Looking for the perfect homemade glazed donuts that taste just like the ones from your favorite donut shop? This simple recipe gives you soft, fluffy donuts with a golden crispy edge and a sweet vanilla glaze. These donuts are made with basic ingredients and are ideal for breakfast, dessert, or any time you want a sweet treat. Let’s get started on making these bakery-style donuts at home!
Why You’ll Love This Recipe
These homemade donuts are light, buttery, and covered in a smooth, melt-in-your-mouth glaze. With two rises, they develop that signature fluffy texture, and the frying process gives them the perfect crisp on the outside. You can even shape them into fun designs for holidays or birthdays.
Ingredients You’ll Need
For the Dough:
- 2 packets (0.25 oz each) active dry yeast
- 1/4 cup warm water (105 to 115°F)
- 1 1/2 cups warm milk
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 large eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
For Frying:
- 1 quart vegetable oil
For the Glaze:
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons hot water (add more if needed)
Step-by-Step Instructions
- Activate the Yeast
- Sprinkle yeast over warm water (105 to 115°F) and let it sit for 5 minutes until foamy.
- Mix the Dough
- In a large bowl, combine the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of flour.
- Mix using a wooden spoon or mixer on low speed.
- Gradually add the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl.
- Knead and Let Rise
- Knead the dough for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the Donuts
- Turn the dough onto a floured surface and roll it out to 1/2 inch thickness.
- Use a donut cutter or two round cutters to cut out donuts.
- Place on a floured baking sheet, cover loosely with a towel, and let rise again for 30 minutes.
- Make the Glaze
- Melt butter in a saucepan over medium heat.
- Stir in powdered sugar and vanilla extract until smooth.
- Remove from heat and mix in hot water, one tablespoon at a time, until glaze is thin but not watery.
- Fry the Donuts
- Heat oil in a deep fryer or large pot to 350°F.
- Carefully slide a few donuts at a time into the oil.
- Fry for about 1 minute per side until golden brown.
- Remove and drain on a wire rack.
- Glaze the Donuts
- While the donuts are still warm, dip the tops into the glaze.
- Set them back on the wire rack to let the excess glaze drip off.
- Place a tray underneath the rack to catch drips and make cleanup easier.
Storage Tips
- Room Temperature: Keep glazed donuts in a cool, dry place for 1 to 2 days. Store them in an airtight container or wrap in foil.
- Refrigerate: Store in the fridge for up to 1 week.
- Freeze: Let unfilled glazed donuts cool completely, then freeze in a single layer on a baking sheet. Once frozen, place them in a freezer-safe bag. They’ll keep for 2 to 3 months. Reheat in the microwave for 15 to 20 seconds.
Helpful Tips
- Use fresh yeast for the best rise.
- The dough should be soft but not sticky.
- Let the donuts rise fully for a light texture.
- Glaze the donuts while warm for best flavor.
What Others Say
Many home cooks have had great success with this recipe. One reviewer said, “I made mini heart-shaped donuts with cookie cutters and my family loved them!” Another added, “These donuts were so soft and fluffy. I’ll definitely make them again!”
Nutrition Facts (Per Donut)
- Calories: 331
- Fat: 13g
- Carbohydrates: 47g
- Protein: 5g
- Sugar: 20g
- Sodium: 171mg
Homemade donuts are easier than you think and absolutely worth the effort. With a few simple ingredients and a little time, you can make your own crispy and creamy glazed donuts that taste better than store-bought. Give them a try and enjoy the sweet reward!
Crispy and Creamy Glazed Donuts
Ingredients
Equipment
Method
- Sprinkle yeast over warm water and let sit for 5 minutes until foamy.
- In a large bowl, mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of flour. Stir or beat on low until combined.
- Add the remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl.
- Knead the dough for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
- Turn dough onto a floured surface and roll out to 1/2 inch thickness. Cut using a donut cutter.
- Place donuts on a floured baking sheet, cover loosely, and let rise again for 30 minutes or until puffy.
- For the glaze, melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla. Remove from heat and stir in hot water one tablespoon at a time until smooth and thin (but not watery).
- Heat oil in a deep fryer or heavy pot to 350°F. Carefully add donuts, a few at a time. Fry for about 1 minute per side until golden brown.
- Remove donuts from oil with a slotted spoon and place on a wire rack to drain.
- While still warm, dip the tops of the donuts into the glaze and return to the rack to allow excess glaze to drip off.