Homemade Glazed Doughnuts: A Step-by-Step Guide
Transform your mornings with bakery-style treats through foolproof techniques and tools.
If you’ve ever dreamed of making soft, fluffy, golden glazed doughnuts at home, this comprehensive guide will walk you through every stage. From mixing the dough to frying and glazing, you’ll find essential tips, clear instructions, and troubleshooting help inspired by classic homemade recipes.
Why Make Doughnuts at Home?
Homemade doughnuts elevate an everyday treat into a celebration. Freshly made, they’re pillowy, slightly chewy, and the glaze melts in your mouth. Making doughnuts from scratch also lets you control ingredients, customize flavors, and savor the unbeatable aroma wafting through your kitchen.
Ingredients for Glazed Doughnuts
Start by gathering all the necessary ingredients for both the doughnuts and the signature glaze.
- Milk (whole preferred): Brings richness and tender crumb.
- Granulated sugar: Feeds the yeast and adds sweetness.
- Active dry yeast: Makes the dough rise for that signature fluff.
- Unsalted butter: Adds flavor; unsalted is preferred for balance and control.
- Eggs: Bind the dough and provide richness.
- All-purpose flour: The foundation for a chewy yet light texture.
- Kosher salt: Rounds out and enhances flavors.
- Vegetable oil (or canola): For frying; both are neutral, ensuring no flavor interference.
For the Glaze:
- Confectioner’s (powdered) sugar: For a smooth, classic glaze.
- Kosher salt: A hint to balance sweetness.
- Vanilla extract: Provides warm aroma and flavor.
- Cold water or milk: Adjusts glaze consistency.
Essential Equipment
- Electric stand mixer with dough hook (recommended, but hand mixing possible)
- Bowls: At least two, for wet and dry ingredients
- Rolling pin: For shaping the dough
- Round cutters: 3″ for doughnuts, 1″ for the holes
- Deep pot or Dutch oven: For frying
- Thermometer: To monitor frying oil (target 375°F)
- Slotted spoon or spider skimmer: For safe oil removal
- Paper towels: For draining grease
- Wire rack over a sheet pan: For glazing and finishing
Step-by-Step Instructions for Perfect Glazed Doughnuts
1. Prepare the Dough
- Warm 1 1/8 cups whole milk to about 100–110°F. It should be warm but not hot to the touch.
- Stir in 1/4 cup granulated sugar to dissolve.
- Sprinkle in 2 1/4 teaspoons (1 packet) active dry yeast; gently stir and let sit for 10 minutes until foamy.
- Meanwhile, melt 3/4 cup (1 1/2 sticks) unsalted butter until just barely melted—avoid overheating.
- In a separate bowl, beat 2 large eggs. Combine with the slightly cooled, melted butter.
- In your stand mixer bowl (or large mixing bowl), combine the egg and butter mixture.
- With the mixer running on medium-low, slowly pour in the milk/yeast mixture. Blend until combined.
2. Add Dry Ingredients and Knead
- In another bowl, whisk together 4 cups all-purpose flour and 1/4 teaspoon kosher salt.
- Gradually add flour to the wet ingredients, 1/2 cup at a time, mixing well after each addition.
- Continue mixing (using a dough hook on medium-low) for 5–8 minutes, scraping the bowl as needed. Dough should be smooth and slightly sticky.
- If mixing by hand: Stir and knead by hand until dough is cohesive and elastic—about 10 minutes total.
3. First Rise (Chill in Fridge)
- Lightly oil a large clean bowl.
- Transfer dough into the bowl, turning to coat with oil to prevent skin formation.
- Cover tightly with plastic wrap.
- Refrigerate at least 8 hours (overnight is ideal). Cold-rising develops flavor, firms the dough for easier shaping, and ensures fluffier results.
4. Shape the Doughnuts
- After chilling, turn dough onto a floured work surface.
- Roll to 1/4–1/3 inch thickness using a rolling pin.
- Use a 3-inch round cutter to cut as many rounds as possible. Re-roll scraps as needed (allow to rest 15 minutes between re-rolls for easier handling).
- Cut a 1-inch hole from the center of each round; reserve doughnut holes for frying too.
5. Second Rise (Proofing)
- Place shaped doughnuts and holes on a flour-dusted baking sheet.
- Cover loosely with plastic wrap or a clean tea towel.
- Let rise in a warm, draft-free place for 1 to 1 ¼ hours, until noticeably puffy and airy.
6. Fry the Doughnuts
- Heat at least 2–3 inches of vegetable or canola oil in a deep pot to 375°F (use a thermometer for accuracy).
- Gently lower 1–2 doughnuts at a time into oil. Fry for 1 minute on each side—watching closely, as they brown quickly.
- Remove with a slotted spoon or spider, letting excess oil drip off. Place on layered paper towels and rotate every 5 seconds to encourage even oil drainage. Repeat with remaining doughnuts and holes. Holes take about 30 seconds per side.
- Let cool slightly before glazing (but glaze while still warm for best absorption).
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7. Glaze the Doughnuts
- Mix 3 cups confectioner’s sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon vanilla extract, and 1/3 cup cold water or milk in a bowl. Whisk until completely smooth.
- Dip each doughnut halfway into the glaze. Flip right side up and place on a wire rack over a baking sheet to catch drips.
- Let the glaze set slightly before eating—or enjoy warm for ultimate bliss.
Pro Tips and Troubleshooting
- Use whole milk for tender, rich doughnuts; lower-fat milk will work but won’t be as lush.
- Chill dough overnight for easiest handling and best texture, but a minimum of 8 hours will do.
- Don’t overheat butter or milk: Hot liquids can kill the yeast or scramble the eggs.
- Check yeast freshness: No bubbles after sitting in milk? Start over with new yeast to ensure a good rise.
- Oil temperature matters: Too cool = greasy doughnuts, too hot = raw inside. Keep between 350–375°F and check frequently.
- Don’t overcrowd the pot: Fry in small batches to maintain oil temp and avoid soggy doughnuts.
- Glaze while warm: Glaze will set up more attractively, and doughnuts will soak up the perfect amount of sweetness.
Variations & Fun Twists
Glazed doughnuts are a blank canvas for your culinary creativity. Try these fun modifications:
- Chocolate Glaze: Swap 1/2 cup of the confectioner’s sugar for cocoa powder in the glaze.
- Cinnamon Sugar: Omit the glaze and toss warm doughnuts in cinnamon-sugar mixture.
- Maple Glaze: Add 2 tablespoons pure maple syrup to the glaze and reduce the water/milk slightly.
- Filled Doughnuts: Skip the hole and pipe jam, custard, or cream inside after frying and cooling.
- Sprinkles: Dip glazed doughnuts in colorful sprinkles for festive flair.
Serving Suggestions & Storing
- Best Served Warm: The aroma and texture are unbeatable straight from the fryer and freshly glazed.
- Room Temperature: Let set for 30 minutes after glazing for a slightly crackled, classic donut-shop crust.
- Storing: Store loosely covered at room temperature for up to 1 day. For longer storage, freeze unfrosted doughnuts and glaze after thawing.
- Reheating: Microwave for 8–10 seconds to revive softness, if desired.
Nutrition Information (Approximate, per doughnut)
| Calories | 275 |
|---|---|
| Total Fat | 13g |
| Carbohydrates | 36g |
| Protein | 4g |
| Sugar | 15g |
| Sodium | 95mg |
Nutrition varies by batch size and glaze thickness.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes! Refrigerate dough overnight after the first rise. It can stay chilled for up to 18 hours before shaping.
Q: What is the best oil for frying doughnuts?
A: Use a neutral-flavored oil such as vegetable or canola oil. Avoid olive oil or oils with strong flavor profiles.
Q: Can I bake these instead of frying?
A: While possible, the texture won’t match classic fried doughnuts. Baking will yield a roll-like breadiness rather than light, airy doughnuts.
Q: Why did my doughnuts turn out greasy or heavy?
A: Oil not hot enough will make doughnuts absorb too much grease. Always monitor the temperature and fry in small batches.
Q: How do I know when my doughnuts have risen enough?
A: Doughnuts should look visibly puffier, lighter, and airy after the second rise. If in doubt, poke one gently—it should spring back slowly.
Q: Can I freeze glazed doughnuts?
A: For best texture, freeze unglazed doughnuts. Thaw as needed and glaze before serving for fresh flavor and appearance.
Final Thoughts and Kitchen Inspiration
Learning how to make homemade glazed doughnuts transforms you into the hero of any breakfast or brunch. Each bite—warm, perfectly sweet, and soft—reminds us why some classics are worth mastering from scratch. Don’t be afraid to experiment with flavors, toppings, or even fillings; once you’ve tackled the basic technique, the sweet world of homemade doughnuts is yours to explore.
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