be frozen and defrosted without any trouble?

      Reply
      • Melissa

        May 03, 2021 at 8:59 am

        I haven't worked with the dough frozen yet, if you try it will you let us know?

      • Carly

        July 19, 2021 at 4:24 pm

        Has anyone tried freezing the dough? How long will it last refrigerated? We’re going on day 4…

    16. Vanessa Doell

      April 21, 2021 at 12:10 am

      I just made this dough and it was quite sticky so I added a bit more flour but it was still very soft when I put it in the refrigerator. I only now realized I added more milk (1/4 c more, I know 😔)than was needed. How do you think this will affect the end result?

      Reply
      • Melissa

        April 21, 2021 at 10:34 pm

        If you added more flour it should be fine!

      • Vanessa Doell

        April 21, 2021 at 11:47 pm

        Thanks

    17. Hope Gulley

      April 20, 2021 at 7:28 pm

      Hello, can I double or triple this recipe?

      Reply
      • Melissa

        April 21, 2021 at 10:34 pm

        YES! I've done as large as 4x's for a party 🙂 it's a LOT of donuts.

    18. Mary

      April 20, 2021 at 5:39 pm

      5 stars
      Made these this weekend, loved the overnight refrigeration factor. They turned out great! I will let them rise a bit longer next time but that's likely because my house is cooler than most.

      Reply
    19. Janelle

      April 02, 2021 at 10:20 pm

      I made this donut recipe 4 times now and it's amazing!! The last time I let the dough sit in the refrigerator for over 48 hours and the donut flavor and texture is so much better. I promise you!

      Reply
      • Rachel

        May 10, 2021 at 4:10 am

        What was better about texture? Just curious?

    20. gpdjoy_2000@yahoo.com

      March 19, 2021 at 10:51 pm

      5 stars
      In-cred-i-ble!!! I was a little intimidated going into this endeavor, because I’ve never made donuts before. But I had been craving them for at least a week and finally gave in to the flesh and made this recipe. Couldn’t have been simpler. Followed the recipe to a “T,” and they turned out perfectly! Thank you for such an easy, delicious recipe!!!

      Reply
      • Melissa

        March 20, 2021 at 7:12 pm

        I love hearing that! Aren't they kind fun to make too!?

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