Why You’ll Love Glazed Donuts with Milk Bread Dough Recipe
These glazed donuts have an ultra-soft texture thanks to the tangzhong method, which locks in moisture and keeps the dough tender for days. The flavor is classic and comforting, with just the right balance of sweetness from the vanilla glaze.
They fry up beautifully golden on the outside while staying pillowy and light inside. Whether you’re making them for a weekend breakfast, brunch gathering, or special treat, this recipe delivers professional-quality donuts right from your own kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the tangzhong
3/4 cup water
1/4 cup bread flour
For the donut dough
3 cups plus 2 tablespoons bread flour
1/3 cup granulated sugar
1 tablespoon instant yeast
1 1/4 teaspoons fine sea salt
1/2 cup whole milk, room temperature
1 large egg, room temperature
Prepared tangzhong
5 tablespoons unsalted butter, softened
Neutral oil for frying (such as canola or vegetable oil)
For the glaze
3 1/2 cups powdered sugar
1/3 cup plus 1 tablespoon hot water
1 teaspoon vanilla extract or vanilla paste
Pinch of fine sea salt
Directions
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Make the tangzhong by whisking the water and flour together in a small saucepan. Cook over medium heat, stirring constantly, until it thickens into a smooth paste. Remove from heat and let it cool.
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In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and cooled tangzhong. Mix on low speed until a shaggy dough forms.
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Add the softened butter one tablespoon at a time while mixing. Continue kneading for about 10–12 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
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Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm place for 30–45 minutes, or until puffy and slightly doubled in size.
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Roll the dough out on a lightly floured surface to about 3/4-inch thickness. Cut out donuts using a donut cutter and place each one on a small square of parchment paper. Cover loosely and let rise again for 45–60 minutes, until doubled and airy.
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Heat 3–4 inches of oil in a heavy pot to 350°F (175–180°C). Carefully lower 2–3 donuts at a time into the hot oil. Fry for about 1–1 1/2 minutes per side, or until golden brown. Remove and drain on a wire rack lined with paper towels.
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Prepare the glaze by whisking together the powdered sugar, hot water, vanilla, and salt until smooth.
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While the donuts are still slightly warm, dip each one into the glaze, allowing the excess to drip off. Place them back on the wire rack and let the glaze set before serving.
Servings and timing
Servings: About 8–10 donuts
Prep time: 30 minutes
Rise time: 1 hour 30 minutes
Cook time: 15 minutes
Total time: Approximately 2 hours 15 minutes
Variations
For a cinnamon sugar version, skip the glaze and toss the warm donuts in a mixture of granulated sugar and cinnamon.
For a chocolate glaze, replace a portion of the powdered sugar with unsweetened cocoa powder and add a splash of milk to reach the desired consistency.
For a fruity glaze, substitute part of the hot water with strained strawberry or raspberry puree.
You can also fill the donuts instead of cutting out centers. Simply fry them whole and pipe in pastry cream, jam, or chocolate hazelnut spread once cooled.
Storage/Reheating
Store leftover donuts at room temperature in an airtight container for up to 2 days. They are best enjoyed fresh on the day they are made.
To reheat, warm unglazed or lightly glazed donuts in a 300°F oven for 5–7 minutes until soft and refreshed. Avoid microwaving for too long, as this can make them rubbery.
Unglazed donuts can be frozen for up to 2 months. Thaw at room temperature and glaze after reheating.
FAQs
Why use the tangzhong method in donut dough?
Tangzhong helps the dough retain more moisture, resulting in softer, fluffier donuts that stay fresh longer.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before shaping and proofing.
What is the best oil for frying donuts?
Neutral oils with a high smoke point, such as canola or vegetable oil, work best for clean flavor and even frying.
How do I know when the oil is ready?
Use a thermometer to maintain 350°F. If you don’t have one, a small piece of dough should sizzle and rise to the surface quickly without burning.
Why are my donuts greasy?
Greasy donuts usually result from oil that is too cool. Make sure the temperature stays consistent while frying.
Can I bake these instead of frying?
This recipe is designed for frying. Baking will produce a different texture and won’t create the same crisp exterior.
Why didn’t my donuts rise properly?
Inactive yeast or a cold rising environment can prevent proper proofing. Make sure your yeast is fresh and your dough rests in a warm place.
How do I get a smooth glaze finish?
Dip the donuts while they are still slightly warm and place them on a rack so the excess glaze drips off evenly.
Can I freeze glazed donuts?
It’s best to freeze them unglazed. Add the glaze after reheating for the freshest taste and texture.
How do I keep donuts soft overnight?
Store them in an airtight container at room temperature. The tangzhong method helps maintain softness for longer.
Conclusion
These glazed donuts combine a soft, milk-bread-style dough with a delicate vanilla glaze for a truly bakery-worthy treat. Light, fluffy, and perfectly sweet, they’re a rewarding homemade indulgence that’s well worth the effort. Whether enjoyed fresh in the morning or shared with friends and family, these donuts are sure to become a favorite recipe in your kitchen.
