Classic Vanilla Bean Glazed Donuts You Can Fry at Home

Classic Vanilla Bean Glazed Donuts

These homemade classic vanilla bean glazed donuts have a soft, fluffy, pillowy center and a beautifully golden, slightly chewy exterior.

Each one is dipped in a silky vanilla bean glaze that sets with a delicate crackle, melts into every bite, and adds the perfect touch of sweetness.

this …

They are a timeless bakery style treat, and they taste best served warm with a hot cup of coffee. This guide walks you through the dough, the glaze, and the frying step by step so you can pull a fresh batch from your own kitchen.

Ingredients You Need:

The full ingredient amounts and the complete recipe live in the recipe card. Read this section first for ingredient roles, substitutions, and baking tips, because a few small details make the difference between a good donut and a great one. This guide is adapted from the classic vanilla bean glazed donuts recipe at Well Made by Kiley.

For the dough

• 3/4 cup (180 ml) milk of choice, warmed to about 110°F
• 1/4 cup (50 g) granulated sugar, divided
• 2 1/2 tsp (11 g) active dry yeast, with instant yeast as a substitution
• 1/2 cup (120 g) Greek yogurt or sour cream, at room temperature
• 1/2 cup (113 g) salted butter, melted and slightly cooled
• 2 eggs, at room temperature
• 1 tsp (4 g) vanilla bean paste or extract
• 4 cups (480 g) all purpose flour
• 1 tsp salt

For frying

• Avocado oil or oil of choice, enough to fill the pot about 2 inches deep

For the vanilla bean glaze

• 2 1/2 cups (300 g) powdered sugar
• 4 to 6 tbsp (60 to 90 ml) milk of choice
• 1/2 cup (113 g) salted butter, melted and slightly cooled
• 1 tsp (4 g) vanilla bean paste or extract
• Large pinch of salt

The batch makes 10 to 12 donuts plus donut holes. Prep takes about 30 minutes and frying takes about 30 minutes, with 1 to 1.5 hours for the first rise and 30 to 45 minutes for the second proof.

What Each Ingredient Does

• Milk of choice warms and activates the yeast, and it builds a soft, tender dough with a light crumb. Aim for about 110°F, which feels like a warm bath and never hot.
• Granulated sugar lightly sweetens the dough and feeds the yeast for a fluffy rise.
• Active dry yeast gives the classic lift and that airy, pillowy texture. Instant yeast works as a swap and skips the bloom wait.
• Greek yogurt or sour cream adds richness and moisture so the crumb stays tender. If you enjoy that gentle tang, my sour cream glazed donuts lean into it beautifully.
• Salted butter brings rich flavor and a soft, buttery interior.
• Eggs bind the dough and add structure while keeping it light.
• Vanilla bean paste or extract perfumes both the dough and the glaze with warm, aromatic vanilla.
• All purpose flour forms the base of the dough and balances structure with softness.
• Salt balances the sweetness and sharpens the flavor in the dough and the glaze.
• Avocado oil or a neutral oil is ideal for frying because it gives a clean flavor and a golden exterior.
• Powdered sugar creates a smooth, silky glaze that sets with a classic crackly finish.
• Additional milk of choice thins the glaze to the perfect dipping consistency.

How to Make Classic Vanilla Bean Glazed Donuts

1. Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (12 g) of the granulated sugar and sprinkle the yeast over the top. Stir and let it sit for 5 to 7 minutes until frothy and activated. If you use instant yeast, there is no need to wait for it to bloom, so go straight into mixing.
2. Whisk the dry ingredients. In a large bowl, whisk together the flour and the salt, then set it aside.
3. Bring the dough together. Pour the yeast mixture into the bowl of a stand mixer, or into a large bowl if you are mixing by hand. Add the remaining sugar, the Greek yogurt or sour cream, the melted and cooled butter, the eggs, the vanilla, and the flour mixture.
4. Mix, then rest. With the dough hook, mix on low speed for 1 minute until barely combined. Let the dough rest for 5 minutes so the flour can soak up the liquids.
5. Knead until elastic. Mix on medium speed for 5 to 7 minutes, until the dough is smooth and elastic and pulling away from the sides of the bowl. If it looks too sticky, add 1 tbsp of flour at a time, but keep the dough slightly sticky for the lightest donuts. Mixing by hand means kneading on a floured surface for 5 to 7 minutes.
6. First rise. Move the dough to a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
7. Prepare the parchment. Cut 10 to 12 squares of parchment paper and spread them across 2 baking sheets. They hold the shaped donuts and make the trip to the hot oil much easier.
8. Shape the donuts. Punch the dough down and turn it onto a lightly floured surface. Roll it to about 1/2 inch thick. Cut the donuts with a 3 inch donut cutter, a cup, or a mason jar lid, then cut 1 inch holes with a smaller cutter or the wide end of a piping tip. Save the holes as donut holes, or press them back into the dough and re roll.
9. Second proof. Set the donuts on the parchment squares, cover them loosely with a kitchen towel, and proof for 30 to 45 minutes until puffy.
10. Make the glaze. While the donuts proof, whisk the powdered sugar, milk, melted butter, vanilla, and salt in a large bowl until smooth. The glaze should be fairly runny so it gives a thin, crackly coating. If you plan to double dip, double the glaze batch.
11. Heat the oil. Fill a large pot or Dutch oven with a heavy bottom with about 2 inches of oil and heat it on medium high until it reaches 350°F to 365°F. Line a wire cooling rack with a thick layer of paper towels.
12. Fry. Carefully slide the parchment squares with the donuts into the hot oil, 2 to 3 at a time. After 10 to 15 seconds, pull the parchment away, since it should release almost immediately. Fry for 1 to 2 minutes per side, 2 to 4 minutes total, until golden brown. Lift the donuts out with a slotted spoon and repeat with the rest.
13. Glaze while warm. Dip each warm donut in the glaze and coat both sides generously, then set it on a cooling rack placed over a baking sheet so the glaze can set. For a thicker bakery style coating, wait until the first coat just slightly sets and dip a second time.
14. Serve. Enjoy them warm with a cup of coffee.

Why You Will Love These Donuts

• Ultra soft and pillowy interiors that practically melt in your mouth.
• A golden exterior that is lightly crisp and slightly chewy when fried to the right doneness.
• A crackly vanilla bean glaze that sets with a delicate crackle.
• Classic bakery flavor from pure vanilla bean.
• Better than a bakery case, because fresh homemade donuts have an unbeatable texture and flavor.
• Perfect with coffee or espresso.
• A nostalgic, crowd pleasing treat that family and friends always reach for.
• Great for weekend baking, brunch spreads, holidays, or a special morning treat.

Tips for Soft, Pillowy Donuts

1. Activate the yeast properly with warm milk, not hot milk.
2. Measure the flour accurately by weighing it or spooning it into the cup and leveling it off, since too much flour means dense donuts.
3. Let the dough rest for 5 minutes after mixing so the flour hydrates and the texture improves.
4. Knead until smooth and elastic to develop the gluten.
5. Keep the dough slightly sticky and resist adding too much extra flour, because a slightly sticky dough leads to lighter donuts.
6. Allow a full first rise until doubled for maximum fluffiness and an airy crumb.
7. Use parchment squares so the donuts transfer easily to the oil without deflating.
8. Do not skip the second proof, or the shaped donuts will fry up dense instead of light.
9. Keep the oil between 350°F and 365°F so the donuts cook through without absorbing excess oil.
10. Fry in small batches to keep the oil temperature even and the color consistent.
11. Glaze while the donuts are warm so the glaze melts in and sets crackly.
12. Double dip once the first layer slightly sets for a thicker, bakery style coating.

Storage and Leftovers

• Keep donuts in an airtight container at room temperature for up to 1 day for the best texture and freshness.
• Refrigeration is not ideal, but donuts keep in the fridge for up to 2 days. Bring them to room temperature before serving.
• Unglazed donuts freeze in an airtight container for up to 2 months. Thaw them and glaze fresh for the best results.
• Glazed donuts can be frozen too, but the glaze may lose some of its crackly finish once thawed.
• A few seconds in the microwave restores softness before serving.

Frequently Asked Questions

For another recipe idea, try baked maple glazed donuts.

Classic Vanilla Bean Glazed Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Classic Vanilla Bean Glazed Donuts These homemade classic vanilla bean glazed donuts have a soft, fluffy, pillowy center and a beautifully golden, slightly chewy exterior. Each one is dipped in a silky vanilla bean glaze that sets with a delicate crackle, melts into every bite, and adds the perfect touch of sweetness.

• Total Time: 200 min
• Yield: 10–12 donuts & donut holes 1x

Ingredients

Scale 1x2x3x

Dough
3/4 cup (180ml) milk of choice, warmed to ~110F
1/4 cup (50g) granulated sugar, divided
2 1/2 tsp (11g) active dry yeast
1/2 cup (120g) Greek yogurt or sour cream, at room temperature
1/2 cup (113g) salted butter, melted and slightly cooled
2 eggs, at room temperature
1 tsp (4g) vanilla bean paste or extract
4 cups (480g) all-purpose flour
1 tsp salt

For Frying
Avocado oil (or oil of choice), for frying

Glaze
2 1/2 cups (300g) powdered sugar
4–6 tbsp (60ml-90ml) milk of choice
1/2 cup (113g) salted butter, melted and slightly cooled
1 tsp (4g) vanilla bean paste or extract
Large pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1-Start by activating the yeast for the: Start by activating the yeast for the dough. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together!
2-In a large bowl, whisk together the: In a large bowl, whisk together the flour and salt. Set aside.
3-Once activated, pour the yeast mixture into: Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar (1/4 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, melted and cooled butter, eggs, vanilla, and the flour mixture.
4-With the dough hook attachment (or with: With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.
5-Then, mix on medium speed for 5-7: Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding ~2 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.
6-Transfer the dough to a lightly oiled: Transfer the dough to a lightly oiled bowl. Cover and allow to rise in a warm environment for 1-1.5 hours, or until doubled in size. I did a full 1.5 hours!
7-Once the dough is almost finished rising,: Once the dough is almost finished rising, cut out 10-12 squares of parchment paper and spread them across 2 baking sheets. These will be used for the donuts to sit on once shaped and make it easier to transfer the donuts to the oil once ready to fry.
8-Once the dough is doubled, punch it: Once the dough is doubled, punch it down and turn it onto a lightly floured surface. Roll the dough out to ~1/2” thickness. Using a 3” donut cutter, cup, or mason jar lid, cut the donuts out. Then, using a smaller 1” cutter or the wide end of a piping tip, cut out little holes in the middle of each donut. Save the little holes for donut holes or add back to the remaining dough to re-roll to cut out more donuts. You should get 10-12 donuts total.
9-Place the donuts onto the prepared parchment: Place the donuts onto the prepared parchment paper squares on the baking sheets. Loosely cover with a kitchen towel and allow to proof for 30-45 minutes, until puffy.
10-While the donuts are proofing, prepare the: While the donuts are proofing, prepare the vanilla bean glaze. In a large bowl, whisk together the powdered sugar, milk, melted butter, vanilla, and salt, until well combined and smooth. The mixture should be pretty runny, this will give you a nice thin, crackly coating. If you want to double dip/glaze the donuts, I recommend doubling the glaze portion. I personally did this, and they turned out great!
11-When the donuts are almost done proofing,: When the donuts are almost done proofing, fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-365F.
12-Line a wire cooling rack with a: Line a wire cooling rack with a thick layer of paper towels.
13-Once the oil is hot enough, carefully: Once the oil is hot enough, carefully transfer the parchment paper squares with the donuts on them slowly into the hot oil, 2-3 at a time. After 10-15 seconds, pull the parchment paper away from the donuts (it should almost immediately release). Fry the donuts for 1-2 minutes on each side (2-4 minutes total), until golden brown.
14-Using a slotted spoon, carefully remove the: Using a slotted spoon, carefully remove the donuts from the oil and to the rack with paper towels. Repeat with the remaining donuts.
15-While the other donuts are frying, dip: While the other donuts are frying, dip the warm donuts into the glaze, making sure to generously coat both sides. Then place onto a cooling rack that’s positioned on top of a baking sheet to let the glaze set. If you are double glazing, wait for the first coat to just slightly set, then dip the donuts into the glaze again, making sure to coat both sides.
16-Serve warm with a cup of coffee: Serve warm with a cup of coffee.
17-Enjoy: Enjoy!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 30 min
• Cook Time: 30 min
• Method: stovetop