Golden, fluffy, melt-in-your-mouth yeast donut rings fried to perfection and dipped in your choice of three homemade glazes—classic vanilla, rich chocolate, or sweet maple. Better than any bakery shop treat!
Prep Time: 45 mins | Proof Time: 1.5–2 hrs | Cook Time: 15 mins | Yield: 12 rings + 12-18 donut holes
Quick Baking Tips & Fun Fact
Fun Fact
Historians believe that ring donuts were popularized by American ship captain Hanson Gregory in 1847. He claimed he poked a hole in the center of fried dough balls with the ship's steering wheel because the centers frequently remained raw and doughy compared to the outside edges!
Key Baking Tips
Don't Skip the Second Proof: Let your cut donut rings rest and proof on parchment squares for 30–45 minutes until light and puffy. Under-proofed donuts will be dense and won't float properly in the hot oil.
Maintain Oil Temperature: Keep your frying oil steady at 350°F (175°C). If the oil is too hot, the outside will burn before the inside cooks; if it's too cool, the donuts will absorb excess oil and turn greasy.
Glaze While Warm: Dip your freshly fried and drained donuts into the glaze while they are still slightly warm so the glaze melts smoothly and sets into a gorgeous, shiny coating.
Ingredients
Yeast Donut Dough
720g All-Purpose Flour
14g Active Dry Yeast
488g Whole Milk (warmed to ~110°F/43°C)
100g Granulated Sugar
113g Unsalted Butter
3g Salt
Neutral oil for frying (vegetable, canola, or peanut oil)
Choose Your Glaze (Recipes below make enough for the full batch)
1. Classic Vanilla Glaze
240g Powdered Sugar (approx. 2 cups)
3 tbsp Whole Milk
1 tsp Pure Vanilla Extract
Pinch of salt
2. Rich Chocolate Glaze
240g Powdered Sugar (approx. 2 cups)
30g Unsweetened Cocoa Powder (approx. ¼ cup)
3–4 tbsp Whole Milk
1 tsp Pure Vanilla Extract
Pinch of salt
3. Sweet Maple Glaze
240g Powdered Sugar (approx. 2 cups)
3 tbsp Pure Maple Syrup
1–2 tbsp Whole Milk
½ tsp Maple Extract (optional, for extra punch)
Pinch of salt
Equipment & Supplies Used
Step-by-Step Instructions
Mix, Proof & Shape Donuts
Bloom Yeast: In a large bowl or stand mixer bowl, combine the warm milk (488g at ~110°F) and granulated sugar (100g). Whisk in the active dry yeast (14g) and let sit for 5–10 minutes until foamy.
Knead Dough: Add the melted butter (113g), salt (3g), and gradually add all-purpose flour (720g). Knead using a dough hook attachment or by hand for 6–8 minutes until the dough is smooth and elastic.
First Proof: Form the dough into a ball, place it in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot until doubled in size (1 to 1.5 hours).
Cut Rings & Second Proof: Roll the dough out to a ½ -inch thickness on a lightly floured surface. Cut out large donut rings and punch out the centers using a small round cutter. Save the donut holes to fry up later! Place cut rings onto individual parchment squares, cover loosely, and let rest for 30–45 minutes until puffy.
Fry & Glaze
Fry Donuts: Heat 2–3 inches of neutral oil in a deep pot to 350°F (175°C). Carefully drop the donuts into the hot oil (dropping the parchment paper-side up and peeling it away) and fry for 1–2 minutes per side until golden brown. Remove with a slotted spoon or spider strainer and let drain briefly on a wire rack lined with paper towels.
Whisk Glaze: In a shallow bowl, whisk together the ingredients for your chosen glaze (Vanilla, Chocolate, or Maple) until completely smooth and pourable. Adjust thickness with a tiny splash more milk if needed.
Glaze & Serve: While the donuts are still slightly warm, dip the top half of each donut directly into the glaze, let the excess drip off for a second, and set them back on the wire rack glaze-side up to set. Enjoy warm!
If you make these, don't forget to snap a photo and tag @SnazySweets so I can see your beautiful baking creations.
Happy baking!
Frequently Asked Questions
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Yes! The donut dough base is naturally egg-free. To make the entire recipe vegan, simply substitute the whole milk and butter in the dough for your favorite plant-based milk and a vegan butter block, and use a plant-based milk for your glaze!
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Absolutely! Feel free to divide your powdered sugar base into three small bowls and make a little bit of vanilla, chocolate, and maple glaze so everyone can pick their favorite.
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Glazed donuts are best enjoyed on the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Refresh them by microwaving for 8–10 seconds before eating!
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Yes, you can freeze plain, freshly fried, unglazed donuts in a freezer-safe bag for up to 2 months. Thaw at room temperature, warm slightly in the oven or microwave, and dip in fresh glaze just before serving.
