I love how this recipe creates bakery-quality donuts right in my own kitchen. The tangzhong method gives them an extra soft and pillowy texture that stays fresh longer. I also enjoy the process itself—it feels a bit special and hands-on, but the results are absolutely worth it. The glaze is simple yet perfectly sweet, making these donuts irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3/4 cup water 1/4 cup bread flour 3 cups + 2 tablespoons bread flour 1/3 cup granulated sugar 1 tablespoon instant yeast 1 1/4 teaspoon fine sea salt 1/2 cup whole milk (room temperature) 1 large egg (room temperature) tangzhong (prepared from water and flour above) 5 tablespoons unsalted butter (room temperature) neutral oil (for frying, like canola or vegetable oil) 3 1/2 cups powdered sugar 1/3 cup + 1 tablespoon hot water 1 teaspoon vanilla paste or extract pinch of fine sea salt
Directions
I start by making the tangzhong, whisking water and flour in a saucepan over medium heat until it thickens into a paste. I set it aside to cool slightly.
In a stand mixer, I combine the bread flour, sugar, yeast, and salt. Then I add the milk, egg, and tangzhong, mixing on low speed until a dough forms.
With the mixer running, I add the butter gradually, one tablespoon at a time, letting it fully incorporate. Once all the butter is in, I knead the dough for about 12 minutes until it becomes smooth and elastic.
I shape the dough into a ball, place it in a greased bowl, and let it rest for about 30 to 45 minutes.
Next, I roll the dough out on a floured surface to about 3/4-inch thickness and cut out donut shapes. I place each donut on parchment squares and let them rise until puffy and doubled, which takes around 45 to 65 minutes.
While they proof, I heat oil to 350°F (180°C). I carefully fry the donuts in small batches, flipping once, until they’re golden brown. Then I transfer them to a wire rack to drain.
For the glaze, I whisk together powdered sugar, hot water, vanilla, and a pinch of salt until smooth and slightly runny.
I dip each warm donut into the glaze, let the excess drip off, and place them back on the rack. After about 45 to 60 minutes, the glaze sets and they’re ready to enjoy.
Servings And Timing
This recipe makes about 8 servings. Prep time: about 30 minutes Rise time: about 1 hour 30 minutes Cook time: about 20 minutes Total time: about 4 hours
Variations
I sometimes switch up the glaze by adding a bit of cocoa powder for a chocolate version or maple extract for a richer flavor. When I want something fun, I top them with sprinkles or crushed nuts before the glaze sets. I also like filling them with jam or cream instead of cutting holes for a different style of donut.
Storage/Reheating
I store leftover donuts in an airtight container at room temperature for up to 2 days. When I want to refresh them, I warm them slightly in the microwave for a few seconds to bring back their softness. I find they’re best enjoyed the same day they’re made.
FAQs
What is tangzhong and why do I use it?
I use tangzhong to create a softer dough. It helps the donuts stay moist and fluffy for longer.
Can I make the dough ahead of time?
Yes, I sometimes refrigerate the dough after the first rise and continue the next day.
How do I know the oil is at the right temperature?
I use a thermometer to keep it around 350°F. If it’s too hot, the donuts brown too quickly; too cool and they absorb excess oil.
Can I bake these instead of frying?
I can bake them, but I find the texture is different. Frying gives that classic light and airy donut feel.
Why didn’t my donuts turn out fluffy?
I make sure the dough is kneaded well and allowed to rise properly. Under-proofing can lead to dense donuts.
Conclusion
I find these homemade glazed donuts to be a true treat that’s worth every step. From the soft, airy dough to the sweet glaze, each bite feels special. Whenever I make them, they disappear quickly, and it always feels like I’ve brought a little bakery experience into my own kitchen.
The best homemade glazed donuts made with a rich, buttery dough and a smooth vanilla glaze. Perfectly golden, soft, and just like your favorite bakery treat.
Author:Sarah
Prep Time:3 hours (including rising)
Cook Time:30 minutes
Total Time:4 hours
Yield:8 servings
Category:Dessert
Method:Frying
Cuisine:American / Bakery
Diet:Vegetarian
Ingredients
Tangzhong:
3/4 cup water
1/4 cup bread flour
Dough:
3 cups + 2 tablespoons bread flour
1/3 cup granulated sugar
1 tablespoon instant yeast
1 1/4 teaspoon fine sea salt
1/2 cup whole milk (room temperature)
1 large egg (room temperature)
Tangzhong (prepared above)
5 tablespoons unsalted butter (room temperature)
For Frying:
Neutral oil (canola, vegetable, or avocado oil)
Vanilla Glaze:
3 1/2 cups powdered sugar
1/3 cup + 1 tablespoon hot water
1 teaspoon vanilla paste or extract
Pinch of fine sea salt
Instructions
Make the tangzhong
In a saucepan, whisk water and flour over medium heat for 4–5 minutes until thickened into a paste. Transfer to a bowl and let cool.
Prepare the dough
In a stand mixer, combine flour, sugar, yeast, and salt. Add milk, egg, and tangzhong. Mix on low for 2 minutes until dough forms.
Incorporate butter
Add softened butter gradually, one tablespoon at a time. Once incorporated, knead for about 12 minutes until smooth and elastic (windowpane stage).
First rise
Shape into a ball and place in a greased bowl. Cover and let rise for 30–45 minutes.
Shape the donuts
Roll dough to about 3/4-inch thickness. Cut out donuts and place each on parchment squares. Re-roll scraps as needed.
Second rise
Cover loosely and let rise for 45–65 minutes until puffy and doubled.
Heat oil
Heat 3–4 inches of oil in a heavy pot to 350°F (180°C).
Fry donuts
Fry 2–3 donuts at a time for about 2½ minutes total, flipping halfway, until golden brown. Remove and drain on a wire rack.
Make the glaze
Whisk powdered sugar, hot water, vanilla, and salt until smooth and pourable.
Glaze the donuts
Dip donuts into glaze, allow excess to drip off, then place back on rack.
Set and serve
Let glaze set for 45–60 minutes, then enjoy.
Notes
The tangzhong method creates ultra-soft, bakery-style donuts that stay fresh longer.
Maintain oil temperature around 350°F for even frying.
Avoid overcrowding the pot to keep donuts from absorbing excess oil.
Glaze consistency should be thick but pourable—adjust as needed.
