There’s nothing quite like biting into a fresh, soft, and fluffy glazed doughnut made from scratch.

These homemade yeast doughnuts are golden, pillowy, and coated in a sweet vanilla glaze that melts in your mouth.

Perfect for breakfast, brunch, or whenever a craving strikes.

Why You’ll Love This Recipe

These doughnuts rise beautifully, giving them that classic bakery-style texture.

The vanilla glaze is silky, sweet, and coats each doughnut perfectly.

The recipe is simple to follow, even for beginner bakers.

They taste incredible fresh from the fryer but also keep well for later.

What You’ll Need (Ingredient Highlights)

Warm milk activates the yeast and makes the dough rich and tender.

Rapid rise yeast helps the dough rise quickly and consistently.

Shortening adds softness to the doughnut texture.

Eggs enrich the dough for a fluffy, golden result.

The glaze combines butter, powdered sugar, vanilla, and hot water for a smooth finish.

Pro Tips Before You Start

Make sure the milk is warm (not hot) to activate the yeast.

Add flour gradually until the dough pulls away from the bowl.

Let the dough rise in a warm, draft-free spot for the best texture.

Glaze the doughnuts while warm so the icing sets beautifully.

How to Make Homemade Glazed Yeast Doughnuts

Step 1 – Activate the yeast

Mix warm milk, a little sugar, and yeast.

Let sit for 10 minutes until foamy.

Step 2 – Make the dough

Combine the yeast mixture with shortening, vanilla, eggs, and sugar.

Mix in flour gradually with a dough hook until smooth and elastic.

Step 3 – First rise

Form the dough into a ball, place in an oiled bowl, cover, and let rise until doubled, about 1–1½ hours.

Step 4 – Shape doughnuts

Punch down the dough, roll to ½-inch thickness, and cut with a floured doughnut cutter.

Place on a prepared sheet pan, cover, and rise again for 45 minutes.

Step 5 – Make the glaze

Melt butter and stir in confectioners’ sugar, vanilla, and hot water until smooth and pourable.

Step 6 – Fry doughnuts

Heat oil to 340°–350°F. Fry doughnuts in batches, turning once, until golden brown, about 1–1½ minutes total.

Place on a wire rack.

Step 7 – Glaze and serve

Dip hot doughnuts into glaze, then return to the rack to set.

Serve warm or let cool.

What to Serve Them With

Enjoy with hot coffee for a classic combo.

Serve with fresh fruit for a lighter breakfast.

Pair with hot chocolate for an indulgent treat.

Variations / Substitutions

Add a touch of cinnamon to the dough for extra flavor.

Swap the glaze for chocolate or maple icing.

Fill doughnuts with jam, custard, or Nutella for a surprise center.

Storage & Leftovers

Store in an airtight container at room temperature for up to 2 days.

For longer storage, freeze unglazed doughnuts and reheat before glazing.

Glaze just before serving for the best texture.

FAQs

Can I make the dough the night before?
Yes, refrigerate the dough overnight after the first rise, then shape and fry the next day.

Do I have to use shortening?
You can use butter, but shortening gives a lighter, fluffier doughnut.

What oil is best for frying?
Vegetable or canola oil works best for neutral flavor and high smoke point.

How do I keep the glaze from getting too runny?
Add more powdered sugar if needed until it coats the spoon without dripping too thinly.

Can I bake these instead of frying?
They won’t have the same texture, but you can bake at 375°F for 10–12 minutes.

How do I know when the oil is ready?
A small piece of dough should sizzle immediately and float to the top.

Final Thoughts

Homemade glazed yeast doughnuts are worth every step.

Light, airy, and coated in sweet vanilla glaze, they taste even better than the bakery.

Once you try them fresh and warm, you’ll want to make them again and again.