Vanilla Glazed Donuts are an easy solution to your donut cravings with this simple and quick recipe.
Who doesn’t like a vanilla glazed donut? The most basic recipe and flavors are sometimes the best. A classic vanilla glazed donut is such a perfect end to a hard day or for a sugar fix.
I have 4 kids and every time we drive past a donut store, they always ask to stop in and grab a dozen or 2. The donuts from the store are more convenient but do not taste as good as a warm homemade recipe.
So, I usually end up going home and making a dozen or 2 donuts for the whole family to enjoy for the next couple of days, if they last that long. This is also a good recipe to get the kids involved with and get their hands dirty.
Step by Step Instructions:
How to Make Homemade Vanilla Glazed Donuts
First, gather all your ingredients to create the donuts. Preheat oven to 400°F and grease the donut pan.
Next, we need to mix the dry ingredients in one bowl and wet ingredients in the other bowl, then mix together.
In a mixing bowl, start by adding flour and sugar.
Next, add 1 tbsp of baking powder.
after that, add in 1 tsp of salt, and using a whisk, mix until blended.
Then, mix all the wet ingredients, put milk in a large mixing bowl.
now, add melted butter into the bowl with the milk.
Try and get the milk close to room temperature and the butter melted but not hot or it will harden as soon as it touches the milk.
Carefully, crack in 3 eggs and mix through.
Add 1 Tbsp of vanilla extract, mix well until the wet mixture is smooth with no clumps.
After that, Mix wet bowl into the dry bowl and continue to mix on low until smooth. Keep mixing until no lumps are left, see next pic.
Next is the tricky part… I use a large Ziploc bag (gallon size), using a ladle or large spoon, fill the bag with batter. Cut a small section of the corner of the bag to make a DIY pastry bag. Fill donut pan, slowly, do not overfill.
Start by cutting a small corner off, you can always make a bigger cut.
Bake for 8-10 minutes depending on your oven, check often, do not overcook, they will start brown and dry out if overcooked.
While your batter is baking, start making the icing/glaze. Start with a bowl of powdered sugar and add milk.
Use a medium-sized bowl, you are going to be dunking your donuts into the bowl later to glaze them.
Add in the vanilla extract.
Whisk the icing mixture together. You can make it slightly thicker by adding more icing sugar to make more an icing/ glaze texture or you can slowly add more milk 1 tbsp at a time to thin the mixture and make a thinner glaze. bakers choice.
Finally, after the donuts have cooled its time to glaze them but Nothing fancy here. Drop the donut into the glaze mixture, remove and place on foil or parchment to dry for easy cleanup.
Dig in while still warm and gooey.
Vanilla Glazed Donuts
- Stand Mixer
- 3 Cups Flour
- 1¼ Cup Milk
- 1 Cup White Sugar
- ⅓ Cup Melted Butter as close to room temp as possible
- 1 Tbsp Baking Powder
- 1 Tbsp Vanilla Extract
- 3 Eggs
- 1 tsp Salt
- 2 Cups Powdered Sugar
- 1 Tbsp Vanilla Extract
- ¼ Cup Milk
- Preheat your oven to 400°F and grease a donut pan.
- Mix all of the dry ingredient in one bowl. Add flour, white sugar, baking powder & salt and mix until well blended.
- In a separate bowl add all of the wet ingredients. Add milk, butter, eggs & vanilla extract. Whisk together for 1-2 minutes.
- Slowly pour the wet bowl into the dry bowl while mixing to create a smooth batter.
- Next is the tricky part… I use a large Ziploc bag (gallon size), using a ladle or large spoon, fill the bag with batter. Cut a small section of the corner of the bag to make a DIY pastry bag. Fill donut pan, slowly, do not overfill.
- Bake for 8-10 minutes depending on your oven, check often, do not over cook
- Glaze Time – Put powdered sugar in a bowl and slowly introduce the milk until you reach your desired consistency, then add vanilla extract and whisk.
- When the donuts are cool you can dunk one side into the glaze or drop them in and coat the entire donut.
- Place glazed donut on foil or parchment paper to dry for easy cleanup. The glaze will harden over the next 15-20 minutes or eat them while they are dripping and gooey.