THE BEST Homemade Glazed Donuts: Soft, Fluffy, Bakery-Style Perfection
There’s something magical about biting into a freshly made homemade glazed donut. The delicate crackle of the sweet vanilla glaze gives way to a soft, pillowy interior that practically melts in your mouth. While grabbing a dozen from a bakery is convenient, nothing compares to making the best homemade glazed donuts right in your own kitchen.
This classic glazed donut recipe delivers bakery-quality results with a tender crumb, lightly crisp exterior, and that signature glossy glaze. Whether you’re planning a cozy weekend breakfast, a brunch gathering, or simply craving something sweet, these yeast donuts from scratch are guaranteed to impress.
Let’s dive into everything you need to know to create soft, fluffy donuts that taste even better than your favorite donut shop.
Why These Are the Best Homemade Glazed Donuts
Not all donuts are created equal. What makes this recipe stand out?
- Perfect balance of sweetness
- Light and airy yeast dough
- Buttery, tender texture
- Classic vanilla glaze that sets beautifully
- Simple pantry ingredients
The result is a batch of soft fluffy donuts with a professional finish and irresistible flavor.
Ingredients
For the Donut Dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm whole milk (about 110°F)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour (plus more for dusting)
- Vegetable oil, for frying
For the Classic Glaze:
- 2 cups powdered sugar
- ¼ cup whole milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
1. Activate the Yeast
In a large mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. This step ensures your yeast donuts from scratch rise properly.
2. Mix the Dough
Add eggs, melted butter, vanilla extract, and salt to the yeast mixture. Stir gently to combine. Gradually add flour, one cup at a time, mixing until a soft dough forms.
3. Knead Until Smooth
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
4. First Rise
Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1–1½ hours or until doubled in size.
5. Shape the Donuts
Roll the dough out to about ½-inch thickness. Use a donut cutter (or two round cutters) to cut out donut shapes. Place them on a parchment-lined baking sheet.
6. Second Rise
Cover loosely and let the donuts rise again for 30–45 minutes, until puffy.
7. Fry to Golden Perfection
Heat vegetable oil in a deep pot to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Remove with a slotted spoon and place on a wire rack lined with paper towels.
8. Prepare the Glaze
In a medium bowl, whisk together powdered sugar, milk, vanilla extract, and salt until smooth. The glaze should be thick but pourable.
9. Dip and Set
While donuts are slightly warm, dip the tops into the glaze. Place back on a wire rack and allow the glaze to set for 10–15 minutes before serving.
Pro Tips for Soft Fluffy Donuts
Use Fresh Yeast
Expired yeast can prevent proper rising. Always check the date before starting.
Maintain Oil Temperature
Keeping oil at a steady 350°F ensures even cooking. Too hot and the outside burns; too cool and donuts absorb excess oil.
Don’t Overwork the Dough
Over-kneading can make donuts dense instead of airy.
Glaze While Warm
Dipping donuts while slightly warm helps the glaze adhere and creates that classic crackle finish.
Variations to Try
Chocolate Glazed Donuts
Add 2 tablespoons cocoa powder to the glaze for a rich chocolate finish.
Maple Glaze
Replace vanilla with maple extract for a cozy twist.
Cinnamon Sugar Donuts
Skip the glaze and toss warm donuts in a mixture of cinnamon and sugar.
Filled Donuts
Skip cutting the center holes and fill with pastry cream, jam, or chocolate hazelnut spread after frying.
Serving Suggestions
These homemade glazed donuts are best enjoyed fresh, ideally within a few hours of frying. Pair them with:
- Freshly brewed coffee
- Hot chocolate
- Cold milk
- Fresh fruit platter
For brunch, arrange them on a tiered serving stand for a bakery-style presentation.
Storage Tips
While these donuts are best fresh, you can store them in an airtight container at room temperature for up to 24 hours. Reheat briefly in the microwave (8–10 seconds) to soften.
Avoid refrigerating, as this can dry them out.
The History of the Classic Glazed Donut
The glazed donut has been a beloved American treat since the early 20th century. Yeast-raised donuts became widely popular thanks to advancements in commercial frying equipment, and the simple sugar glaze quickly became a signature finish.
Today, the classic glazed donut recipe remains a staple in bakeries across the country. Making them at home connects you to this nostalgic tradition while allowing you to control ingredients and freshness.
Why Make Yeast Donuts from Scratch?
Homemade donuts offer:
- Superior freshness
- Customizable sweetness
- No preservatives
- A fun weekend baking project
Plus, the smell of donuts frying is unbeatable.
Frequently Asked Questions
Can I bake these instead of frying?
For true classic texture, frying is recommended. Baking will produce a different, more bread-like result.
Can I make the dough ahead of time?
Yes. After the first rise, refrigerate overnight. Bring to room temperature before shaping.
Why are my donuts greasy?
The oil may have been too cool. Always monitor temperature carefully.
Final Thoughts
Making THE BEST Homemade Glazed Donuts at home may seem ambitious, but with simple ingredients and careful steps, you can achieve bakery-quality results. Soft, fluffy donuts coated in a glossy vanilla glaze are worth every minute of preparation.
Once you try this classic glazed donut recipe, you may never go back to store-bought again.
THE BEST Homemade Glazed Donuts
Ingredients
Equipment
Method
- Activate yeast in warm milk and sugar until foamy.
- Mix in eggs, butter, vanilla, salt, and flour to form dough.
- Knead until smooth and elastic.
- Let rise until doubled in size.
- Roll out and cut donut shapes.
- Let rise again until puffy.
- Fry at 350°F until golden brown.
- Dip warm donuts in glaze and allow to set.
