Glazed Yeast Donuts
Published February 24, 2019 · Modified October 5, 2024 by Cindy Gibbs
The only hard thing about making these Glazed Yeast Donuts is the waiting. The dough has to rise for about 1 1/2 hours, but the steps are super easy. They are soft and delicious and dipped in a sugar glaze, just like the ones at the bakery. The whole family will love them!!
If you love fresh baked glazed yeast donuts that have just been made and dipped in a sugary glaze, you’re gonna love these donuts. These are every bit as good or better than bakery donuts, and made fresh in your kitchen. It doesn’t get any fresher!
You might think homemade yeast donuts are hard to make, but they really aren’t. The steps are easy and the only thing you need is some time and patience. The dough has to rise for about 1 1/2 hours, and that’s one of the secrets to light and airy donuts. It’s so worth the wait. You just have to trust me on this.
The Role of Yeast
Yeast is the secret to making the dough rise. Here’s what it does. Yeast gets added to warm milk or water and a tiny bit of sugar. The liquid dissolves the coating on the yeast granules, exposing the active yeast that’s inside. The yeast interacts with the sugar and releases carbon dioxide. This causes the foam and bubbles to form on top of the yeast mixture. This is proof that the yeast is alive, also known as proofing. Anytime you’re using yeast in a recipe, it’s best to test the yeast to make sure it’s still alive before adding it to your recipe. If it’s no longer alive, your bread won’t rise. That’s why we proof it first in a small amount of liquid to make sure it’s still active.
Bread flour vs. All-purpose flour
You can use either flour for this recipe. Here’s the difference. If you use bread flour the result will be a slightly chewy donut. If you use all-purpose flour the result will be slightly more fluffy and not chewy. In the pictures here, I used bread flour. However, I’ve used both, and the results are great either way.
Before Making the dough
Prepare a warm environment for the dough to rise: Preheat an oven to 150 degrees and turn it off. If you have a warm spot in your kitchen to allow the dough to rise, feel free to let the dough rise there instead. I love using my slightly warm oven. It works great every time.
Proof the yeast: Add a packet of yeast and 2 tablespoons of sugar to a cup of warm milk, between 110 & 115 degrees. Use a spoon to push down the granules of yeast, so that all of them get absorbed into the milk. Allow the mixture to rest for about 5 minutes until it’s frothy or bubbly on top (see the pictures above). If it doesn’t become frothy, check the expiration date on your yeast. If it’s not expired, the milk was either too cold or too hot. If it’s too cold, it won’t activate the yeast. If it’s too hot, it will kill the yeast. If the yeast doesn’t proof, start the proofing process over again with fresh yeast.
Making the dough
- To the bowl of a stand mixer, fitted with the paddle attachment, add the remaining sugar, melted butter, egg, salt, nutmeg and vanilla. Mix just to combine.
- Add three cups of the flour, one cup at a time, scraping down the sides of the bowl as needed. Add the remaining 1/2 cup of flour. Mix until all the flour is incorporated. The dough should be sticky, but don’t add more flour.
- Stop and remove the paddle attachment and add the hook attachment. Turn the mixer to #2 and knead the dough for at about 8 minutes. The dough will be tacky.
- To see if it’s been kneaded long enough, poke a finger in the top of the dough. If it slowly disappears, the dough is ready. If the indentation remains, knead a little longer.
- Remove the dough and roll it into a round ball. You can dust it with a little flour if needed.
- Grease a large bowl. Place the dough top side down in the bowl, then flip it over. Place a towel over the bowl.
- Place the bowl inside of the warm oven and allow the dough to rise until it’s doubled in size. This will take about 1 1/4 to 1 1/2 hours.
- Using your fist, gently punch down the dough in the bowl, releasing the air. You can also poke it all over with your fingers.
- Transfer the dough to a lightly floured work surface. Using a rolling pin, roll the dough out to about 1/2 inch in thickness. The thicker you roll the dough, the fewer donuts you’ll end up with. I used a donut cutter. It’s approximately 3.5 inches. You can also use a biscuit cutter and use your fingers to poke a hole through the center.
- Cut the doughnuts and place the doughnuts and doughnut holes on a cookie sheet lined with parchment paper. Make sure you leave some room between them. Cover the donuts with a thin towel, and allow the donuts to rest while you heat the oil. You can also cut the paper between each one if you prefer. I did but the donuts lift right off the paper, so it’s really not necessary.
- Add enough canola oil to a large pot or dutch oven, until the donuts can float, at least one inch. Attach a thermometer to the side of the pot, and heat the oil over medium heat, until it reaches 350 degrees. I start heating mine over medium heat, #5. Once it reaches 350 degrees I turn it down to #4 on my electric stove top. To test the oil, drop one of your donut holes in the oil. It should sizzle and quickly start browning the donut hole.
- Add the donuts 2 to 3 at a time to the hot oil. Don’t add any more than 3 or your oil temperature will begin to drop. Cook them until you see the bottom half of the donuts turn golden brown. Using a spider (see picture above), or a slotted spoon, flip the donuts over and brown the other side. This takes about 45 seconds per side. Make sure you only flip them once.
- Lift the donuts from the hot oil and transfer them to a wire rack that has been placed on a parchment paper lined cookie sheet.
Make the donut glaze
- For the glaze, simply add 2 cups of powdered sugar to a bowl. Use your fingers to break up any lumps. Add 1/2 teaspoon of pure vanilla extract and 1/4 cup of half & half or milk. Whisk until smooth. The glaze should be thin. Add a little more liquid if necessary.
- Dip the warm donuts in the glaze, flipping each one over to coat the second side. Transfer the donuts to the wire rack on the cookies sheet. Allow the glaze to set up, about 15 minutes.
Frequently Asked Questions
What type of oil should I use for frying donuts?
I use canola oil. However, any neutral tasting oil with a high smoke point will work. Some good ones are vegetable, sunflower and peanut oil.
How Do I Store Fried Donuts?
Fried donuts are always best if consumed the day they are made. However, you can place them in an airtight container for a day or two. To reheat, wrap each donut in a paper towel and microwave for a few seconds.
Can I freeze these donuts?
You can. However, homemade fried donuts are always best when consumed the day they are made. You can place them in a freezer safe container, and freeze for up to 3 months. Thaw on a counter top to room temperature. Wrap each one in a paper towel and reheat in a microwave.
Pro tips for this recipe
- When proofing the yeast, make sure your milk is no hotter than 115 degrees. If it’s too hot it will kill the yeast.
- Measure the flour correctly. Flour is always compacted in the bag or container. Use a fork and aerate or fluff up the flour. Spoon the flour into your measuring cup and level it off with a knife. Don’t simply dip your measuring cup into the flour to fill it. Too much flour results in dense dry donuts.
- Don’t be tempted to add extra flour to the dough. This dough will be slightly tacky or sticky. That’s okay. Lightly flour your hands to remove it from the dough bowl and form into a ball, before placing it in a greased bowl.
- Make sure your oil is at the right temperature. It should be around 350 degrees. If your oil isn’t hot enough, the donuts will soak up the oil, resulting in greasy tough donuts.
- To easily flip the donuts when frying them, use a set of large kitchen tongs or long wooden skewers.
Check out these other great donut recipes..
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Glazed Yeast Donuts
- Prep Time: 2 Hours 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 2 hours 35 minutes
- Yield: 10 Large Donuts, plus donut holes 1x
- Category: Bread
- Method: Fried
- Cuisine: American
Description
These light and airy glazed yeast donuts get drizzled with a simple sugar glaze and they are melt-in-your-mouth delicious. I promise!
Ingredients
FOR THE DONUTS
- 1 cup warm milk, between 110 and 115 degrees
- 1 packet of active dry yeast, .25 ounces
- 6 tablespoons granulated sugar, divided
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose or bread flour, (plus more for work surface)
- Canola or vegetable oil
FOR THE GLAZE
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup half & half or milk
Instructions
If you have never made homemade donuts, take a minute to look at the pictures and tips above before starting this recipe. They are not hard to make, so don’t let the steps intimidate you.
FOR THE DONUTS
Preheat oven to 150 degrees and turn it off.
- Proof the yeast: Add the yeast and 2 tablespoons of the sugar to the warm milk. Use a spoon to push down the granules of yeast, so that all of them get absorbed into the milk. Allow the mixture to rest for about 5 minutes until it’s frothy or bubbly on top. If it doesn’t become frothy, check the expiration date on your yeast. If it’s not expired, the milk was either too cold or too hot. If it’s too cold, it won’t activate the yeast. If it’s too hot, it will kill the yeast. If the yeast doesn’t proof, start the proofing process over again.
- Make the dough: To the bowl of a stand mixer, fitted with the paddle attachment, add the remaining sugar, melted butter, egg, salt, nutmeg and vanilla. Mix just to combine. Add three cups of the flour, one cup at a time, scraping down the sides of the bowl as needed. Add the remaining 1/2 cup of flour. Mix until all the flour is incorporated. The dough should be slightly sticky, but don’t add more flour. Stop and remove the paddle attachment and add the hook attachment. Turn the mixer to #2 and knead the dough for at about 8 minutes. The dough will be tacky. To see if it’s been kneaded long enough, poke a finger in the top of the dough. If it slowly disappears, the dough is ready. If the indentation remains, knead a little longer. Remove the dough and roll it into a round ball.
- Grease a large bowl. Place the dough top side down in the bowl, then flip it over. Place a towel over the bowl. Place the bowl inside of the warm oven and allow the dough to rise until it’s doubled in size. This will take about 1 1/4 to 1 1/2 hours.
- Punch down dough and cut the donuts: Using your fist gently punch down the dough in the bowl, releasing the air. Transfer the dough to a lightly floured work surface. Using a rolling pin, roll the dough out to about 1/2 inch in thickness. The thicker you roll the dough, the fewer donuts you’ll end up with. I used a donut cutter. Cut the doughnuts and place the doughnuts and doughnut holes on a cookie sheet lined with parchment paper. Make sure you leave some room between them. Allow the donuts to rest while you heat the oil.
- Fry the donuts: Add the canola oil to a large pot or dutch oven. Attach a candy thermometer to the side of the pot and heat the oil over medium heat, until it reaches 350 degrees. I start heating mine over medium heat, #5. Once it reaches 350 degrees I turn it down to #4 on my electric stove top.
- Once the oil is hot, drop one of the donut holes in the hot oil to see if it’s the correct temperature. I use a thermometer but I still like to test the oil before adding all of the donuts. It the oil immediately starts sizzling around the donut hole, it’s ready.
- Add the donuts 2 to 3 at a time to the hot oil. Don’t add any more than 3 or your oil temperature will begin to drop. Cook them until you see the bottom half of the donuts turn golden brown. Using a spider (see pictures above recipe), or a slotted spoon, flip the donuts over and brown the other side. This takes about 45 seconds per side. Make sure you only flip them once. Lift the donuts from the hot oil and transfer them to a wire rack that has been placed on a parchment paper lined cookie sheet.
FOR THE GLAZE
- In a medium bowl, whisk together the powdered sugar, vanilla and half and half or milk. If it’s a little too thick, add a little more milk. The glaze should be thin.
- Dip the donuts in the glaze while they are still warm, making sure to dip and coat each side of each donut. Transfer the donuts to the wire rack until the glaze sets up, about 15 minutes.
- Store the donuts in an airtight container. Donuts are best if consumed the day they are made.
Notes
- Homemade donuts taste best on the day they are made. If you eat them the following day, wrap them in a paper towel and warm in the microwave for 10 seconds.
- Prep time includes rising time.