Homemade Glazed Vanilla Doughnuts

Switching up the normal breakfast with these delicious Homemade Glazed Vanilla Doughnuts! A super easy sweet dough, fried to golden brown perfection, glazed generously a with a delicious vanilla glaze, and served warm for the best doughnut ever. Every bite is so soft, but full of sweet vanilla flavor. These doughnuts are truly so light, fluffy, and perfectly balanced between sweet and vanilla. Serve alongside your favorite of coffee for breakfast, or with a large scoop of ice cream to make this into a delicious dessert!

glazed doughnuts on wire cooling rack with doughnut holes in a white bowl, flowers, a stack of doughnuts behind

→ This post is also available as a Web Story: Homemade Doughnuts

About The Recipe

Happy Friday! I can’t think of a better way to kick off the weekend than with a nostalgic and truly indulgent recipe, you know? Because even weekends need an extra sweet treat that’s something from everyone’s childhood…just to make it a little bit sweeter.

At least, that’s what me and my mom have been thinking as of late!

three stacked doughnuts on wire cooling rack with parchment, a bite taken out of doughnut, and more doughnuts behind

There is nothing better than a classic glazed doughnut, but we always hesitate when a recipe involves frying. It can be such a messy hassle, but it’s truly worth it in the end every time! Especially when it involves these vanilla doughnuts.

In fact, my mom and I used to go get doughnuts every Friday before school. It was kind of our girl time when I was growing up. The school used to fuss at her for bringing me in a little late every Friday, but she didn’t change that tradition. So, I may have gone to school with vanilla glaze all over me, but nothing could ever replace those memories.

So, when my mom suggested we make some of our own glazed doughnuts, I pretty much couldn’t contain my excitement!

And, I have to admit, these taste so much better than any doughnut shop! They’re sweet, without being too sweet. They also have just the right amount of vanilla and they’re never stale!

Honestly, these doughnuts are just the perfect treat for Friday’s…and every other day of the week!

Equipment Needed

Ingredients

For The Doughnuts:

  • All-Purpose Flour
  • Instant Yeast
  • Baking Powder
  • Sugar
  • Kosher Salt
  • Whole Milk
  • Eggs
  • Vanilla Extract
  • Unsalted Butter
salt, sugar, flour, eggs, milk, butter, baking powder, yeast, and vanilla on marble counter

For The Glaze:

  • Powdered Sugar
  • Whole Milk
  • Vanilla Extract
powdered sugar, milk, and vanilla on marble counter

Instructions

In the bowl of a stand mixer, combine flour, yeast, baking powder, sugar, and salt.

With the mixer running, add the milk, eggs, vanilla, and butter. Mix on low speed for 1-2 minutes, or until the dough is combined. Turn off the mixer and switch to the dough hook. Turn the speed to medium and knead for 8-10 minutes, or until the dough is smooth.

Place the dough in covered, greased container. Allow to rise for 1 hour.

Turn the dough out onto floured surface and sprinkle top of dough with flour. Roll to ½ inch thick. Cover dough and let rest for 10 minutes.

Cut out the doughnuts. Place each doughnut about 3-4 inches apart on parchment lined pans that have been lightly sprayed with cooking spray. Cover and let rise 15 minutes. You can re-roll the scraps, but these won’t be as pretty as the first batch! Just remember to not add anymore flour to the dough if you choose to re-roll.

While the dough is rising, heat 2 inches of oil in a large pot to 350 degrees. Fry doughnuts in small batches, 2 or 3 at a time, 1-2 minutes on each side until golden brown. Drain on paper towels.

Combine the powdered sugar, milk, and vanilla. Whisk until smooth.

Dip the doughnuts into the glaze, one side at a time. Place on a wire cooling rack and let the excess glaze drip off.

Sweet Dough Troubleshooting

My butter won’t mix into the dough: The most important thing you need to make sure of is that all your ingredients are room temperature. If anything is cold, it won’t work.

The dough isn’t smooth: Make sure you’re using a dough hook when mixing! It also could be that it wasn’t kneaded enough.

Dough didn’t rise in the times stated: This could be a couple of things. It might be too cold, it could be the yeast…just give it time! Sweet dough take much longer to rise than regular dough because the sugar is absorbing the liquid that the yeast feeds on. Try placing the dough by a warm oven or check the date on your yeast!

Dough browned but didn’t cook in the middle: This is because your oil is too hot! Turn it down and try again.

What Type of Yeast To Use

You need to use an instant yeast. In this recipe, we used SAF Gold. If you use another type of yeast, we really can’t guarantee any outcomes.

doughnuts stacked on a wire cooling rack with flowers, stacked doughnuts behind, a glass of milk, and coffee mug

What To Serve With These Vanilla Doughnuts

Honestly, doughnuts are the ultimate breakfast…or even dessert! Here is a small list of things we love to go alongside them!

How To Store

Once the doughnuts are made and the glaze is set, you can store them in a container and keep in the fridge for about a week. Reheat them for a few seconds in the microwave to bring them back to almost fresh-made goodness!

You can also freeze these in a freezer safe container or sealable bag.

Expert Tips

  • Don’t skip the resting phase! It relaxes the gluten in the dough and makes it easier to cut.
  • Tea towels are perfect for covering dough while it is resting.
  • You can actually re-roll the dough scraps. Just don’t add any extra flour. The doughnuts from the dough scraps won’t be quite as pretty and may be a little tougher.
  • Use a thermometer to keep oil at a steady temperature.
  • If there are a lot of bubbles in your glaze, the doughnuts will dry with bubbles.
  • To glaze the doughnuts, place the doughnut in the bowl of glaze and use a fork (or your fingers) to flip it over.
  • Place glazed doughnuts on cooling rack to dry.

When you make these Homemade Glazed Vanilla Doughnuts, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

glazed doughnuts on wire cooling rack with doughnut holes in a white bowl, flowers, a stack of doughnuts behind

Classic Glazed Doughnuts

Traci
Soft, perfectly sweet, and SO. GOOD. These Homemade Glazed Vanilla Doughnuts are everything a perfect doughnut should be!
4.55 from 20 votes
Prep Time 20 mins
Cook Time 4 mins
Additional Time 1 hr 25 mins
Total Time 1 hr 49 mins
Course Breakfast
Cuisine American
Servings 15 Doughnuts
Calories 365 kcal

Ingredients
 

Doughnuts

  • 4 cups all purpose flour
  • 1 Tablespoon instant yeast
  • 2 teaspoons baking powder
  • cup sugar
  • 1-1/4 teaspoons kosher salt
  • 1-1/4 cups whole milk
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter softened
  • Vegetable oil for frying

Glaze

  • 4 cups confectioners sugar sifted
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract

Instructions

  • DOUGHNUTS
  • In the bowl of a stand mixer, combine flour, yeast, baking powder, sugar, and salt.
  • With mixer running, add milk, eggs, vanilla, and butter.
  • Mix on low speed for 1-2 minutes, until combined.
  • Switch to dough hook.
  • Turn speed to medium and knead for 8-10 minutes, until dough is smooth.
  • Place dough in covered, oiled container.
  • Allow to rise for 1 hour.
  • Turn dough out onto floured surface.
  • Sprinkle top of dough with flour.
  • Roll to 1/2" thick.
  • Cover dough and let rest for 10 minutes.
  • Cut out doughnuts.
  • Place on parchment lined pans that have been lightly sprayed with cooking spray.
  • Cover and let rise 15 minutes.
  • While dough is rising, heat 2" of oil in a large pot to 350 degrees.
  • Fry doughnuts in small batches, 2 or 3 at a time, 1-2 minutes on each side until golden brown.
  • Drain on paper towels.
  • GLAZE
  • Combine confectioners sugar, milk, and vanilla.
  • Beat until smooth.

Notes

  • Don't skip the resting phase! It relaxes the gluten in the dough and makes it easier to cut.
  • Tea towels are perfect for covering dough while it is resting.
  • You can actually re-roll the dough scraps. Just don't add any extra flour. The doughnuts from the dough scraps won't be quite as pretty and may be a little tougher.
  • Use a thermometer to keep oil at a steady temperature.
  • If there are a lot of bubbles in your glaze, the doughnuts will dry with bubbles.
  • To glaze the doughnuts, place the doughnut in the bowl of glaze and use a fork (or your fingers) to flip it over.
  • Place glazed doughnuts on cooling rack to dry.

Nutrition

Serving: 1DoughnutCalories: 365kcalCarbohydrates: 61gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 49mgSodium: 674mgFiber: 1gSugar: 34g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!
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