Making homemade yeasted donuts may sound intimidating, but it’s much simpler than you think and very rewarding. Below you’ll find clear, practical tips for frying up a batch of classic glazed donuts at home.
These old-fashioned glazed donuts are a perfect weekend treat: slightly crisp on the outside and tender inside. The sweet powdered-sugar glaze finishes them off and makes them impossible to resist.
If you prefer a no-yeast option, baked cakey donuts are quick and easy. But if you have the time, these risen and fried donuts deliver a texture and flavor worth the extra effort.
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Why you’ll love this recipe
- A fun weekend baking project that fills the kitchen with great smells
- Crisp exterior with a soft, airy interior
- Simple powdered-sugar glaze that sets quickly
- Perfect for breakfast, brunch, parties, or dessert
- Uses common pantry ingredients and straightforward techniques
Ingredients & substitutions
- All-purpose flour: Use AP flour for structure; avoid cake flour.
- Granulated sugar: Feeds the yeast and adds balanced sweetness.
- Yeast: Instant or rapid-rise yeast both work.
- Milk: Whole milk gives the richest texture; any milk can be substituted.
- Large egg: Use at room temperature so it incorporates easily.
- Salt: If using fine table salt, reduce the amount by about half.
- Butter: Unsalted, softened to room temperature and added gradually.
- Vegetable oil: Neutral-flavored oil with a high smoke point for frying.
- Powdered sugar: For a smooth, glossy glaze.
Frying donuts at home
This recipe calls for yeast and frying, but don’t be intimidated. Working with yeast is straightforward when you follow a few simple steps, and frying only requires attention to oil temperature and basic tools.
The recipe here is adapted from Cook’s Illustrated, with small tweaks to make it friendly for home cooks while retaining light, tender, slightly chewy donuts.
Convenient timing for making your donuts
The dough will rise at room temperature for one hour, after which you can either shape and fry the donuts or refrigerate the dough overnight (or up to 48 hours) for convenience. Chilling performs a cold fermentation that deepens flavor and relaxes the gluten so the dough is easier to roll.
After cutting the donuts, proof them a second time until puffed. To speed proofing, put the donuts on a baking sheet in a cool oven with a loaf pan of boiling water on the lower rack; close the door and let the steam help them rise.
How to make homemade glazed donuts
Step 1
Stir together flour, sugar, and yeast in the bowl of a stand mixer. Add milk and egg and mix briefly with the paddle to moisten.
Step 2
Switch to the dough hook and mix on medium-low for about 2 minutes until a rough mass forms, scraping the bowl as needed. Cover and let rest 20 minutes. If you don’t have a mixer, combine and knead by hand until smooth.
Step 3
Add salt and softened butter a little at a time, allowing each addition to incorporate. Knead in the mixer about 7–13 minutes until the dough is smooth, elastic, and clears the bowl.
Step 4
Transfer the dough to a lightly greased bowl, shape into a ball and cover. Let rise at room temperature for 1 hour, then either proceed or refrigerate overnight for convenience.
Step 5
Prepare 14 parchment squares (12 for donuts, 2 for holes) and lightly spray them with nonstick spray. Place each finished donut or hole on its own square.
Step 6
On a lightly floured surface, roll the dough into a 10 x 13-inch rectangle about 1/2 inch thick. Cut donuts with a 3-inch cutter and remove centers with a 1-inch cutter to make holes. Place each piece on a parchment square.
Step 7
Place the baking sheets with donuts in your unheated oven on the upper rack. Put a loaf pan of boiling water on the lower rack, close the door, and let the donuts proof until puffed, about 45–60 minutes.
Step 8
While they proof, whisk powdered sugar, hot water, and a pinch of salt until smooth to make the glaze. Adjust consistency with a little more water if needed.
Step 9
Heat vegetable oil in a heavy pot or Dutch oven to 360°F (182°C) to a depth of about 1½ inches. Fry donuts one at a time on each side for 1–1½ minutes until golden. Fry donut holes about 2 minutes, stirring as needed. Drain on a wire rack set over paper towels.
Step 10
After cooling 5 minutes, dip the tops of the donuts into the glaze, then the bottoms if desired. Place on a rack and let the glaze set for 15–30 minutes before serving. Donuts are best the day they are made. Store leftovers in an airtight container at room temperature for up to 3 days and rewarm before serving if you like.
Pro tips
- Use fresh yeast for consistent rise—old yeast can fail and produce dense donuts.
- You don’t need a deep fryer: a deep skillet or Dutch oven works fine. Monitor oil temperature with a thermometer and keep it between 350–365°F while frying.
- Let used oil cool completely before disposing. Strain and store it if you plan to reuse, or seal and discard in the trash. Never pour oil down the drain.
- Boil a pot of water with lemon juice and a splash of vanilla after frying to help neutralize lingering odors in the kitchen.
If you enjoyed this recipe, save an image for later and try more donut recipes and variations.
How to shape donuts without a donut cutter
Use a large glass, biscuit cutter, or a clean tin can for the outer shape. A shot glass or bottle cap works for cutting the hole. Cookie cutters also work for fun shapes.
Best oil for frying donuts
Vegetable or canola oil are great choices because they have high smoke points and a neutral flavor that won’t interfere with the donut.
Vegan glazed donut option
To make these vegan, use a non-dairy milk and replace the egg with one flax egg (1 tbsp ground flax + 3 tbsp water, let sit until gelled).
FOR BAKING TOOLS AND RESOURCES USED FOR THIS RECIPE, CHECK YOUR FAVORITE BAKING SUPPLY SOURCES OR YOUR OWN KITCHEN EQUIPMENT.
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Glazed Donuts Recipe
Ingredients
Donuts
- 4 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon instant yeast (or rapid-rise yeast)
- 1 ½ cups whole milk
- 1 large egg, room temperature
- 1 ½ teaspoons kosher salt
- 8 tablespoons unsalted butter, softened and cut into pieces
- 2 quarts vegetable oil for frying
Glaze
- 3 ¼ cups powdered sugar
- ½ cup hot water
- Pinch of kosher salt
Instructions
- Stir flour, sugar, and yeast together. Add milk and egg and mix until moistened.
- Mix in a stand mixer with a dough hook until a rough mass forms. Cover and rest 20 minutes.
- Add salt and continue mixing until smooth and elastic. Add butter a few pieces at a time and mix until fully incorporated.
- Transfer dough to a greased bowl, cover, and let rise 1 hour. Refrigerate overnight if desired.
- Prepare parchment squares and baking sheets, then roll dough and cut 12 donuts and holes.
- Proof donuts in a cool oven with a loaf pan of boiling water on the lower rack until puffed, 45–60 minutes.
- Whisk glaze ingredients until smooth.
- Heat oil to 360°F (182°C) and fry donuts 1–1½ minutes per side until golden. Fry holes about 2 minutes.
- Cool donuts 5 minutes, then dip in glaze and let set 15–30 minutes before serving.
Notes
- You can skip the overnight chill and proceed after the initial rise if you prefer to make them the same day.
- Donuts are best eaten the day they are made.
- Store at room temperature in an airtight container for 2–3 days. Rewarm before serving if desired.
- This recipe was adapted from Cook’s Illustrated.
Nutrition
