Best glazed donut recipe. (2024)

A glazed donut is easy to make, but the best part is that it tastes better than any you can buy, even better than Krispy Kreme donuts!

If you love donuts, you’re going to be so happy to have found this glazed donut recipe!

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You see, this recipe has received fabulous results all over the world. It’s true, you can read all the reviews and comments on my original perfect yeast doughnut recipe for yourself. Here’s a photo of a ring doughnut (that’s probably also the most stolen doughnut photo, ever). 😢 If you ever see it at a donut shop or on another site’s recipe, beware.

I also adapted the recipe for glazed, sugar, filled and coconut topped vegan donuts. They do not taste vegan, by the way!

Why are glazed donuts the best?

As with many of my recipes, you’ll begin to find that “simplest is best”, but only when you use the best quality ingredients. A simple glaze allows the donut’s own complexities such as being light and fluffy little bits of heaven to shine through.

What oil should I use to fry donuts?

I use a combination of olive oil and another lighter oil such as peanut oil, avocado oil or organic canola oil. Read more about frying oils if you are interested.

These are so much better and healthier than Krispy Kreme donuts because you know all the ingredients which go into the dough, the oil is of your choosing and isn’t a low quality, hydrogenated oil that has been used over and over (which causes acrylamides). You can feel much better about feeding these donuts to your family!

Glazed Donut Recipe

adapted by Christina Conte makes 16 doughnuts

FULL PRINTABLE RECIPE BELOW

The measurements are critical in this recipe, soa scale is necessary. (This is why there are no cup measurements-please do not ask for them.)

Special equipment:

• parchmentpaper, cut into about 4″ squares (smaller pieces for doughnut holes)
• large pot, deep fryer or wok
• a sharp doughnut cutter (a reader asked what I recommend, andI like this oneas there is no guessing where the center of the doughnut is–perfect doughnuts every time).
• candy/oil thermometer, not necessary, but very helpful if you’re not a deep-frying pro
• skimmer

Make the Donut Dough

Place the water, buttermilk, melted butter and beaten egg in the bread machinepan orstand mixerbowl, then add the dry ingredients, except for the yeast.

Make a small indentation in the dry ingredients, thenadd the yeast.

Set the bread machine to the ‘dough’ setting.

If using a standmixer (see directions in printable recipe below, as steps with the yeastare different), run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size.

I do not specify a time on the dough rising because there are too many factors that will determine the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and the temperature of your kitchen. In my kitchen, this process usually takes 1 to 2 hours.

Roll and Cut the Donut Dough

Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin.

With arolling pin, roll out half of the dough to about 1/2″ thickness. (Do not rest the dough.)

Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. I recommendthis cutter.

Let the Donuts Rise

Place each doughnut on a piece of parchment paper, then place on a cookie sheet.Put thetrayin the oven (turn it on for 1 minute,SET A TIMER, then turn the oven off again, just to make it barely warm). The oven warming step should not be necessary in the summer unless your a/c is very cool.

Next, boil some water and pour it into a measuring jug or bowl. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). Allow to rise until doubled in size.

Fry the Donuts

Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly. Drop the donuts and donut holes into the hot oil using the paper to carefully lower them into the oil.

Turn them over as soon as they are golden brown underneath, allow to cook on the other side then remove and place on a paper towel lined plate or baking sheet.

Prepare the Glaze.

Mix the confectioner’s sugar with the water or milk and test for the consistency you prefer.

Glaze the Donuts When Cooled

Test a donut hole to see how you like the consistency. If it’s too runny for you, add more sugar, if it’s too thick add more liquid.

Glaze all of the doughnuts.

Use a skewer to lift them out. Place on a wire rack to set.

If you like a heavier glaze, make it more thick and just glaze the top.

Allow to dry completely before serving.

Let me know if you try this delectable glazed donut recipe!

Glazed Donut (Best Homemade Recipe)

Yield: 16

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 15 minutes

The lightest, fluffiest donuts dipped in a sweet glaze.

Ingredients

• 6 Tbsp (90 ml) lukewarm water
• 5 oz buttermilk (150 ml)
• 1 beaten egg
• 2 oz (57 g) butter, melted
• 16 oz (454 g) all-purpose flour
• 2 oz (57 g) sugar
• 1 tsp sea or Kosher salt
• 1 1/2 tsp (5 g) active dry yeast (one and a 1/2 teaspoons)
• oil for frying (I use olive oil and grape seed or a combination)

Glaze

• 2 cups (200 g) confectioner's (powdered) sugar
• about 6 tsp milk or water, more or less to your desired consistency

Instructions

FOR BREAD MACHINE:

1. Place the water, buttermilk, beaten egg and melted butter in thebread machinepan, then add the dry ingredients which were weighedusing a scale(it's so important), except for the yeast.
2. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the ‘dough’ setting.

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:

1. Place the dry ingredients in a bowl. Put 6 Tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it).
2. Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter, and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes.
3. By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size (usually 1 to 2 hours, depending on the freshness of the yeast, temperature of the water and ambient temperature).

BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW:

1. Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin. With a rolling pin, roll out half of the dough to about 1/2″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. Or splurge (haha) and buy thisdoughnut cutterand save yourself a lot of trouble!
2. Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).
3. Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts.Rolleach piece of dough into a smooth ball, and place onparchmentor waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.
4. Heat the oil to about 350ºF (180º). If you don’t have athermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
5. Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.
6. When the doughnuts have cooled, dip them in the glaze and place on a rack to set.

Glaze Recipe

Pour milk or water into sugar in a bowl and stir until it has a smooth consistency (add more or less of each ingredient as desired).

Notes

Special equipment: akitchen scale,parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes) and a pot, deep fryer, or wok and candy thermometer (optional).

For extra details, see my FAQs on this doughnut recipe.

Nutrition Information:

Yield: 16Serving Size: 1
Amount Per Serving:Calories: 473Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 109mgCarbohydrates: 96gFiber: 3gSugar: 1gProtein: 14g

Nutrition information is only estimated.

Did you make this recipe?

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