This small-batch recipe for Classic Glazed Doughnuts features a light and fluffy yeasted ring doughnut topped with a simple vanilla glaze.
What is a doughnut?
Doughnut, or donut is a fried dough with many variations and forms.
There are two main types: cake doughnut, or a yeasted (leavened/raised) doughnut, which is typically fried.
What is a glazed doughnut?
Glazed doughnuts are a yeasted, fried doughnut with a sweet topping or frosting, usually made with icing/powdered sugar or chocolate/cocoa.
Why you'll love this recipe
This small-batch homemade glazed donut recipe yields 6 doughnuts, which is great for small families.
The resulting fried doughnuts are light, pillowy and fluffy, and topped with a simple vanilla glaze which is not too sweet.
It's a straightforward recipe -- if you can make dough, you can make these doughnuts!
The small amount of dough is easy to handle and not too sticky, which can be troublesome when it comes to frying the dough.
Instead of using cookie cutters or donut cutters and rolling out the dough, shaping them into balls and flattening them is more efficient, without having to re-roll the scraps.
Ingredients you'll need
For the doughnuts:
- whole milk: warmed to about 100ºF/38ºC (about body temp) to activate the yeast; adds moisture to the dough; you can also use a non-dairy alternative
- granulated sugar: adds a touch of sweetness to the dough and helps it brown
- active dry yeast: or instant yeast; just decrease the amount by 2g
- unsalted butter: softened at room temperature; if using salted butter, omit the sea salt; you can also use a neutral vegetable oil
- all-purpose flour: regular flour will work here
- large egg: binds the dough together and gives it a richer flavour
- pinch sea salt: balances out the flavour
For frying:
- high smoke-point frying oil: such as peanut oil, rapeseed, canola, or even lard
For the vanilla glaze:
- powdered sugar: or icing sugar/confectioner's sugar
- whole milk: or any non-dairy alternative
- vanilla extract: adds flavour to the glaze; you can use a clear vanilla extract if you wish for the glaze to be more white in colour
How to make the doughnuts
In a small bowl, combine warm milk, sugar and yeast and give it a stir. Let it sit and become active and bubbly.
In a large bowl or a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour, butter, egg and sea salt.
Pour in the yeast mixture and knead until the dough comes together.
If the dough is too sticky, add a teaspoon of flour until it's not overly sticky. It should feel slightly tacky to the touch.
Place the dough ball into a lightly oiled bowl and cover. Let it rest in a warm location until doubled in size, about 1 hour.
Once the dough has risen, punch the dough down and divide into 6 equal portions, roughly 60 grams each.
On a lightly floured surface, form each portion into a round ball and flatten to about ½" thickness with a rolling pin.
Place the dough onto a square piece of parchment paper on a baking tray.
Use a shot glass or small round cutter to cut out the centre.
Remove the small donut hole and set aside to fry later.
Repeat with the remainder.
Cover loosely with plastic wrap or an inverted baking tray and let the dough become risen and slightly puffy, another 20 minutes.
In a small sauce pot or deep fat fryer, heat the frying oil to 350F.
Carefully tip the doughnut into the hot oil and remove the parchment paper.
Fry for about 2 minutes per side, until light golden brown, flipping halfway.
Check the oil temperature to make sure that it remains at 350F.
Strain the doughnut and place onto a baking sheet or cooling rack lined with paper towel to drain.
Repeat with the remainder.
Fry the donut holes in the same manner.
How to glaze the doughnuts
In a bowl, combine the powdered sugar, milk and vanilla extract.
Stir until the mixture is smooth.
Take one doughnut and dip it into the glaze.
Remove the doughnut and place onto a wire rack to set.
Repeat with the remainder.
How to serve & store
It's best to enjoy the Classic Glazed Doughnuts freshly made, on the same day.
You can store leftover doughnuts in a container at room temperature for up to 1 day.
Note: Once glazed, the doughnuts may begin to weep.
Unglazed doughnuts can keep for up to 3 days in an airtight container, or frozen for up to 1 month in a freezer-safe container.
How to reheat frozen doughnuts
Cover the doughnuts with a slightly damp paper towel.
Thaw the doughnuts in a microwave at 50% power in 10-second increments, until just warmed through.
If the doughnuts aren't warm yet, repeat until it is, but be careful not to overheat.
Glaze the warm doughnuts before enjoying.
Glaze and topping variations
You can change up the glaze by adding cocoa powder to make a chocolate version.
Add espresso or coffee powder for a caffeinated version.
Mix in matcha tea powder for a green tea variation.
Try adding sprinkles, crushed cookies, or crushed nuts to the top.
Expert tips & FAQs
Can I make a larger batch?
Sure, you can double the batch to make 12 donuts.
How can I tell if the dough is ready?
Use the poke test -- if the dough:
- the bounces back right away when you poke the dough, it's not ready yet; give it some more time.
- leaves an indentation and bounces back slowly, it's ready to go.
- leaves an indentation and doesn't bounce back, it may be over proofed.
Can I make these into jelly-filled doughnuts?
Yes, you can make them into jam-filled donuts using the same recipe.
I don't have a doughnut cutter.
You can use a small shot glass or bottle cap to cut out the centre.
How to check the oil temperature?
Use an instant read thermometer or candy thermometer.
Other doughnut recipes you may like
Jasmine Sugar Raspberry Doughnuts
Banana Miso White Chocolate Doughnuts
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Classic Glazed Doughnuts
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Doughnuts:
- 80 ml whole milk warm
- 20 g granulated sugar
- 7 g active dry yeast
- 200 g all-purpose flour
- 15 g unsalted butter softened
- 1 large egg
- pinch sea salt
Vanilla glaze:
- ½ C powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
Instructions
Make the doughnuts:
- In a small bowl, combine warm milk, sugar and yeast and give it a stir. Let it sit and become active and bubbly.
- In a large bowl or a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour, butter, egg and sea salt.
- Pour in the yeast mixture and knead until the dough comes together.
- If the dough is too sticky, add a teaspoon of flour until it's not overly sticky. It should feel slightly tacky to the touch.
- Place the dough ball into a lightly oiled bowl and cover. Let it rest in a warm location until doubled in size, about 1 hour.
- Once the dough has risen, punch the dough down and divide into 6 equal portions, roughly 60 grams each.
- On a lightly floured surface, form each portion into a round ball and flatten to about ½" thickness with a rolling pin.
- Place the dough onto a square piece of parchment paper on a baking tray.
- Use a shot glass or small round cutter to cut out the centre.
- Remove the small donut hole and set aside to fry later.
- Repeat with the remainder.
- Cover loosely with plastic wrap or an inverted baking tray and let the dough become risen and slightly puffy, another 20 minutes.
- In a small sauce pot or deep fat fryer, heat the frying oil to 350°F/177°C.
- Carefully tip the doughnut into the hot oil and remove the parchment paper.
- Fry for about 2 minutes per side, until light golden brown, flipping halfway.
- Check the oil temperature to make sure that it remains at 350F.
- Strain the doughnut and place onto a baking sheet or cooling rack lined with paper towel to drain.
- Repeat with the remainder.
- Fry the donut holes in the same manner.
Glaze the doughnuts:
- In a bowl, combine the powdered sugar, milk and vanilla extract.
- Stir until the mixture is smooth.
- Take one doughnut and dip it into the glaze.
- Remove the doughnut and place onto a wire rack to set.
- Repeat with the remainder.
- Serve immediately.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
I'm so glad this is a small batch recipe as I could get in a lot of trouble with fresh glazed doughnuts hanging around in the kitchen! These look perfect, Michelle! 🙂
Dawn
Nothing like freshly baked donuts, and I love how this is a small batch recipe! Wish I had one right about now to go along with my afternoon cup of tea - yum!
Danielle
Hi
The instructions don't say when to add the butter.
Michelle
Hi there, thanks for pointing that out. The instructions have been updated.
Danielle
You're welcome.
Just finished making the recipe.
They came out great!
Michelle
Happy to hear it, Danielle! 🙂