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Homemade glazed donuts golden and pillowy soft cooling on a wire rack with a thin shiny vanilla glaze dripping down their sides

Homemade Glazed Donuts

Soft, pillowy yeasted donuts made with a milk-enriched butter dough, fried to golden perfection, and dipped in a thin crackled vanilla glaze. The texture is light and airy all the way through with a delicate glaze that sets in minutes. Best eaten within a few hours of frying for peak softness and glaze texture.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: American
Calories: 286
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups bread flour or all-purpose flour plus extra for rolling
  • 2.25 tsp instant yeast one standard packet
  • 3 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 3/4 cup whole milk, warmed to 110°F
  • 2 large egg yolks, room temperature
  • 4 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 2 cups powdered sugar, sifted for glaze
  • 6 tbsp whole milk or heavy cream for glaze
  • 1 tsp vanilla extract for glaze
  • 1 pinch fine salt for glaze
  • 3 inches deep neutral frying oil vegetable, canola, or sunflower

Equipment

  • Stand mixer with dough hook
  • Deep Heavy Pot or Dutch Oven
  • Candy or Fry Thermometer
  • 3-inch and 1-inch Round Cutters
  • Wire Cooling Rack over Sheet Pan

Method
 

  1. Combine flour, yeast, sugar, and salt in a stand mixer bowl. Add warm milk, egg yolks, and vanilla. Mix on low 2 minutes then medium for 4 minutes.
  2. Add softened butter one tablespoon at a time with mixer running. Knead on medium 6 to 8 minutes until smooth and windowpane-ready.
  3. Place dough in an oiled bowl, cover, and let rise at room temperature 1 to 1.5 hours until doubled.
  4. Turn dough onto a floured surface and press to 1/2-inch thickness. Cut 3-inch rounds and 1-inch holes. Transfer to parchment-lined sheets. Proof loosely covered 30 to 45 minutes until puffed.
  5. Heat oil to 355°F in a heavy pot. Fry 2 to 3 donuts at a time, 60 to 90 seconds per side until deep golden. Drain on a wire rack 2 minutes.
  6. Whisk glaze ingredients until smooth. Dip warm donuts face-down, lift, let drip 3 seconds, and return to rack glaze-side up. Glaze sets within 5 minutes.

Notes

  • Maintain oil temperature at 350°F to 360°F throughout frying - let oil recover between batches to prevent greasy donuts.
  • Proof the cut donuts fully before frying - under-proofed donuts fry up dense and tight without the signature puff.
  • Use egg yolks only, not whole eggs - yolks add richness without extra water that makes the dough sticky and the crumb chewy.
  • Dip donuts while warm, within 2 to 3 minutes of frying, for a thin crackled glaze rather than a thick pooling one.
  • Store loosely covered at room temperature - airtight storage traps moisture and fully softens the glaze overnight.