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 as fast.
This is the original, blank-canvas recipe I use to build on flavors like salted caramel donuts, plus seasonal spins like strawberry glazed donuts.
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.
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 vanilla glaze. I sometimes 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 you can make different shapes, like my twisted maple bars! Just don’t worry about them not looking perfect; they’ll still taste delicious 😊
— Cambrea 🫶🏻
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 3/4-inch thickness. Use a large round donut cutter to cut donuts (you will get about eight donuts rolled to 3/4-inch). 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!
Can this dough be made and chilled overnight for the first rise?
Hi Tina, you can definitely chill the dough right after it’s kneaded. Just make sure to let it sit at room temp the next day so it can puff up properly before frying!
Followed recipe exactly as written and end result was better than my local bakery! Whole family raved about them, fantastic recipe!
I LOVE this recipe! Is there any reason why I couldn’t fry the donuts the night before and glaze in the morning?
Yes! The donuts should be warm when you glaze so that the glaze clings to the donut. Doing it later does not yield the same results.
All your doughnuts are fabulous. Their texture and flavour is better than the store. As the old saying goes nothing is better than homemade. Also it’s much cheaper and you know what’s in it. THANK YOU.
YOU SHOULD BE ON TV.
Best donut recipe ever, they came out fantastic!
How can I make it on day advance for next day by dinner?
Hi Cheryle! For the freshest donuts, I recommend making the dough the day before and refrigerating it overnight after you knead it. The next day, roll and cut the donuts, let them proof, then fry and glaze them as close to serving as you can. They’re definitely best enjoyed the same day they’re fried! 😊
Thank you very much for sharing your wonderful recipe!!!
Do you have dinner rolls recipe same as your cinnamon rolls which us so soft and moist too?
Of course! And yes, I do. I have milk bread dinner rolls that use the same super soft dough! 😊
May I know how many hours can we let it stay in fridge for next day? Thank you
Hi Cheryle! You can refrigerate it for up to 24 hours 😊
Do we put it in the fridgeafter it’s risen or before it rise and take it out the next day , let it rise and then shape it? Or do we put it straight after mixing the dough and when we take it out the fridge how long do we have to wait for it to be ready to fry
Hi Ameera! Refrigerate the dough immediately after kneading, before letting it rise. The next day, roll out and cut the donuts straight from the fridge, then let them proof until they’re very puffy and have roughly doubled in size before frying. The proofing time can vary depending on your kitchen temperature, so I recommend going by how the donuts look and feel rather than a set amount of time! 😊
The dough came out a little dense, felt slightly like biting into a pretzel or bagel. Should I have mixed it more? Besides that they taste good and easy to follow just didn’t get that typical light fluffy donut that we’re used to from the California donut shops
Hi Jess! It could be that it wasn’t kneaded long enough, but it could also be from not letting the donuts proof long enough. I would make sure the donuts have doubled in size and feel light and airy when gently touched; it should feel like there are little bubbles underneath the surface of the dough.