glazed donut recipe
The Best glazed donut recipe
The best part? They’re not too complicated, and the health benefits are surprisingly decent if you keep a few things in mind. The dough is made with whole wheat flour and a touch of honey instead of sugar, which means more fiber and less refined carbs than traditional recipes. The glaze is simple—just powdered sugar and milk—so you’re not drowning them in processed sugar. My kids have been eating them for years, and I’ve never had anyone complain about the taste or the texture. They’re soft inside, crispy on the edges, and that glaze melts right off your tongue. It’s a recipe that feels like a treat but doesn’t feel like a guilty pleasure—it’s just delicious, and that’s all that matters. Plus, nothing beats the smell of fresh donuts baking in the oven, especially when you know they’re going to be covered in that sweet, shiny glaze. It’s a little ritual, and it’s one of those things that brings everyone together.
Classic Glazed Donuts Recipe
A classic, fluffy donut recipe coated with a sweet, glossy glaze. Perfect for breakfast or dessert!
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tsp salt
- 1 packet (2 ¼ tsp) instant yeast
- 1 cup warm milk
- 1 large egg
- 1 cup granulated sugar
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter, melted
- 1 cup powdered sugar
- 1 tbsp granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, softened
👨🍳Directions
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1
Preheat oven to 375°F (190°C). Grease a donut pan or line a baking sheet with parchment paper. -
2
In a large bowl, combine flour, salt, and yeast. Mix in warm milk, egg, sugar, oil, and melted butter until a soft dough forms. -
3
Let the dough rest for 10 minutes, then knead lightly until smooth. Divide into 12 equal portions and shape into donuts or rounds. -
4
Place donuts in the prepared pan and bake for 15–18 minutes, or until golden brown. -
5
While donuts cool slightly, mix powdered sugar, granulated sugar, milk, vanilla, and softened butter into a smooth glaze. -
6
Dip cooled donuts into the glaze and let excess glaze drip off. Store in an airtight container.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Donut pan or round cookie cutter
- Pastry bag with large star tip
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra fluffiness, let the dough rest for 30 minutes before shaping.
- Substitute milk with almond milk for a lighter option.
- Add cinnamon or chocolate chips to the dough for extra flavor.
Variations
- Try a cream cheese glaze for a tangy twist.
- Use a donut cutter for perfect round shapes.
Watch Video Of How Classic Glazed Donuts Recipe Works
❓ Frequently Asked Questions About Glazed Donuts
1. What is the secret to making donuts stay soft and fluffy after baking?
The secret to keeping glazed donuts soft and fluffy lies in a few key steps: overmixing the dough (just until it’s smooth) and using a high-fat dough (like butter or shortening). Additionally, baking them slightly underdone (pulling them out when they’re still slightly soft) and letting them cool on a wire rack before glazing helps maintain moisture. Avoid overhandling the dough and use a light glaze (like powdered sugar mixed with a little milk or cream cheese) to prevent them from drying out too quickly.
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2. Can I make glazed donuts without using powdered sugar, and if so, what are some alternatives?
Absolutely! If you prefer a healthier or sugar-free option, here are some great alternatives:
– Coconut sugar or maple syrup glaze (for a caramel-like flavor).
– Cream cheese glaze (mix softened cream cheese with powdered sugar and a little lemon juice for a tangy twist).
– Honey or agave syrup glaze (for a natural sweetness, though it may require less sugar).
– White chocolate glaze (melt white chocolate with a bit of powdered sugar for a rich, creamy finish).
– Sugar-free powdered sugar (if using a low-sugar recipe).
Always adjust consistency—thicker glazes take longer to dry, so let them cool before serving.
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3. Why do my glazed donuts turn out dense or tough instead of light and airy?
Several factors can cause dense or tough donuts:
– Overmixing the dough – Mixing too long develops gluten, making the donuts tough. Stir just until the flour is incorporated.
– Incorrect fat content – If the dough lacks enough butter or shortening, it won’t hold air well. Use 100% fat (by weight) in the dough recipe.
– Underproofing or overproofing – If the dough isn’t proofed long enough, it won’t rise properly. Let it rise until doubled in size (about 1–2 hours for cold dough).
– Too hot oven – Donuts bake best at 350°F (175°C). If the oven is too hot, they’ll cook too fast on the outside and stay raw inside.
– Not enough yeast – If the dough isn’t leavened enough, it won’t puff. Use active dry yeast (or instant yeast) and follow the proofing time precisely.
– Skipping the rest period – After mixing, let the dough rest for 30–60 minutes before shaping to relax the gluten.
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4. How do I prevent my glazed donuts from getting soggy after glazing?
Soggy donuts happen when the glaze absorbs too much moisture. Here’s how to keep them crispy:
– Use a light glaze – Thinner glazes dry faster. A 1:1 sugar-to-liquid ratio (e.g., powdered sugar + milk) works best.
– Let the donuts cool slightly before glazing – Glaze them when they’re warm but not hot (about 100°F/38°C). Overheating can cause the glaze to melt.
– Avoid overhandling the dough – Excessive kneading traps moisture, making donuts gummy. Keep it smooth and elastic.
– Use a glaze with a touch of acid – A splash of lemon juice, vinegar, or cream cheese in the glaze helps prevent a sticky finish.
– Bake at the right temperature – 350°F (175°C) is ideal. If the oven is too cool, the donuts won’t crisp properly.
– Let them cool completely before storing – If storing, let glazed donuts cool fully (not just at room temp) to prevent condensation, which can make them soggy when reheated.
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5. Can I make glazed donuts without a deep fryer, and if so, what’s the best alternative method?
Yes! You can bake glazed donuts without frying for a healthier (but still delicious) version. Here’s how:
– Preheat oven to 375°F (190°C) and grease a baking sheet well with vegetable oil, butter, or nonstick spray.
– Shape the dough into rings (about 1-inch thick) and place them on the sheet, 2 inches apart (they’ll expand).
– Bake for 12–15 minutes until golden brown on the bottom. They’ll continue cooking as they cool.
– Glaze immediately while still warm. The heat helps the glaze set faster.
Pro tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely to avoid burning).
For a crispier texture, try air-frying at 375°F (190°C) for 8–10 minutes, flipping halfway. Just ensure the glaze sets before serving!
