Glazed Donuts

Glazed Donuts // take a megabite

Donuts are a gateway food. I mean, every time someone brings donuts to work, or to a photo shoot, I keep it cool and (almost always) contain myself. It’s because I know that in my heart I just want to eat at least three of them. (A sprinkle one, a chocolate one, and a blueberry one.) So I finally made them! With a variety of glazes, to boot. So you better believe I ate three. You see, until dinner today, I’d only eaten donuts and a measly banana. I even changed into my gym clothes and instead of going to the gym I took a nap. So yeah, these donuts are trouble!

Glazed Donuts // take a megabite

And the truth is, I love each glaze equally. They like my glaze children. I couldn’t pick a favorite. It wouldn’t be right.

Let me break it down. The pink donuts are a real berry miracle. I mean, blackberries and raspberries are nature’s food coloring. Believe it! The maple bacon is like a salty sweet french toast dream. The chocolate is chocolate so it has to be good! Plus it’s a thicker glaze. Totes respectable. The biscoff one is dreamy to the max. And those crunchy cookies? Please.

And now I need to make cake donuts. I just have to!

Glazed Donuts // take a megabite

Glazed Donuts (Makes about 28 donuts + donut holes)
Recipe from The Pioneer Woman


  • 1 1/8 cup milk
  • 1/4 cup sugar
  • 2 1/4 t (one packet) active dry yeast
  • 2 whole large eggs, beaten
  • 1 1/4 stick unsalted butter, melted
  • 4 cups all purpose flour
  • 1/4 t salt
  • oil for frying

equipment –

  • candy thermometer


  1. Day one. Warm the milk in the microwave on 30 second bursts until warm, but not hot. Whisk in the sugar and yeast. Set aside for 5- 10 minutes, or until very foamy. In the bowl of your stand mixer beat the eggs.Meanwhile, in a small bowl, melt the butter. Add melted butter slowly to the eggs while whisking, to prevent scrambling. Fit your mixer with the dough hook. Add the yeast mixture to the bowl. Mix thoroughly.
  2. With the mixer on medium low, add the flour and salt in 1/4-1/2 cup increments until it’s all added in. Stop the mixer, scrape the bowl, and then return to medium low for five minutes. Turn the mixer off and allow dough to rest, untouched for 10 minutes. Transfer to  a greased bowl, turning once to coat. Cover the bowl with plastic wrap and place in the refrigerator overnight.
  3. Day two. While the dough is still cold transfer to a floured surface. Roll out to about 1/2 inch thick. Cut out using a 3-inch round cutter. Cut a 1 1/2 inch circle out of the center of each. Transfer to a FLOURED baking sheet to rise. (I didn’t flour mine! The donut dough stuck when I went to fry them. So, please flour the surface while they rise so they are all as fluffy as they should be.)
  4. Cover cut out donuts with a tea towel and allow to rise in a warm part of the house. Allow to rise for about an hour. They should appear puffier and airy. About 40 minutes into the rise time, start heating the oil. Heat a few inches of oil in a large pot to 375F.
  5. When ready to fry them line a baking sheet or two with paper towels. Transfer donuts carefully to the oil. Allow to cook for about 30 seconds-1 minute per side. Flip, and cook for about a minute more. Transfer to the paper-towel-lined baking sheets. Flip once to get oil off of both sides. Continue until all donuts are fried. Then glaze with the options below!

Go glaze-y crazy. Glaze-y in love like Beyonce. Feel free to dip donuts in glaze, allow to set, and then dip again. Dip your life away. The chocolate glaze only requires a single dip, though. Keep in mind that each glaze might make a bit extra so feel free to make only 3 of the glazes or cut them in half depending on how man you want to top. I’m saying “glaze’ a lot. Sorry, guys.

Berry Berry Glaze


  • 1 cup powdered sugar
  • 3 raspberries
  • 2 blackberries
  • 1-2 T milk
  1. Mash berries through a fine mesh strainer over the powdered sugar. Whisk in milk until desired thickness. Dip donuts in glaze. Add pink sprinkles or dried berries.

Maple Bacon Glaze

  • 1 strip of bacon, cooked and crumbled
  • 1 cup powdered sugar
  • 2-3 t maple syrup, to taste
  • 1-2 T milk


  1. Whisk maple syrup and milk into powdered sugar until desired thickness. Dip donuts in glaze. Sprinkle with bacon!

Chocolate Glaze
Recipe from Joy the Baker


  • 2 oz. unsweetened chocolate, melted
  • 4 T butter, melted
  • 2 t corn syrup
  • 1 cup powdered sugar
  • 2-3 T milk


  1. Whisk together all of the ingredients. Add milk until smooth and glossy. Dip donuts in glaze and top with rainbow sprinkles

Biscoff Glaze


  • 3 T Biscoff spread, melted slightly
  • 1 cup powdered sugar
  • 1-2 T milk
  • 3 Biscoff cookies, crumbled


  1. Whisk the Biscoff and powdered sugar together. Add milk until the desire consistency. Dip donuts in glaze. Sprinkle with cookie crumbs.

Yay! Click HERE for the printable pdf of the recipes above.

Biscoff Glazed Donut // take a megabite

I ate this one first.

( This might be the best lookin’ donut of all of them! A real fluffy one! Some of them stuck to the pans while rising since I forgot to flour the surface. Amateur hour! I won’t make that mistake again!)

39 thoughts on “Glazed Donuts”

  1. I want all these donuts, right now. Like t shirt cannon right at my face. Also when you said glaze-y in love all I could think about was a donut with cutoff shorts and a pair of red heels just dancing all provocative.

  2. You are so right! Doughnuts are a total gateway food. We have the best doughnut shop, Nord’s, in Louisville, KY and it will blow your mind. But I definitely need to make some at home since I do have a doughnut pan and all.

  3. oh man. thank you for this! i was just beginning to wonder if anyone made doughnuts the real way anymore (especially because i’m way to cheap to buy a doughnut pan!)

    they look amazing! totally a gateway food. 🙂

  4. Homemade donuts are so on my baking bucket list! This look freakin’ awesome! Can’t wait to make some. And all these glazes are the best excuse ever to eat one of each 🙂

      1. I actually made them soon after with vegetable oil. The only problem I had was keeping the oil at the right temp. My candy thermometer was not supposed to touch the bottom of the soup pot so I just held it up. It turned out great though. It was the first time I made yeast doughnuts at home. I think I ate like five in a row. I love how they taste right after they are fried, when they are still warm like hot now at Krispy Kreme :)!

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