There’s nothing quite like biting into a warm, fluffy donut with a shiny, sweet glaze that melts in your mouth. These Classic Yeast-Raised Donuts with Vanilla Glaze are pillowy, light, and coated in a smooth vanilla butter glaze that makes every bite pure bliss. Made with basic pantry staples and a little bit of patience, these homemade donuts are as good as any you’d find in a bakery—and even better when served fresh.
This recipe guides you step-by-step through mixing, kneading, rising, frying, and glazing. The result? A golden, tender donut with the perfect chew and a sweet, buttery finish. They’re ideal for breakfast, brunch, or as a sweet treat to impress guests or indulge yourself.
Preparation Time: 25 minutes
Resting Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 45 minutes
Yield: 12–15 donuts
Cuisine: American / Bakery-style Treat
Ingredients
For the Donut Dough:
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280 g all-purpose flour (2 cups + 3 tbsp), sifted
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40 g sugar (3 tbsp)
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½ tsp salt
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¼ tsp ground nutmeg
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1 egg
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120 g whole milk (½ cup), warm
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40 g unsalted butter (⅓ stick), melted
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7 g active dry yeast (1 packet)
For the Vanilla Glaze:
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250 g powdered sugar (2 cups)
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75 g butter (⅔ stick), melted
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3–5 tbsp milk (adjust to desired thickness)
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1 tsp vanilla extract
Step-by-Step Cooking Directions
Make the Dough
Mix dry ingredients
In a large mixing bowl, whisk together the sifted flour, sugar, salt, and nutmeg until evenly distributed.
Prepare the yeast mixture
In a small bowl or measuring cup, whisk the warm milk with the melted butter, yeast, and egg. Stir until the yeast is mostly dissolved.
Combine wet and dry ingredients
Pour the yeast mixture into the dry ingredients. Mix with a stand mixer and dough hook on medium speed for 3 minutes. If mixing by hand, stir with a wooden spoon or spatula until combined, then turn out onto a work surface.
Knead the dough
On an oiled surface, knead the dough for 10–15 minutes until it becomes smooth, soft, and elastic. The dough should be tacky but not sticky—avoid over-flouring.
First rise
Place the dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free space for 1.5 to 2 hours, or until doubled in size.
Shape and Fry the Donuts
Roll and cut
Once the dough has doubled, turn it out onto a lightly floured surface. Roll it out to about ½ inch thick. Use a donut cutter or two round cutters (one large, one small) to shape your donuts.
Second rise
Transfer the cut donuts onto a parchment-lined baking tray. Leave space between each and loosely cover with a towel. Let them rise again for 20–30 minutes until puffy.
Heat oil
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 320–330°F (160–165°C). Use a thermometer for accuracy.
Fry the donuts
Using parchment paper squares, carefully lower the donuts into the oil. Fry for about 1 minute per side until golden. Flip gently and avoid crowding the pan. Remove with a slotted spoon and drain on a wire rack placed over paper towels.
Make the Glaze
Mix glaze ingredients
In a medium bowl, whisk together melted butter, powdered sugar, vanilla, and 3 tbsp of milk. Add more milk as needed for your preferred consistency. The glaze should be pourable but thick enough to coat.
Glaze the donuts
While donuts are still warm (but not hot), dip each one into the glaze and let the excess drip off. Return to the rack to allow the glaze to set for 5–10 minutes.
Nutritional Information (per glazed donut – based on 12 donuts)
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Calories: 280
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Protein: 4g
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Carbohydrates: 36g
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Sugars: 20g
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Fat: 13g
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Saturated Fat: 6g
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Cholesterol: 45mg
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Sodium: 150mg
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Calcium: 3% DV
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Iron: 7% DV
The Origins and Popularity of the Recipe
Yeast donuts have a long and delicious history dating back to the early 1800s. Their soft, airy structure comes from yeast fermentation—a process that introduces complex flavor and light texture. The American-style raised donut, with its iconic round shape and hole, became wildly popular thanks to bakeries and chains like Krispy Kreme and Dunkin’.
What sets homemade yeast donuts apart is the freshness and flexibility—you can customize the glaze, toppings, and even the shape. They’ve become a viral baking project for food bloggers and home bakers alike, beloved for their nostalgic charm and indulgent sweetness.
Reasons Why You’ll Love the Recipe
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Bakery-quality results without leaving your kitchen
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Light, airy texture thanks to the yeast rise
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Rich vanilla glaze that melts perfectly over the warm donuts
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Classic flavor with subtle nutmeg and buttery undertones
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Freezer-friendly – reheat and enjoy later
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Great for special occasions – brunch, birthdays, or holidays
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Customizable with sprinkles, chocolate glaze, or jam filling
Health Benefits
While donuts are undeniably an indulgent treat, there are a few wholesome aspects:
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Made from scratch – no preservatives or artificial flavors
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Control over ingredients – use organic eggs, dairy, or reduce sugar
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Optional baking – try oven-baking or air-frying for a lighter version
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Mental well-being – homemade treats are joyful, shareable, and satisfying
Serving Suggestions
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Serve warm with coffee or tea for a cozy treat
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Add colorful sprinkles for a fun, kid-friendly version
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Drizzle with chocolate sauce or caramel for extra decadence
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Fill with jam or custard using a piping bag
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Dust with powdered sugar or cinnamon sugar for variety
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Include in a brunch spread with fruit, eggs, and breakfast meats
Cooking Tips
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Use warm milk, not hot – around 100°F (38°C) activates the yeast without killing it
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Don’t over-knead – aim for smooth and elastic, not tough
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Let dough rise fully – patience gives the best texture
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Use a thermometer for the oil – too hot and the outside burns, too cool and they absorb oil
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Glaze while warm – it helps the coating set beautifully
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Keep oil clean – strain or replace after several batches for best frying results
Variations to Try
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Chocolate donuts – add cocoa powder to the dough and use a chocolate glaze
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Maple glaze – swap vanilla for maple extract and top with chopped bacon
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Filled donuts – skip the hole and fill with jam, cream, or custard
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Vegan version – use plant milk, vegan butter, and egg substitute
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Spiced donuts – add cinnamon, cardamom, or pumpkin spice to the dough
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Baked donuts – use the same dough in a donut pan and bake at 350°F for 12–15 minutes
Conclusion
These Classic Yeast-Raised Donuts with Vanilla Glaze are everything you love about a fresh bakery treat—fluffy, golden, and dripping with sweet, buttery glaze. They may take a bit of time and care, but the results are absolutely worth it. Whether you’re treating yourself or making a batch for a crowd, these donuts deliver joy in every bite. Homemade, hand-cut, and fresh out of the fryer—this recipe is a celebration of all things warm, sweet, and nostalgic.
FAQ
1. Can I make the dough ahead of time?
Yes! Refrigerate the dough after the first rise and bring it to room temperature before rolling and cutting.
2. Can I bake the donuts instead of frying?
Yes, though texture will differ. Use a donut pan and bake at 350°F (180°C) for 12–15 minutes. Brush with butter and glaze while warm.
3. Why are my donuts oily?
The oil may have been too cold. Maintain oil temperature at 320–330°F and don’t overcrowd the pan.
4. Can I freeze the donuts?
Yes! Freeze after frying and cooling. Reheat and glaze when ready to serve.
5. What kind of milk should I use?
Whole milk is best for richness, but 2% or plant-based alternatives also work.
6. Can I make these without a stand mixer?
Yes, knead the dough by hand for 10–15 minutes until smooth.
7. How long do glazed donuts last?
They’re best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days.
8. What oil is best for frying?
Vegetable oil or canola oil works best due to high smoke points and neutral flavor.
9. Can I double the recipe?
Yes! Just be sure to fry in small batches and keep an eye on oil temperature.
10. Why did my glaze melt off the donuts?
Donuts may have been too hot. Let them cool slightly before glazing for the perfect set.