The Ultimate Donut-Making Guide: From Glaze to Glory
Few things beat the joy of biting into a fresh, homemade donut—warm, fluffy inside and coated with a glossy glaze that melts in your mouth.
Making them from scratch might seem intimidating, but with the right tips, you can create bakery-style results in your own kitchen. This guide will walk you through how to make perfect yeast-raised donuts, from mixing the dough to achieving that picture-perfect glaze.
The Magic Behind Homemade Donuts
The secret to a light, airy donut lies in the dough’s fermentation. When yeast feeds on sugar, it produces gas that gives the donuts their signature fluffiness.
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Combine that science with good frying technique and the right glaze, and you’ll have an indulgent treat worthy of any café display.
These donuts are made with simple pantry staples—flour, yeast, eggs, milk, and butter—but the process rewards patience. Allowing the dough to rest and rise twice is what builds flavor and that delicate crumb you’ll love.
Ingredients
- 3 ½ cups (440 g) all-purpose flour
- 2 ¼ tsp (7 g) active dry yeast
- ¾ cup (180 ml) warm milk (about 105°F / 40°C)
- ¼ cup (50 g) sugar
- 2 large eggs
- 5 tbsp (70 g) unsalted butter, softened
- 1 tsp salt
- Oil for frying (vegetable or canola)
For the Classic Glaze
- 2 cups (250 g) powdered sugar
- 4 tbsp milk (adjust for consistency)
- ½ tsp vanilla extract
- Pinch of salt
- Optional: 1 tsp light corn syrup for extra shine
Making the Dough
In a large bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit until foamy—about 10 minutes. Add eggs, sugar, butter, and salt. Gradually stir in the flour until a soft dough forms. Knead on a lightly floured surface for 8–10 minutes, or until smooth and elastic.
You’ll know it’s ready when you can stretch a small piece thin enough to see light through it (the windowpane test).
Place the dough in a greased bowl, cover, and let rise until doubled—usually 1 to 1½ hours in a warm spot.
Shaping and Second Rise
Roll out the dough to about ½ inch (12 mm) thick. Cut circles with a donut cutter or two round cutters (one large, one small for the center). Transfer each piece onto small squares of parchment paper—this helps them keep their shape later.
Cover and let rise again for 30–45 minutes, until puffy. A gentle poke should slowly spring back—this means they’re ready to fry.
Frying the Donuts to Perfection
Heat the oil to 350°F (175°C) in a heavy pot or deep fryer. Maintain a steady temperature; if it drops too low, donuts absorb oil and become greasy, while too hot makes them brown before cooking inside.
Fry 2–3 donuts at a time for about 1 minute per side, until golden brown. Remove carefully and place on a wire rack set over paper towels. Let them cool slightly before glazing.
Pro Tip: Always use a thermometer. The difference between soggy and crispy-light donuts is only a few degrees.
Creating the Glaze
For that signature glossy finish, whisk together powdered sugar, milk, vanilla, and a pinch of salt until smooth. Dip warm donuts into the glaze, flip to coat both sides, and place them back on the rack to set.
Within minutes, the glaze will firm up into a beautiful, slightly crisp shell.
Want to experiment? Try maple glaze (add maple syrup), chocolate glaze (add melted dark chocolate), or citrus glaze (use lemon juice instead of milk).
Variations and Modern Twists
If you love exploring, there are countless ways to adapt this recipe:
- Air Fryer Donuts: Brush shaped donuts with oil and air fry at 350°F (175°C) for 5–6 minutes per side.
- Baked Donuts: Bake in a preheated oven at 375°F (190°C) for 10–12 minutes, then glaze.
- Stuffed Donuts: Skip the center hole, fry, and fill with jam or custard using a piping bag.
- Sourdough Donuts: Replace part of the flour with sourdough discard for extra flavor and reduced waste.
Troubleshooting Common Issues
- Too greasy: Oil was too cool. Reheat to 350°F before the next batch.
- Doughy center: Oil too hot or donuts too thick.
- Dense texture: Not enough rise or under-kneading.
- Collapsed donuts: Over-proofed before frying.
- Matte glaze: Too much sugar or liquid imbalance—adjust until it coats the spoon smoothly.
Storage and Make-Ahead Tips
Donuts taste best fresh, but you can store unglazed ones in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 5–8 minutes before glazing. For longer storage, freeze plain donuts (without glaze) and thaw at room temperature before warming.
Essential Equipment for Donut Success
To make your homemade glazed donuts effortlessly, it helps to have:
- A reliable kitchen thermometer for oil control
- Donut cutters or round cookie cutters
- Wire rack for cooling and glazing
- A stand mixer (optional but helpful for kneading)
Glaze to Glory: The Sweetest Reward
Homemade donuts aren’t just about satisfying a craving—they’re a small, rewarding ritual. The smell of frying dough, the glossy glaze, the soft bite—all of it turns your kitchen into a bakery for a morning.
Once you master the basics, you’ll never look at store-bought donuts the same way again. So grab your ingredients, heat up the oil, and taste the glory of a perfect homemade donut.
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Source: Nino's Home
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