glazed yeast doughnuts

glazed yeast doughnuts

glazed yeast doughnuts

You’ll never need another glazed yeast doughnut recipe again – these are perfectly crispy on the outside and light on the inside, and better than any store-bought option.

  • 1 hr 10 mins + rising
  • Makes about 20 + ‘holes’
  • Difficult



  • 330ml lukewarm milk
  • 60ml sugar
  • 10g packet instant dry yeast
  • 2 eggs
  • 150g butter, melted
  • 4 cups cake flour
  • 3ml salt
  • sunflower oil, for deep-frying


  • 60g butter, melted
  • 5ml vanilla essence
  • 750ml icing sugar
  • 140ml milk



  1. For the doughnuts, combine the milk, sugar and yeast. Set aside for 5 minutes or until frothy.
  2. Beat together the eggs and butter. Add the yeast mixture and mix together in a stand mixer fitted with a dough hook. Add the flour and salt and mix until the dough comes together. Knead for about 5 minutes or until smooth and sticky. Cover and rest in the mixer for 10 minutes.
  3. Turn the dough out into a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 8 hours or overnight to firm up the dough.
  4. Roll out the chilled dough on a lightly floured surface to 7mm thickness. Cut into 9cm rings with a doughnut cutter. Reroll offcuts. Place doughnuts and ‘holes’ on a greased tray, leaving enough rising space in between and cover with plastic wrap. Set aside for about 1 hour or until doubled in size.
  5. For the glaze, beat all the ingredients in a medium bowl until smooth. Add just enough milk to make a thin icing.
  6. Heat enough oil for deep-frying on medium. Fry 2-3 doughnuts for about 3 minutes, turning until golden brown. The ‘holes’ will take about 1 minute. Drain on kitchen paper. 7 As you finish frying them, dip the hot
    doughnuts into the glaze and place on a cooling rack set on a baking tray to catch the drips. Serve warm – the sooner the better!


  • This dough is sticky and hand mixing won’t work.
  • If you don’t have a doughnut cutter, use a 9cm round cutter and a 3cm cutter to create rings.


  • Roll the doughnuts and holes in icing sugar instead of glaze.
  • Instead of glazing, add 250ml extra icing sugar to the glaze to thicken and colour with food colouring.
    Spoon over the doughnuts. Top with sprinkles of your choice.





Magazine issue date: June, 2018

Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.