There’s nothing quite like biting into a freshly made homemade doughnut with a soft, airy center and a shiny sweet glaze dripping down the sides. This best doughnuts recipe is inspired by classic bakery-style glazed doughnuts and delivers light, fluffy texture with rich buttery flavor. The dough is chilled overnight for better flavor and easier handling, while the quick vanilla glaze creates that iconic melt-in-your-mouth finish.

Why You’ll Love This Recipe

• Soft and pillowy yeast doughnuts
• Perfect glossy vanilla glaze
• Bakery-style flavor at home
• Easy step-by-step process
• Great for breakfast, brunch, or dessert

Preparation Time

Servings

Makes approximately 18 doughnuts.

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Ingredients

For the Doughnuts

• 1 1/8 cups whole milk, warm
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 2 large eggs, beaten
• 3/4 cup unsalted butter, melted
• 4 cups all-purpose flour
• 1/4 teaspoon salt
• Vegetable oil for frying

For the Glaze

• 3 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/3 to 1/2 cup cold milk or water

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Step by Step How to Make Doughnuts

Step 1: Activate the Yeast

Warm the milk until slightly warm to the touch, around 100°F to 110°F. Stir in the sugar until dissolved. Add the yeast and let the mixture sit for 5–10 minutes until foamy.

Step 2: Prepare the Wet Ingredients

In another bowl, combine the melted butter and beaten eggs. Stir constantly so the eggs do not scramble from the heat.

Step 3: Mix the Dough

Add the butter mixture and yeast mixture into a large mixing bowl or stand mixer fitted with a dough hook. Slowly add the flour and salt while mixing on low speed.

Continue kneading for about 5–7 minutes until the dough becomes smooth and elastic.

Step 4: First Rise

Transfer the dough to a lightly greased bowl. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Chilling helps develop flavor and makes the dough easier to handle.

Step 5: Roll and Cut

Turn the chilled dough onto a lightly floured surface. Roll it out to about 1/4-inch thickness.

Use a doughnut cutter or two round cutters to cut out doughnut shapes.

Step 6: Second Rise

Place the doughnuts on a floured baking sheet. Cover lightly and let them rise in a warm place for 1 hour to 1 hour 15 minutes until puffy and airy.

Step 7: Fry the Doughnuts

Heat vegetable oil to 375°F in a deep heavy pot.

Carefully lower the doughnuts into the hot oil, frying 1 minute per side until golden brown. Transfer to paper towels to drain excess oil. Doughnut holes cook faster, about 30 seconds per side.

Step 8: Make the Glaze

Whisk together powdered sugar, vanilla, salt, and milk until smooth and pourable.

Dip each warm doughnut halfway into the glaze and place on a wire rack to set.

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Tips for Perfect Doughnuts

• Do not overheat the milk or the yeast may die.
• Refrigerating the dough improves texture and flavor.
• Maintain oil temperature around 375°F for even frying.
• Glaze doughnuts while slightly warm for the best finish.
• Avoid overcrowding the frying pot.

Flavor Variations

Chocolate Glazed Doughnuts

Add cocoa powder to the glaze for a rich chocolate coating.

Cinnamon Sugar Doughnuts

Skip the glaze and toss warm doughnuts in cinnamon sugar.

Maple Doughnuts

Replace vanilla with maple extract for a sweet maple flavor.

Filled Doughnuts

Fill with jam, custard, or chocolate cream after frying.

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Nutritional Information (Per Doughnut Approx.)

Nutritional values are approximate and may vary depending on ingredients used.

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Storage Tips

• Best enjoyed fresh and warm.
• Store in an airtight container for up to 2 days.
• Reheat for a few seconds in the microwave before serving.
• Dough can be refrigerated overnight before frying.