donut glaze recipe

Smother your home baked donuts in this perfect sugary glaze, it may look simple, but it tastes fantastic!

Donut Glaze Recipe

Confectionery sugar (sifted)

salt

vanilla extract

milk (or cream)

Combine all the ingredients in a medium bowl and mix until smooth.

Place baking paper under wire racks (to catch the excess glaze). Coat the donuts with the glaze by dunking them into the glaze. Place the glazed donuts on the wire rack to set.

To Glaze Donuts:

These homemade glazed donuts are soft, fluffy, and melt-in-your-mouth delicious, just like the ones from your favorite donut shop. Made with a tender milk bread dough and dipped in a delicate sugar glaze, they’re a true classic done right!

Homemade Glazed Donuts

water

bread flour

sugar

instant yeast

fine sea salt

whole milk (room temperature)

egg (room temperature)

Tangzhong (from recipe above)

unsalted butter (room temperature)

oil,

+ 1 tablespoon hot water

vanilla paste

In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set it aside until ready to use.

In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.

With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all the butter is added, increase the speed to 2 on a KitchenAid and knead for 12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rest at room temperature, about 30-45 minutes.

Meanwhile, cut out 8-9 squares of parchment paper.

Turn the dough onto a floured surface, and lightly flour the top and roll to 3/4-inch thickness. Use a large round donut cutter to cut donuts (you will get about eight donuts rolled to 3/4-inch). Gently knead the scraps together, then let the dough rest for 5-10 minutes before rolling out and cutting more.

Place each donut on a square of parchment paper and arrange them on a baking tray. Cover the top loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.

When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. Keep an eye on the temperature. If the oil reaches 350°F before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.

Working in small batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment) into the hot oil, then peel away the paper with tongs. Fry for about 2 ½ minutes total, flipping once halfway through, until golden brown. Then, transfer to the wire rack to drain.

Make the Donuts

In a medium bowl, whisk together the powdered sugar, hot water, vanilla, and salt until smooth. Adjust with more water or powdered sugar until you have a thick, yet runny glaze.

Dip both sides of the donuts in the glaze, let any excess drip off, then place them back on the wire rack over the baking sheet.

The donuts will need roughly 45-60 minutes for the glaze to fully set, then enjoy!

Make the Vanilla Glaze

Best donut recipe ever!!!made a mix of glazed, cinnamon sugar and cream filled 😋

I had a hard time getting the oil to stay at 350 and some tops got a little burned(just slightly darker!). I need to work on my frying, but I think for a first attempt it was good. The instructions were easy to follow and it was fun to try! thanks for sharing!

I just made the donuts &amp; by all means it is the best I have ever tried &amp; everyone approved it..  thank you so much

I have to say this the absolute softest, fluffiest donut I have ever eaten! They ended up so massive! My Husband and I inhaled everything in one sitting no joke! I love how tanzhong is made in this recipe no need for thermometers, I'll be making my tanzhong this way from now on. Thank you for the tip!

Your donuts are amazing!! Can we put cut donut dough in the fridge for the next day?

Top 2 donut glaze recipe recipes from across the web

The most viewed donut glaze recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Donut Glaze Recipe

Homemade Glazed Donuts

Top 2 donut glaze recipe recipes from across the web

The most viewed donut glaze recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Donut Glaze Recipe

Homemade Glazed Donuts

The most viewed donut glaze recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine