Move over Krispy Kreme, these glazed donuts are melt in your mouth perfection! Made with lovely yeast dough, they are fried which gives it a crispy crunchy exterior, coated in a perfect buttery glaze. A light delicate donut with a subtle sweetness that is perfect for breakfast, snack, or dessert.
These donuts are a huge hit in this house and never last long. The best part is about this make-ahead dough is that you can prepare it the night before, keep it in the fridge, and have a quick and easy breakfast ready to go!
How to make these donuts with the easiest glaze
Start by adding the warm milk, sugar, and yeast to the bowl of a stand mixer. Let it bloom for about 10 minutes. If it doesn’t bubble, it means your yeast is no longer active.
Add the flour, beaten eggs, melted butter, and salt to the milk mixture in the bowl of a stand mixer fitted with the whisk attachment. Knead the dough until it is thoroughly combined, and pulling away from the bowl in a smooth elastic ball.
Allow it to rest in the bowl for about 10 minutes. While the dough is resting lightly grease a large metal bowl. Once rested, transfer the dough to the prepared bowl and cover it with plastic wrap. Refrigerate for at least 2 hours or overnight. Do not skip this step or your donuts will lose their structure.
After the dough has chilled remove it from the fridge and transfer it to a lightly floured surface. Roll the dough out until it is between 1/4″ and 1/2″ in thickness. Cut out using a 3″ ( I made jumbo ones with a 4″ cutter) donut cutter. Place on parchment lined baking sheets and cut out the remaining donuts. Cover with plastic wrap and allow donuts to rise. Near the end of proofing time start heating your oil to 350 degrees.
Drop individual donuts into the oil, one at a time. Fry for one minute on each side until nicely golden. Remove and place on a paper towel to absorb excess oil. Repeat until all donuts are fried. Add the glaze while donuts are still warm.
How to make the glaze
Melt the butter in a large microwave-safe bowl then stir in the vanilla, icing sugar, and salt to combine. Add a few tablespoons of whole milk to thin out to your desired consistency. I like a thinner, lighter glaze, but you do you. Dip each donut completely in the glaze, allowing excess to run off. Place on a wire rack to dry.
Glaze should set in about 10 minutes at which point your kids will be drooling and waiting to devour them! Biting into one of these delicious donuts is one of life’s simple pleasures. So, enjoy!
These glazed donuts are best consumed on the first day. IF (a big if!) you have any left they keep at room temperature (lightly covered) for up to 1 extra day.
- 1/4 cup granulated sugar
- 1 1/8 cup whole milk, warmed
- 2 1/4 tsp. active dry yeast
- 2/3 cup melted butter
- 2 large eggs, beaten
- 4 cups flour
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- canola oil for frying
For the Glaze:
- 1/2 cup melted butter
- 1 tbsp vanilla
- 4 cups icing sugar
- 3-4 tbsp whole milk use as much as needed to get the right consistency.
- 1/4 tsp salt
- Make the dough by adding the warm milk, sugar, ad yeast to the bowl of a stand mixer fitted with the dough hook. Let rest about 10 minutes until yeast starts to bloom.
- Add the flour, beaten eggs, melted butter, and salt to the milk mixture and stir until just combined. Then using the dough hook knead for about 5 minutes until the dough comes together. Let dough rest in the bowl about 10 minutes.
- Once dough has rested place it in a well greased large bowl and cover with plastic wrap, then refrigerate at least 2 hours but up to overnight.
- After chilling remove the dough to a lightly floured wor surface and roll out until it is between a 1/4" – 1/2". Cut out using a round donut cutter then place on parchment lined baking trays to proof, about 1 hour.
- Near the end of proofing time heat a deep fryer, or add about 3" of oil to a tall pot, to 350 degrees. Once the donuts are proofed fry 2-3 at a time, about 1 minute each side, then remove to paper towel. Repeat until all donuts are fried then immediately glaze while donuts are hot.
To make the glaze
- In a large, microwave safe bowl, melt the butter then stir in the vanilla. Add the icing sugar and salt and stir to combine, it will be very thick
- Add the whole milk, about 1 tbsp at a time, until the desired consistency is reached.
- Dip each donut completely in the glaze then place on wired rack to dry. After 10 minutes glaze is set and you can enjoy.