Homemade Glazed Donuts

I love donuts.

Homemade donuts, sweats and Netflix are the reasons for the weekend.

This recipe is revised from The Pioneer Woman. Check out her website for the original recipe.

  • 1-⅛ cup Whole Milk, Warm
  • ¼ cups Sugar
  • 2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
  • 2 whole Large Eggs, Beaten
  • 1-¼ stick Unsalted Butter, melted
  • 4 cups All-purpose Flour
  • ¼ teaspoons Salt
  • Canola Oil

  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup cold milk


Make sure milk is nice and warm, but not overly hot.

Add sugar to milk. Stir to dissolve

Grab your yeast.

Add it to the milk/sugar mixture. Stir gently, then let sit for 10 minutes.

Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.

Whisk eggs well.

Add melted butter to beaten eggs, stirring constantly to make sure the butter’s not too hot for the eggs.

Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.

With the mixer on 3 or medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.

Mix well until combined.

Now, you can either let your mixer kneed it with the bread hook for about 5 minutes, or you can do it with your hands. I used my hands.

Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.

After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.

Remove bowl from fridge and turn out dough onto a lightly floured surface.

Roll out to 1/4 to 1/3-inch thickness.

Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc. I don't have a huge selection of perfectly round cookie cutters, so I used a cup and cut around the edges with a small, sharp knife.

Cut holes out of each round using a 1 1/2-inch cutter. Or, if you're like me, you'll use the cap to your oil.

Keep the small pieces for donut holes.

Place both doughnuts and holes on a floured baking sheet.

Cover with large tea towel and place in a warm place in your kitchen. I had made homemade pizzas for dinner, and I set this on top of the cooling oven. Nice and toasty.

Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Donuts should be visibly puffier and appear to be airy.

Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.

One to two at a time, gently grab doughnuts and ease them into the hot oil.

Allow them to cook 1 minute on each side; they will brown very quickly.

Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

Place doughnut immediately on several layers of paper towels. We want to drain as much grease as possible before it soaks into the doughnut.

Set aside. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side. Allow doughnuts to slightly cool.

Mix all glaze ingredients in a bowl until completely smooth.

One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)

You can do half the donut or the whole thing. I did the top half.

Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)

Serve warm if possible, or room temperature.

** Side notes: Don't be turned off to this if you don't have a fancy bread machine or stand mixer to knead your dough. I did it by hand and it worked out just fine!

I'm not ashamed to admit that I ate 3 of these.


Content Copyright © 2009 by Rachael Wadsworth and All Kinds of Yumm. All rights reserved. Click here to read our Privacy Policy. Click here to read our Cookies Policy.