How To Make Glazed Donuts - Soft and Fluffy Donut Recipe
How To Make Glazed Donuts - Soft and Fluffy Donut Recipe is a medium American recipe that serves 12. 250 calories per serving. Recipe by Natashas Kitchen on YouTube.
Prep: 1 hr 37 min | Cook: 12 min | Total: 2 hrs 4 min
Cost: $4.76 total, $0.40 per serving
Ingredients
- 2.5 cups All-Purpose Flour (sifted, measured using the spoon‑and‑level method)
- 0.25 cup Granulated Sugar
- 0.25 teaspoon Salt
- 1 packet Instant Yeast (about 7 g or 2¼ tsp, rapid‑rise type)
- 0.66 cup Whole Milk (scalded to 180 °F then cooled to ≤115 °F)
- 0.25 cup Vegetable Oil (neutral oil for dough, plus extra for frying)
- 2 large Egg Yolks (separated from whites)
- 0.5 teaspoon Vanilla Extract (for dough)
- 4 cups Powdered Sugar (also called confectioners’ sugar)
- 5 tablespoons Water (adjust to reach drizzling consistency)
- 1 tablespoon Vanilla Extract (for glaze)
- 2 quarts Vegetable Oil for Frying (enough to fill pot 2‑3 inches deep; keep at 375 °F)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together 1 cup all‑purpose flour, ¼ cup granulated sugar, ¼ tsp salt, and 1 packet instant yeast.
Time: PT2M
Scald Milk
Heat ⅔ cup milk in a small saucepan over medium‑low, stirring constantly until it reaches 180 °F (just steaming, not boiling). Remove from heat and let cool to no hotter than 115 °F.
Time: PT5M
Temperature: 180°F
Mix Wet Ingredients
To the cooled milk add ¼ cup vegetable oil, 2 egg yolks, and ½ tsp vanilla extract. Whisk until smooth.
Time: PT2M
Proof Yeast
Cover the bowl with plastic wrap and let the mixture rest at room temperature for about 10 minutes, or until small bubbles appear on the surface.
Time: PT10M
Add Remaining Flour and Knead
Add the remaining 1½ cups flour to the bowl, mixing until a soft dough forms. Knead by hand in the bowl for about 5 minutes, dusting lightly with flour if the dough is very sticky.
Time: PT5M
First Rise
Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot (no hotter than 110 °F) for 45 minutes, or until doubled in size.
Time: PT45M
Temperature: 110°F
Roll and Cut Donuts
Turn the dough onto a lightly floured surface. Using a rolling pin, roll to ¼‑⅓ inch thickness. Cut donuts with a donut cutter (or two round biscuit cutters) and place them on a parchment‑lined baking sheet.
Time: PT5M
Second Proof
Cover the cut donuts with a tea towel and let them proof for about 20 minutes (or 45 minutes at cooler room temperature) until visibly puffed.
Time: PT20M
Prepare Glaze
In a small mixing bowl whisk together 4 cups powdered sugar, 5 Tbsp water, and 1 Tbsp vanilla extract until smooth and drizzling‑thin. Add an extra tablespoon of water if needed.
Time: PT5M
Heat Oil
Fill a large pot or Dutch oven with enough vegetable oil to be 2‑3 inches deep. Heat to 375 °F, using a clip‑on thermometer to monitor.
Time: PT5M
Temperature: 375°F
Fry Donuts
Working in batches of 2‑3 donuts, carefully lower them into the hot oil. Fry for about 60 seconds per side, flipping only once, until golden brown.
Time: PT12M
Temperature: 375°F
Glaze Donuts
Immediately after frying, dip each donut into the glaze, turning to coat both sides. Let excess glaze drip back into the bowl, then place the glazed donut on a wire rack to set.
Time: PT5M
Cool and Serve
Allow the glazed donuts to sit for a minute until the glaze firms, then serve warm. Leftovers can be reheated 7‑8 seconds in the microwave.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains Gluten
Allergens: Wheat, Eggs, Milk, Soy (if using soy‑based oil)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour (for chewier texture), Gluten‑Free All‑Purpose Flour blend
- Instead of Granulated Sugar: Coconut Sugar, Caster Sugar
- Instead of Salt: Kosher Salt (same amount)
- Instead of Instant Yeast: Active Dry Yeast (use 1¼× amount)
- Instead of Whole Milk: Almond Milk (unsweetened), Soy Milk
- Instead of Vegetable Oil: Canola Oil, Sunflower Oil
- Instead of Egg Yolks: Egg Yolk Substitute (commercial)
- Instead of Vanilla Extract: Vanilla Bean Paste
- Instead of Powdered Sugar: Sifted Granulated Sugar
- Instead of Water: Milk (for richer glaze)
- Instead of Vanilla Extract: Vanilla Bean Paste
- Instead of Vegetable Oil for Frying: Canola Oil, Peanut Oil (higher smoke point)
Equipment Needed
- Large Mixing Bowl
- Measuring Cups and Spoons
- Small Saucepan
- Clip‑On Thermometer
- Plastic Wrap
- Rolling Pin
- Donut Cutter or Round Biscuit Cutters
- Parchment Paper
- Baking Sheet
- Wire Rack
- Large Pot or Dutch Oven
- Slotted Spoon or Chopsticks
- Whisk
- Small Mixing Bowl (for glaze)
Critical Steps — Do Not Skip
- Proofing the yeast (step 4)
- First rise until doubled (step 6)
- Maintaining oil temperature at 375 °F (step 10)
- Second proof before frying (step 8)
- Glazing immediately after frying (step 12)
Chef Tips from the Video
- Scald the milk and let it cool while you prep the dry ingredients – this saves time.
- Dust your hands with flour rather than adding more flour to the dough; it keeps the dough from becoming tough.
- Use a wooden spoon in the oven door to keep the proofing temperature low when using the oven as a proofing box.
Troubleshooting
Donuts are dense and do not puff up.
Make sure the yeast is active (bubbles should appear during proof). Do not over‑knead or add too much flour. Keep proofing temperature between 95‑110 °F.
Donuts turn dark brown quickly.
Oil temperature is too high; lower to 350‑365 °F and fry in smaller batches to maintain temperature.
Glaze cracks or sets too hard.
Add a few more drops of water to thin the glaze, or whisk in a tiny amount of milk for a smoother finish.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat briefly before serving.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag. Up to 1 month. Reheat from frozen in the microwave (10‑12 seconds) or oven (3‑4 minutes at 350°F).
Room temperature: Best eaten the same day; can sit out for up to 4 hours if covered.
Make-Ahead Tips
- The dough can be refrigerated overnight after the first rise; bring to room temperature before shaping.
- Glaze can be prepared up to 2 days ahead and stored in a sealed container at room temperature.
- Fried donuts freeze well; glaze after reheating for best texture.
Frequently Asked Questions
What is the cultural significance and history of homemade glazed donuts in American cuisine?
Glazed donuts have been a staple of American breakfast and snack culture since the early 20th century, originally popularized by doughnut shops and later by home cooks. They symbolize comfort food and are often associated with coffee breaks, fairs, and holiday treats.
What regional variations of glazed donuts exist within the United States?
In the U.S., you’ll find Boston cream‑filled donuts, New‑York style cake donuts, and the iconic Pennsylvania “cruller.” Each region adds its own twist—different glazes, fillings, or dough textures—while the basic fried, glazed concept remains the same.
How are homemade glazed donuts traditionally served in American households?
They are usually served warm, dusted with a light vanilla glaze, alongside a cup of coffee or milk. Some families pair them with fresh fruit or a side of bacon for a sweet‑savory breakfast.
During which American celebrations are glazed donuts especially popular?
Glazed donuts are a favorite at Fourth of July picnics, school fundraisers, and holiday brunches. Many bakeries also feature special seasonal glazes for Thanksgiving and Christmas.
What authentic ingredients are essential for traditional American glazed donuts versus common substitutes?
Traditional recipes use all‑purpose flour, instant yeast, whole milk, and vanilla extract. Substitutes like almond milk or gluten‑free flour work, but they change the texture and flavor slightly.
What other American dishes pair well with homemade glazed donuts?
They pair nicely with classic American breakfast items such as scrambled eggs, bacon, or a hearty bowl of oatmeal. For a brunch spread, serve them alongside pancakes or French toast.
What makes Natashas Kitchen’s glazed donut recipe special compared to other YouTube donut tutorials?
Natasha emphasizes scalded milk for extra fluff, a two‑stage proof for maximum rise, and a simple vanilla glaze that sets quickly. Her step‑by‑step timing cues and microwave proofing trick help home cooks achieve bakery‑level results.
What are the most common mistakes to avoid when making homemade glazed donuts from Natashas Kitchen?
Common errors include overheating the milk (which kills yeast), using too much flour (resulting in dense donuts), and frying at a temperature above 375 °F (causing dark, greasy donuts). Following the proofing times and temperature guidelines prevents these issues.
Why does this recipe use a 10‑minute proof for the yeast before adding the rest of the flour?
The short proof confirms the yeast is active and creates bubbles that will later give the dough lift. Adding the remaining flour after proof ensures the yeast isn’t over‑stressed and helps the donuts stay airy.
Can I make Natashas Kitchen’s homemade glazed donuts ahead of time and how should I store them?
Yes. After frying and glazing, store the donuts in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the microwave (7‑8 seconds) or in a 350°F oven for 3‑4 minutes to restore softness.
What does the YouTube channel Natashas Kitchen specialize in?
The YouTube channel Natashas Kitchen specializes in approachable home‑cooking tutorials, focusing on classic comfort foods, quick weeknight meals, and detailed baking techniques for beginners and intermediate cooks.
How does the YouTube channel Natashas Kitchen’s approach to American baking differ from other cooking channels?
Natasha emphasizes clear timing cues, practical kitchen hacks (like the microwave proofing trick), and ingredient cost transparency, making classic American baked goods feel achievable without professional equipment.
Last updated: September 1, 2026
