I perfected an easy glazed donut recipe that yields a light, fluffy classic donut and includes a simple trick that makes them the best donuts ever for any special breakfast.

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I always thought donuts were for buying, until I made these at home. This glazed donut is light and fluffy, with just the right chewy bite, and somehow better than anything from a shop.

What hooked me was the tiny touch of active dry yeast and a bit of vanilla extract that give it that classic, bouncy crumb. For the glaze: a shiny, simple finish that makes every bite sing.

Try one warm, but dont say I didnt warn you, they vanish fast. Take the leap, you might never go back to store-bought again.

Why I Like this Recipe

* I love how they come out super light and fluffy every time, even when im in a rush.
* I like the sweet finish sets fast so i can grab one warm and go.
* Im always surprised how forgiving it is, i can mess up a bit and it still turns out great.
* They’re perfect to share at breakfast or a party people always ask for seconds.

Ingredients

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Milk: Adds moisture and fat helps yeast wake up makes crumb tender and soft.
Flour: Main carb source gives structure and chew too much makes donuts dense.
Sugar: Sweetens and feeds yeast a bit helps browning keeps texture soft.
Butter: Adds richness and flavor tenderizes dough makes glaze taste more decadent.
Yeast: Leavens dough creates air pockets for fluff needs warmth and time.
Egg: Builds structure adds protein for chew helps brown and bind ingredients.
Oil: Neutral oil for frying gives crisp exterior and a light not greasy finish.
Powdered sugar glaze: Powdered sugar with milk makes shiny sweet coat adds immediate sugary finish.

Ingredient Quantities

2 1/4 teaspoons active dry yeast (1 packet)

3/4 cup whole milk warmed

1/4 cup granulated sugar

1/4 cup unsalted butter softened

1 large egg room temp

1 teaspoon vanilla extract

3 to 3 1/2 cups all purpose flour

1/2 teaspoon fine salt

neutral oil for frying (vegetable or canola), about 4 cups

extra flour for dusting

For the glaze: 2 cups powdered sugar

For the glaze: 3 to 4 tablespoons whole milk

For the glaze: 1 teaspoon vanilla extract

For the glaze: pinch of salt

How to Make this

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1. Warm 3/4 cup whole milk until it feels warm to the touch, about 100 to 110°F, then stir in 2 1/4 teaspoons active dry yeast and a pinch of the 1/4 cup granulated sugar; let sit 5 to 10 minutes until frothy so you know the yeast is alive.

2. In a large bowl or mixer bowl combine the rest of the 1/4 cup sugar, 1/4 cup softened unsalted butter, 1 large room temp egg, and 1 teaspoon vanilla extract; mix until smooth, then pour in the foamy yeast mixture and stir to combine.

3. Add 3 cups all purpose flour and 1/2 teaspoon fine salt, stirring until a shaggy dough forms; if it’s very sticky add up to 1/2 cup more flour a little at a time until the dough is soft and slightly tacky but workable.

4. Knead by hand about 6 to 8 minutes or in a stand mixer with a dough hook for 4 to 5 minutes until the dough is smooth and elastic; don’t over do it though, or the donuts get tough.

5. Oil a bowl lightly, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.

6. Punch the dough down, turn out onto a lightly floured surface (use extra flour for dusting), roll to about 3/4 inch thickness, and cut with a donut cutter or two round cutters; re-roll scraps once. Place cut donuts and holes on a floured baking sheet, cover loosely, and proof until puffy, about 30 to 45 minutes.

7. Pour about 4 cups neutral oil for frying into a heavy wide pot and heat to 350 to 365°F (175 to 185°C). Use a candy thermometer if you have one, or test with a wooden spoon: steady small bubbles should form around the wood. Fry in small batches so temperature stays steady and don’t overcrowd.

8. Fry donuts about 45 to 60 seconds per side, flipping once, until golden brown; remove with a slotted spoon to a wire rack set over paper towels to drain. Donut holes will fry faster, watch them closely.

9. While donuts cool a minute, whisk the glaze: 2 cups powdered sugar, 3 to 4 tablespoons whole milk (start with 3), 1 teaspoon vanilla extract and a pinch of salt until smooth; add more milk if you want a thinner glaze. Dip warm donuts into the glaze, let excess drip off on the rack. For extra shine dip again after the first coat sets a bit.

10. Let glaze set for a few minutes, serve warm. Store leftover donuts in an airtight container at room temp up to 2 days and rewarm briefly in a low oven before serving if you want them fresh again.

Equipment Needed

1. Small saucepan or microwave safe cup to warm the milk
2. Measuring cups and measuring spoons
3. Large mixing bowl or a stand mixer with a dough hook if you have one
4. Wooden spoon and a rubber spatula for mixing and scraping
5. Rolling pin and a bench scraper for rolling and handling dough
6. Donut cutter set or two round cutters plus a small cutter for holes
7. Heavy wide pot for frying
8. Candy or oil thermometer to check 350 to 365°F
9. Slotted spoon or spider and a wire rack set over paper towels for draining

FAQ

Can I make the dough ahead of time?

Yes. You can make the dough, let it rise once, then refrigerate overnight wrapped tight. Next day bring to room temp, press out, cut and do the final rise before frying. It saves time and actually improves flavor, just don't forget to warm it up enough for the second rise.

How do I know the yeast is working?

Proof it first if you're unsure: stir the yeast into the warmed milk with a pinch of sugar and wait 5 to 10 minutes. If it gets foamy and smells yeasty it's fine. If nothing happens the yeast is dead, toss it and use a new packet.

What oil temp should I fry at and how long do they take?

Heat oil to about 350 to 375 F. Fry a few donuts at a time so the temp doesn't drop, about 1 to 2 minutes per side until golden brown. Use a thermometer, overcrowding makes greasy, soggy donuts.

My donuts are dense or greasy, what went wrong?

Common causes: underproofed dough makes dense donuts, overproofed makes flat and greasy. Also oil too cool will soak them. Make sure the dough roughly doubles on the first rise and the cut donuts are puffy before frying, and keep oil steady at 350 to 375 F.

How do I make the glaze and store leftover donuts?

Whisk powdered sugar with 3 tbsp milk for a thick glaze, add a 4th tbsp if you want it thinner, stir in vanilla and a pinch of salt. Dip warm donuts so the glaze sets smooth. Store glazed donuts in an airtight container at room temp for 1 to 2 days, or freeze up to 1 month. To refresh, microwave 8 to 12 seconds or warm them in a 325 F oven for a few minutes.

Can I swap ingredients or make them healthier?

Small swaps ok: use 2% milk instead of whole but donuts won't be as rich. For egg swap try 1/4 cup applesauce though texture changes. Whole wheat will make them heavier so mix half white flour with half whole wheat. Keep in mind these swaps change texture and rise, but the method stays same.

Homemade Glazed Donut Recipe Substitutions and Variations

Whole milk (warmed): 2 percent milk, same amount; half and half diluted with equal parts water for a richer dough; unsweetened soy or oat milk warmed, same measure but the crumb may be a touch less tender.
Unsalted butter (softened): salted butter, same amount but cut the added salt by about one quarter teaspoon; vegetable shortening, same weight gives a lighter, slightly more tender crumb; melted coconut oil, same amount for a faint coconut note; neutral oil like canola, use about three quarters the butter amount for similar moisture.
Active dry yeast (2 1/4 teaspoons): instant yeast, same amount and can be mixed straight into the flour; rapid rise yeast, same amount but expect shorter rise times; fresh yeast, use about three times the weight of dry yeast (roughly 21 grams) and dissolve in the warm milk; sourdough starter, about 100 to 150 grams of active starter and longer proofing, gives a tangy flavor.
All purpose flour (3 to 3 1/2 cups): bread flour, higher protein so chewier donuts and may need a bit more liquid; pastry flour, lower protein for a more tender donut, work the dough gently; whole wheat pastry flour, swap up to 25 percent for nuttier flavor without wrecking texture; gluten free all purpose blend, cup for cup but add a binder like xanthan gum and expect a different chew.

Pro Tips

1) Get the milk temp right, seriously. If it’s too hot you kill the yeast, too cool and it won’t wake up. Use a thermometer or test with your wrist, and always wait for that nice foamy head before mixing everything else.

2) Don’t keep dumping flour in all at once. The dough should be soft and a little tacky, not brick hard. Add flour slowly, and if it feels tight after rolling, let the cut donuts rest a few extra minutes so the gluten relaxes or they’ll be tough.

3) Watch the proofing, not the clock. Let the dough double on the first rise, and for the final proof a gentle poke should slowly spring back. Overproofed donuts collapse in the oil, underproofed ones absorb too much grease, so learn the feel not just the time.

4) Oil temp is everything. Keep it steady around 350 to 365 F, fry small batches, and don’t crowd the pot or the temp will tank and make greasy donuts. Use a wide pot so donuts float, and have a candy thermometer or a wooden spoon handy to check for steady bubbles.

5) Glaze while warm and layer if you want shine. Dip warm donuts for best adhesion, let the first coat set for a minute then dip again for a glossy finish. If the glaze gets too thick add a splash more milk, and store donuts in an airtight container at room temp, not the fridge.