Glazed Doughnuts

 Make Classic Glazed Doughnuts in the comfort of your own home. Every bit as delicious as the ones you get at the bakery!


Wednesdays call for doughnuts, don’t you think? Actually, I could go for a doughnut any day of the week at any time. No reason needed :).

They’re are my number one weakness when it comes to baked goods. When I sat down the other day and realized that I hadn’t shared a recipe for glazed doughnuts yet, I almost couldn’t believe it. My favorite doughnut needed to make an appearance ASAP.

And I didn’t even think twice before running to the kitchen and get baking.


Nothing compares to biting into this fluffy deliciousness. No matter how many doughnuts I devour, it never gets old. Every single one tastes as good as the first one I ever put my lips to. Can you tell I’m smitten?


Yep, it’s true. Glazers (as we like to call them) are my absolute favorite doughnut there is. I have been on an iced coffee in one hand and a glazer in the other kick lately. So much so that I can’t wait for mornings to get here just so I can have breakfast.

Breakfast, guys. If you have been reading this blog for a while, you might recall that I am not a breakfast person whatsoever.

So this is huge for me. Huge I tell ya. We’re taking baby steps in the breakfast department and I’m not sure I want to move on from this phase. EVER.


These doughnuts do take a little bit of time to prepare, but they’re pretty much the gift that keeps on giving. One batch yields quite a few glazers, which freeze beautifully. If you’re a doughnut fan, you will feel like the time you spent in the kitchen was well worth it.

Krispy Kreme move over, Homemade Glazed Doughnuts are taking the reigns!


Hope you enjoy! Happy Hump Day!

Glazed Doughnuts
Yields 24
Amazing glazed doughnuts that will have all doughnut lovers rejoice. You won't be able to stop at just one!
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For the Doughnuts
  1. 2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)
  2. 1/2 cup warm water (105 to 115 degrees)
  3. 1 1/2 cups lukewarm milk
  4. 1/2 cup granulated sugar
  5. 1 teaspoon salt
  6. 2 large eggs
  7. 1/3 cup shortening
  8. 5 1/4 cups all-purpose flour
  9. 1 quart vegetable oil for frying
For the Glaze
  1. 2 1/2 cups confectioners' sugar
  2. 1/4 cup milk
  3. 1/2/ teaspoon vanilla
  1. 1. Sprinkle yeast over warm water. Let stand until foamy, about 10 minutes.
  2. 2. In the bowl of your electric mixer with the beater paddle attached, combine, yeast mixture, milk, sugar, salt, eggs, and shortening. Add 2 cups of flour and beat until dough forms. Switch to the dough hook and add remaining flour (1 cup at a time) until fully incorporated. Dough will be slightly sticky. Transfer dough to a greased bowl and let rise in a warm place until double in size, about 1 hour.
  3. 3. Liberally flour your work surface. Roll out dough until about 1/2-inch thick. Using a doughnut cutter, cut out doughnuts and let rest on the counter until double in size (30-45 minutes). Cover doughnuts loosely with a clean kitchen towel to prevent them from drying out.
  4. 3. When doughnuts are ready to be fried, heat oil in a skillet to 350 degrees F. Line cooling racks with paper towels and set nearby. When oil is ready, slide 3 or 4 doughnuts into the skillet and fry on each side for 2 minutes or until slightly golden. Remove from the skillet and place onto the prepared cooling racks. Repeat until all doughnuts are fried.
  5. 4. While the doughnuts are cooling, prepare the glaze. In a small saucepan over medium-low heat, whisk together confectioners' sugar, milk, and vanilla. Glaze should be heated through, but doesn't need to come to a boil. Remove from heat. Dip doughnuts into the glaze and return to the wire racks until glaze is set.
  1. Doughnuts will keep up to 3 days stored in an airtight container or up to 4 weeks in the freezer.
Adapted from allrecipes
Adapted from allrecipes
Deliciously Yum!


  1. These donuts are glazed to perfection. Got me craving doughnuts now!

  2. These look amazing! Doughnuts always remind me of Sundays, because when I was little my dad would take me out for a doughnut and hot chocolate. And I would always get glazed. Can’t wait to make these at home : )

  3. These are glazed doughnut perfection!

  4. These are beautiful!! They look so perfect and fluffy!!

  5. These doughnuts look like golden-y brown goodness! I love when the glaze crunches slightly when you take a bite of doughnut. These would be such a treat – perfect for a Wednesday for sure! 🙂

  6. Wow, these doughnuts look perfect Kathi! I love how soft and puffy these donuts are and that thick glaze is totally mesmerizing!

  7. I have doughnuts, mayyyybe three times a year, but when I do, they’re almost always a classic glazed, nothing too fancy. These look absolutely PERFECT! I haven’t had one in a while….

  8. Wow these donuts look awesome! I’m not the biggest donut person but I definitely prefer the glazed kind when I have them!

  9. These donuts look perfect! I am a huge bread lover and donuts are at the top of my list. I need some serious restraint to not over do it 😀 I can eat them any time of the day. Pinning!

  10. Perfection Kathi! I love how thick that glaze is – I wouldn’t be able to stop eating these! Pinned!

  11. Woohoo Happy Doughnut Day Kathi!! These doughnuts would definitely be on my make list for such a celebration – or no celebration at all. The glaze is perfect!

  12. These look like they are straight out of a bakery! Beautiful job, Kathi!

  13. The glaze looks so shiny and thick and perfect! I wanna bite the screen!

  14. I`m totally with you–any day of the week calls for donuts! These look so good!

  15. Does this glaze hold up when the donuts are stored in a covered container? Or does it get wet and sticky and soak into the donut? Asking because that has been my experience with other glazes once I store the donuts in a covered container or bag. I’ve been searching for a donut glaze that gardens and stays that way after donuts are covered and stored.


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