Glazed Vanilla Donuts
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This Vanilla Donut recipe, with their sweet glaze, is a homemade treat that tastes just like they came from your favorite bakery. This easy recipe walks you through every step to make a soft, fluffy vanilla donut with a shiny, sweet glaze that sets just right—whether you’re baking or frying. It’s a no-fuss way to get your donut fix without leaving home.
My family loves all things vanilla flavored so if your family is also a fan, try my Vanilla Marshmallow Filled Cupcakes and my Green Vanilla Crinkle Cookies.
Why this Glazed Vanilla Donut Recipe Works
These donuts check all the boxes for a quick, delicious breakfast treat or weekend baking project.
- Ultimate Simplicity & Speed: This is the main reason. Using pre-made biscuit dough slashes prep time dramatically. You go from craving to fresh donut in minutes, not hours, which is perfect for spontaneous treats or busy mornings.
- Minimal Ingredients: You typically only need biscuit dough, oil for frying, sugar, and vanilla extract (plus possibly milk or butter for glaze). It’s a true pantry staple recipe.
- Instant Gratification: There’s something incredibly satisfying about frying up fresh donuts at home, and this method makes it so accessible.
- Customizable Canvas: The plain vanilla donut provides a fantastic base for endless topping and flavor variations (as we’ll explore below).
- Familiar Comfort: The taste and texture often evoke memories of classic fair or roadside donuts – crispy on the outside, soft and fluffy on the inside.
- Kid-Friendly: Both making and eating them is a blast for kids (with adult supervision for frying, of course).
- Economical: Store-bought biscuit dough is relatively inexpensive, making this an affordable treat.
What Type of Biscuits should I use for this Vanilla Donut Recipe?
Use the canned, refrigerated flaky or “fluffy” style biscuits (like Pillsbury Grands! Flaky Layers or Southern Homestyle). Avoid the dense, buttermilk biscuit types if you want a lighter, more donut-like texture.
Pro Tip for Doughnut
This cannot be stressed enough. Use a reliable thermometer to maintain oil temperature between 350-375°F (175-190°C). This is the single biggest factor in preventing greasy or raw donuts.
Ingredient Notes to Make Glazed Donuts
You need only a few simple ingredients that you probably have on hand or would be simple to get.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Biscuit Dough: A can of refrigerator dough takes the place of a donut batter. It has all the dry ingredients including baking powder, etc.
- Powdered Sugar: I use powdered sugar to make a sweet vanilla glaze.
- Sprinkles: You can top with sprinkles for any holiday or use a rainbow sprinkle.
Variations and Substitutions to Make Vanilla Glaze Donuts
You can make this recipe with gluten free biscuits or a cake donut if you like.
- Glaze/Coating Variations:
- Chocolate Glaze: Powdered sugar + cocoa powder + milk/water + vanilla.
- Maple Glaze: Powdered sugar + maple syrup + milk.
- Cinnamon Sugar: Toss warm donuts in a mix of granulated sugar and cinnamon.
- Toppings:
- Chopped Nuts: Peanuts, pecans, walnuts, almonds.
- Toasted Coconut Flakes: Adds texture and flavor.
- Mini Chocolate Chips/White Chocolate Chips.
- Crushed Candy: Oreos, M&Ms, or even more chopped Reese’s.
- Drizzles: Caramel, hot fudge, or peanut butter sauce.
Special Equipment Needed for Homemade Glazed Donuts
- Thermometer: To fry doughnuts use a candy or frying thermometer to keep oil between 350–375°F.
- Cooling Rack: Allows glaze to set without pooling.
How to Make Vanilla Donut
You can make delicious fresh donuts any time you want. Your family will love these delicious breakfast vanilla flavor treats and you will love that it takes only minutes. These homemade donuts have a rich vanilla flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare for Frying: Set a cooling rack over a baking tray and set it aside. Pour your frying oil into a Dutch oven and heat it over medium heat. Use a candy thermometer to ensure the oil reaches 350°F.
- Prep the Dough: While the oil heats, open your biscuit dough. Cut out the center of each biscuit to create a donut shape. Then, gently stretch each donut and its hole by about 1/2 inch to make them wider.
- Fry the Donuts: Once the oil is hot and at the correct temperature, carefully place one donut at a time into the hot oil. Fry each donut for about 1 minute per side, until it turns a beautiful golden brown. Transfer the fried donuts to the prepared cooling rack to allow any excess oil to drip off. Once all donuts are fried, turn off the heat for the oil.
- Make Glaze and Dip the Donut: In a large bowl, whisk powdered sugar. Whisk in the milk, vanilla extract, and salt until you have a smooth glaze. Dip each warm donut into the glaze, then place it back on the cooling rack. If you’re using sprinkles, add them immediately before the glaze sets. Let the donuts sit for about 30 minutes for the glaze to fully set and allow the donuts to cool.
Prep Ahead Suggestions for Easy Donut Glaze Recipe
- Set up your frying station: Have your oil in the pot, thermometer clipped on, wire rack with paper towels ready, and glazing ingredients mixed and ready to go.
- Prepare Glaze: Mix your vanilla glaze (or chosen coating) in advance and set it aside. It can be made hours ahead and kept at room temperature.
- Open Dough (Just Before Frying): The biscuit dough should only be opened and cut right before you’re ready to fry, as it will start to expand.
Alternate Cooking Methods Make Baked Vanilla Donuts
You can make these vanilla donuts several different ways. You can deep fry them, ari fry them and even bake the donuts.
- Air Fryer: Preheat air fryer to 350-375°F (175-190°C). Spray biscuit dough (donuts and holes) lightly with cooking spray. Air fry for 4-8 minutes, flipping halfway, until golden brown and cooked through. Keep an eye on them as times vary wildly by air fryer.
- Bake Donuts: Preheat oven to 375°F (190°C). Place biscuit dough (donuts and holes) on a baking sheet lined with parchment paper or use a donut pan. Bake for 8-12 minutes, or until golden brown and cooked through.
How to Store Vanilla Doughnuts, Reheat and Use Leftover
- Storage: Room Temperature (Best for Freshness): Donuts made from biscuit dough are best eaten fresh. They start to lose their crispness and become chewier relatively quickly. For overnight storage, place cooled donuts in an airtight container at room temperature. They will still be fine the next morning but won’t be as fresh and crispy.
- Freezing: You can freeze plain, fried donuts. Once completely cooled, place them in a single layer on a baking sheet and freeze for an hour until solid. Then transfer to a freezer-safe bag or container for up to 1 month. Glaze after thawing.
- Using Leftover Suggestions: Donut Bread Pudding: Cut stale donuts into cubes and use them as the bread base for a quick donut bread pudding. The custard will rehydrate them. Break up slightly stale donuts, warm briefly, and serve with ice cream, hot fudge, whipped cream, and sprinkles. A slightly quirky idea, but a split and lightly toasted leftover donut could make a sweet “bun” for a breakfast sausage patty or bacon.
Common Questions About Vanilla Glazed Donuts
Making the holes is optional but traditional for donuts. You can fry the whole biscuits for a “fritter” or “beignet” style, or make donut holes with the cut-out centers.
Aim for 350-375°F (175-190°C). If it’s too hot, the outside will burn before the inside cooks. Too cool, and the donuts will absorb too much oil and be greasy. A candy thermometer clipped to the side of the pot is highly recommended.
The oil was likely too hot, browning the outside too quickly before the inside had a chance to cook. Or, you might be frying them for too short a time.
Expert Tips for Making Easy Recipe for Glazed Donuts
Here are some important tips to remember when making these vanilla donuts.
- Don’t Overcrowd the Pot: Fry only 2-3 donuts at a time, depending on your pot size. Overcrowding lowers the oil temperature too much, leading to greasy donuts.
- Have Everything Ready: Once the oil is hot, things move fast. Have your cut dough pieces ready on parchment paper, your tongs/spider handy, and your wire rack for draining set up before you start frying.
- Drain Well: Immediately transfer fried donuts to a wire rack set over paper towels. This allows excess oil to drip off and air to circulate, preventing the bottoms from becoming soggy.
- Glaze While Warm (But Not Hot): Glaze the donuts while they are still warm (a few minutes out of the oil) but not piping hot. If they’re too hot, the glaze will melt right off. If too cool, the glaze won’t adhere or absorb as well.
- Use a Cookie Cutter for Holes: A small round cookie cutter, a large piping tip, or even a clean medicine bottle cap can be used to make the perfect donut holes.
- Experiment with Flavors: Don’t stop at vanilla donut! This basic donut is a blank slate. Try different glazes and toppings as suggested in the variations.
- Safety First: Always use caution when frying. Keep a lid nearby to smother any oil fires, and never leave hot oil unattended. Keep children and pets away from the hot oil.
- Serve: I love to make different donuts like these: Pumpkin Spice Donuts and my Cinnamon Donuts from Cake Mix.
More Recipes You Might Like
Glazed Vanilla Donuts
Equipment
- Donut Mold
Ingredients
- 1 can Pre-made Biscuits
- 1 ½ cups Powdered Icing Sugar
- 2 Tablespoons Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- ¼ cup Rainbow Sprinkles
Instructions
- Place a cooling rack over a baking tray and set aside.
- Place your frying oil in a dutch oven over medium heat. Use a candy thermometer to ensure you bring the oil to 350F.
- Cut out the center of each biscuit and then stretch the biscuit a bit to make the hole and biscuit donut wider – approximately by 1/2″.
- Once oil is hot, fry each donut individually for about 1 minute per side, until golden brown.
- Set each fried donut on the cooling rack to allow excess oil to drip off.
- Once all donuts have been fried, turn off the heat for the oil.
- Sift the powdered sugar into a large bowl.
- Whisk in the milk, vanilla extract and salt.
- Dip each donut into the vanilla glaze, then place back on the cooling rack and immediately sprinkle on sprinkles, if using.
- Allow to sit until glaze is set, about 30 minutes.
Christina’s Notes
- Check Dough Feel: It should be soft, not sticky—adjust with flour as needed.
- Let Donuts Cool Slightly: Don’t glaze them piping hot, or it’ll slide right off.
- Use a Cooling Rack: This allows glaze to drip off cleanly and set beautifully.
- Bake for Convenience: Use a donut pan for a quick oven-baked version.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
