Fresh Amish glazed donuts, right from your own kitchen! Whip up a batch of these hot, soft, sweet yeast-raised donuts for your family to enjoy today.
Everyone loves a fresh glazed donut! In places with many Amish families and communities, the locals know the Amish bakeries are the place to go for the best donuts.
What can you do if you don’t live near one of these wonderful bakeries? You make the Amish glazed donuts yourself! The process of making homemade donuts is an enjoyable activity that results in a delicious and special treat.
One of the great things about making glazed donuts at home is that the ingredients are pantry staples. Here’s what you’ll need for the donuts:
- Whole milk & butter
- Sugar & flour
- Warm water
- Dry active yeast
- Vegetable oil for frying
The glaze is easy also. It’s simply a mix of powdered sugar, milk and vanilla, plus a touch of corn syrup. The corn syrup adds a touch of shine to the glaze and helps it have a smooth consistency.
How Long Does it Take to Make Homemade Donuts?
- Mix Time. Mixing up the dough will be quick and it can usually be done in well under 30 minutes.
- Rise Time. You’ll need at least an hour, but possibly up to 90 minutes (depending on the temperature of the room), to allow the dough to rise the first time. Then, about 60 minutes to rise the second time. The great thing is, you can do other things while the dough is rising!
- Fry Time. Plan about 30 minutes. Frying the donuts will take a little bit of time because you will fry the donuts in very small batches for a few minutes per batch. The exact time will depend on the size pan you are using. It’s all worth it once you taste the amazing fresh donuts.
Your actual hand-on time in the kitchen between mixing up the dough, cutting out donuts, and frying the donuts? It might only take about an hour of your time. This is a recipe that is extra enjoyable when you’re working with a friend, and it goes even quicker that way!
What are the Steps to Making the Donuts?
Mix the dough.
First, you’ll heat the whole milk and mix in the sugar, butter, and salt, then set aside. Next, pour warm water (warm water from the tap is fine) into a bowl and add sugar and yeast. Stir this mixture together and set aside to “bloom” (meaning, the yeast will get foamy, like in the picture below).
The next step is to mix together the warm milk/butter mixture, the yeast mixture, and the eggs until well combined. Begin mixing in the flour one cup at a time until you have a nice donut dough that you’ll knead for 5 minutes until smooth.
Let the dough rise.
Now that your dough is made, you’ll place it in a well-oiled large bowl and set it aside to rise until doubled. Punch down the dough (so fun for some reason!) and let it rise a second time.
Cut the donuts.
Roll the dough out and cut out the donuts with a donut cutter or one small biscuit cutter and one large (see image below for an example):
Place your donuts on cookie sheets to be ready for frying.
Tips for frying donuts.
Frying your donuts might feel intimidating at first, but you can do this! If you’ve never deep fried before, it’s a really good idea to familiarize yourself with deep frying safety rules before you begin. Here are some helpful tips.
- Fry in a deep fryer or a large pot. If you have a deep fryer at home, use it! The benefits of using a small, at-home deep fryer are that it will be easier to control the temperature of the oil and deep fryers usually come with a basket that is handy for safely lowering the donuts into the oil and lifting them back out. If you do not have a deep fryer, you can use a large, heavy pot or Dutch oven on your stove top. A really good frying thermometer attached to the side of your pot will be essential!
- Watch the temperature! Maintaining the correct frying temperature is one of the most important elements of making homemade donuts. If the oil is too hot, the outside of the donuts will become dark or even burned before the inside of the donuts is cooked, leaving the donuts raw and doughy in the middle. If the oil is too cool, the donuts will end up greasy and tough on the outside. Either way, no good!
- Use the right tool. A heat-resistant metal skimmer, strainer, or large slotted spoon is best for gently lowering the donut into the oil. When flipping the donut, use the metal skimmer along with a pair of tongs to maintain full control of the donut while turning to avoid any hot oil splash.
- Drain well. As you lift the donuts out of the oil, be sure to allow all excess oil to drip off of the donut, then place them on a wire cooling rack for a few seconds before dipping in the glaze. The wire rack ensures the donuts don’t hold onto extra oil and end up greasy.
- Be careful! Deep frying requires extreme caution. This is not a job for children and small ones should probably not be in the kitchen while you fry.
Glaze for donuts.
When the dough is almost finished rising for the second time, make the frosting by whisking together powdered sugar, whole milk, corn syrup, and vanilla extract until smooth and creamy. Dip the warm donuts in the glaze, then allow them to drip on the wire rack.
Scroll underneath the post for more answers to your questions.
Amish Glazed Donuts
- 2 cups whole milk (divided)
- ½ cup plus 3 tablespoons granulated sugar (divided)
- ½ teaspoon salt
- ½ cup butter
- 1 ½ cups warm water (warm tap water is fine)
- 2 packages dry active yeast (.25 ounce each)
- 2 large eggs (at room temperature)
- 9 cups all-purpose flour (plus additional for kneading)
- vegetable oil for frying
For the glaze:
- 4 cups powdered sugar
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- In a medium saucepan, heat 1 ½ cups of the whole milk over medium heat just until the milk begins to simmer. Remove from the heat and add ½ cup granulated sugar, the salt, and the butter. Stir well until melted. Set aside.
- Pour the warm water into a small bowl; add 1 tablespoon of granulated sugar and the two packets of yeast. Stir together and set aside for 5 minutes to allow the yeast to bloom. The yeast should foam up and create bubbles.
- In the mixing bowl of a stand mixer, stir together the yeast mixture and the milk/butter mixture. Add the eggs and beat together with an electric mixer.
- TIP: A stand mixer is best for this whole process. If you do not have a stand mixer, begin by mixing the dough with an electric mixer, then switch to mixing by hand with a wooden spoon when the dough becomes too heavy for the hand-held electric mixer.
- Add 1 cup of the flour and mix into the wet mixture using the dough hook of a stand mixer (or follow tip above). Add the remaining flour 1 cup at a time, mixing just until the flour is incorporated into the dough.
- Turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth. Add a little extra flour to the kneading surface as needed.
- Place the dough into a well-greased large bowl, cover with a clean kitchen towel, and set aside in a warm place to rise until doubled, about 60-90 minutes.
- Punch down the dough, then cover again and allow to rise a second time for 60 minutes.
- In a medium mixing bowl, combine the powdered sugar, corn syrup, vanilla extract, and ½ cup of whole milk. Set this donut glaze aside.
- Turn the dough out onto a clean counter and roll out with a rolling pin to 1-inch thickness.
- Cut the donuts into circles with a donut or biscuit cutter, then cut out the center of the donuts with a small cutter.
- Place the cut out donuts onto large cookie sheets and set aside while you prepare the oil.
- Add vegetable oil to a large pot, Dutch oven, or deep fryer, to at least 2-inches depth. Heat the oil to 350F degrees.
- TIP: Use a cooking thermometer to manage the heat of the oil. If the oil is too cool it will not cook the donuts well and donuts will take in a lot of oil, or too hot and the donuts will cook too fast on the outside before the inside.
- Use a metal spatula or frying “spider” to gently lower a donut into the hot oil. Fry donuts one or two at a time on each side for about 1 minute until golden brown. Remove from the oil and cool on a cooling rack with a baking sheet underneath.
- Safety Tip: Be extremely cautious when frying! Research deep frying safety tips and be very gentle when adding donuts to the oil and flipping them.
- Dip the warm donuts into the glaze and return to the cooling rack for the glaze to set.
- Serve the donuts warm while they’re fresh.
Do I have to use a stand mixer?
Although it is not required, making homemade donuts is much easier with a stand mixer. The dough will be very dense by the time you add all of the flour and the mixing is really a job for a good stand mixer.
If you do not have a stand mixer, you can mix the dough with a hand mixer in the beginning stages of adding the flour. However, at a certain point you’ll need to switch to mixing by hand because the thick dough will be too much for most hand mixers (believe me…I broke my hand mixer attempting this recipe without my KitchenAid once!).
Do homemade donuts keep well?
The answer is yes and no. Glazed donuts just taste the absolute best when fresh. However, if there are any donuts leftover, you can certainly keep them for later. Store the donuts in an airtight container for up to two days at room temperature.
To reheat donuts: You can reheat the donuts in the microwave one at a time in 10 second increments. Be careful; they do get hot fast!
What do I serve with the glazed donuts?
While a donut by itself is never a bad thing, you’ll probably want to serve them with a little something more. Here are some perfect food and drink ideas to pair with your donuts: