Glazed donuts you can make at home? YES please! Nothing is more classic (or satisfying) than a warm, homemade donut fresh from the fryer.
Soft, fluffy, and perfectly golden, each bite practically melts under a delicate vanilla sugar glaze that cracks as you sink your teeth in.
They’re made with the same milk bread donut dough as my chocolate-glazed donuts: light and airy, like a donut shop version, only better because you made them at home from scratch!
I used to fry hundreds of donuts every morning in the bakery, so when I started testing my homemade version, my goal was to nail that plush, melt-in-your-mouth bite.
So naturally, I reached for my yeast dough secret: tangzhong—a quick-cooked flour-and-water paste that boosts hydration and tenderness, so these fry up pillowy and don’t stale fast.
This is the original, blank-canvas recipe I use to build on flavors like salted caramel donuts, plus seasonal spins like filled tiramisu donuts. Once you nail the dough, the rest is simple.
The full recipe is below!
How to Make Donuts at Home (Step by Step)
1
Make the tanzghong.
2
Knead the donut dough. It should feel soft, smooth, and tacky to the touch.
3
Look for a strong gluten windowpane. Grease your fingers, pinch off a golf ball-sized piece of dough, and gently stretch it.
If you can see light through it without tearing, the gluten’s developed. If it rips fast, knead a little longer and try again. This strong texture gives you the soft, pull-apart crumb you love in a classic donut.
4
Roll and cut. Roll to ½–¾-inch thick, then use a round cutter for a plain donut shape (save the holes and fry them up, too!). Transfer each to its own parchment square and let rise until doubled.
5
Fry 2-3 donuts at a time.
6
Dunk the donuts in the simple vanilla glaze. I will say that sometimes I skip the glaze and coat them in cinnamon sugar instead. My cinnamon sugar donuts are a forever favorite in my house!
I know making donuts at home can seem intimidating, but it’s actually really simple.
Once you nail the dough, the process gets quicker and quicker the more you make them, and even if they don’t look perfect, they will always taste delicious!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Homemade Glazed Donuts
Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong, from recipe above
- 5 tablespoons unsalted butter, room temperature
- Neutral oil, for frying, Like canola, vegetable, or avocado oil
Sugar Glaze
- 3 1/2 cups powdered sugar
- 1/3 cup + 1 tablespoon hot water
- 1 teaspoon vanilla paste or extract
- Pinch of fine sea salt
Instructions
Make the Donuts
- In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set it aside until ready to use.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.3 cups + 2 tablespoons (406 g) bread flour, 1/3 cup (66 g) granulated sugar, 1 tablespoon (9 g) instant yeast, 1 1/4 teaspoon (6 g) fine sea salt, 1/2 cup (120 g) whole milk, 1 (55 g) large egg, Tangzhong
- With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all the butter is added, increase the speed to 2 on a KitchenAid and knead for 12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.5 tablespoons (70 g) unsalted butter
- Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rest at room temperature, about 30-45 minutes.
- Meanwhile, cut out 8-9 squares of parchment paper.
- Turn the dough onto a floured surface, and lightly flour the top and roll to 1/2-3/4-inch thickness. Use a large round donut cutter to cut donuts (you will get about eight donuts rolled to 3/4-inch, or 9-10 donuts rolled to 1/2-inch). I always roll my dough to 3/4" thickness, because I prefer thicker donuts! Gently knead the scraps together, then let the dough rest for 5-10 minutes before rolling out and cutting more.
- Place each donut on a square of parchment paper and arrange them on a baking tray. Cover the top loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.
- When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. Keep an eye on the temperature. If the oil reaches 350°F before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.Neutral oil, for frying
- Working in small batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment) into the hot oil, then peel away the paper with tongs. Fry for about 2 ½ minutes total, flipping once halfway through, until golden brown. Then, transfer to the wire rack to drain.
Make the Vanilla Glaze
- In a medium bowl, whisk together the powdered sugar, hot water, vanilla, and salt until smooth. Adjust with more water or powdered sugar until you have a thick, yet runny glaze.3 1/2 cups (420 g) powdered sugar, 1/3 cup + 1 tablespoon (92 g) hot water, 1 teaspoon vanilla paste or extract, Pinch of fine sea salt
- Dip both sides of the donuts in the glaze, let any excess drip off, then place them back on the wire rack over the baking sheet.
- The donuts will need roughly 45-60 minutes for the glaze to fully set, then enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
