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Soft and fluffy bakery-style glazed donuts with vanilla glaze
Inga

Glazed Donuts – Bakery-Style

Soft and fluffy homemade glazed donuts made with buttery yeast dough, fried until golden, and dipped in a smooth vanilla glaze. Perfect for breakfast, brunch, or a sweet afternoon treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 1 hour 55 minutes
Total Time 2 hours 55 minutes
Servings: 20 Donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Yeast Mixture
  • 1 cup (240 ml) warm whole milk
  • 1 tsp (4 g) granulated sugar
  • 1 tbsp dry yeast
For the Dough
  • 4½ cups (about 560 g) all-purpose flour, plus extra for dusting
  • ½ tsp salt
  • 2 large eggs, at room temperature
  • 6 tbsp (85 g) unsalted butter, melted and slightly cooled
  • ¼ cup (50 g) granulated sugar
For Frying
  • Neutral oil, such as vegetable or canola oil, enough for the donuts to float freely
  • A little extra oil for greasing the bowl
For the Vanilla Glaze
  • 3 cups (360 g) powdered sugar, sifted
  • 6 tbsp (90 ml) milk
  • ½ tsp vanilla extract

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Kitchen scale
  • Whisk
  • Wooden spoon or stand mixer with dough hook
  • Rolling Pin
  • Large and small round cutters
  • Parchment paper
  • Deep, heavy-bottomed pot
  • Tongs and slotted spoon
  • Paper towels
  • Wire rack and tray
  • Frying thermometer

Method
 

  1. Activate the yeast
    Combine the warm milk, 1 teaspoon sugar, and dry yeast. Stir and let stand for about 10 minutes, until foamy. Use warm milk, not hot.
  2. Prepare the dough
    Combine the flour and salt in a large bowl. Add the yeast mixture, eggs, melted butter, and ¼ cup sugar. Mix until the ingredients come together, then knead until the dough is smooth and elastic. Keep the dough soft, adding only a little extra flour if needed.
  3. Let the dough rise
    Lightly oil a clean bowl and place the dough inside. Cover to prevent the surface from drying out. Let rise in a warm place for about 1 hour, or until doubled in size.
  4. Shape the donuts
    Transfer the risen dough to a lightly floured surface. Roll to approximately ⅝ inch (1.5 cm) thick. Cut out circles with a round cutter, then use a smaller cutter to remove the centers. Reserve these for donut holes.
    Place each donut on an individual square of parchment paper. Gently gather and reroll the remaining dough to cut more donuts.
  5. Let the shaped donuts rise
    Cover the donuts and donut holes loosely. Let rest for about 30 minutes, until noticeably puffy.
  6. Heat the oil
    Pour enough oil into a deep, heavy-bottomed pot so the donuts can float without touching the bottom. Leave plenty of space above the oil. Heat to approximately 375°F (190°C), checking with a frying thermometer.
  7. Fry the donuts
    Carefully lower a few donuts into the hot oil with their parchment squares underneath. Once the paper releases, remove it with tongs.
    Fry for approximately 1 minute per side, or until golden and cooked through. Adjust the time as needed for the size and thickness of your donuts. Avoid overcrowding, and allow the oil to return to temperature between batches.
  8. Drain and cool
    Remove the donuts with a slotted spoon and place on paper towels to absorb excess oil. Repeat with the remaining donuts. Fry the donut holes separately, turning as needed; they cook faster. Let everything cool slightly.
  9. Make the vanilla glaze
    Whisk the sifted powdered sugar, milk, and vanilla extract in a bowl until smooth and free of lumps.
  10. Glaze and serve
    Dip the tops of the slightly cooled donuts into the glaze. Let excess glaze drip off, then place on a wire rack over a tray. Dip the donut holes too. Allow the glaze to set before serving.

Notes

 

Flour: Spoon and level when measuring with cups. Avoid adding too much extra flour, which can make the donuts dense.
  • Rising: Use the dough’s appearance as your guide. It should double during the first rise and become puffy after shaping.
  • Parchment: Use parchment paper, not wax paper, and remove it from the oil as soon as it releases.
  • Glaze consistency: Add milk a teaspoon at a time if too thick, or a little more powdered sugar if too thin.
  • Storage: Best enjoyed fresh. Store cooled donuts in an airtight container in a single layer for up to 2 days at room temperature.
  • Freezing: Freeze completely cooled, unglazed donuts for up to 3 months. Thaw, warm briefly, and add fresh glaze.
  • Yield: Donut size and cutter dimensions may change the number of donuts.
  • Timing: Preparation, rising, and frying times are approximate.
 
 

Nutrition per Serving

For 1 glazed donut plus 1 donut hole:
  • Calories: 280 kcal
  • Carbohydrates: 43 g
  • Protein: 4 g
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Cholesterol: 30 mg
  • Sodium: 75 mg
  • Fiber: 1 g
  • Sugar: 21 g
Nutrition is estimated using unsalted butter, all the prepared glaze, and approximately 100 g of oil absorbed across the batch. Actual values depend on oil absorption and the amount of glaze used.