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Homemade Glazed Donuts
Light, soft, and fluffy, glazed donuts are an irresistible treat, and making them at home is easier than you think.
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Soft homemade glazed donuts are easier to make than you think and so yummy! Skip the coffee shop and whip up a batch of these glazed donuts the next time you are craving a treat.
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Soft, airy, and sweet, these treats are the perfect addition to any breakfast, brunch, or afternoon snack. These delightful donuts will have you hooked from the first bite.
A sweet glaze coats these delightful baked donuts, making them an irresistible treat to enjoy with your morning cup of coffee. Serve them along with a homemade pumpkin spiced latte, iced mocha, or caramel macchiato for a perfect pairing.
This tasty homemade donut recipe is addictive and much better than any coffee-shop donut you can get. Whether you’re an experienced baker or just starting out, this recipe for classic glazed donuts is easy enough for anyone to make.
Homemade Glazed Donuts Ingredients
- Yeast - instant yeast, not active dry yeast
- Water
- Sugar - granulated sugar
- Salt
- Butter - unsalted butter
- Egg
- Vanilla - vanilla extract
- Almond extract
- Flour - all-purpose flour
- Oil - vegetable oil, for frying
- Sugar - powdered sugar
- Milk
- Butter extract
To make these simple homemade donuts even fancier, while the glaze is still warm, you could add sprinkles, toasted coconut, finely chopped pecans or walnuts, toffee pieces, or a little bit of cinnamon sugar.
How about a different twist on the simple glaze? Add a tablespoon of maple syrup to the glaze for a sweet surprise. The butter extract in the glaze is optional. It just gives it a butter flavor and is a nice addition if you have it on hand.
The chilling time is important 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. Chilling the donut dough also allows the donuts to keep their shape so much better, and gets them nice and fluffy.
How to Make Homemade Glazed Donuts
FIRST STEP: In the bowl of a stand mixer, add yeast and warm water. Let stand for 10 minutes. Add sugar, salt, unsalted butter, egg, egg yolk, vanilla extract, and almond extract. Attach the dough hook and mix on low speed to combine.
SECOND STEP: Add 2½ cups flour, half a cup at a time while the stand mixer is on low speed. Knead on low until the dough starts to form. If the dough is still very sticky add more flour, 1 tablespoon at a time until the dough pulls away from the sides of the bowl. The dough should be somewhat tacky, but not sticky.
THIRD STEP: Transfer the dough to a lightly greased bowl and cover it tightly with plastic wrap. Make sure to place the bowl in a draft free, warm spot in your kitchen. Allow it to rise for 2 hours.
FOURTH STEP: Gently press in the middle of the dough to deflate. Wrap the dough in plastic wrap and refrigerate for 6 to 8 hours, or overnight.
FIFTH STEP: On a lightly floured surface, roll the dough out to about ½ inch thick. Use a round donut cutter or a large round cookie cutter to cut circles out of the dough. Use a smaller round cutter or something about 1 inch across that is round to cut out the center of the donut (donut holes). Place the cut-out donuts and donut holes on a parchment-lined baking sheet. Lightly cover with plastic wrap, and then drape a clean dry towel over the top and allow to rest for 1 hour (no more than 1 hour or the dough will start to get too yeasty).
SIXTH STEP: In a large Dutch oven filled with 2 to 3 inches of vegetable oil over medium heat, bring the temperature of the oil up to 350°F. Use a thermometer to test the temperature. Having the temperature hotter than 350°F will cook the donuts too quickly and the inside will still be doughy. Carefully place the donuts into the hot oil and allow to cook on each side until golden brown. Work in batches so you don’t overcrowd the pot.
SEVENTH STEP: Carefully remove the cooked donuts and place them on a baking sheet lined with paper towels and a cooling rack. Repeat the steps until all of the donuts have been cooked.
Glaze
EIGHTH STEP: In a separate mixing bowl combine powdered sugar, milk, vanilla extract, and butter extract. Use a whisk to combine until no lumps remain. Carefully lower each slightly cooled donut (one at a time) into the glaze. Gently flip the donut to coat the other side. Return the donuts back to the cooling rack and allow the glaze to set, for about 10 minutes.
What can I use if I don’t have a round donut or cookie cutter?
The donuts in this easy recipe can also be cut out using the mouth of a glass plus the wider end of a piping tip to cut the inner donut hole.
Can I freeze baked donuts?
We don’t recommend freezing these baked donuts as the soft, fluffy texture will change. This easy donut recipe is best enjoyed fresh, but if you have a few leftover, you can keep them on the counter for a day or in the fridge for up to two days.
What kind of yeast is best?
Make sure you are using instant yeast rather than active dry yeast for this recipe.
How to Store Homemade Glazed Donuts
ON THE COUNTER: Donuts are best enjoyed the same day. You can store them in an airtight container at room temperature to enjoy later in the day.
IN THE FRIDGE: Homemade baked glazed donuts can also be stored in the refrigerator for 1 to 2 days.
IN THE FREEZER: We don’t recommend that you store these donuts in the freezer.
Homemade Glazed Donuts
Light, soft, and fluffy, glazed donuts are an irresistible treat, and making them at home is easier than you think.
Ingredients
- 2¼ teaspoons instant yeast, not active dry yeast
- ¾ cup warm water
- ⅓ cup sugar
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2½ to 3 cups all-purpose flour
- Vegetable oil, for frying
Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract, optional
DIRECTIONS
- In the bowl of a stand mixer, add yeast and warm water. Let stand for 10 minutes. Add sugar, salt, unsalted butter, egg, egg yolk, vanilla extract, and almond extract. Attach the dough hook and mix on low speed to combine.
- Add 2½ cups flour, half a cup at a time while the stand mixer is on low speed. Knead on low until the dough starts to form. If the dough is still very sticky add more flour, 1 tablespoon at a time until the dough pulls away from the sides of the bowl. The dough should be somewhat tacky, but not sticky.
- Transfer the dough to a lightly greased bowl and cover it tightly with plastic wrap. Make sure to place the bowl in a draft free, warm spot in your kitchen. Allow it to rise for 2 hours.
- Gently press in the middle of the dough to deflate. Wrap the dough in plastic wrap and refrigerate for 6 to 8 hours, or overnight.
- On a lightly floured surface, roll the dough out to about ½ inch thick. Use a round donut cutter or a large round cookie cutter to cut circles out of the dough. Use a smaller round cutter or something about 1 inch across that is round to cut out the center of the donut (donut holes). Place the cut-out donuts and donut holes on a parchment-lined baking sheet. Lightly cover with plastic wrap, and then drape a clean dry towel over the top and allow to rest for 1 hour (no more than 1 hour or the dough will start to get too yeasty).
- In a large Dutch oven filled with 2 to 3 inches of vegetable oil over medium heat, bring the temperature of the oil up to 350°F. Use a thermometer to test the temperature. Having the temperature hotter than 350°F will cook the donuts too quickly and the inside will still be doughy. Carefully place the donuts into the hot oil and allow to cook on each side until golden brown. Work in batches so you don’t overcrowd the pot.
- Carefully remove the cooked donuts and place them on a baking sheet lined with paper towels and a cooling rack. Repeat the steps until all of the donuts have been cooked.
Glaze
- In a separate mixing bowl combine powdered sugar, milk, vanilla extract, and butter extract. Use a whisk to combine until no lumps remain. Carefully lower each slightly cooled donut (one at a time) into the glaze. Gently flip the donut to coat the other side. Return the donuts back to the cooling rack and allow the glaze to set, for about 10 minutes.
Nutrition
Calories: 214kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 93mg | Potassium: 57mg | Fiber: 1g | Sugar: 22g | Vitamin A: 144IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 1mg
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