The ultimate recipe for fluffy and soft Glazed Yeast Doughnuts that are fried to golden perfection before dunked in a rich buttery vanilla glaze.Jump to Recipe
When I say these are "the best" doughnuts, it is not an overstatement. Everyone I have served these doughnuts to has agreed; they are truly amazing! This recipe for amazing homemade doughnuts has been a process, though. I first started working on this doughnut recipe in late March of 2020. We all know what was going on at that point in time... *sigh* Anyway, I had plenty of time on my hands and what could be a better comfort food than homemade doughnuts? So, I was making doughnuts. But, alas, I just couldn't get the recipe to be what I wanted at that point so I kinda put it aside for the time... and let 2 years pass before returning to it. lolololol
Fast-forward to March 2022, I decided to pull out my notes and try again. Wouldn't you know it, the first time I test it with a tweaked ingredient list and method; doughnut PERFECTION!
It took me a few more months to test the recipe several more times, for quality control purposes, you know. 😉 My work schedule has also changed, so finding time for blog work hasn't been easy, hence why I haven't been posting very frequently this year. But, here it finally is; the BEST Glazed Doughnut recipe! They are just so yummy!!
Here are some of my all-time favourite recipes to try next!
- Homemade Chocolate Cupcakes - These basic chocolate cupcakes are my go-to for birthdays!
- No-Bake Blueberry Lemon Cheesecake - One of my favourite cheesecakes for Summer!
- Brown Butter Chocolate Chip Cookies - Classic Chocolate Chip Cookies with pecans made just a little more special with the flavour of browned butter.
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The Best Glazed Yeast Doughnuts
- electric stand mixer fitted with hook attachment
- measuring cups & spoons
- large dutch oven or heavy pot, to fry in (must be safe to heat to 350℉)
- cooking thermometer
- rolling pin
- doughnut cutter (or two cookie cutters, one larger, one smaller
- several large baking sheets
- wire rack
- paper towel
- parchment paper
- small saucepan
For the Dough:
- ½ cup warm water (110℉)
- ½ teaspoon granulated (white) sugar
- 1 tablespoon active dry yeast (traditional yeast)
- ⅓ cup granulated (white) sugar
- 1 cup warm milk (110℉) I use whole milk
- 6 tablespoons salted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- 5 cups all-purpose flour
- 2 litres oil suitable for frying (I use sunflower oil)
For the Glaze:
- ¾ cup granulated (white) sugar
- ¾ cup milk
- ¼ cup salted butter
- pinch of salt
- 2 teaspoons vanilla extract
- 3 cups powdered sugar (confectioners sugar)
- Add the warm water, ½ teaspoon of sugar, and yeast to a small bowl and stir just until combined. Let sit for 10 minutes or until bubbly and frothy. (If the mixture doesn't bubble, your yeast has probably gone bad and you will need to start over with new yeast.)
- While the yeast is proofing, combine the additional ⅓ cup of sugar, warm milk, melted butter, eggs, vanilla, and salt in the bowl of the stand mixer. Whisk until fully combined and then add the yeast mixture once frothy.
- Start mixing with the hook dough attachment on low and gradually add the flour, one cup at a time, until all 5 cups have been added. Increase the speed to around medium and let the mixer knead the dough for around 10 minutes or until a smooth, soft dough forms. It's okay if the dough is still a little sticky. Form the dough into a smooth ball and place it in a well-oiled bowl, oiling the top of the dough as well. Cover with plastic wrap and let rise in a warm place for 1 hour until doubled or more in size.
- When the dough is rising, prepare 3 or 4 large baking sheets with parchment paper or wax paper; these are to place the doughnuts on to rise. Once risen, punch down the dough to deflate. Transfer to a lightly floured counter and roll out to about ½ inch in thickness. Cut out doughnuts using a floured doughnut cutter or two cookie cutters. Place doughnuts on the prepared pans, leaving room between them to rise. Cover the pans with plastic wrap and let rise for 30 minutes.
- While the doughnuts are rising, start heating your oil to 350℉ in a large dutch oven or a heavy pot. Prepare the glaze (recipe below) so that it's ready to glaze the doughnuts while they are still hot. Prepare a baking sheet or plate with some paper towel to place the doughnut on as soon as they come out of frying to absorb excess oil. Prepare a wire rack to place the doughnuts on after glazing with a parchment paper-lined baking sheet underneath to catch excess glaze that drips down.
- Once the doughnuts have risen and your oil has reached 350℉, it's time to start frying! Fry as many doughnuts as you can fit at one time in your dutch oven or pot without crowding them. Try to maintain an oil temperature of 350℉ and adjust the heat as necessary. Fry until golden brown on the first side and then flip using a fork. The time for each side really varies, but you will figure it out as you go.
- Remove the doughnuts from the oil with a fork onto your paper towel-lined pan and allow the grease to soak up for a few minutes before glazing them in the still-warm glaze. Dunk one side and flip and dunk the other. Work quickly and be careful not to burn yourself, the doughnuts will still be very hot. Place on the wire rack to let the excess glaze drip off.
- Repeat this process until all the doughnuts and doughnut holes are fried and glazed. I usually fry all the doughnuts first and then do the doughnut holes at the end. Enjoy!
To make the Glaze:
- In a small saucepan over medium heat, add the granulated sugar, milk, butter, and salt. Bring to a boil for 2 minutes, stirring constantly. Remove from the heat and add the vanilla extract before gradually adding the powdered sugar and whisking well until fully combined and no lumps remain. Transfer to a medium-sized bowl.
These donuts are very very dense and I didn’t much care for them. They weren’t bad but definitely not what I want when I eat donuts. They remind me of bread with sugar on it whereas donuts are light and fluffy, not terrible but won’t make again.
I’m sorry to hear that you weren’t pleased with this recipe. I tested and tweaked this recipe thoroughly while developing it until a light textured dough was achieved. These doughnuts should come out light and fluffy, at least that’s how they turn out for me and those who’ve tried them say the same. Perhaps the yeast you used was inactive and they didn’t rise properly or you added too much flour which made them dense?
I've tried this recipe twice and both times the dough is so sticky after rising, I can't work with it. I have to add alot of flour to be able to roll it out. They do turnout delicious but very frustrating when the dough sticks to everything. Thanks!
Hi Jerry, thanks for taking the time to leave a review! I’m sorry this recipe was difficult to work with, you can definitely add as much flour as you need to make it less sticky. I wanted to err on the side of caution though and use less flour to start with to prevent the dough from getting tough. Thanks again!