Grammy's Kitchen · Donuts · The Best Homemade Glazed Donuts
One of 65 donuts recipes we measured
It ranks #2 of 65 for browning depth among the donuts recipes we compared. 244 cooks on www.melskitchencafe.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 58% | 54% |
| egg | 12% | 26% |
| liquid | 79% | 62% |
| leavener | 1% | 2% |
| salt | 1% | 1% |
| sweetener | 161% | 104% |
| fat | 280% | 24% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 840 g | 7 cups all-purpose flour (see updated note!) |
| 150 g | 3/4 cup granulated sugar |
| 5 g | 1 1/2 teaspoons instant yeast (see note for active dry yeast) |
| 488 g | 2 cups cold milk (I use 2%) |
| 100 g | 2 large eggs |
| 9 g | 1 1/2 teaspoons salt |
| 170 g | 3/4 cup salted butter (cut into tablespoon-size pieces and softened to room temp ) |
| 2180 g | 2 to 3 quarts vegetable oil (for frying) |
| 1200 g | 6 cups powdered sugar |
| 177 g | 3/4 cup hot water (see note) |
| 1 g | 1/4 teaspoon vanilla extract |
| Pinch salt |
Method: 17 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I don’t usually like homemade donuts. These are an exception- so good! They don’t have that super yeasty flavor of most homemade donuts. I actually preferred them after they’d set a few hours over fresh. The texture and the flavor both got better. At first” — a cook, 5.0★
“Holy smokes. These were divine! I too have a KitchenAid but after reading comments went ahead with the full flour amount. When it came time for the 10-12 minute knead I was 2 minutes in when my mixer started smelling funny. Not wanting to burnout the motor I ” — a cook, 5.0★