We are a donut-loving family and you simply can’t go wrong with a classic soft & fluffy glazed donut. I’ll take fresh homemade donuts over Krispy Kreme or grocery store donuts any day of the week. Making homemade donuts can be a bit of a project, but not much more than making a batch of cinnamon rolls. And the crisp-on-the-outside soft & fluffy-on-the-inside donuts are oh so worth it. With simple ingredients and a few tips for success, you’ll be able to make perfect donuts every time! Whether you’re an experienced baker or trying this recipe for the first time, we have the perfect recipe for creating light and fluffy doughnuts topped with a smooth and irresistible glaze. So fire up that hot oil and get ready to indulge in some of the best donuts you’ll ever taste! If you love glazed donuts and want to make more breakfast pastries, be sure to also try our Quick and Easy Almond Croissants, Homemade Apple Fritters, and Almond Bear Claws!
What is a glazed donut?
Typically, donuts have some kind of topping on top, such as icing, powdered sugar, or a glaze composed of milk, sugar, vanilla, or cocoa powder. For a gourmet doughnut, the glaze might be flavored with additional ingredients. Also, there are cake donuts and then there are yeast donuts. The homemade donut recipe I’m sharing here is the yeast-raised variety which are known for being light and fluffy with an almost melt-in-your-mouth but still slightly chewy texture as opposed to being more dense and cakey like a typical cake donut. You can glaze both cake donuts and yeast donuts, but it’s my experience that when people order a glazed donut they are talking about the yeast-raised variety. This basic recipe for classic fluffy yeasted doughnuts is a great starting point if it’s your first time making donuts from scratch. Feel free to skip the glaze and roll the plain donuts in granulated sugar or a cinnamon-sugar combo.
Donut Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
All-purpose flour – Regular, unbleached all-purpose flour works great for donuts. No need to use cake flour or bread flour. Yeast – You can use instant yeast or active dry yeast. For active dry yeast, you will need to proof it in the warm milk for a few minutes until foamy before proceeding with the recipe. If using instant yeast, you just add it to the other ingredients and mix everything together. Granulated sugar – Adds just the right amount of sweetness and softness to the dough. Warm milk – The enzymes in the milk actually make for a more tender, flavorful dough, although you could get away with just water if necessary. Salted butter – For a wonderful flavor and richness. Large eggs – Letting the eggs come to room temperature first will help them incorporate into the dough better. Vanilla extract – Adds depth and a sweetness to the dough. Salt – Keeps your baked goods from tasting bland. Powdered sugar & corn syrup – For the simple donut glaze. Oil – Use canola oil or another high smoke point oil like vegetable oil or peanut oil to fry your donuts.
How to Make This Homemade Donut Recipe
Substitutions and Variations
For added flavor, you can also add different spices to your donut dough like ¼ to ½ teaspoons of nutmeg, cinnamon, or cardamom. Get creative with your donuts! You can top the donuts with frosting, sprinkles, chopped nuts, or shredded coconut if you don’t want glazed donuts! For the glaze, you can substitute heavy cream, half & half, or even coffee creamer in place of milk.
Storage Instructions
For best results, try to eat your homemade donuts within a day of frying, so they stay fresh and fluffy. If you have leftovers, they can be stored in an airtight container at room temperature or frozen for up to two months. To reheat, simply pop a frozen donut in the microwave for about 30 seconds and enjoy! With these tips and tricks, you’ll be making delicious homemade donuts in no time.
Recipe Tips and Tricks
Monitor the oil temp. Be sure to check the temperature of your oil. You want to make sure it is the right temperature in order to yield the perfect fluffy donuts. Overnight rise: The donuts turn out lighter, fluffier, and more tender when you let them rise overnight in the fridge. They are more dense and chewy when you fry them right away. Personally, I prefer them more chewy. My husband likes them lighter. Coating in sugar: If you prefer to coat the donuts in granulated sugar, toss them while still hot from the oil to coat evenly. Chocolate Glaze: Whisk together 4 Tablespoons dutch-processed cocoa powder, 2 Tablespoons melted salted butter, 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2 Tablespoons hot water, and 2 teaspoons corn syrup in a medium bowl.
More Donut Recipes
Baked Pumpkin Donuts Baked Strawberry Donuts Old-Fashioned Sour Cream Doughnuts Almond Bear Claws
Apple Cider Donuts
Paczki (Jelly Donuts)
Baked Chocolate Donuts
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