# Homemade Glazed Donuts

Homemade Glazed Donuts are melt in your mouth soft and fluffy with a perfectly sweet glaze. They come together so easily, these donuts will become a weekend staple.

- Servings: 12 servings
- Total time: 150 min
- Category: Dessert
- Language: en

## Ingredients

- 2.5 teaspoons Instant dry yeast
- 0.25 cup White sugar
- 0.5 cup Warm water
- 0.25 cup Evaporated milk
- 0.5 teaspoon Salt
- 2 Large eggs
- 0.5 teaspoon Vanilla extract
- 0.25 cup Vegetable shortening
- 3 cups All-purpose flour
- 1.33 cups Powdered sugar
- 2 tablespoons Melted butter
- 2 teaspoons Evaporated milk
- 0.5 teaspoon Vanilla extract
- Water

## Instructions

1. Add 2 1/2 teaspoons of instant dry yeast to the bowl of a stand mixer fitted with a dough hook.
2. Add 1/4 cup of white sugar to the bowl.
3. Pour in 1/2 cup of warm water.
4. Add 1/4 cup of evaporated milk to the bowl.
5. Add 1/2 teaspoon of salt to the bowl.
6. Crack 2 large eggs and add them to the bowl.
7. Add 1/2 teaspoon of vanilla extract to the bowl.
8. Add 1/4 cup of vegetable shortening to the bowl.
9. Add 2 1/2 to 3 cups of all-purpose flour to the bowl, starting with 2 1/2 cups and adding more as needed.
10. Mix the ingredients using the stand mixer until the dough pulls away from the sides of the bowl and forms a smooth, tacky ball.
11. Transfer the dough to a lightly greased bowl.
12. Cover the bowl with a tea towel or plastic wrap.
13. Let the dough rise until doubled in size, about 1 1/2 hours.
14. Lightly flour a clean countertop and turn the dough out onto it.
15. Roll the dough out into a giant 1/4 to 1/2 inch circle using a rolling pin.
16. Use a doughnut cutter or a large and small biscuit cutter to cut out 12 doughnuts, saving the doughnut holes.
17. Reroll the scraps of dough to cut out any remaining doughnuts.
18. Let the cut doughnuts rise on the counter for about 30 minutes.
19. Pour enough vegetable oil or vegetable shortening into a Dutch oven to cover the bottom of the pan with about an inch of oil for frying.
20. Heat the oil to 350 degrees Fahrenheit.
21. While the oil is heating, prepare the glaze by adding 1 1/3 cups of powdered sugar to a bowl.
22. Add a pinch of salt to the powdered sugar.
23. Add 2 tablespoons of melted butter to the bowl.
24. Add 2 teaspoons of evaporated milk to the bowl.
25. Add 1/2 teaspoon of vanilla extract to the bowl.
26. Pour in water gradually and whisk until the glaze reaches the desired consistency.
27. Once the oil reaches 350 degrees Fahrenheit, carefully place 3 doughnuts at a time into the hot oil.
28. Fry each side of the doughnuts for about 1 to 2 minutes until golden brown.
29. Remove the cooked doughnuts from the hot oil and transfer them to a paper towel-lined rack to cool slightly.
30. Dip the warm doughnuts into the glaze, ensuring they are completely covered.
31. Place the glazed doughnuts onto a wire rack, with parchment or wax paper underneath for easy cleanup.
32. Carefully drop the doughnut holes into the hot oil.
33. Use a slotted spoon to flip the doughnut holes until they are golden brown.
34. Fish out the golden doughnut holes and place them onto a paper towel-lined rack to drain.
35. Roll the doughnut holes around in the glaze until completely covered.
36. Place the glazed doughnut holes onto a rack.

## Equipment

- Stand mixer
- Dough hook
- Bowl
- Tea towel
- Plastic wrap
- Rolling pin
- Doughnut cutter
- Round biscuit cutter
- Knife
- Dutch oven
- Stove
- Thermometer
- Whisk
- Paper towel-lined rack
- Slotted spoon
- Wax paper
- Parchment paper

## Tips

- You can always do this by hand. Start by stirring with a spoon and then knead it with your hands once it gets too tough to stir.
- Add enough flour that the dough pulls away from the sides of the bowl and forms a smooth ball.
- The dough should be super pillowy soft and tacky but not sticky.
- It's a good idea to mix up your glaze while your oil is heating up. That way you can dip your doughnuts in while they're still warm.
- You don't want it too thick or too thin, but it's really hard to mess it up. You want it to be thin enough so that you can easily dip your doughnuts into it, and the doughnut won't stick or be hard to pull out.
- Warm doughnuts are the best, so there's no need to wait, you can dig right in.

## Source

- Original video: https://www.facebook.com/share/v/14QAQTgnLtS/
- Recipe page: https://www.cliprecipe.com/recipe/2b12b398-500d-4036-bec1-79f1b3872eb1
- Extracted: 2025-10-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt