A glazed donut is easy to make, but the best part is that it tastes better than any you can buy, even better than Krispy Kreme donuts!

If you love donuts, you’re going to be so happy to have found this glazed donut recipe!

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You see, this recipe has received fabulous results all over the world. It’s true, you can read all the reviews and comments on my original perfect yeast doughnut recipe for yourself. Here’s a photo of a ring doughnut (that’s probably also the most stolen doughnut photo, ever). 😢 If you ever see it at a donut shop or on another site’s recipe, beware.

I also adapted the recipe for glazed, sugar, filled and coconut topped vegan donuts. They do not taste vegan, by the way!

Why are glazed donuts the best?

As with many of my recipes, you’ll begin to find that “simplest is best”, but only when you use the best quality ingredients. A simple glaze allows the donut’s own complexities such as being light and fluffy little bits of heaven to shine through.

What oil should I use to fry donuts?

I use a combination of olive oil and another lighter oil such as peanut oil, avocado oil or organic canola oil. Read more about frying oils if you are interested.

These are so much better and healthier than Krispy Kreme donuts because you know all the ingredients which go into the dough, the oil is of your choosing and isn’t a low quality, hydrogenated oil that has been used over and over (which causes acrylamides). You can feel much better about feeding these donuts to your family!

Glazed Donut Recipe

adapted by Christina Conte makes 16 doughnuts

FULL PRINTABLE RECIPE BELOW

The measurements are critical in this recipe, so a scale is necessary. (This is why there are no cup measurements-please do not ask for them.)

Special equipment:

parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes)
large pot, deep fryer or wok
a sharp doughnut cutter (a reader asked what I recommend, and I like this one as there is no guessing where the center of the doughnut is–perfect doughnuts every time).
candy/oil thermometer, not necessary, but very helpful if you’re not a deep-frying pro
skimmer

Make the Donut Dough

Place the water, buttermilk, melted butter and beaten egg in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast.

Make a small indentation in the dry ingredients, then add the yeast.

Set the bread machine to the ‘dough’ setting.

If using a stand mixer (see directions in printable recipe below, as steps with the yeast are different), run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size.

I do not specify a time on the dough rising because there are too many factors that will determine the length of time. Which yeast was used (regular or quick rise), if the yeast was fresh or old (older yeast doesn’t work as well, or sometimes not at all), and the temperature of your kitchen. In my kitchen, this process usually takes 1 to 2 hours.

Roll and Cut the Donut Dough

Once the dough has risen, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn’t form a skin.

With a rolling pin, roll out half of the dough to about 1/2″ thickness. (Do not rest the dough.)

Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. I recommend this cutter.

Let the Donuts Rise

Place each doughnut on a piece of parchment paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn the oven off again, just to make it barely warm). The oven warming step should not be necessary in the summer unless your a/c is very cool.

Next, boil some water and pour it into a measuring jug or bowl. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). Allow to rise until doubled in size.

Fry the Donuts

Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly. Drop the donuts and donut holes into the hot oil using the paper to carefully lower them into the oil.

Turn them over as soon as they are golden brown underneath, allow to cook on the other side then remove and place on a paper towel lined plate or baking sheet.

Prepare the Glaze.

Mix the confectioner’s sugar with the water or milk and test for the consistency you prefer.

Glaze the Donuts When Cooled

Test a donut hole to see how you like the consistency. If it’s too runny for you, add more sugar, if it’s too thick add more liquid.

Glaze all of the doughnuts.

Use a skewer to lift them out. Place on a wire rack to set.

If you like a heavier glaze, make it more thick and just glaze the top.

Allow to dry completely before serving.

Let me know if you try this delectable glazed donut recipe!