How do I store leftover glazed donuts?

Glazed donuts are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To refresh them, microwave each donut for 7–8 seconds — it brings back that soft, warm texture you love.

Can I bake these donuts instead of frying?

Yes! While frying gives them the classic texture, you can bake them at 350°F for 8–10 minutes until golden. They’ll be slightly less crispy but still soft and delicious. Use a silicone donut pan for the best shape.

What kind of glaze can I use besides vanilla?

You can get creative with glazes! Try chocolate ganache, maple glaze, lemon icing, or even a spiced glaze with cinnamon and nutmeg. You can also dip them in cinnamon sugar instead of glazing for a more rustic twist.

Why is my dough not rising?

If your dough isn’t rising, the yeast may be expired or your liquid was too hot and killed the yeast. Always use instant yeast within the expiration date, and make sure the scalded milk cools to about 115°F before adding it to the dough. Drafty or cold kitchens can also slow rising — try placing the bowl in a warm oven (around 100°F) to help it along.

Glazed Donuts – Best Homemade Recipe You’ll Love

Name: Glazed Donuts
Prep time: 10 min
Cook time: 20 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour, divided; 1/4 cup granulated sugar; 1/4 tsp salt; 1 packet (2 1/4 tsp) instant yeast; 2/3 cup milk, scalded and cooled to 115˚F; 1/4 cup light olive oil (or vegetable/canola oil); 2 large egg yolks, room temperature; 1/2 tsp vanilla extract; Oil for frying (peanut, vegetable, or canola oil); 4 cups (1 lb) powdered sugar; 5–6 tbsp water; 1 tbsp vanilla extract (for glaze)

Description

These homemade glazed donuts are soft, fluffy, and melt-in-your-mouth delicious. Perfectly fried and dipped in a classic vanilla glaze, they’re a gourmet twist on your favorite bakery donut, made with simple ingredients and ideal for breakfast or a sweet treat.

Ingredients

Scale

2 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/4 tsp salt
1 packet (2 1/4 tsp) instant yeast
2/3 cup milk, scalded and cooled to 115˚F
1/4 cup light olive oil (or vegetable/canola oil)
2 large egg yolks, room temperature
1/2 tsp vanilla extract
Oil for frying (peanut, vegetable, or canola oil)
4 cups (1 lb) powdered sugar
5–6 tbsp water
1 tbsp vanilla extract (for glaze)

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Instructions

Scald the milk in a saucepan until it reaches 180˚F, then cool to 115˚F.
In a large bowl, whisk together 1 cup flour, sugar, yeast, and salt.
Add the warm milk, oil, egg yolks, and vanilla extract. Mix well, cover, and let rest for 10–15 minutes until bubbles form.
Gradually mix in the remaining flour and knead for 5 minutes until dough is soft and slightly sticky.
Cover the dough and let rise in a warm place for 45 minutes or until doubled in size.
Roll out the dough to 1/4”–1/3” thickness and cut out 11–12 donuts using a donut cutter.
Place on a parchment-lined sheet, cover with a towel, and let rise again for 20–45 minutes.
Heat frying oil to 375˚F and fry donuts 2–3 at a time for 45–60 seconds per side, until golden.
In a bowl, whisk powdered sugar, water, and vanilla extract to make the glaze.
Immediately dip hot donuts into the glaze and place on a wire rack to set.

Notes

Donuts are best served fresh but can be stored in an airtight container for up to 2 days.
Microwave leftover donuts for 7–8 seconds to refresh.
Use a thermometer to monitor oil temperature for perfect frying.
Substitute almond or maple extract for a flavor twist.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Fried
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 229
Sugar: 24g
Sodium: 120mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg