Go Back Email Link

Glazed Yeast Doughnuts

A delicious homemade treat, these light and airy yeast-raised doughnuts are definitely worth the effort!
Homemade Glazed Yeast Doughnuts
Yield 24 doughnuts



  • 3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon table salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 large egg (room temperature)
  • Vegetable oil (for frying)


  • 1 cup sifted powdered sugar
  • 2 tablespoons boiling water
  • 1/4 teaspoon vanilla


  • Add 1 cup flour, yeast, sugar, and salt to stand mixer bowl; whisk to combine, set aside.
  • Combine milk, water and oil in a microwave-safe dish or sauce pan; heat to 120-130°F. Add warm milk mixture to flour mixture; mix with paddle attachment for 4 minutes on medium speed. Add egg; beat 1 minute.
  • Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough, and knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 equal parts. On lightly floured surface, roll each half into a 12x6-inch rectangle. Cut out doughnuts with 2½-inch doughnut cutter. Place on lightly floured cookie sheets. Cover; let rise until indentation remains after touching.
  • In large heavy pot, heat 4 inches of vegetable oil to 400°F (use candy thermometer to check temperature). Fry doughnuts, a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Glaze doughnuts (see below) or shake warm in a paper sack with sugar.
  • Make Glaze: In small bowl, combine all ingredients and blend until smooth. Dip warm doughnuts into glaze. Place on racks until glaze hardens.
  • Doughnuts are best eaten the same day.


Get Bread Machine Method here.
Photo by Susan Moss.