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homemade glazed donuts on a white plate
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5 from 5 votes

Homemade Glazed Donuts

I am a donut lover, especially these homemade glazed donuts. They are light, pillowy, and oh so delicious. They taste very similar to those classic Krispy Kreme glazed donuts. And they are pretty easy to make. If I can do it, you can do it!
Prep Time20 mins
Cook Time2 mins
Rising time3 hrs
Total Time3 hrs 22 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: airy, light, pillowy, soft, yeast
Servings: 12 donuts
Calories: 237kcal
Author: Matt Taylor


  • rolling pin
  • Donut cutter or biscuit cutter
  • Bowls
  • Whisk
  • Fork or spider strainer
  • Large pot for oil
  • Wire rack
  • sheet pan
  • parchment paper



  • 1/2 cup plus 1 Tbsp. whole milk 140ml
  • 2 1/4 tsp. active dry yeast may use instant or rapid rise (7g)
  • 1/4 cup white granulated sugar 50g
  • 3 Tbsp butter salted or unsalted, melted (42)
  • 1 large egg
  • 2 1/4 cups all-purpose flour 280g
  • 3/4 tsp. salt 3g
  • 1/4 tsp. nutmeg 1g
  • Oil for kneading and frying Vegetable, canola, peanut, coconut, etc.


  • 3 Tbsp. butter melted (42)
  • 2 cups powdered sugar 240
  • 1/4 cup milk plus a Tbsp. or two depending on the consistency you want 60 to 75 ml


  • In a small bowl heat up the milk in the microwave between 100 and 110 F (37 - 43 C) Or heat it in a pot on the stovetop. Add a pinch of the sugar and also the yeast. Mix with a fork and set aside for 5 to 10 minutes until the yeast gets nice and foamy/frothy.
  • Now melt the butter until just barely melted and add that along with with the egg and sugar. Mix those ingredients together with a whisk.
  • In a separate bowl whisk together the flour, salt, and nutmeg. Then add it a third at a time to the main bowl. Use a wooden spoon to mix the ingredients until a dough forms. Save about two tablespoons of the flour mixture for later.
  • Dump the dough onto a work surface and knead it for 10 minutes. The dough will be sticky, instead of using more flour, use a bit of oil on your hands to knead the dough. Adding more flour will make the donuts less light and pillowy when fried.
  • Once the dough has been kneaded, shape it into a ball and place it into a large bowl with a bit of oil. Coat the dough with the oil and then cover the bowl with a damp cloth or plastic wrap and allow the dough to rise for 90 minutes to 2 hours until the dough more than doubles in size.
  • After the dough has risen, roll it out onto a lightly floured work surface, use the remaining flour from before. Make it about 1/4 of an inch thick. Then use a donut cutter or a biscuit cutter and pastry trip to cut out the doughnut shapes.
  • You can combine all the scraps and then roll them out or just leave the scraps as is for unique looking donut shapes.
  • Place the cutout donuts onto a sheet pan lined with parchment paper. And then cover loosely with plastic wrap or a cloth and let them rise for 1 hour.
  • 20 minutes before done rising add oil to a large pot until it is about 1 inch to 1 1/2 inches deep. Set the heat to medium and heat the oil to 325 F/162 C.
  • Once the oil is at temp, you can fry up those donuts. Gently drop in a couple of donuts and all them to cook for about 1 minute per side until golden brown on both sides. Use a fork or spider strainer to turn them over and then remove them when done.
  • Place them on a wire rack to drain. Make sure to fry up those donut holes and other scraps.
  • Create the glaze by melting the butter in a bowl and adding the powdered sugar and enough milk to get a nice thin consistency or thick if desired. Dip the donuts in the glaze and make sure they are evenly coated. Then place them on a wire rack to dry. Once dried gobble up those homemade glazed donuts. Enjoy!



Nutritional facts for homemade glazed donuts