Homemade Glazed Doughnuts

Homemade Glazed Doughnuts

A few years ago on Halloween night, my friend Julie brought me a plate of homemade doughnuts. After taking one bite MyHandsomeHusband and I nearly passed out from utter blissfullness.

This is not a lie. The doughnuts were by far the very best doughnuts I had ever EVER tasted. EVVVVVER.

I am happy to be sharing her recipe with you all today, ladies and gentlemen. Beware, please. These doughnuts are unbelievable.  You may never want to buy another doughnut again. They do take a little bit of work, which is I suppose a good thing. If I thought I could make a batch of these babies in 15 minutes my life might be over as I know it. 🙂

It’s Halloween week, gang! Let’s make some doughnuts…

Homemade Glazed Doughnuts from Jamie Cooks It Up!

and doughnut holes!

Homemade Glazed Doughnuts Jamie Cooks It Up!!

Homemade Glazed Doughnuts

Time: 2 hours
Yield: 30-36 doughnuts
Recipe adapted from Julie Thomson

2 packages yeast (or 2 scant Tb)
1/4 water, warm
1 1/2 C milk
1/2 C sugar
1 tsp salt
2 eggs
1/3 C butter flavored shortening
5-5 1/2 C flour
4 C oil for frying

1/2 C butter
2 1/4 C powdered sugar
2 tsp vanilla
dash salt
1-2 Tb milk


1. Pour 1/4 C warm water into glass measuring cup. Sprinkle 2 packages (or 2 scant Tb) yeast  and a dash of sugar over the water. Stir it to combine and let it sit for 5 minutes until foamy.
2. Place 1 1/2 C milk into the microwave and heat it for 90 seconds.
3. Into your stand mixer place the warm milk, 1/2 C sugar, 1 tsp salt, 1/3 C shortening and 2 C of the flour. Mix on low for 10 seconds or so. Add the eggs and mix again.
4. Add the yeast/water mixture and the remaining flour 1/2 cup at a time. You will know you have enough flour when the dough pulls away from the side of the bowl.
5. Once you have enough flour mix on medium speed for 5 minutes.


6. Spray a piece of plastic wrap with cooking spray. Turn it over and cover your mixing bowl (so the sprayed side is down).


7. Let the dough rise in the warmest spot in your kitchen, until doubled in size. Should take about 45 minutes. Less, depending on how warm your kitchen is.


8. Spray your counter with cooking spray and place the dough on it. Allow it to rest for 5 minutes. This will make it much easier to roll out.


9. Roll out the dough until it’s 1/2 inch thick.


10. Cut the dough into circles with a glass (or doughnut cutter, if you have one!) I sprayed the edge of the glass with cooking spray.




11. To cut the middle circle of the doughnut my friend Julie suggested I use the lid of a medicine bottle. Clever, isn’t she!


12. Spray several large cookie sheets with cooking spray and lay the doughnuts and doughnut holes out over the top.


13. Allow them to rise until they are about double in size. Should take about 30 minutes. They will rise up even more when they are in the oil cooking.


14. Into a deep skillet place 4 cups of vegetable or canola oil. Heat it over medium high heat. You want to be sure the oil is hot before you place any of the dough into it.  The sides of the dough should have little bubbles simmering around it, when the oil is the right temperature. If it’s not hot enough the dough will soak in too much oil and not end up tasting very good. I suggest testing it with a doughnut hole to see if it’s ready before you put a whole batch of doughnuts in.


15. When the doughnuts are golden brown, reach in with a pair of metal tongs and turn them over so they can brown on the other side.



16. Line a large platter with paper towels and place the doughnuts on it when they come out of the skillet so some of the oil can drain off.


17. To make the glaze melt 1/2 cup butter.


18. Add 2 1/4 C powdered sugar, 2 tsp vanilla, 1-2 Tb milk and a dash of salt. Whisk it all together with a fork until it’s thin and glaze like. Add a little more milk if you need to.


19. While the doughnuts are still warm dip them into the glaze…


turning them over so they get covered on both sides.


20. Set a large cookie sheet underneath a wire rack. Set the glazed doughnuts there to cool.


You can even dip the glazed doughnuts in a little bit of sugar if you would like as well.



Homemade Glazed Doughnuts Jamie Cooks It Up!


Enjoy! These take a bit of work but are so worth it! At least…every other year or two. 🙂

Here is a “Pin-able” shot…

Homemade Doughnuts Jamie Cooks It Up!


Post a comment!


  1. 1
    Denise R.
    October 27, 2014 at 11:07 am

    Jamie, these look amazing! My neighbor made some amazing donuts this past weekend and she’s given me the encouragement to attempt making some of my own. Your recipe looks pretty easy…considering they’re donuts, so I’m going to give it a whirl! Thanks for sharing your amazing talents and love for cooking with all of us!!

  2. 2
    Jackie Mitchell
    October 27, 2014 at 12:23 pm

    OH MY!!! So, I’ve always just been terrified of making anything like raised donuts, just on principle. Seeing that you had never made them before and then took them on after tasting your friend’s (where can I get a friend like that???) has inspired me. And I’m gonna do it. I am. My grandkids are gonna love ’em! Thanks for the encouragement AND the recipe (with pics of every step, which I think I really needed to prove that it CAN be DONE!) Yer the best! And I’ve always said so!

  3. 3
    Stephanie G.
    October 27, 2014 at 2:17 pm

    Try adding a bit of maple flavoring to your donut glaze. It’s awsome!

  4. 4
    October 27, 2014 at 3:18 pm

    These look awsome !! I have got to give this recipe a try!!! Thank you for the encouragement that they are totally worth it!!! I will let you know how they turn out.

  5. 5
    October 27, 2014 at 3:41 pm

    I love doughnuts and I can’t even imagine how good homemade doughnuts would taste. I’m saving this recipe for a day when I’m feeling very confident in the kitchen.

  6. 6
    October 27, 2014 at 6:35 pm

    I have loved your site for years, Jamie…..but this may just be the recipe that makes me and my thighs hate you. I don’t even know how to walk out of my kitchen right now not eating one of these!

  7. 7
    October 27, 2014 at 7:11 pm

    This may be a dumb question but do you re-roll out the extra dough and cut out more donuts? Making these right now 🙂 they look so delish!!!!

    • 8
      October 28, 2014 at 6:42 am

      Not a dumb question at all. Yes, by all means keep rolling out the extra dough. 🙂 Hope they turned out great!

  8. 9
    De Tompkins
    October 31, 2014 at 4:07 pm

    Love your website. Are you using plain flour or bread flour? I want mine to turn out just like yours.

    • 10
      November 1, 2014 at 8:38 am

      All-Purpose Flour will work best. Good luck!

  9. 11
    November 9, 2014 at 2:07 pm

    Holy cow these are excellent!
    My grandkids and I made them today for a treat and we’ve declared them perfect! There might not be enough to send home to their parents! 😉

  10. 12
    January 10, 2017 at 10:53 am

    Tried dong your version of doughnuts ,they turned out well but am feeling yeast smell a lot..give me an alternate as how to avoid yeast smell..

  11. 13
    May 22, 2017 at 5:59 am

    What type of yeast did you use?

  12. 14
    December 30, 2017 at 3:41 pm

    Have you tried to substitute butter for the shortening?

  13. 15
    Eldred Crocker Sr.
    February 7, 2018 at 7:19 pm

    I just tried making doughnuts for the first time. I tried this recipe and it is over for Dunkin, and Krispy lol!

  14. 16
    August 22, 2018 at 5:33 pm

    Can I use butter instead of butter flavored shortening? Im dying to try this recipe!

    • 17
      August 27, 2018 at 1:50 pm

      I haven’t ever tried that particular substitution, but my thoughts are that it would work out great.
      Best of luck,

  15. 18
    September 29, 2018 at 12:00 pm

    My husband has been bugging me to make some homemade donuts. So I searched and searched for the perfect recipe…and I found your recipe to try…my husband can not say enough times how good these are!!!! These are definitely the best by far!! A keeper in my pintrest??

  16. 19
    Cindy Byers
    October 30, 2018 at 2:50 pm

    cant wait to try these they look amazing

  17. 20
    February 14, 2019 at 4:47 pm

    Can you bake these instead of frying by chance?

    • 21
      March 8, 2019 at 9:35 am

      Thanks for your question. I would stick with frying these. Not sure how they would hold up in the oven.

  18. 22
    Guadalupe Chaparro
    March 6, 2019 at 10:59 am

    I love donuts and so does my husband I would love to learn to make it I would become a champion in my husbands and grandchildren’s eyes !

  19. 23
    July 26, 2019 at 9:35 am

    Can I use butter instead of shortening?

  20. 24
    August 14, 2019 at 11:28 pm

    Can you use a deep fryer

  21. 25
    November 29, 2019 at 9:27 am

    I didn’t have any expectations concerning that name, but the longer I was
    astonished. The writer did a terrific job. I spent a few minutes studying and checking the facts.
    Everything is very clear and understandable.

  22. 26
    January 11, 2020 at 12:24 pm


    Can you make these in an air fryer? If so, how?


    • 27
      Cindy Byers
      January 15, 2020 at 2:30 pm

      I don’t know Lindsey I have never tried that.I really can’t say ,I don’t have an air frier as of yet. It may work great?So sorry I can’t be of any help on this ;but let me know if you do try it.I hope to have one soon .any suggestions on a model you would buy? cindyb

  23. 28
    January 12, 2020 at 12:09 pm

    I am getting ready to take the plunge…I’ve never tried making doughnuts before but really, yeast, butter, sugar, and flour, what could go wrong?

  24. 29
    Cindy Byers
    January 15, 2020 at 2:44 pm

    Jamie I am sorry I think I jumped the gun on this one.So Sorry but I love Your sight.CB

  25. 30
    April 3, 2020 at 10:42 pm

    I just made these donuts tonight – yum! They weren’t rising much after I cut them. My Kitchen Aid oven has a “proofing” button so I used that and it helped tremendously! It heated the oven to 100 degrees to help the dough to rise.

    Please be sure to let your readers know which attachment to use on the stand mixer. I’m a novice user and luckily one of your photos showed me that you were using the dough hook.

    Thank you for a great recipe, instructions & photos!

  26. 31
    April 13, 2020 at 12:57 pm

    Can i use plain crisco dont have butter crisco

  27. 32
    October 5, 2020 at 1:00 pm

    Hi, I think I wanna try this recipe. Did you use instant or active dry yeast? Thanx for your response

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