Making glazed doughnuts at home may sound intimidating, but this easy baked version delivers the same irresistible flavor and texture—without the need for deep frying. With common pantry ingredients and a little patience, you can enjoy fresh, homemade doughnuts that taste like they came straight from your favorite bakery.
1. Easy Homemade Glazed Doughnuts Recipe
Ingredients
For the Doughnuts
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 1/3 cup (65g) granulated sugar, divided
- 2 large eggs
- 6 tablespoons (85g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups (500g) all-purpose flour (spooned & leveled), plus more as needed
For the Glaze
- 2 cups (240g) confectioners’ sugar, sifted
- 1/3 cup (80ml) heavy cream, half-and-half, or whole milk
- 1/2 teaspoon pure vanilla extract
Instructions
Step 1. Prepare the Dough
In a large bowl or stand mixer, combine the warm milk and yeast. Let it sit for 5 minutes until foamy. Add half of the sugar and stir lightly. Then, add eggs, melted butter, vanilla extract, nutmeg, salt, and the remaining sugar. Mix until everything is combined.
Gradually add the flour, one cup at a time, mixing on medium speed until the dough comes together. If it’s sticky, add an extra tablespoon or two of flour until it’s smooth and elastic.
Step 2. Let the Dough Rise
Transfer the dough to a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Step 3. Shape the Doughnuts
Once risen, punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter or two round cutters (about 3-inch and 1-inch sizes) to cut out doughnuts and holes. Place them on a parchment-lined baking sheet.
Cover the tray loosely and let the doughnuts rise again for 30 to 45 minutes until puffed.
Step 4. Bake the Doughnuts
Preheat your oven to 375°F (190°C). Bake the doughnuts for 8–10 minutes, or until they are just lightly golden on top. Avoid overbaking to maintain a soft interior.
Step 5. Glaze the Doughnuts
While the doughnuts are baking, make the glaze by whisking together the confectioners’ sugar, cream (or milk), and vanilla extract until smooth.
Once the doughnuts come out of the oven and are cool enough to handle but still warm, dip each one into the glaze. Let the excess drip off and place them on a wire rack set over a baking sheet to catch drips.
2. Tips for Perfect Homemade Glazed Doughnuts
Don’t rush the rise: Letting the dough rise properly gives your doughnuts a light, airy texture.
Use warm, not hot, milk: Milk that’s too hot can kill the yeast. Aim for milk that feels like warm bathwater.
Bake just until golden: Overbaking can make them dry. A gentle golden color is perfect.
Glaze while warm: Warm doughnuts soak up the glaze beautifully, giving that signature melt-in-your-mouth experience.
Double the glaze if you’re feeling indulgent: Trust me—it’s worth it!
From my own experience, I’ve found that using heavy cream in the glaze adds a rich depth that milk alone doesn’t quite achieve. It’s a small tweak that makes a big difference.
3. Recipe Variations
Cinnamon Sugar: Skip the glaze and roll baked doughnuts in melted butter, then coat in cinnamon sugar.
Chocolate Glaze: Replace vanilla in the glaze with 1 tablespoon of cocoa powder and a splash of espresso.
Filled Doughnuts: Skip cutting the center hole and fill the baked doughnuts with jam or custard using a piping bag.
Maple Glaze: Substitute maple syrup for some of the milk in the glaze and add a pinch of salt for a sweet-savory twist.
Baking is a playground—don’t be afraid to experiment. I once added orange zest to the glaze for a citrusy punch, and it was a game-changer.
4. How to Store Leftover Glazed Doughnuts
Homemade doughnuts are best the day they’re made, but here’s how to keep them fresh:
Short-term: Store in an airtight container at room temperature for up to 2 days.
Long-term: Freeze unglazed doughnuts in an airtight bag for up to 2 months. When ready to enjoy, thaw and reheat in the microwave for 10–15 seconds, then dip in fresh glaze.
Baked glazed doughnuts strike the perfect balance between indulgence and homemade comfort. They’re simpler to make than you might expect, and the payoff is so satisfying.
I make these whenever I want a sweet treat that feels a little special, and every time, they bring smiles all around. If you try them out, I’d love to hear which variation you go with.
