You know those mornings when you just crave something sweet, something comforting? How does it feel to be a hug in edible form? What do you think of these glazed donuts? They’re not the fancy, yeast-raised kind that takes hours and a degree in pastry science. Nope, these are the simple, cake-style wonders that come together surprisingly fast, making them my favorite. What is your go-to breakfast? My kids beg for me, and honestly, so do I! They remind me of the donuts my grandmother used to make, a little bit of magic from her kitchen to me. If you’ve ever felt intimidated by making donuts from scratch, thinking it’s too much fuss, then make sure you don’t overdo it. What are some good recipes to try? Is it a game changer? Is it better to pull a pair of these beautiful, hand-made t-shirts out of stoop? What are some of the best glazed delights out of your own oven? Is it like sunshine on a plate, and the sweet, vanilla glaze? Is it pure bliss? What are some of the best glazed donuts you’ve ever made?
What is this Glazed Donut recipe?
What are some of these delightful treats? Think of them as incredibly moist, tender cake donuts with that perfect subtle sweetness, all coated in a chocolate glaze. In a glossy, addictive vanilla glaze. They’re baked, not fried, which makes them a little lighter and easier for us home. What is the cake part? Is there a better way to make yeast dough than rye dough, meaning no waiting for rising? What is the magic of a confectioners’ sugar glaze? Just enough to give you that satisfying little crackle when you bite into it. What is the shortcut to donut heaven without deep frying? What is the kind of recipe that makes you feel like a baking superhero even if you have never made it before? They are the perfect balance of simple and spectacular, truly.
Why do I love this recipe?
What are some of the reasons why this recipe has become a staple in my kitchen? I know you’re going to adore it too.flavorIs that amazing? They have a lovely, tender crumb with just the right amount of sweetness, and the vanilla glaze is just right. What is the perfect finishing touch – not too cloying, just pure, sweet happiness. What’s that nostalgic, comforting taste that brings back the best memories?simplicityWhat is the recipe I whip out in a hurry? I don’t need any special equipment or skills, and the whole process is really quite quite. What is Is it genuinely easy enough for a beginner? Fresh donuts ready to enjoy. Is it surprisingly acost-effective. You probably have most of the ingredients in your pantry already! Is it cheaper to make these at home than buying them?versatilityWhat are some of the best vanilla glazes? Add a pinch of cinnamon to the batter, drizzle with chocolate, or sprinkle with fun toppings. What are some great breakfast ideas? What are some fun activities to do with the kids? What I love about this recipe is that it delivers that “wow” factor without demanding hours of time. My time or stressing me out. Is it pure, unadulterated joy in donut form?
How do I make Glazed Donuts?
Quick Overview
What is the process of making these delicious baked donuts? We’ll start by whisking together the dry ingredients, then combine the wet ingredients. And finally, we will add the salt and pepper. Mix all ingredients together to make a smooth batter. How do I make a donut pan? ), baked to golden perfection, and then dipped in a luscious vanilla glaze. What are some foolproof ways to make fluffy donuts? What is the beauty of this recipe is its speed and ease, making it accessible even for a weeknight craving.
Ingredients
For the Main Batter:
All-purpose flour: About 2 cups. I always use a good quality, all purpose flour. What makes a difference in the final texture?
Granulated sugar: 3/4 cup. This provides the perfect sweetness for the donut itself.
Baking powder: 2 teaspoons. This is what gives our donuts their lovely lift.
Salt: 1/2 teaspoon. Balances out the sweetness and enhances the flavors.
What is the secret behind ground nutmeg? What’s a good spice to eat with roasted donuts?
Large egg: 1. It acts as a binder and adds richness.
Is whole milk good for flavor? I tested this with almond milk once and it actually made it even creamier!
Melted unsalted butter: 1/4 cup. Make sure it’s cooled slightly so it doesn’t cook the egg.
Vanilla extract: 1 teaspoon. Pure vanilla extract is key for that classic flavor.
For the Filling:
If you want to get creative with this recipe, you could try a different filling. Dollop of jam or a bit of cream cheese filling before baking. For these classic glazed donuts, we’ll skip the filling and focus on the perfect texture.
For the Glaze:
Confectioners’ sugar: 1 1/2 cups. Sifted, if you want an extra smooth glaze.
Milk or cream: 2-3 tablespoons. Start with 2 and add more if needed to reach your desired consistency.
Vanilla extract: 1/2 teaspoon. Or more, because you can never have too much vanilla!
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to a nice 375°F (190°C). Then, grab your donut pan. If you don’t have a muffin tin, you can make mini donut holes! Lightly grease your donut pan with butter or cooking spray, making sure to get into all the nooks and corners. How do I prevent my donuts from sticking to the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and pepper. Set aside. Give it a good whisk so everything is well combined. How do you mix baking powder and salt evenly? This also helps to aerate the flour, which contributes to lighter donuts.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the egg, milk, melted butter (make sure it’s cooled down slightly) and salt. Set aside. How do I get rid of a scrambled egg? ), and vanilla extract. Whisk until everything is nicely combined and the mixture is smooth and emulsified. Where do all the flavors come together?
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently mix everything together until just combined. Donuts: Be careful not to overmix! Overmixing can lead to tough donut. Is it necessary to make a thick batter?
Step 5: Prepare Filling
As I mentioned before, these donuts are best enjoyed without a filling for that classic cake doughnut. If you’re feeling adventurous, you could add a tablespoon of your favorite jam to the bottom of each muffin. Donut cavity before pouring the batter, but for the purest flavor of our glazed donuts, we’ll keep it that way.
Step 6: Layer & Swirl
How do you fill a donut pan? Spoon or pipe the batter into your prepared pan, filling each cavity about two-thirds of the way. Is it easier to use a piping bag with the corner snipped off? Don’t overfill, or they won’ t have that classic donut shape. We’re not swirling here; we are not sprinkling. It’s a simple fill and bake process.
Step 7: Bake
How do you bake a donut pan? When a toothpick comes out clean, you’ll know they’re done. They’ll be slightly golden brown around the edges. How long does it take for an oven to cook?
Step 8: Cool & Glaze
Once baked, let the donuts cool in the pan for a couple of minutes before carefully transferring them to the prepared pan. Is it safe to put them on a wire rack to cool completely? While they’re cooling, whisk together the confectioners’ sugar, milk (or cream), and vanilla extract. If desired, serve warm. In a shallow bowl until smooth. How do I make a glaze for donuts? What do you do when you dip a donut into the glaze? Place them back on the wire rack, glaze-side up, and let the glaze set for about 10-15 minutes. What’s the best part about it?
Step 9: Slice & Serve
Once the glaze has set, your perfect baked glazed donuts are ready to enjoy! I don’t need to slice them, they’re already individual portions of deliciousness. Serve immediately for the best texture and flavor. Is it safe to use them warm or at room temperature?
What should I serve it with?
What are some of the best glazed donuts?breakfastI love pairing them with coffee or cold milk. What are some good morning teas that make you feel special? If you are planning a weekend with friends, this is the timebrunch, these elevate the whole spread. I like to serve them on a pretty tiered stand with some fresh berries and maybe 4-5 small bowls of water. I’m not sure how to make them. They look so elegant, don’t they?dessert, they’re lighter than a heavy cake, especially when served with ice cream. If you’re not feeling the glaze, add a dusting of powdered sugar or cream. They’re also just perfect for those who love to travel.cozy snacks moments. Curl up on the couch with a good book and one of these – pure comfort! My family tradition is to have these on lazy Sunday mornings, with everyone gathering around the kitchen table, enjoying them fresh from the cooling rack. It’s simple, happy moments like these that I cherish.
Top Tips for Perfecting Your Glazed Donuts
I’ve made these glazed donuts more times than I can count, and through trial and error (and a few slightly misshapen donuts!), I’ve picked up a few tricks that really make a difference. For the best texture, pay attention to the zucchini prep. While this recipe uses zucchini for moisture, you don’t actually need to peel it. Just make sure you squeeze out as much excess moisture as possible after shredding. This is crucial – too much water can make the batter too thin. When mixing the batter, remember, less is more! As soon as the dry and wet ingredients are just combined, stop mixing. Overmixing develops the gluten in the flour, leading to dense, tough donuts, and we want them light and airy. For that beautiful marbled look often seen in donuts, you don’t actually need to do anything special for these baked ones; the gentle mixing ensures a uniform batter. If you were making a swirled muffin, then yes, but not here! Ingredient swaps can be fun. If you don’t have nutmeg, a pinch of cinnamon or even a tiny bit of cardamom can be lovely. For the glaze, if you want it thicker, just add more confectioners’ sugar, a tablespoon at a time. If you want it thinner, add a tiny bit more milk or cream. My biggest baking tip is to really trust the toothpick test. Ovens can be tricky, so a clean toothpick is your best friend. Make sure your baking powder is fresh too; old baking powder won’t give you the lift you need. Lastly, for glaze variations, try adding a teaspoon of espresso powder for a coffee glaze, or a little lemon zest for a brighter flavor. The key is a smooth, pourable consistency for that perfect glossy finish.
Storing and Reheating Tips
These delicious glazed donuts are best enjoyed the day they are made, but I know sometimes life gets in the way, or you just want to make them ahead. For storing at room temperature, keep them in an airtight container for up to 2 days. They might lose a little of their initial soft texture, but they’re still tasty! Don’t put them in the fridge if you can avoid it, as it can make them a bit stale faster. If you absolutely must, refrigerator storage is an option for up to 3 days. Use a good airtight container; sometimes I even put a layer of parchment paper between donuts to prevent sticking. When it comes to freezer instructions, these donuts freeze surprisingly well! Let them cool completely and set the glaze. Then, wrap them individually in plastic wrap, and then pop them into a freezer-safe bag or container. They’ll keep for up to 2 months. To thaw, simply take them out of the freezer and let them come to room temperature on the counter for a few hours. For glaze timing advice, it’s best to glaze them right before serving if you plan on freezing them, or after they’ve thawed. Glazing them before freezing can sometimes make the glaze crack or get a bit sticky upon thawing, so it’s often better to re-glaze them or just dust with powdered sugar after thawing.
Frequently Asked Questions
Final Thoughts
There you have it – your very own batch of incredibly easy and utterly delicious baked glazed donuts! I truly hope you give these a try. They’re a testament to the fact that you don’t need to be a pastry chef or spend hours in the kitchen to create something truly special and comforting. They’re perfect for brightening any day, whether it’s a special occasion or just a regular Tuesday that needs a little bit of sweetness. Remember, the joy is in the making as much as the eating! If you try these, please let me know how they turn out in the comments below. I’d love to hear about your variations or any special moments you create with them. Happy baking, and enjoy every single bite of these wonderful glazed donuts!
glazed donuts
Ingredients
Donut Dough
- 0.5 cup milk warm
- 2.25 teaspoons active dry yeast
- 0.25 cup granulated sugar
- 2 large eggs room temperature
- 0.5 cup unsalted butter melted
- 0.5 teaspoon salt
- 4 cups all-purpose flour
Glaze
- 2 cups powdered sugar
- 0.25 cup milk
- 1 teaspoon vanilla extract
Frying
- 3 cups vegetable oil or other frying oil
Instructions
Make the Dough
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until foamy.
- Add the remaining sugar, eggs, melted butter, salt, and half of the flour to the yeast mixture. Mix well.
- Gradually add the remaining flour, mixing until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and roll it out on a lightly floured surface to about 0.5 inch thickness. Cut out donut shapes using a donut cutter or two round cutters.
- Place donuts on parchment paper, cover, and let them rise again for about 30 minutes.
Fry the Donuts
- Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully place donuts into the hot oil, a few at a time. Fry for about 1-2 minutes per side, until golden brown.
- Remove donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain.
Glaze the Donuts
- While the donuts are still warm, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust consistency with more milk or sugar as needed.
- Dip each donut into the glaze, letting excess drip off, and place back on the wire rack to set.
