A real yeast-raised glazed donut is light and airy inside, with a thin sweet shell of glaze that crackles when you bite in. It takes some patience (two short rises), but the steps are simple, and homemade donuts still warm from the fryer beat anything from a box.
What you need
- A heavy pot (Dutch oven) so the oil temperature stays steady
- A deep-fry or candy thermometer, the most important tool for good donuts
- A 3-inch round cutter and a 1-inch cutter for the hole (a bottle cap works)
- A wire rack over a sheet pan for draining and glazing
Tips for fluffy, not greasy, donuts
Keep the dough soft
Add the last half cup of flour slowly. The dough should be soft and slightly tacky. Too much flour makes donuts dense and bready.
Don’t skip the second rise
After cutting, let the rings rise until they look puffy and spring back slowly when poked. Under-proofed donuts are heavy; over-proofed ones collapse and soak up oil.
Watch the oil
Fry 2 or 3 at a time so the temperature doesn’t crash. If the oil drops below 340°F, wait for it to come back up before the next batch.
Glaze while warm
Warm donuts melt the glaze slightly so it sets into that thin, glassy shell. For a thicker coat, let the first layer set and dip again.
Flavor twists
- Chocolate glaze: replace 1/4 cup of the powdered sugar with cocoa powder
- Maple glaze: swap half the milk for maple syrup
- Strawberry: use 2 tbsp of strawberry purée in place of some milk, plus sprinkles
FAQ
Can I make the dough the night before?
Yes. After kneading, cover the dough and refrigerate overnight. Let it sit at room temperature about 30 minutes before rolling, then continue with the second rise.
What oil is best for frying donuts?
A neutral oil with a high smoke point, like canola, vegetable or peanut oil.
Can I bake these instead of frying?
Yeast donuts bake into soft rolls rather than true donuts. For a no-fry option, try our baked mini donuts or pumpkin spice baked donuts.
☕ Pair it with coffee: our sister site Café Blue Bear has easy guides to pour-over, cold brew and a latte without an espresso machine.
Classic Glazed Yeast Donuts
Ingredients
Method
- Stir the yeast and 1 teaspoon of sugar into the warm milk. Let it sit 5 to 10 minutes until foamy.
- Mix in the remaining sugar, eggs, melted butter, vanilla and salt. Add the flour a cup at a time until a soft dough forms.
- Knead 5 to 7 minutes by hand (or 4 to 5 in a stand mixer) until smooth and slightly tacky. Cover and let rise in a warm spot until doubled, 1 to 1 1/2 hours.
- Roll the dough 1/2 inch thick on a floured surface. Cut 3-inch rounds with 1-inch holes. Place on floured parchment, cover loosely and let rise until puffy, 30 to 45 minutes.
- Heat oil to 350 to 360°F (175 to 182°C) in a heavy pot. Fry 2 or 3 at a time, 1 to 1 1/2 minutes per side, until golden. Drain on a wire rack.
- Whisk the glaze until smooth and pourable. Dip the donuts while still warm, flip onto the rack and let the glaze set about 10 minutes.
Notes
🛠️ New to donuts? See the tools you actually need and how to keep donuts fresh.
