Glazed Yeast Donuts

Donut shop style classic glazed yeast donut recipe. Use the basic sweet yeast dough master recipe so that you can have hot fresh donuts right at home! 

Glazed Yeast Donut Recipe- Baker Bettie

Do you call them donuts or doughnuts? I go back and forth on this. I can’t ever decide. I feel like doughnuts sounds more old fashioned (which is an obvious pull for me) but donuts sounds more causal and I think fits the feel of these babies more. Thoughts? Discuss…

I have been making my sweet yeast dough master recipe a lot lately and playing around with various recipes that can be a result of it. Raised yeast donuts (doughnuts?) were an obvious choice. And while I think I like cake donuts just a little bit more than yeast donuts, I really love the yeastiness of this dough.

When making these I took a little taste of one right out of the fryer without any glaze on it. I was worried because it didn’t really taste how I was expecting.

It was totally yummy and yeasty but didn’t taste like the yeast donut I was looking for. So I let them cool slightly, glazed them, and let them set expecting that they would make it to the list of items that go to work with my husband but don’t make it to the blog.

But the second I took a bite of one that had been glazed, I immediately changed my mind. They tasted exactly (or maybe even better) than I was expecting. Like a fresh donut from a donut shop. Warm, and light and airy, with a sugar glaze that is starting to become ever so slightly crisp. Perfecto!

GIF of Donuts Proofing

If you haven’t checked out my basic sweet yeast dough post yet, head on over there and check it out. I give detailed instructions on how to make the dough that can be used for these donuts and those classic cinnamon rolls and so much more.

The key to making these donuts donut shop worthy is to let them proof quite a bit before frying. I suggest proofing for about 40-45 minutes. The donuts will rise a great deal during this process which is of course important, but they will also ferment a bit and develop more flavor.

The basic steps for making this glazed yeast donut recipe are (more detailed instructions in the recipe below):

1.) Mix together the basic sweet yeast dough

2.) Allow the dough to rise for 1 1/2 hours

3.) Punch down the dough and chill for at least 30 minutes and up to overnight.

4.) Roll out and cut out the donut shapes

5.) Allow the donuts to proof for about 40-45 minutes.

6.) Fry to donuts to golden brown and let them drain on a cooling rack and cool slightly.

7.) Dip in glaze.

8.) Stuff your face.

It really is that simple. There is some time involved, but the steps are not complicated. And there you have it! Hot fresh donut shop quality yeast donuts right out of your own kitchen into your face! BAM! … Emeril.

Glazed Yeast Donut Recipe- Baker Bettie

Glazed Yeast Donuts

Donut shop style classic glazed yeast donut recipe. Use the basic sweet yeast dough master recipe so that you can have hot fresh donuts right at home! 


Did you make this recipe?


For the Donuts
  • 2/3 cup milk
  • 1 package active dry yeast (0.25 oz package or 2 1/4 tsp)
  • 6 TBSP unsalted butter, room temperature and cut into small pieces
  • 1/4 cup sugar
  • 3/4 tsp kosher salt
  • 1 large egg
  • 3 cups plus 2 TBSP all-purpose flour
  • frying oil (canola, peanut, vegetable)
For the Glaze
  • 2 cups confectioners (powdered) sugar
  • 2 tsp vanilla extract
  • 4-5 TBSP milk


For the Donuts

  1. Warm the milk to 105-110ºF. Sprinkle the yeast over the warm milk, stir, and let it sit until it begins to get foamy. About 5 minutes.
  2. In the bowl of a stand mixer, stir together the butter, sugar, salt, and egg.
  3. Fit the mixing bowl onto the mixer with the dough hook. With the mixer on the lowest setting, pour in the milk/yeast mixture and the flour. Increase speed to medium and let the dough knead for about 5 minutes until it forms a soft sticky dough. The mixture will seem quite wet at first, but will form a smooth soft dough once kneaded in the mixer for the full time. If the mixture is too wet after kneading, add more flour 1 TBSP at a time until a soft but sticky dough forms.
  4. Cover the bowl with a clean kitchen towel or loosely with plastic wrap and allow to rise at room temp to double in size. About 1 1/2 hours. Chill the dough in the refrigerator for at least 30 minutes and up to overnight.
  5. On a lightly floured clean work surface with a lightly floured rolling pin, roll out the dough to 1/2″ thickness. Use a donut cutter or a large and small circular cookie cutter to cut out donut shapes. Place the donuts on a baking sheet lined with parchment paper to rise. Cover loosely with plastic wrap and let rise for about 45 minutes. If you are frying the donut holes, they only need to rise for about 20 minutes.
  6. Heat about 2″ of frying oil in a shallow pot to about 350ºF. A fry thermometer is very helpful here. Set up a cooling rack over a baking sheet. Gently slide the donuts into the oil (you can use a slotted spoon for this) and fry for 1 1/2- 2 minutes, until lightly browned, before flipping once and cook for another 1 1/2- 2 minutes. Remove from the oil and allow to cool slightly on the cooling racks before glazing. Use either a slotted spoon or a chopstick to flip and remove from the oil, tongs can deflate the donut.

For the Glaze

  1. Place the powdered sugar and the vanilla extract in a large bowl and whisk in enough milk to make a smooth pourable glaze.
  2. Dip the slightly cooled donuts into the glaze, turning to coat both sides. Allow the glaze to set for about 5 minutes before serving.
All images and text ©.

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25 comments on “Glazed Yeast Donuts”

  1. These look fantastic! I've made plenty of baked donuts, but never fried. I guess I'll have to try this soon! (PS: I LOVE that gif of the donuts rising!)
  2. Wow! Lovely gift! I was hipnotized at the screen! Thank you for the recipe.
    • Thanks Sandra! My husband couldn't understand why I had my tripod set up taking a picture every couple of minutes. I just kept saying, "just trust me." Haha.
  3. OH. MY. GAWWWWD!!! LOVE that gif! And these donuts serrrriously look perfect. i reaaaally really reeeeeeeeally want some NOW!
  4. Hi Bettie, These look delicious! So much so that I'm making them for my boyfriend for his birthday. Have you every made these without cutting out the donut holes, so that they can be filled? If so, did you change the frying time at all? Any suggestions you can offer would be great. Thanks! Sam
  5. My question is a bit late but what's the purpose of chilling the dough? Is it necessary? I also keep having trouble finding the sweet spot with the final proof. It's either not enough and they're too dense or too much and they deflate as soon as they're handled.
    • Chilling this type of dough (soft, and buttery) makes it easier to handle. You won't need to use as much flour rolling it out. As for rising time - for me, it's just an experience thing; eventually you learn to eyeball it. 30-40 minutes is probably a good target for these.
  6. They were delicious!!! I substituted regular milk for almond milk and still they were light fluffy so delicious.
  7. Just made a batch of these -- they are awesome. A dedicated fryer really makes this easy too...3 at once at 350' for 2 minutes per side was perfect for us. And that's even after making them vegan (vanilla almond milk, grapeseed margarine, and egg replacer -- plus an extra 1/3 cup of milk or so) for my better half. Still awesome...doesn't always work out that way. I love Shipley's locally here, and I think these were better. With some of the leftover cuttings we made logs, and twisted them into something like bear claws... Added some cinnamon into the glaze just for those. The extra denseness worked well with them...nom. Thank you, thank you, thank you! :)
    • Picture of part of the batch: Normal donuts on the left...experiments on the right. :)
  8. I'm living abroad, and they only have the cake-type donuts here, which are okay, but not as good as the American donuts I love so much. I made this recipe with little hope of getting that same shop-style taste and fluffy, chewy texture, but I was SO wrong. These taste just like the donuts you buy at a shop and I am very thankful that you shared this recipe!
  9. Hello! I've tried to make this recipe twice now, but each time the dough does not rise. I checked to make sure the yeast was still active and the milk was the right temperature. The second time I added a tbsp. of sugar to the milk/yeast mix to try and activate it. This second time the yeast/milk mixture did produce a thin filmy "foam". Yet, after mixing it with the other ingredients and waiting for the 1.5 hours, the dough has not risen. Any suggestions? Thanks!
    • Is your kitchen very cold? That could definitely make a difference. That is a common problem in the winter. I suggest turning your oven on for about 2 minutes to heat up slightly, then turn it off, then put the dough into the oven with the door shut to try and jump start it. If your yeast is getting foamy then it definitely should be active.
    • I live in a cool climate so I warm my oven on the lowest setting for a few minutes then turn it off and turn the oven light on to keep it slightly warm with no trouble rising my yeast doughs.
  10. fantastic text, recipe and pix...when i get in a donut frying mood, i'm going to try my hand at these...very nice!!
  11. My dough also didn't rise! I think the real problem was that simply sprinting the yeast on top of the milk doesn't work unless you have a container big enough for the yeast to spread out. I used a glass measuring cup, and it didn't have enough space for the yeast to evenly sprinkle. Therefore, the yeast on the sides of the measuring cup proofed fine, but the yeast in the middle stayed unaffected. Very disappointing when there is a small caveat about a recipe that is important to know, but isn't included. Oh well!
    • But, after I read the comment about it possibly being cold in my kitchen, I put it in the oven to rise. Dough rose nicely, and the end result is absolutely delicious. Thanks for a great recipe!
  12. Can you double this recipe?
  13. Thanks for this recipe. I have it bookmarked, and it's become a tradition to make Baker Bettie's donuts when it's somebody's birthday :) Greetings all the way from Mexico. - Connie M.
  14. I have bookmarked this recipe too. This was the first time I've ever made doughnuts and they turned out great!
  15. hello..i would like to ask if i need to make half the amount of donuts can i just devide the quantities? what about the yeast
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