These homemade Glazed Yeast Doughnuts are impossible to resist. Whether you enjoy them for breakfast, brunch or a mid-afternoon treat, they won't last long.
Easy Glazed Yeast Doughnuts Recipe
There are few things more indulgent than a warm, freshly made doughnut. The famous Krispy Kreme Doughnuts headquarters is located right here in my area of North Carolina. Seeing that hot fresh sign illuminated at the many locations around town is a comforting sight, regardless of the time of day. To say that we love doughnuts, is an understatement.
How to Make the Best Glazed Yeast Doughnuts Recipe
Making doughnuts from scratch at home requires several steps, but it's a fun family project to get everyone involved with the preparation. The ingredients needed are typical pantry staples. It's worth it, to make sure everything is fresh to ensure doughnut making success.
- Ingredients you'll need to make homemade Glazed Yeast Doughnuts: Milk, all purpose flour, salt, rapid rise yeast, melted vegetable shortening, vanilla extract, large eggs, granulated sugar and canola oil or vegetable oil for frying.
- To make the glaze you'll need: Salted butter, confectioners sugar, vanilla extract and hot water.
- Kitchen gadgets you'll need: A stand mixer fitted with a dough hook, large mixing bowl, measuring cups and spoons, a doughnut cutter, a slotted spoon or stainless steel spider to remove the doughnuts from the hot oil, a Dutch oven or deep pot for frying fitted with a cooking thermometer to maintain the oil temperature, forks or spoons to dip the doughnuts in the glaze and a sheet pan fitted with a rack to dry the doughnuts after glazing.
- Set-up all of the ingredients before you start, and think through the process to keep things running smoothly.
- You can make the dough and let it rise overnight in the fridge, for a time saver. After cutting into doughnut shapes, the second rise should be at room temperature before frying. Cold dough also may take just a bit longer to rise.
- I highly recommend using shortening in the dough for the best end result. While it does need to cool prior to adding to the rest of the ingredients, if you let it cool too long it will solidify. Cool just until it's warm and you'll be good to go. You can substitute butter in a pinch.
- When frying, watch the temperature of the oil closely. These doughnuts fry quickly. Work in batches so, they won't overcook.
- It's helpful to have an extra set of hands to glaze the doughnuts as they are removed from the oil. This will allow the person cooking the doughnuts to work without distraction.
- Don't toss the doughnut holes, fry those at the end for a bite-size treat!
- You are in full control of how much glaze you want on these doughnuts. You can double or triple dip if you like, so have extra glaze ingredients on hand as it easily doubles.
- Store Glazed yeast Doughnuts in an airtight container at room temperature for up to 3 days.
More Southern Style Doughnuts and Sweet Treats to Make
You may like to try my Boston Cream Doughnut Trifle for a bonafide treat to share with family and friends. If you prefer baked doughnuts, checkout my recipe for baked Buttermilk Glazed Blueberry Doughnuts. Make your own strawberry filled Jelly Doughnuts and this decadent Krispy Kreme Doughnut Bread Pudding is to die for. You may also enjoy these Cinnamon Sugar Donut Muffins from The Salty Marshmallow.
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Helpful Kitchen Items:
Glazed Yeast Doughnuts
- 1 ⅓ cups warm milk (105-110°F)
- 2 (0.25 oz each) rapid rise dry yeast
- ⅓ cup solid vegetable shortening melted and cooled to lukewarm
- 2 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup granulated sugar, plus 1 tsp
- 5-6 cups all purpose flour
- 1 teaspoon salt
- 6-8 cups Vegetable or Canola oil for frying
- ½ cup salted butter
- 4 cups confectioner sugar
- 1 ½ teaspoon pure vanilla extract
- 2-4 tablespoon hot water plus additional as needed
- Add warm milk, 1 teaspoon sugar and yeast to a measuring cup or bowl. Stir. Let sit for 10 minutes, until foamy.
- Add to a large mixing bowl with shortening, vanilla, eggs and remaining ½ cup sugar. Mix using an electric mixer fitted with a dough hook on low, just until combined. Add 2 cups flour and salt. Mix for a few minutes on low.
- With mixer running, add remaining flour 1 cup at a time until 5 cups have been added. With mixer on low speed, continue to add flour 2 tablespoon at a time until the dough no longer sticks to the bowl. Once it pulls away from the sides of the bowl stop adding flour. Increase speed to medium and knead for about 4-5 minutes, or until smooth. The dough may be slightly sticky.
- Form into a ball, placing into a lightly oiled bowl, and cover. Set in a warm place to rise until double, about 1 - 1 ½ hours.
- Gently punch down dough. Turn dough out onto a floured non-stick surface. Stretch and roll to ½ inch even thickness. Cut with a floured 3 inch doughnut cutter. Place cut doughnuts on a large lightly floured sheet pan lined with wax paper. Cover loosely with a cloth. Let doughnuts rise again until doubled, about 45 minutes.
- To make glaze. Melt butter in a large microwave safe bowl. Stir in confectioners sugar and vanilla mixing until smooth. Stir in hot water 1 tablespoon at a time until the icing is thin, but not watery. Set aside.
- To fry: Heat oil in a deep-fryer or large deep heavy bottomed pot to 340-350°F. Maintain around 235-240°F while cooking. Cook in batches, carefully lowering doughnuts into hot oil. Turn, frying until golden on each side about 1- 1 ½ minutes total.
- Remove from hot oil using a slotted spoon or stainless steel spider. Have nearby a pan fitted with a wire rack. Place fried doughnuts on rack.
- Immediately dip doughnuts into glaze while hot, and set back onto wire rack to drain off excess. You can repeat glaze, if desired. Let cool and dry. (You can serve warm, if desired.)
- Store in an airtight container at room temperature.