glazed donuts

Learn How To Make Donuts At Home with Delish.com.

How To Make Donuts

c. whole milk

(or 2 1/4 tsp.) active dry yeast

c. all-purpose flour,

kosher salt

tbsp. butter

eggs

pure vanilla extract

oil,

milk

c. sugar

Made these a few times now! Such a good recipe! Super yummy. Love making my own toppings. From left to right: cinnamon sugar, glazed, chocolate sprinkled, creme brûlée, Reece’s peanut butter filled, and chooser and normal glazed marble! 🍩💕

great recipe!!! 10/10 I told my daughter to make this recipe so good.

This recipe is amazing. i had tried out various other recipes (i am in love with cooking *and eating*), but there was something wrong in each and every recipe. but i kept trying until i found this recipe from delish. thank you so much for sharing this. please continue to help other foodies like me *laugh*

Looked good but tasted like sugar covered bread.  I suspect the 1/4 cup of sugar should have probably been 1/2 of a cup if not more.  Very disappointing taste but they really did look awesome

Came out great for my first time making donuts. I think the glaze might be missing something (but it could also be my powdered sugar was super old and tasted funny), but that is my only complaint. Very easy and relatively quick.

I used the rapid rise instant yeast and it still turned out fine. I skipped the first part and added the yeast and the milk when it said to add the yeast mixture. I also skipped the first rising part and had the cut out donuts rise.

Really light, not sweet until you put a glaze or topping on. We did cinnamon/sugar topping and it was perfect. Easy, but the dough took quite a long time to raise. Could have been i used bread flour or half and half plus water to make the cup of milk. Really came out great! And fun to make! One thing i noticed, my son too, is as soon as the donuts started cooking, the house smelled like FISH!  Hahaha

A helpful hint.  If you put the donuts on individual squares of parchment to rise it makes it easier to lift without deflating, the parchment can go into the oil . It floats off and can be easily removed with tongs.

Made it by reducing the quantity to half and it turned out great👍
A must try recipe:)

I love the simplicity of the dough and was wonder if this could be versitile enough to hold alcohol, like bourbon? #KickenItUpANotch 😁

Prepared them yesterday. Everything was just perrrrfecttt...taste, texture,softness...I layered the donuts with chocolate ganache. My folks relished them..Thank you Rian..

My gf and I love donuts but are very poor bakers. This recipe was easy. They came out crispy and fluffly, not to sweet nor dense. I, do think, however, that the glaze needs a pinch of salt, and also I added some chai spices to it and tasted awesome. They are super versatile, my gf ate them as sandwiches (sans glaze) with cheese and turkey! It made about 10 donuts and 40 donut holes (I love donut holes).

Dough turned out very dense and not sweet.

https://streaming.hearstdigitalstudios.com/b3f904bf-3079-4490-804e-4a559b229c49/video_rover_16x9_1080p_hd_1575643231_59139.mp4

A Stupid Easy Donut Recipe That's Even Better Than Krispy Kreme

A simple recipe for homemade yeasted donuts. Recipe includes options for coating with sugar or for glazed donuts. Recipe includes a how-to video just below the instructions.

Homemade Donuts

instant yeast

all-purpose flour (divided, plus more as needed (438 grams))

sugar (66 grams)

salt

whole milk (158 milliliters)

Tablespoons unsalted butter

eggs (room temperature preferred)

vanilla extract (optional)

Vegetable or canola oil (for frying)

Powdered sugar

sugar (185 grams)

salted butter (melted (57 grams))

vanilla extract

1 1/2-2 Tablespoons hot water

Combine, 2 cups (250g) flour, yeast, sugar, and salt in the bowl of a stand mixer that’s been fitted with a paddle attachment. Stir well.

Combine milk and butter in a small saucepan. Heat over low heat until butter is melted and mixture reaches 110-115F (43-46C). If mixture becomes too hot, allow it to cool to the indicated temperature before proceeding.

Pour milk/butter mixture over dry ingredients and stir until completely combined.

Combine eggs and vanilla extract and use a fork to lightly scramble. Add to mixing bowl and stir on low-speed until completely combined.

Switch paddle attachment out for a dough hook and, with mixer on low speed, add remaining flour (190g) until the dough forms a soft ball that is pulling away from the sides of the mixing bowl. You may need to add more flour to get the right consistency, add additional flour one tablespoon at a time until proper consistency is reached (see video below recipe for a visual).

Transfer dough to a large lightly oiled bowl and cover. Place in a warm spot until doubled in size, about 30 minutes.

Once dough has doubled in size, transfer to a lightly floured surface and roll out to ½” thick. Use a donut cutter to cut out donuts and transfer to a parchment paper lined baking sheet. Cover with plastic wrap and leave in a warm place to rise for another 30 minutes or until donuts have puffed.

While donuts are rising, fill a medium-sized saucepan about 2” deep with oil. Turn stovetop heat to medium¹ and heat oil to 350-355F (175-180C).

Once donuts are finished rising and oil has reached temperature, fry donuts one at a time until light golden brown, for me this was about 60 seconds on each side. Make sure to allow oil to come back to the indicated temperature before cooking each donut.

Allow donuts to cool for a minute or two after frying, then coat with granulated or powdered sugar if desired. If glazing donuts, allow donuts to cool before glazing.

To make glaze, whisk together sugar, melted butter, vanilla extract, and hot water until smooth. Dip donuts in glaze on both sides, then transfer to a cooling rack and allow glaze to harden before enjoying.

Instructions for glazed donuts

https://www.youtube.com/watch?v=tSVgVYYrMGA

Learn how to make soft, fluffy, yeasted homemade donuts in your own home. No fancy equipment or deep-fryer required!

Full Printable Recipe:  https://sugarspunrun.com/homemade-donuts/

Ingredients
2 1/2 teaspoons instant yeast
3 1/2 cups all-purpose flour divided, plus more as needed (438g)
1/3 cup granulated sugar 66g
3/4 teaspoon salt
2/3 cup whole milk 158ml
6 Tablespoons unsalted butter cut into 6 pieces
2 large eggs room temperature preferred
3/4 teaspoon vanilla extract optional
Vegetable or canola oil for frying
Powdered or granulated sugar for coating donuts
Optional glaze:
1 1/2 cups powdered sugar 185g
1/4 cup salted butter melted (57g)
1/2 teaspoon vanilla extract
1 1/2-2 Tablespoons hot water

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Instructions
Combine, 2 cups (250g) flour, yeast, sugar, and salt in the bowl of a stand mixer that’s been fitted with a paddle attachment. Stir well.
Combine milk and butter in a small saucepan. Heat over low heat until butter is melted and mixture reaches 110-115F (43-46C). If mixture becomes too hot, allow it to cool to the indicated temperature before proceeding.
Pour milk/butter mixture over dry ingredients and stir until completely combined.
Combine eggs and vanilla extract and use a fork to lightly scramble. Add to mixing bowl and stir on low-speed until completely combined.
Switch paddle attachment out for a dough hook and, with mixer on low speed, add remaining flour (190g) until the dough forms a soft ball that is pulling away from the sides of the mixing bowl. You may need to add more flour to get the right consistency, add additional flour one tablespoon at a time until proper consistency is reached (see video below recipe for a visual).
Transfer dough to a large lightly oiled bowl and cover. Place in a warm spot until doubled in size, about 30 minutes.
Once dough has doubled in size, transfer to a lightly floured surface and roll out to ½” thick. Use a donut cutter to cut out donuts and transfer to a parchment paper lined baking sheet. Cover with plastic wrap and leave in a warm place to rise for another 30 minutes or until donuts have puffed.
While donuts are rising, fill a medium-sized saucepan about 2” deep with oil. Turn stovetop heat to medium¹ and heat oil to 350-355F (175-180C).
Once donuts are finished rising and oil has reached temperature, fry donuts one at a time until light golden brown, for me this was about 60 seconds on each side. Make sure to allow oil to come back to the indicated temperature before cooking each donut.
Allow donuts to cool for a minute or two after frying, then coat with granulated or powdered sugar if desired. If glazing donuts, allow donuts to cool before glazing.
Instructions for glazed donuts
To make glaze, whisk together sugar, melted butter, vanilla extract, and hot water until smooth. Dip donuts in glaze on both sides, then transfer to a cooling rack and allow glaze to harden before enjoying.
Notes
¹Do not crank the heat up to high to speed up the process, if you do it will quickly surpass the recommended temperature and you’ll have to wait for it to cool back down. Maintaining a consistent temperature is critical for good donuts. If you cook donuts on too high of a heat they’ll be burned on the outside and raw on the inside. If you use too low of a heat they will be greasy. Do a test donut first and cook until just beginning to turn golden brown and always allow oil to come back to temperature in between donuts.
Donuts are best when served warm the same day they are made, but these will keep for two days if stored in an airtight container at room temperature

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How to Make Easy Homemade Donuts

These fluffy and light classic yeast donuts are fried to golden perfection and topped with a sweet and easy-to-make chocolate glaze!

Chocolate Glazed Donuts (Yeast Donuts)

tbsp Water, (warmed to 105°F)

½ tsp Instant Or Active Dry Yeast

Buttermilk, (at room temperature)

Large Egg, (lightly beaten, at room temperature)

Unsalted Butter, (melted (but not hot))

Sugar

454 g (1 lb) All-Purpose Flour

Salt

Shortening/oil

135 g Semi-Sweet Chocolate, (finely chopped)

tbsp Unsalted Butter, (at room temperature)

tbsp Light Corn Syrup

In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside.

Add buttermilk, beaten egg, butter, and sugar to the stand mixer and whisk together to combine. Add bloomed yeast-milk to stand mixer and whisk to combine. Add the flour/salt to the stand mixer, and mix with a wooden spoon.

Next, attach the dough hook onto the stand mixer, and place on medium-low speed. and mix for around 5-10 minutes for the dough to form. When ready it should be smooth, elastic, and a little bit tacky to the touch.

Transfer dough to a greased large bowl, cover with plastic wrap, then place in a warm area to rise for about two hours, or until the dough is doubled in size.

Making the Donut Dough

Turn the proofed dough out onto a lightly floured work surface and roll out to be about ½” thick. Using cookie cutters (I use a 3” cookie cutter and a 1” cookie cutter), cut out your donuts and their holes, then transfer them onto a parchment lined baking sheet. For easy transferring into the oil, cut out 4” square parchment sheets to place each donut on to proof – the parchment can be placed into the hot oil with the donut, then removed after. Ensure there is enough space between each donut to allow for rising room (I typically use 2 baking sheets for this).

Place the donuts into a warm, humid area to rise for about 20 minutes. The best place/way to do this is by placing the baking sheets onto the top and middle racks of your oven, then place a baking pan onto the bottom rack, then fill the baking pan with boiling water. Close the oven, then turn it on to 350°F for exactly one minute, then immediately turn it off (do not let the oven actually reach 350°F, you are only turning the oven on for 1 minute to slightly warm the oven to encourage rising). Alternatively, if your oven has a ‘bread proof&#039; function just turn that on instead.

Meanwhile, add oil to a large wide pot, such as a Dutch oven, filling it about halfway. Heat the oil over medium-high heat until it reaches between 350°F or 375°F. When ready, carefully (don’t be too aggressive or the donuts will deflate) pick up the donuts and place them into hot oil, and fry for about 1 ½ minutes per side, or until golden brown. Then place onto paper towel-lined baking sheet to cool off. Allow to cool to almost room temperature before glazing.

Cutting, Proofing, &amp; Frying

Add chopped chocolate to a microwave proof bowl and place in microwave for 1 minute, or until melted (check at 1 minute, stir, and return to microwave if needed in 20 second intervals until melted).

Once the chocolate has completely melted, add the butter and corn syrup then stir together until the butter has melted and everything is well combined.

Transfer glaze to a wide-mouthed bowl, then glaze each cooled donut top with the chocolate glaze, decorate with sprinkles, then allow the glaze to set for 10-15 minutes before eating.

Making the Chocolate Glaze

These doughnuts are light, airy and covered in a barely-there glaze, reminiscent of the famous Krispy Kreme doughnuts!

Copycat Krispy Kreme Doughnuts

water

sugar

unsalted butter,

all-purpose flour

vegetable shortening, for frying

Make the Doughnuts: Combine the yeast and water in the bowl of a stand mixer fitted with a dough hook. Let stand for 10 minutes.

Add the sugar, salt, butter, egg, egg yolk, vanilla extract and 2½ cups of the flour. Knead on low speed until a dough begins to form. If the dough is quite sticky, add more flour a tablespoon at a time until a soft, tacky dough forms. The dough should clear the sides of the bowl, but not the bottom.

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap and place in a warm, draft-free spot for 2 hours.

Gently press to deflate the dough, wrap in plastic wrap and refrigerate for at least 8 hours, or overnight.

On a floured work surface, roll the dough out to a ½-inch thickness. Using a doughnut cutter (if you don't have one, use one larger and one smaller round cutters) dipped in flour, cut out the doughnuts and place on a parchment-lined baking sheet. (You can roll any leftover dough scraps into balls for more doughnut holes.) Cover with a clean dish towel and allow to rest for 1 hour.

Line a large rimmed baking sheet with a double layer of paper towels and place a wire cooling rack on top.

When ready to fry, heat the vegetable shortening in a large cast iron skillet (or other wide, heavy-bottomed skillet or pot) to a maintained temperature of 360 to 370 degrees. Gently lower the doughnuts into the oil, being careful not to overcrowd the pan (I cooked in three batches). Cook until golden brown, about 1 minute per side. Carefully remove the doughnuts from the oil and place on the cooling rack. Repeat until all of the doughnuts have been fried.

Make the Glaze: In a medium bowl, whisk together the powdered sugar, water and vanilla extract until smooth. Working one at a time, dip each doughnut into the glaze, flip to coat the other side, and return to the cooling rack. Allow the glaze to set for about 15 minutes, then serve.

https://embed.mediavine.com/videos/vdfdsbmfgawsw7qtpwdc

A copycat recipe for Krispy Kreme doughnuts – they’re light, airy and covered in a barely-there glaze.

Donuts in the Air Fryer? Why not? These Strawberry Glazed Air Fryer Donuts are the quickest and easiest donut recipe you will ever find!

Air Fryer Donuts

tube (16 oz) refrigerated ﬂaky biscuits

oil (vegetable or canola oil)

strawberry extract (or red food coloring)

Sprinkles (optional)

Open biscuits and lay on a cutting board....

Open biscuits and lay on a cutting board. Using a round 1-inch cookie cutter or donut cuter, cut the centers out of each biscuit. 

Brush oil on the bottom of air fryer...

Brush oil on the bottom of air fryer basket using a pastry brush or a paper towel. Lay 3-4 biscuits in the basket.  

Cook at 350°F for 5 to 6 minutes,...

Cook at 350°F for 5 to 6 minutes, until lightly browned.

While donuts cook, make the icing. In a...

While donuts cook, make the icing. In a small bowl, whisk together powdered sugar, milk and strawberry extract – until smooth.  Start with 1 tablespoon of milk add more as needed to get a smooth, but still thick icing. You don't want it too thin or it won't coat the donut well.

As soon as donuts come out of air...

As soon as donuts come out of air fryer, dip top of doughnuts into glaze. I do this using tongs, as the donuts will be hot! 

Turn over and shake gently to evenly spread...

Turn over and shake gently to evenly spread glaze, set on a cooling rack. Top with sprinkles, if desired and serve warm!

https://mediavine-res.cloudinary.com/video/upload/qtgbfpjwo3vedn8pyz1z.mp4

Homemade Glazed donuts are fluffy, airy and melt-in-your-mouth good. Making donuts is easier than you think with very little active time, and you’ll love the simple vanilla glaze.

Glazed Donuts Recipe (VIDEO)

all-purpose flour (divided,

tsp salt

instant yeast (quick acting

milk (scalded and cooled to 115˚F)

olive oil (or vegetable oil or canola oil)

egg yolks (room temperature)

tsp vanilla extract

lb powdered sugar ((4 cups))

Tbsp vanilla extract

oil (for frying

Scald milk: Pour milk into a small saucepan over medium/low heat, stirring constantly to prevent film from forming. Once milk reaches 180˚F, or you see milk steaming, remove from heat and transfer to a measuring cup to cool to 115˚F on a thermometer.

Proof dough: In a large mixing bowl, add 1 cup flour, 1/4 cup sugar, 1 packet yeast and 1/4 tsp salt, and whisk to combine. Add 2/3 cup warm milk, whisk in 1/4 cup oil, 2 egg yolks, and 1/2 tsp vanilla extract and whisk to combine. Cover with plastic wrap and let rest at room temperature 10-15 minutes or until some bubbles form on the surface (this indicates your yeast is active).

Knead: Use a firm spatula to mix in most of the remaining 1 1/2 cups flour, adding just enough flour until dough holds together and no longer sticks to the sides of the bowl (add the last 2 Tbsp flour only if needed). Kead the dough in the bowl by hand for 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading. Dough should be soft and slightly sticky.

Let dough rise: Cover bowl with plastic wrap and set in a warm 100˚F oven for 45 min or at room temp for 1.5 to 2 hours until doubled in size.

Roll and cut donuts: Turn dough out onto a floured surface. Roll dough with a rolling pin to 1/4” to 1/3” thick and use a donut cutter to make 11-12 donuts and donut holes. Gently press together scraps and re-roll to get another donut if desired.

Let donuts rise: Place donuts and donut holes on a parchment lined baking sheet, with just enough space so they are not touching. Cover with a tea towel and let donuts rise again in a warm place for 20 minutes or at room temperature for 45 minutes until puffed.

Make glaze: combine all glaze ingredients in a bowl and stir together until sugar is dissolved then set aside.

Fry Donuts: In a dutch oven with clip on thermometer or in a deep fryer, Heat oil to 375˚F.  Once donuts have puffed, fry 2 donuts at a time for 45 to 60 seconds per side until golden on each side, flipping once.

Glaze donuts: Remove donuts from the oil one at a time and Immediately dip both sides in glaze then transfer to a wire rack.

Fry donut holes: Fry and glaze the donut holes in 2 batches. Serve donuts as soon as the glaze is set.

https://www.youtube.com/watch?v=ijYtLqIDZtk

Homemade Glazed donuts are fluffy, airy, and melt-in-your-mouth good. Making donuts is easier than you think with very little active time, and you’ll love the simple vanilla glaze.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

DONUT DOUGH INGREDIENTS: 
►2 1/2 cups all-purpose flour, plus more for dusting (312 gr)
►1/4 cup granulated sugar (50g)
►1/4 tsp salt
►1 packet (7 grams or 2 1/4 tsp) instant yeast, quick-acting or rapid rise
►2/3 cup scalded milk and cooled to 115˚F
►1/4 oil (we use light olive oil)
►2 egg yolks, room temperature
►1/2 tsp vanilla extract

DONUT GLAZE INGREDIENTS: 
►1 lb powdered sugar (4 cups)
►5-6 Tbsp water
►1 Tbsp vanilla extract

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/glazed-donuts-recipe/
Vanilla Extract Recipe: https://natashaskitchen.com/vanilla-extract-recipe/

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⏱️TIMESTAMPS⏱️
0:00 Intro
:32 Making donut dough
:56 How to scold the milk
1:51 Proofing the yeast
2:34 Measuring ingredients tips
2:51 Kneading the dough
3:28 Letting the dough rise
4:11 Rolling out the dough
4:50 How to cut out donuts
5:53 More donut rising
6:26 Setting up fry station
7:16 Making donut glaze
8:12 How to fry donuts
8:49 How to glaze donuts
9:35 Frying donut holes
10:16 Taste test

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How To Make Glazed Donuts - Soft and Fluffy Donut Recipe

Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it’s really hard to go back to store-bought. After you make the dough and let it rise overnight, you’ll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats — this recipe makes a lot of them!

Classic Glazed Donuts Recipe by Tasty

yeast

unsalted butter, soft

flour, sifted

vegetable oil

shortening,

dry milk powder

water, hot

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium bowl, add the milk, sugar, and yeast, stirring to combine.

In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.

Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.

Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.

Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.

Let the dough rise in a warm place for an hour, or until doubled in size.

Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.

Roll out the dough on a floured surface until ¼ inch (6 mm) thick.

Cut out the doughnuts and donut holes with a cookie cutter and piping tip.

Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)

Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.

In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.

Strain the glaze through a fine-mesh sieve to remove any lumps.

Dunk the donuts in the glaze or drizzle the glaze on top.

https://vid.tasty.co/output/75436/landscape_480/1517263408

Does your family love fluffy yeast doughnuts on a weekend morning? Make these Homemade Doughnuts and surprise them all with the freshest glazed doughnuts and doughnut holes.

Homemade Doughnuts

whole milk

(1 envelope) Active Dry Yeast

eggs,

unsalted butter, melted and slightly cooled

fine sea salt

Canola oil

sugar,

vanilla

Place the milk in a microwave safe bowl...

Place the milk in a microwave safe bowl or measuring cup. Microwave on high in 30-second increments until the milk is warm but not hot.

Add sugar to milk. Stir to dissolve. Add...

Add sugar to milk. Stir to dissolve. Add the yeast. Stir gently, then let sit for 10 minutes.

In a small bowl whisk together the eggs...

In a small bowl whisk together the eggs and melted butter. In a separate bowl, whisk together the flour and salt. Set aside.

Add the egg/butter mixture to the bowl of...

Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

With the mixer still going, add helpings of...

With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.

Stop the mixer, scrape the bowl, then turn...

Stop the mixer, scrape the bowl, then turn the mixer on medium-low speed for five whole minutes.

After five minutes, stop the mixer and scrape...

After five minutes, stop the mixer and scrape the bottom of the bowl. Turn on the mixer for 30 seconds.

Turn off the mixer and allow the dough...

Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes. After 10 minutes, transfer dough to a lightly oiled bowl. Gently turn the dough to coat, then cover the bowl with plastic wrap. 

Place the bowl in a warm place in...

Place the bowl in a warm place in your kitchen and let rise for about 1 hour, until doubled in size. If your kitchen is drafty, try placing the bowl in your oven with ONLY the oven light on (do not turn the oven on).

Once doubled in size, proceed to making the...

Once doubled in size, proceed to making the doughnuts.

Top 14 glazed donuts recipes from across the web

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