Glazed Yeast Donuts


If there is a weakness that my family shares, it’s donuts. Especially my oldest daughter and me. She and I can put away 25 donut holes in a matter of minutes. These Glazed Yeast Donuts are so soft and pillowy, you’ll want to make them all the time.

The glaze is only 2 ingredients and really puts these donuts over the top. I’ve made so many different toppings for my yeast donuts, and my kids still love these glazed donuts the best.

glazed yeast donuts

Be sure to use a neutral frying oil so it doesn’t impart any flavor into the donuts when frying. I use canola oil. The most important thing is to keep the oil around 350° so the donuts don’t cook too quickly or too slowly.

Happy Frying!


Glazed Yeast Donuts

Recipe by Amanda Innes-ShareefCourse: Breakfast, DessertDifficulty: Easy


Cooking time






  • Warm Whole Milk 285mL
    (1 1/4 cups)

  • Active Dry Yeast 4 1/2 tsp
    (2 packets)

  • Sugar 50g
    (1/4 cup)

  • 2 Large Eggs

  • Unsalted Butter, melted and cooled 85g
    (1/4 cup)

  • Salt 1/2 tsp

  • All Purpose Flour 450g
    (4 1/2 cups)

  • Glaze (recipe below)


  • In the bowl of a stand mixer, combine the yeast, warm milk and half of the sugar. Give that a little stir and set aside for 5-10 minutes to allow the yeast to activate.
  • In a separate bowl, whisk together the butter, eggs, salt and remaining sugar. Add to the yeast mixture. With the dough hook, mix on low speed to combine.
  • Add the flour and continue mixing on medium-low speed for 5 minutes. If the dough is too loose (still stuck to the sides of the bowl), add one more tablespoon of flour and continue mixing until the dough starts to pull away from the sides of the bowl.
  • Place in a lightly oiled bowl. Cover with a clean towel and let the dough rise, about 1 hour.
  • Turn the dough onto a lightly floured surface and roll out to ¾” thickness. Cut 3” rounds and then cut out the center with a smaller circle. These can be made into donut holes. Place on a parchment lined baking sheet.
  • Repeat until all of the donuts are cut. You can bring the extra dough together with your hands, re-roll and cut as needed. Cover the donuts with a clean towel and let rise again, about 45 minutes.
  • During the last 15 minutes of the resting period, prepare your oil. Place 2” of neutral oil (I use canola oil) into a heavy bottomed pot and heat on medium-high until the temperature reaches 350°. It is imperative that the temperature stay between 350-375° the entire time you are frying the donuts so keep an eye on it.
  • Fry 2-3 donuts at a time. It only takes about a minute (or less) on each side. Carefully remove from the oil and place on a baking sheet lined with paper towels.
  • Repeat this process until all of the donuts are fried.
  • Glaze (recipe below)

glaze Directions

  • In a small bowl, combine 1 cup of powdered sugar, 3 Tbsp milk and 1/2 tsp vanilla. Whisk until smooth.
  • Dip the cooled donuts into the glaze and set on a wire cooling rack with a sheet pan underneath.