Homemade Glazed Donuts

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Homemade glazed donuts melt in your mouth, soft and fluffy with a perfectly sweet glaze. They come together so easily, these donuts will become a weekend staple!

There’s a serious donut-related love affair in this house. Jelly filling, sprinkles, fritters, holes or glazes. It doesn’t matter what you call them or what they look like. We love them all equally. Well, this may be overkill. Have you ever had a dry donut? Not enough jelly filling? Underglaze? ah. It’s a sad day when you go in with high expectations only to be disappointed by a mediocre donut. Don’t worry though, because today we’re bringing you an amazing glazed donut recipe designed to please you.

These donuts are everything you could want from a traditional donut. They are so soft that they practically melt in your mouth when you bite into them. The glaze has just the right amount of sweetness to keep you lingering. Trust us, these will become your new favorite donuts. No need to drive to the store!

Yeast Options for Homemade Donuts:

This recipe calls for instant dry yeast. It allows you to add it with all the other ingredients at once, no proofing required. If you want something quick and easy, we recommend sticking with instant dry yeast.

Only have active dry yeast on hand? Don’t worry, it still works! Active dry yeast only needs proofing time. Add the yeast to 1/2 cup of warm water and let it dissolve and foam. After about 10 minutes of fermentation, it is ready to be poured and added to all other ingredients.

Frying Oil Options:

Instead of frying in vegetable oil, you can also substitute vegetable shortening. You will need about 2 cups of shortening.

Can I use bread flour instead?

We call for all-purpose flour in this recipe for the softest dough and fluffy donuts. Bread flour makes very tough donuts and is not recommended for this recipe.

Chocolate Glaze Recipe:

We know some of you love a good chocolate glaze. If you would rather use a chocolate glaze than the traditional glaze given in the recipe below, this one is for you!

In a small bowl whisk together 3/4 cup powdered sugar and 1/4 cup cocoa powder. Add 2 tablespoons of water and stir until combined.

A stack of glazed donuts with a bite

Storage Instructions:

Store any leftovers in an airtight container. They should last 1-2 days at room temperature, or 3-4 days in the refrigerator. If your donuts are a little stale, you can always pop them in the microwave for 15 seconds to soften them up a bit.

If you liked this recipe, you might be interested in these other delicious donut and sweetbread recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Glazed Donuts on a Cooling Rack

Preparation time 10 minute

cooking time 15 minute

Rise Time 2 Hour

total time 2 Hour 25 minute

raw material

Basic Donut Dough

  • 2 1/2 teaspoon instant dry yeast
  • 1/2 cup Warm water about 100 degrees
  • 1/4 cup White sugar
  • 1/4 cup condensed milk
  • 1/2 teaspoon Salt
  • 1/4 cup vegetable shortening
  • 2 big egg
  • 1/2 teaspoon vanilla extract
  • 2 1/2 to 3 cup all purpose flour
  • 1 quart vegetable oil

donut glaze

  • 2 tablespoon butter, melted
  • 1 1/3 cup powdered sugar
  • 1 pinch Salt
  • 2 teaspoon condensed milk
  • 1/2 teaspoon vanilla extract
  • 2 to 4 teaspoon water


  • In the bowl of a stand mixer combine yeast, water, sugar, evaporated milk, salt, shortening, eggs, and vanilla. Pour in 2 cups of flour and knead with a dough hook on medium-low speed until fully combined. Slowly add remaining flour until a smooth ball of dough forms. The dough should be moist but not stick to your fingers or the sides of the bowl.

  • Transfer dough to a lightly greased mixing bowl, cover with plastic wrap or a clean dish towel, and let rise for 1 1/2 hours.

  • Roll out dough onto a lightly floured surface 1/4 to 1/2 inch thick. Use glasses or round cookie cutters to punch out 12 donuts, reroll dough as needed to get a dozen donuts, and use almost all of dough. Let rise for another 30 minutes.

  • Meanwhile, pour vegetable oil into a large saucepan enough to reach a depth of 1 inch. Heat to 350°F. When the frying oil is warm, make the glaze by whisking together the melted butter, powdered sugar, a pinch of salt, 2 teaspoons evaporated milk, and the vanilla extract in a medium mixing bowl. Add water 1 teaspoon at a time until the water is thin enough to dip something into easily. It shouldn’t be runny, but it shouldn’t be very thick either.

  • Fry a few donuts at a time until golden brown, flipping halfway through. It helps to do a test donut to make sure the donut is cooked. Transfer donuts to a wire rack covered with a layer of paper towels. Let cool for 1 to 2 minutes, then dip the tops of the donuts in the glaze before placing them back on the grill.


Instead of frying in vegetable oil, you can also substitute vegetable shortening. You will need about 2 cups of shortening.

Serve: 1donut | Calories: 265kcal | carbohydrate: 39G | protein: 5G | fat: 10G | Saturated fat: 5G | cholesterol: 34mg | sodium: 137mg | Potassium: 78mg | fiber: 1G | sugar: 18G | Vitamin A: 111unit | Vitamin C: 1mg | calcium: twenty fourmg | iron: 1mg

Homemade Donuts