Introduction
There’s something truly magical about biting into a warm, soft, fluffy glazed donut fresh from the kitchen. The tender dough, the sweet vanilla glaze, and the melt-in-your-mouth texture make homemade donuts feel extra special — and believe it or not, they’re much easier to make than most people think. With a little patience and the right technique, you can create donuts that are softer, fresher, and tastier than anything you’ll find in a store.
This step-by-step recipe walks you through the process with clear instructions designed for beginners. Whether you’re making donuts for breakfast, a weekend treat, or a fun family project, this recipe guarantees delicious results every single time. Get ready for your kitchen to smell like a bakery!
History / Background
Donuts have a long and fascinating history. Early versions of fried dough can be traced back to Europe, where cooks made sweet fried pastries long before the modern donut existed. When Dutch settlers arrived in America in the 1800s, they brought “olykoeks,” or oily cakes — small balls of fried dough.
Eventually, these round treats evolved into modern ring-shaped donuts, thanks to innovative bakers who wanted the dough to cook more evenly. The famous glazed donut as we know it became popular in the early 20th century when donut shops and chains began selling light, airy donuts coated in sweet glaze.
Today, donuts are enjoyed all over the world, but nothing beats the taste of a fresh homemade donut straight from your kitchen.
Why You’ll Love This Recipe
• Incredibly fluffy and soft
• Simple ingredients you already have at home
• Step-by-step instructions perfect for beginners
• Delicious vanilla glaze that melts into the warm donuts
• Better texture and flavor than store-bought donuts
• Fun activity for weekends and holidays
• Can be customized with toppings or fillings
• Warm, fresh donuts in under 2 hours
Ingredient Notes
Flour
All-purpose flour works best, giving the donuts structure while keeping them soft and fluffy.
Yeast
Active dry yeast makes the dough rise and creates that perfect airy texture. Check the expiration date before using.
Milk
Warm milk helps activate the yeast and gives the dough richness.
Sugar
Sweetens the dough and feeds the yeast.
Butter
Adds flavor and tenderness to the donut dough.
Eggs
Help bind the dough and make it soft and rich.
Salt
Balances the sweetness and enhances flavor.
Vanilla Extract
Adds warm flavor to both the dough and glaze.
Powdered Sugar
Used to create the smooth, silky donut glaze.
Equipment Needed
• Mixing bowls
• Stand mixer or hand mixer (optional but helpful)
• Measuring cups and spoons
• Rolling pin
• Donut cutter or two round cutters
• Deep frying pot or heavy-bottomed pan
• Thermometer (recommended)
• Slotted spoon
• Cooling rack
• Whisk for glaze
Full Recipe Card
Ingredients
For the Donut Dough
• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (one packet)
• 1 cup warm milk (110°F / 43°C)
• ¼ cup sugar
• ¼ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
For Frying
• Oil for frying (vegetable or canola)
For the Glaze
• 2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
Instructions
- Warm the milk until it reaches about 110°F — warm but not hot. Stir in the yeast and 1 tablespoon of the sugar. Let it sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, and salt.
- Add the softened butter, egg, vanilla, and yeast mixture to the dry ingredients.
- Mix until the dough comes together, then knead for 5–7 minutes until soft and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Punch down the dough and roll it out to about ½ inch thick.
- Use a donut cutter to cut out donuts and holes.
- Place the cut donuts on a floured tray, cover lightly, and let rise for another 20–30 minutes.
- Heat oil to 350°F (180°C). Carefully add donuts to the hot oil, frying 45–60 seconds per side until golden.
- Remove and place on a cooling rack.
- Whisk the glaze ingredients together until smooth.
- Dip warm donuts into the glaze, then let them drip and set on the rack.
Recipe Notes
• If the yeast does not foam, it may be expired — start with a fresh packet.
• Keep the oil temperature steady for even, fluffy donuts.
• Donut holes cook faster, so watch them closely.
Tips & Variations
• Add cinnamon to the dough for a warm twist.
• Try chocolate glaze by mixing cocoa powder into the glaze.
• Fill donuts with jam, custard, or Nutella instead of cutting rings.
• Sprinkle crushed Oreos, chopped nuts, or sprinkles on the wet glaze.
• Add grated lemon or orange zest to the glaze for fruity flavor.
• Make maple glaze by replacing some milk with maple syrup.
Pro Chef Tips
• A thermometer helps prevent overcooked or greasy donuts — keep oil between 350–360°F.
• Knead the dough until smooth; under-kneading makes dense donuts.
• Allow the dough to rise fully for the fluffiest texture.
• Fry only a few donuts at a time so the oil temperature doesn’t drop.
• Dip donuts in glaze while they are warm — this helps the glaze soak in beautifully.
• Let the glaze set on a cooling rack for a professional finish.
Common Mistakes to Avoid
• Overheating the milk — hot milk kills the yeast.
• Adding too much flour — this makes donuts heavy instead of fluffy.
• Underproofing the dough — donuts will taste dense.
• Frying at too low a temperature — donuts absorb oil and become greasy.
• Frying at too high a temperature — outside burns while the inside stays raw.
• Using cold ingredients — dough rises better when ingredients are slightly warm.
Storage & Meal Prep
• Keep donuts in an airtight container at room temperature for up to 2 days.
• For best taste, enjoy them the same day — donuts are fluffiest when fresh.
• Reheat donuts for 5–10 seconds in the microwave to soften them.
• Do not refrigerate donuts, as refrigeration dries them out.
Make-Ahead & Freezer Notes
• You can prepare the dough the night before and let it rise in the refrigerator overnight.
• Cut donuts and fry them the next morning.
• Freeze unfrosted donuts for up to 2 months.
• Reheat frozen donuts in the oven at 300°F for 5–7 minutes, then glaze.
• Donut dough does not freeze well before frying, so freeze after frying instead.
Serving Suggestions
• Serve warm with coffee, tea, or cold milk.
• Dust with powdered sugar for a simple finish.
• Add a second dip of glaze for extra sweetness.
• Create a donut tower for parties or brunches.
• Serve donut holes as bite-sized treats for kids.
FAQs
Why are my donuts dense?
They likely did not rise long enough or were kneaded too little.
Can I bake the donuts instead of frying them?
Yes, but they won’t be as fluffy. Brush with butter and bake at 375°F for 10–12 minutes.
Why is my glaze too runny?
Add more powdered sugar until it thickens.
Can I use instant yeast?
Yes — add it directly to the flour and skip the blooming step.
Why are my donuts greasy?
The oil temperature was too low during frying.
Conclusion
Homemade glazed donuts are one of those treats that bring instant happiness. Soft, warm, and sweet, they’re far better than anything you can buy at the store — and making them at home is much simpler than it seems. With this step-by-step recipe, you can create bakery-quality donuts that your family and friends will love.
