Why You’ll Love Glazed Donuts with Milk Bread Dough Recipe

These glazed donuts go beyond your standard fried dough—they’re made with a tangzhong milk bread base, which makes them extra tender, airy, and flavorful. The dough is enriched with butter, milk, and egg, delivering a soft and slightly chewy interior that perfectly complements the thin vanilla glaze. Even better, the process is approachable for home bakers, with simple steps and clear guidance to help you succeed, whether it’s your first or fiftieth time making donuts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tangzhong

▢ 3/4 cup water
▢ 1/4 cup bread flour

Donut Dough

▢ 3 cups + 2 tablespoons bread flour
▢ 1/3 cup granulated sugar
▢ 1 tablespoon instant yeast
▢ 1 1/4 teaspoon fine sea salt
▢ 1/2 cup whole milk, room temperature
▢ 1 large egg, room temperature
▢ Tangzhong (from above)
▢ 5 tablespoons unsalted butter, room temperature
▢ Neutral oil for frying (like canola, vegetable, or avocado)

Sugar Glaze

▢ 3 1/2 cups powdered sugar
▢ 1/3 cup + 1 tablespoon hot water
▢ 1 teaspoon vanilla paste or extract
▢ Pinch of fine sea salt

Directions

Prepare the Tangzhong: In a small saucepan, whisk together the water and bread flour over medium heat until it thickens into a paste. Set aside to cool.
Make the Dough: In the bowl of a stand mixer, combine the bread flour, sugar, yeast, and salt. Add in the milk, egg, and cooled tangzhong. Mix on low speed until the dough starts to come together.
Incorporate the Butter: Add the softened butter one tablespoon at a time while mixing. Once fully incorporated, increase to medium speed and knead for about 12 minutes until the dough becomes smooth and elastic.
First Rise: Shape the dough into a ball and place it in a greased bowl. Cover and let it rise at room temperature for 30–45 minutes or until puffy.
Roll and Cut: On a floured surface, roll out the dough to about 3/4-inch thickness. Cut out donuts using a donut cutter and place each one on an individual square of parchment paper. Re-roll scraps as needed.
Second Rise: Cover the donuts loosely and let them rise again for 45–65 minutes, or until noticeably puffed and airy.
Fry the Donuts: Heat oil in a heavy-bottomed pot to 350°F (180°C). Fry 2–3 donuts at a time for about 2 to 2 1/2 minutes total, flipping once halfway through, until golden brown. Drain on a wire rack.
Make the Glaze: In a bowl, whisk together the powdered sugar, hot water, vanilla, and a pinch of salt until smooth.
Glaze the Donuts: While still warm, dip both sides of each donut into the glaze, let the excess drip off, and place back on the rack to set.

Servings and timing

This recipe makes approximately 8 glazed donuts.
Total time: Around 4 hours

Prep and rising: 3 hours 45 minutes
Frying and glazing: 15 minutes

Variations

Cinnamon Sugar Donuts: Skip the glaze and coat warm donuts in cinnamon sugar for a cozy alternative.
Chocolate Glaze: Replace the vanilla glaze with a chocolate glaze made from cocoa powder, milk, and powdered sugar.
Filled Donuts: Leave out the donut hole and fill with jam, custard, or cream after frying.
Mini Donuts: Use a smaller cutter for bite-sized versions; adjust frying time accordingly.
Maple Glaze: Substitute maple extract for vanilla to give the glaze a rich, maple flavor.
Fruit-Infused Glaze: Add freeze-dried fruit powder to the glaze for a colorful and fruity twist.
Matcha Glaze: Stir in a teaspoon of matcha powder to the glaze for a green tea kick.
Baked Version: Though the texture will change, you can experiment with baking the cut donuts at 350°F for 10–12 minutes.
Nut-Topped: After glazing, sprinkle with crushed nuts like pistachios, almonds, or pecans.
Coconut Coated: Dip glazed donuts into shredded coconut while still wet for added texture.

Storage/Reheating

Glazed donuts are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2–3 days. To refresh, warm briefly in the oven at 300°F (150°C) for about 5 minutes. Avoid microwaving, as it can make the glaze sticky and the donut chewy.

FAQs

How do I know when the oil is at the right temperature?

Use a thermometer to heat your oil to 350°F. If you don’t have one, test with a small scrap of dough — it should sizzle and float immediately.

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 continuing.

Why use tangzhong in the dough?

Tangzhong helps keep the donuts moist and soft for longer by retaining hydration in the dough.

Can I freeze the donuts?

Freeze unglazed donuts after they’ve cooled. Thaw at room temperature and glaze fresh before serving.

What if I don’t have a donut cutter?

You can use a large round cutter or glass for the outer ring and a small bottle cap for the center hole.

Can I bake these instead of frying?

Baking is possible but will yield a denser, breadier texture. Frying gives that classic light and airy result.

What kind of oil should I use?

Choose a neutral oil with a high smoke point like canola, vegetable, or avocado oil.

How can I keep the glaze from becoming too thin?

If your glaze runs off too quickly, add a bit more powdered sugar to thicken it.

Why are my donuts dense?

This could be due to under-kneading, insufficient proofing, or using cold ingredients. Make sure the dough is elastic and has doubled in size during proofing.

Can I make these donuts without a stand mixer?

Yes, but be prepared for a workout. Kneading by hand will take longer—around 15–20 minutes to reach the right consistency.

Conclusion

Glazed donuts made with a milk bread-style dough are the ultimate indulgence—soft, fluffy, and glazed to perfection. Whether you’re looking for a weekend baking project or simply craving a classic sweet treat, this recipe delivers unforgettable results. With their tender crumb and sweet vanilla coating, these donuts will easily become a favorite in your homemade pastry lineup.

Glazed Donuts with Milk Bread Dough