Filed Under: Breakfast | Brunch | Dessert | Donut

Glazed Doughnuts

Recipe By Tessa Arias
May 16th, 2017
3.67 from 3 votes
3.67 from 3 votes

These doughnuts are incredibly soft, fluffy, and perfectly sweet. They can be made and shaped ahead of time so the second rise is done overnight in the fridge. That way you can wake up and fry!

Yield: 16 doughnuts plus doughnut holes

Prep Time: 30 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: What I love about these is that they’re absolutely sweet, without being as cloying as Krispy Kreme doughnuts.
Texture: The glaze is super rich and thick, while the doughnuts have an ever so slightly golden crisp exterior, but super light and fluffy interior.
Ease: There’s yeast and frying involved, so this is definitely more of a weekend or holiday baking project. The good news is the dough can be made ahead of time!
Pros: My favorite glazed doughnuts (which is saying a lot because I’m totally a chocolate sprinkle person.)
Cons: Your house may smell like fry oil afterwards, which is why I always crack the kitchen window even if it’s hot outside.
Would I make this again? Absolutely!

[dimt_slider showThumbs=true lightBox=false showNav=false]
Photos by Constance Higley.

Is there anything better in this world than a freshly glazed still-warm doughnuts? It’s the epitome of comfort food in my book.

I love when the doughnut is so light, fluffy, and warm that it practically melts in your mouth. Although baked doughnuts can be delicious, nothing compares to that sensation.

Is your mouth watering yet? I guess you’ll just have to add these Glazed Doughnuts to your “to bake” list right this moment! If you do make a batch, be sure to take a picture and tag me on Instagram with #handletheheat so we can all see.

If you don’t have a doughnut cutter, you can use a biscuit cutter + piping tip or bottle cap to cut out shapes. Get creative!

These are the BEST glazed doughnuts ever! Better than Krispy Kreme and easier to make than I thought!

3 Glazed Doughnut Tips


Yes, this recipe must be FRIED! It truly is best that way. If you don’t want to deal with frying, the doughnut base in this recipe is my favorite for baking. I always use a thermometer when I’m deep frying, so I can make sure the oil is the perfect temperature. Too cold and your doughnuts will be greasy. Too hot and your doughnuts will be overly browned on the outside and undercooked in the center.


Yes, you can make these ahead of time! The dough can be made and shaped and allowed to rise in the fridge overnight. Let the dough come to room temperature as you heat your oil.


Instant yeast is your friend here! It makes bringing the dough together super simple because it requires no proofing and rises faster. However, if you don’t have instant yeast you can use the same amount of active dry yeast. Simply combine the yeast with the warm milk for 5 minutes to proof before adding into the recipe.

Like most fried foods, the doughnuts are definitely best served the day they’re made. I always like the allow the glaze to set for at least 20 minutes before serving. That way they truly look and taste like gourmet doughnuts.

If you want to get creative with the glazes, I have a free download with my top 5 doughnut glaze recipes just below. When I’m frying a batch of doughnuts, I’ll usually make at least two glaze flavors to make sure everyone gets their favorite!

3.67 from 3 votes

How to make
Glazed Doughnuts

Yield: 16 doughnuts plus doughnut holes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
These doughnuts are incredibly soft, fluffy, and perfectly sweet. They can be made and shaped ahead of time so the second rise is done overnight in the fridge. That way you can wake up and fry!


For the doughnuts:

  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (omit if you don't like nutmeg!)
  • 1/4 cup (50 grams) granulated sugar
  • 2 1/4 teaspoons (1 package) [url]instant yeast∞[/url]
  • 3 cups (380 grams) all purpose flour
  • 1 large egg
  • 1 cup whole milk, lukewarm
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 6 cups peanut or vegetable oil or 2 1/2 pounds shortening

For the glaze:

  • 3 1/2 cups (438 grams) powdered sugar, sifted
  • 1 1/2 teaspoons corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup hot water


Make the dough

  1. In a large bowl, mix together all the ingredients until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until smooth and soft, about 6 to 8 minutes. Place the dough in a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
  2. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Cover the dough with a clean kitchen towel and let rise until doubled in size, about 1 hour.

Make ahead

  1. At this point the just-cut doughnuts can be covered and allowed to rise in the fridge overnight. Let come to room temperature before frying.

Fry the doughnuts

  1. Heat the oil in a large, deep, and heavy pan to 350°F. Place three doughnuts in the oil at a time and fry until golden brown, about 1 minute per side. Do not overcook the doughnuts. Drain on a paper towel-lined plate.

Make the glaze:

  1. Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set before serving.
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Khadija yandaki — May 24, 2017 at 9:20 am

    They look yuum yuum.plz can I exclude d corn syrup,or replace it?

    • #
      Tessa — May 29, 2017 at 10:05 am

      If you can’t get it you can just exclude it. The glaze won’t be quite as shiny and similar to bakery style doughnuts, but will still be delish.

  2. #
    Emma @ Lights, Camera, BAKE! — May 29, 2017 at 11:02 pm

    Doughnuts have been on my ‘to bake’ list for so long! I’m always put off by the deep frying as I’ve never attempted it before. I’m so keen to try this recipe though, is a large saucepan suitable?

    • #
      Tessa — May 31, 2017 at 2:10 pm

      Hi, Emma! I hope you’ll give these a try then 🙂 A large saucepan should work just fine.

  3. #
    Liszt — June 9, 2017 at 11:40 pm

    I’m into baking these days. And I’m glad I found your website. Never made doughnuts before, but I’ll try make these ones soon. They look so good! Thanks for sharing your recipe. =)

    • #
      Tessa — June 14, 2017 at 10:25 am

      Let us know how they turn out if you give them a go! xo

  4. #
    Mandy — June 19, 2017 at 5:18 am

    Any tips for frying? I did everything you said, but the doughnuts just tasted like oil and were not even close to being edible.

  5. #
    Mihara — February 15, 2018 at 10:10 pm

    Hi Tessa!
    Love the tutorial, are we to keep the donuts to cool before applying the glaze? I’ve found with other recipes the glaze sets and then starts melting, however I dipped the donuts soon after frying which probably meant it was too hot?
    Would really appreciate your help!

  6. #
    Erica — September 24, 2019 at 5:36 pm

    The glaze turned out too thick and tasted bad, like straight powdered sugar. It ruined the donuts.

  7. #
    slitherio — October 12, 2020 at 9:32 pm

    Look so tasty. Love the tutorial.

  8. #
    Jan Dougherty — March 21, 2021 at 5:31 am

    I want to make the fried donuts for our friends when we go camping. I was going to experiment with freezing the raised/shaped donuts, but when I saw your recipe, it made sense to ask for your assistance. I figured, they would need to defrost and come to room temp before frying, what suggestions do you have?
    I love your recipes and your information and our camping friends will love to have this treat!

    Thanks!!!!! Jan

    • #
      Handle the Heat — March 22, 2021 at 2:37 pm

      Wow Jan! What an awesome friend you are to make fried doughnuts for everyone when camping!!! Now I’m going to want one every time I go camping haha! I’ve honestly never tried what you’re proposing with freezing the dough, so I can’t say how that would work, but I imagine it would be fine! There are make ahead instructions in the pink box above the recipe where you could use a cooler in place of the fridge to rise overnight. Please let me know how everything goes!

      • #
        Janice Dougherty — March 28, 2021 at 2:04 pm

        I made the dough EXACTLY as the recipe (which I rarely do, I love to experiment). Once I cut the doughnuts/holes, I made three groups – 1. put in the frig to proof overnight 2. proofed till doubled and put in the freezer 3. froze immediately. In the morning, took #3 out of the freezer and allowed to rise until doubled, took #2 out of the freezer and allowed to come to room temp and finally took #1 out of frig and brought to room temp.
        Fried as directed in three batches and then glazed as directed.
        Terribly disappointed on all three. Batch #1 was the fluffiest, but none of them were particularly light, mostly bready texture. I don’t know what I did wrong.

        • #
          Handle the Heat — March 29, 2021 at 1:57 pm

          Hmmm…I’m not entirely sure what went wrong either! Normally dense doughnuts are due to too much flour being added or being underproofed. Do you use a scale to measure your ingredients? For your three experimental groups, did you experiment with them AFTER you covered the cut dough with a clean kitchen towel and let rise until doubled in size, or did you skip this last rise and immediately put them in the fridge/freezer? If so, that could definitely be the problem, a missed rise. Let me know, I want to help you figure this out!

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed