Crispy and Creamy Doughnuts

I have tried so many versions of homemade glazed doughnuts, and this recipe finally came out just like the ones at my favorite donut shop. Perfect!

Homemade glazed doughnuts are the sweet, pillowy answer to “what’s for dessert?” This top-rated doughnut recipe boasts a light, buttery taste with a perfectly decadent glaze that’s finger-licking good. Learn how to make your own bakery-style treats right here.

How to Make Doughnuts

Indulge in delicious homemade doughnuts anytime with this easy-to-follow recipe. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:

Start by sprinkling yeast over warm water to activate, then add flour, sugar, salt, milk, shortening, and eggs to create the dough. Knead the dough until smooth, cover it, and allow it to rise until doubled in size.

Roll the dough out to a ½ inch thickness before using a doughnut cutter to create a shape. Let the doughnuts rise a second time before deep-frying and glazing.

How to Make Glaze for Doughnuts

Melt butter in a medium saucepan, then stir in confectioners’ sugar and vanilla extract until smooth. Add hot water (one tablespoon at a time) until the desired consistency is achieved. The mixture should be thin, but not watery.

How to Store Glazed Doughnuts

Glazed doughnuts will last one to two days at room temperature. Cover them with paper or foil and store them in a cool, dry environment for best results. Refrigerated doughnuts will last up to a week.

Can You Freeze Glazed Doughnuts?

Yes, unfilled glazed doughnuts can be frozen for two to three months. Place the doughnuts in a single layer on a large baking sheet for at least four hours before transferring them to a freezer-safe bag. Reheat in the microwave.

Allrecipes Community Tips and Praise

“This recipe is super easy,” shares home cook Elena. “I used cookie cutters and made heart- and flower-shaped bite-sized donuts. They are amazing! My family loved them.”

“My 4-year-old wasn’t impressed with the waiting between steps, but it was well worth it,” says reviewer Caitlin. “Super tasty and so many leftovers! I’m gonna have to try freezing some.”

“The donuts came out light and fluffy,” raves Cecilia. “Great even before the filling and icing. Definitely will make it again. Yummm.”

Editorial contributions by Rai Mincey

• 2 (.25 ounce) envelopes active dry yeast
• ¼ cup warm water (105 to 115 degrees)
• 1 ½ cups lukewarm milk
• ½ cup white sugar
• 1 teaspoon salt
• 2 eggs
• ⅓ cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
• ⅓ cup butter
• 2 cups confectioners’ sugar
• 1 ½ teaspoons vanilla
• 4 tablespoons hot water or as needed

Directions