Glazed Donuts

Haha, I flip-flop on whether I spell it “doughnuts” or “donuts”–but I don’t flip-flop on how amazing hot donuts are. If you’ve ever seen 30 Rock, you may remember when Liz Lemon says that a microwaved donut is the best dessert in the world.

I swear that Liz Lemon and I are nearly the same person, and that's scary.  | Expensive chocolate, 30 rock, Vanilla bean ice cream

And we’re not talking cake donuts. We’re talking fluffy like a cloud, soft, melt-in-your-mouth, hot doughnuts. These are of course best eaten when warm, but you can always microwave them if they cool down. Because these take so long to make, I generally make them only once every year or two, sometimes for Valentine’s Day or Halloween with festive sprinkles. But they’re amazing.

If you’re making this one gluten free, I haven’t tried it–but I imagine it won’t translate well with just swapping the flour for the cup for cup gluten free flour. Because this one is so light and airy like a bread, I imagine gluten is integral to its structure. But if I ever try it, I’ll let you know how it goes.

Glazed Donuts

  • Servings: 12?
  • Difficulty: hard
  • Print

Takes lots of work and flour, but SO delicious.



  • 2 pkgs. Yeast (4 1/2 tsp. total)
  • 1/4 c. Water
  • 1 1/2 c. Lukewarm Milk
  • 1/2 c. Sugar
  • 1 tsp. Salt
  • 2 Eggs
  • 1/2 c. Shortening
  • 5 c. Flour
  • Canola Oil for frying


  • 2/3 c. Butter
  • 4 c. Powdered Sugar
  • 1 Tbsp. Vanilla
  • 1/2 c.+ Hot Water

Chocolate Frosting (if desired)

  • Same as regular glaze, plus 8 oz. milk or semisweet chocolate chips, melted


Dissolve yeast in warm water in bowl of stand mixer. Add milk, sugar, salt, eggs, shortening, and 2 c. flour. Beat on low for 30 seconds, scraping constantly. Beat on medium for 2 minutes, scraping occasionally. Stir in remaining flour until smooth. Cover and let rise until double, about an hour (dough is ready when indentation remains when touched). Turn dough onto floured surface, and roll around lightly to coat with flour. Gently roll dough 1/2″ thick with flour rolling pin. (Don’t roll too thick or doughnuts will get very thick and kind of dry like grocery store donuts). Cut with flour donut cutter. Cover and let rise until double, about 30-40 minutes. Heat oil in deep fryer to 350°. Slide donuts into hot oil with wide spatula. Turn donuts with chopstick as they rise to the surface. Fry until golden brown, then remove and drain.

For glaze, melt butter, then stir in powdered sugar and vanilla until smooth. Stir in water 1 Tbsp. at a time until it’s the desired consistency. (For chocolate frosting, melt butter and chocolate together, then add powdered sugar and vanilla.)


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