Easy To Make Vintage Glazed Doughnuts
One of my favorite things to do is to get up on a Saturday morning and grab donuts. When the girls were little, donuts were always a favorite treat. As I’ve gotten older, it’s much easier to just make them on my own. Today, I’m going to talk about doughnuts: how to make glazed ones. These aren’t just any doughnuts though, these are the BEST ones you’ll ever have. We are talking about the melt-in-your-mouth kinda donut. Vintage glazed doughnuts are where it’s at!
Do you call them donuts or doughnuts? This special treat is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ‘Doughnut‘ is the traditional spelling, while ‘donut‘ is the simplified version.
How to Make Easy to Make Vintage Glazed Doughnuts
Ingredients – Vintage Glazed Doughnuts
- Milk: Due to the fat content, milk helps to produce a softer doughnut and enriches the flavor; browns the dough while cooking.
- Mashed Potatoes: They make the doughnuts moist and fluffy.
- Butter: Helps to keep the doughnuts from crumbling; prevents the water from evaporating, which creates a moist, soft, and fluffy doughnut.
- Eggs: Great source of protein, helps to bind the dough together which creates moist and soft doughnuts. Increases browning during the cooking process. Adds a deliciously rich flavor.
- Sugar: When used in yeast bread or doughnuts, it provides food for the yeast. Helps to speed up the rise time in the rolls or doughnuts. Used to maintain moisture, creating a softer roll or fluffy doughnut.
- Salt: Added to help tighten the gluten in the flour and acts as a preservative.
- SAF Instant Yeast (this is what I use): A leavening agent; that helps to produce a needed gas that causes the dough to rise; feeds on the sugar that is added, which expels carbon dioxide in the rising process.
- Water: Water helps to keep the doughnuts moist.
- White All-Purpose Flour (I use Bread Flour): All-purpose white flour has a lower protein content. Bread flour has more protein which helps to hold the shape of the doughnuts and adds more nutrients.
Ingredients – Doughnut Glaze
- Powdered sugar: Helps to create a smooth consistency; adds sweetness; preferred sugar in baked goods.
- Heavy Cream or Whole Milk: Also called heavy whipping cream. It has a milk fat content of 36-40%. If you decide to use whole milk, combine 1/4 cup milk with 2 tbsp + 2 tsp melted butter to equal the 1/3 cup heavy cream.
- Vanilla Extract: Adds and enhances the flavors of powdered sugar and heavy cream/whole milk.
Items Needed in The Kitchen:
- Doughnut/Donut Cutter
- Cookie Sheets (Baking Sheets)
- Cooling Rack
- Mixing bowl or Heavy-Duty stand mixer
- Rolling pin
- Dough Cutter
- Measuring cups and Measuring Spoons
- 12-inch Cast Iron Skillet
- Thermometer
- Donut Strainer Tool
Easy To Make Vintage Glazed Doughnuts
Doughnuts always used to be that one DIY item in the kitchen that intimidates a few people. However, this recipe is so easy anyone can make them! You can’t go wrong with these! Whether you make them for breakfast or as a special treat, they are well worth your time. For over 20 years I used to make about 10 dozen doughnuts on Halloween for our neighbors who would come to our home for some good food and conversation. Then we moved, and I miss that tradition. I cut the recipe down for all of us today! LOL!
Step One – Gather the Ingredients
Gather each of the ingredients. Using a measuring cup or spoon, measure them as directed and place them in individual bowls so they can easily be poured into the mixing bowl.
Step Two – Pour All Ingredients into Mixing Bowl. Slowly add Flour While Mixing
I either use my Bosch bread mixer or my 6-quart Kitchen Aid mixer to mix this recipe, although you could mix these by hand. Today, I used my Kitchen Aid with a dough hook. A Kitchen Aid 6-quart can handle it, but it’s not strong enough to make bread. I combine everything but the flour all at once in the bowl. I slightly mix the ingredients and slowly add the flour. Mix thoroughly.
Step Three – Mix Dough, Keeping the Dough Soft
Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.
Step Four – Cover the Dough with Plastic Wrap
Use a spatula to push the dough down in the bowl. Cover the dough with some greased plastic wrap.
Step Five – Allow Dough to Rise and Double in Size
Let rise until doubles in size.
Step Six – Punch Down Dough – Cut Dough in Half
Punch down the dough and place it on a floured surface. I used a dough cutter to cut the dough in half and cut 12 doughnuts from each portion after rolling it out with my rolling pin.
Step Seven – Roll Out the Dough 1/2 inch thick – Cut Dough with 2.75-inch Doughnut Cutter
Roll the dough out on a lightly floured surface about 1/2-inch thick with a rolling pin, then cut the dough with a 2.75-inch doughnut cutter. I had Mark help me cut them.
Step Eights – Cover with Greased Plastic Wrap – Allow to Rise and Double the Original Size
Cover them with greased plastic wrap. Let rise again until they double the original size.
Step Nine – Fry in Oil and Make Doughnut Glaze
Once they are double in size they are ready to fry in oil. Make your glaze right now. It’s so easy to make, you just use a whisk.
Step Ten – Heat Pan to 375°F. Cook 4-5 Doughnuts at a Time for 1 Minute
The oil temperature needs to reach (375°F) = (190°C) degrees. Start cooking with 4-5 doughnuts in a 12-inch pan. Use tongs to flip the doughnuts. Cook each side for about 1 minute, or until golden brown. Drain on a cooling rack with a baking sheet underneath with paper towels to collect excess hot oil. Use a slotted spoon if you have one. I ran out of energy, I didn’t cook the doughnut holes.
Step Eleven – Cool Doughnuts on Wire Rack
Have the cooling wire rack ready to set the hot doughnuts on.
Step Twelve – Whisk Glaze and Warm in Microwave – Dip Doughnuts in Glaze While Warm
Whisk the glaze again, and warm it up a bit in your microwave (30-second increments). I like to dip the doughnuts in the glaze when the doughnuts are warm. Make sure both sides are covered and let the excess glaze drip onto a cookie sheet below the rack. I use a butter knife to flip them.
Finished Product
Serve immediately. I like to place the doughnuts on a lined baking sheet with parchment paper when serving for easy cleanup. These are best when served the same day, and even better when eaten while still warm. Enjoy your Glazed Doughnuts with a glass of milk or a hot cup of chocolate or coffee.
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How To Make Vintage Glazed Doughnuts
- 2 teaspoons SAF yeast
- 1/4 cup warm water
- 2 cups scalded milk, cool slightly
- 1/2 cup butter, softened
- 3/4 teaspoon salt
- 2 large eggs, well beaten
- 1/2 cup white granulated sugar
- 1 cup mashed potatoes, no milk or butter added
- 1 teaspoon nutmeg, optional
- 6-1/2 cups white bread flour (that's what I use)
- 2 cups Powdered sugar
- 1/3 cup Heavy Cream or Whole Milk
- 1/2 teaspoon Vanilla Extract
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1. Gather the ingredients.
2. I use my Bosch bread mixer or my 6-quart Kitchen Aid Mixer, although you could mix these by hand. I combine everything but the flour all at once in the bowl. I slightly mix the ingredients and slowly add the flour. Mix thoroughly.
3. Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.
4. Cover the dough with some greased plastic wrap.
5. Let the dough to rise until it doubles in size.
6. Punch down the dough and place it on a floured countertop. Cut the dough in half with a dough cutter.
7 Roll the dough out on a lightly floured surface about 1/2-inch thick using a rolling pin, then cut with a 2.75-inch doughnut cutter.
8. Cover them with greased plastic wrap. Let rise again until it doubles the original size.
9. Once they are double in size they are ready to fry in oil. I do not have a special deep fryer.
10. I use an electric skillet or a cast-iron skillet with hot vegetable oil (375°F) = (190°C) about 2 inches deep. Start cooking with 4-5 doughnuts in the 12-inch pan and cook each side for about 1 minute or until golden brown.
11. Drain on a cooling rack with a cookie sheet underneath with paper towels to collect excess oil. Use a slotted spoon if you have one.
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1. Have the cooling rack ready to set the hot doughnuts on.
2. Whisk the ingredients together. I like to dip the doughnuts in the glaze when the doughnuts are warm.
3. Make sure both sides are covered and let the excess glaze drip onto a cookie sheet below the rack. Serve immediately. These are best when served on the same day.
Can I use Instant Potatoes?
Yes, you can, I used these because they really are potatoes. I boiled 2 cups of water and used a fork to stir the flakes in. These worked great, you will not use the whole package. You only need one cup of mashed potatoes for this recipe. They come in different flavors. Idaho Instant Potatoes You can get them at your local grocery store for about $1.00 to $1.50 a package.
How do you make DIY glazed doughnuts from scratch?
Well, this is the recipe you need if you’d like to learn how to make glazed doughnuts from scratch. You’ll be able to make this recipe very easily and the kids can help! Instead of going to the store for doughnuts, you can make your very own! I usually make the doughnuts in a uniform round shape, but it would be really fun to use cookie cutters if you have the desired shape that you would like!
What is the glaze made of?
While making glaze can seem very intimidating, my glaze is super easy to make! You are going to need powdered sugar, heavy cream, and vanilla extract. These are very simple ingredients that you can grab at the store and keep on hand at all times. The taste of the glaze on the doughnuts is absolutely amazing!
How bad is a glazed donut for you?
A few glazed donuts aren’t bad for you as long as you don’t eat a dozen. I won’t lie though, this recipe will make you want to eat a dozen donuts, they are that good!
Can I freeze DIY glazed doughnuts?
Honestly, you can freeze almost anything, as long as you wrap it up well. To freeze these donuts, I placed six doughnuts in each baggie and placed them in the freezer. I wouldn’t keep these any longer than one month in the freezer. When you want a warm doughnut, just place a frozen doughnut on a plate and microwave it and you will LOVE these all over again. It’s like they just came off of the cooling rack. SQUEAL!
What is the difference between a donut and a doughnut?
I quote, Time .com “The Official Dictionary Spelling of the word in question—if you’re into that sort of thing—is “doughnut.” The expedited, simplified, Americanized spelling of “donut,” as Grammarist tells us, has been around since at least the late 19th century. It didn’t catch on, though, until late in the 20th century.”
What does a Glazed Doughnut mean?
It’s basically a doughnut that is frosted or glazed with a mixture of powdered sugar, milk/cream, and vanilla.
Who invented the donut or doughnut?
I quote Fox News.com “Captain Hanson Gregory (1832-1921) created the donut as a teen while trying to feed a crew of sailors — and changed American culinary culture forever. Americans have a “hole” lotta love for the donut. Credit Maine mariner Captain Hanson Crockett Gregory for that.”
Can I use active dry yeast instead of instant yeast?
I like to use instant yeast because it eliminates additional steps that I don’t feel are necessary. The instant yeast can be directly added to the dry ingredients, whereas you would need to dissolve the active dry yeast in warm water before adding it to the dry ingredients. It’s all about simplicity, right?
Can I make donut holes with the dough scraps?
Yes! Everyone loves eating the little donut holes! My mouth is watering! Cook the donut holes like you would the actual doughnut dough.
How can I make a chocolate glaze for these doughnuts?
I really like the taste of the vintage glaze in this recipe! If you would like to make a chocolate glaze, I would recommend adding a tablespoon of cocoa powder at a time to the original glaze mixture until you find you reach your desired taste.
What is the best way to store these doughnuts?
I highly recommend storing these doughnuts in the fridge. They will last 4-5 days in an airtight container.
What is the best oil to use to fry doughnuts?
I highly recommend using vegetable oil, it has a very mild flavor. If you are interested in using another type of oil, I would recommend using canola oil, peanut oil, sunflower oil, or olive oil. They do have a little stronger flavor than vegetable oil.
Can I decorate the doughnuts?
This doughnut recipe is so versatile and can be modified to your liking. I really like a simple doughnut with a delicious glaze! It would be really fun to add some sprinkles, if you like that taste and look.
Final Word
When you’re raising your children or having grandchildren over, remember that these types of memories are so important. Vintage glazed doughnuts are just one of those baked food items that the whole family will love. Plus, it’s nice to have your very own recipe to pass down from generation to generation in your family. I hope your family enjoys this recipe just as much as mine does! May God Bless this world, Linda.
These look so fun to make! I’m going to have my kids and their cousins all come over to make them. Thanks for the recipe!
Hi Alli, thank you for the 5 stars! You will love these doughnuts! Have fun! Linda
Hi!! Thanks for sharing this recipe. The instant mashed potatoes used, should they be just the potato flakes right out of the box or make the mashed potatoes as if you’re eating them. The recipe doesn’t say either way
Hi Sherry, you make them as instructed on the package. I will go fix the recipe. Linda
PLEASS, PLEASE, PLEASE……NOT ANOTHER GREAT RECIPE FOR SOMETHING I SHOULDN’T eat
Hi Chris, now I have the giggles! I shouldn’t be eating them either. BUT they will melt in your mouth. These recipes are for emergencies. LOL! Thank you for the 5 stars, my friend. You made my day! Linda
These look amazing! I am making these with my children tomorrow morning! Wow! Thank you sooo much for sharing! Can’t wait! :)❤️
Hi Camille, thanks for the 5 stars, you will love making these doughnuts! They truly melt in your mouth! Linda
I can’t wait to get a doughnut cutter and makes some of these. I may just make the doughnut holes. LOL I do love the holes more than the doughnuts.
Hi Deborah, thanks for the 5 stars! I was so worn out, I didn’t cook the doughnut holes. I used to have all my kids helping me make these. Mark was my helper, what a blessing to have him cut them out. The glaze is so good! Have fun! Linda
The cutter I ordered, can be used with or without the hole cutter. Amazon of course.
Deborah, Amazon is the best. We don’t have to leave the house. Linda
True, Linda. And I don’t want to go to Walmart. It’s been over 12 months since I’ve been there, and I really don’t miss it. I do like ordering online. I do go to our local grocery store. And the Dollar Stores. But they are all within 10 miles of home.
We buy a lot from Amazon, too. Most of my crafting supplies come from Amazon. Also a lot of grocery items.
Hi Deborah, oh my gosh, our daughters gave us $400.00 in Instacart credit for Christmas. I had never had groceries delivered. I hardly ever shop because I don’t enjoy it. LOL! BUT, I bought the $100.00 a year FREE delivery with InstaCart, and once or twice a month I have fresh vegetables delivered. I give them instructions to look for the “best date by”. It’s actually a blessing. Amazon is the best!! Linda
Hi Deborah, oh yay! You will love making these! Linda
Oh how nice! I never thought about frying donuts in a skillet. I’ve always thought they had to be floating in oil. I’m going to make these with my kids this weekend! A perfect way to celebrate a rainy Memorial Day weekend. Thanks, Linda!
Hi Cindy, I worked really hard yesterday to get this recipe out before the weekend. They will be so fun for people to make over the holidays! The dough is amazing! Linda
Mashed potatoes? That’s a really interesting ingredient in doughnuts! I imagine that gives them a bit of the “old fashioned” flavor. I adore recipes where we can incorporate a leftover into something entirely different & this one is so unique! Could they be instant mashed potatoes if we don’t happen to have leftovers? Do you warm the mashed potatoes before adding? Sorry for all the questions, I’m really intrigued. Can’t wait to try these, yum!
Hi Amy, I used instant potatoes in this recipe. I used to use leftovers but Now with just two of us, I buy Idaho Instant potato packets ($1.00). They taste like the real thing. Because they are!! I do not warm them. I can’t wait for you to make these. The dough feels so good when you roll them out. Thank you for the 5 stars!! Linda
In the late 40’s my grandma made these with an almost identical recipe. They were sooo good. But then a donut shop opened behind her house and she said why bother and they used her recipe. Such memories.
Hi Carolyn, I agree, if someone made these doughnuts I would go buy them!! I made a video to show my daughters with their dad cutting out the doughnuts. Great memories. Linda
Linda, I LOVE your personal responses. So generous of your time. Even though we don’t share the same faith, I am grateful of our shared faith and for caring for our universe.
Hi Carolyn, oh you made my day. It’s people like you and the others in our forum here that keep me going. I’m so grateful for kinds words! Linda
I have my mom’s recipe for yeast donuts. I love making them and the BEST things is the donut holes. You start eating them and you get either a cup of hot coffee or a big glass of ice cold milk, you can TRY not to eat a dozen or 2
but its very hard. Oh I think I need to make some donuts.
Hi June, yes, you need to make donut holes right now!! LOL! I love it! Linda
Sorry I forgot 1 thing: If you want to keep your grease at a even temp use a electric wok. I use to do it like you do but my grease kept getting to hot and it was hard to keep at a even temp. Someone mentioned using a wok and it works great.
So much easier to control the grease.
Hi June, you know it’s so funny, when I was younger I didn’t have the money for a thermometer to see the oil temperature. I did the water flip test, if it sizzled, I put the donuts in the hot oil. I want to make these again, I froze some, I better go get one and reheat it right now. LOL! Linda
HI, this recipe sounds great. I have a question about the mixing part. Do you mix just until it’s all combined? Or do you mix for a long time? I’ve seen donut recipes that say to mix for 7-10 minutes.
Hi Kathie, I do not mix mine for 7-10 minutes. You can see by the pictures, it’s a sticky dough, it is not bread dough. I mix as directed in the pictures and recipe card. People ask me all the time to make my doughnuts, I hope this helps. Linda
Another Recipe I will be trying. I will try and make some of my fudge frosting and use it to make chocolate covered doughnuts.
It seems I am always making your recipes with my own twists these days.
Hi Jackie, thanks toy for the 5 stars!! I would love your fudge frosting recipe, my friend! That sounds so good!! Linda
Linda, glazed donuts are my kryptonite so I exercise all my willpower and avoid that part of our local grocery stores.
Hi Ray, BEST COMMENT EVER!! I have the giggles! I love this! Linda
These doughnuts look fabulous! I would love to try the chocolate version of the recipe. Thanks!
Hi Wonderful Cook, oh, a chocolate version would be so good! Linda