Name: Homemade Glazed Donuts Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3/4 cup water; 1/4 cup bread flour; 3 cups + 2 tablespoons bread flour (see notes on measuring); 1/3 cup granulated sugar; 1 tablespoon instant yeast; 1 1/4 teaspoon fine sea salt; 1/2 cup whole milk, room temperature; 1 large egg, room temperature; 5 tablespoons unsalted butter, room temperature; Neutral oil (canola, vegetable, or avocado oil); 3 1/2 cups powdered sugar; 1/3 cup + 1 tablespoon hot water; 1 teaspoon vanilla paste or extract; Pinch of fine sea salt

Jump to Recipe

Introduction

These homemade glazed donuts are soft, fluffy, and perfectly sweetened with a shiny vanilla glaze. Making donuts from scratch may sound intimidating, but with this recipe, you’ll enjoy a bakery-quality treat right at home.

Several round doughnuts with a smooth, shiny white glaze cover each one, giving them a slightly wet look. Each doughnut has one hole in the middle and a golden brown dough base visible under the thin layer of glaze. They are placed on a metal cooling rack that sits over a wooden surface, with a few small drops of glaze dripped below some doughnuts. The doughnuts are evenly spaced, showing their soft and slightly bumpy texture beneath the glaze. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup water
1/4 cup bread flour
3 cups + 2 tablespoons bread flour (*see notes below for measuring*)
1/3 cup granulated sugar
1 tablespoon instant yeast
1 1/4 teaspoon fine sea salt
1/2 cup whole milk (room temperature)
1 large egg (room temperature)
Tangzhong (from recipe above)
5 tablespoons unsalted butter (room temperature)
Neutral oil, for frying (such as canola, vegetable, or avocado oil)
3 1/2 cups powdered sugar
1/3 cup + 1 tablespoon hot water
1 teaspoon vanilla paste or extract
Pinch of fine sea salt

Instructions

Step 1: Make the tangzhong by whisking together the water and 1/4 cup bread flour in a small saucepan. Cook over medium heat, whisking constantly until it thickens to a paste, about 4–5 minutes. Transfer to a bowl and set aside.
Step 2: In a stand mixer bowl fitted with the dough hook, combine 3 cups + 2 tablespoons bread flour, granulated sugar, instant yeast, and salt. Add the milk, egg, and prepared tangzhong. Knead on low speed for 2 minutes until dough forms.
Step 3: With the mixer running on low, add softened butter one tablespoon at a time, allowing each to incorporate fully. Then increase speed to medium and knead for about 12 minutes until dough is smooth, elastic, and passes the windowpane test.
Step 4: Shape the dough into a ball, place in a lightly greased bowl, cover, and let rest at room temperature for 30-45 minutes.
Step 5: Prepare 8-9 squares of parchment paper. On a floured surface, roll dough to 3/4-inch thickness. Cut out donuts using a large round cutter, gently knead scraps together, rest 5-10 minutes, then cut more.
Step 6: Place each donut on a parchment square on a baking tray, loosely cover with plastic wrap, and let rise until doubled and puffy, about 45–65 minutes.
Step 7: When donuts are halfway through final proof, heat 3-4 inches of neutral oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack for draining.
Step 8: Fry donuts in small batches by lowering 2-3 donuts with parchment into hot oil, then carefully peeling away the parchment with tongs. Fry about 2 ½ minutes total, flipping once until golden brown. Transfer to wire rack to drain.
Step 9: To make vanilla glaze, whisk powdered sugar, hot water, vanilla, and salt in a bowl until smooth. Adjust consistency with more water or sugar to reach thick but runny glaze.
Step 10: Dip both sides of each donut in glaze, let excess drip off, then place on wire rack over the baking sheet. Allow glaze to set for 45-60 minutes before enjoying.

Tips & Variations

Use a digital thermometer to maintain the oil temperature at 350°F for evenly cooked donuts without greasy spots.
If you don’t have tangzhong, you can prepare it ahead or find a simple recipe online to ensure extra soft texture.
Try adding cinnamon or nutmeg to the dough for a spiced twist.
Substitute the vanilla glaze with chocolate or maple glaze for different flavor options.

Storage

Store glazed donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfrosted donuts and thaw before glazing. Reheat briefly in the microwave or oven to refresh texture, but avoid microwaving glazed donuts too long to prevent melting the glaze.

How to Serve

Six glazed donuts with a smooth, shiny white glaze covering the top and sides are placed on a white marbled surface. The donuts are golden brown under the glaze, with a soft and airy texture visible inside the two donuts broken in half near the edges of the image. The glaze has a slightly translucent, wet look, creating a glossy finish. The donuts are arranged casually, with one donut stacked on top of another, showing their circular shape and the hole in the middle. In the corner, a metal mixer whisk with some white glaze on it rests on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water mixture that helps retain moisture in dough, resulting in softer, fluffier donuts that stay fresh longer.

Can I bake these donuts instead of frying?

Yes, you can bake them at 375°F (190°C) for about 8-10 minutes until golden, but frying produces the classic texture and flavor of traditional glazed donuts.