DessertsAmericanMedium

Glazed Donuts with Sprinkles

Name: Glazed Donuts with Sprinkles
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 2¼ cups (280 g) all-purpose flour; ½ cup (100 g) granulated sugar; 2 tsp (8 g) baking powder; ½ tsp (3 g) fine sea salt; ¼ tsp (½ g) ground nutmeg; 2 (100 g) large eggs, room temperature; ¾ cup (180 ml) whole milk, room temperature; 1 tsp (5 ml) pure vanilla extract; 2 tbsp (30 ml) vegetable oil; 6 cups (1440 ml) vegetable oil for deep-frying, heated to 350°F (175°C); 2 cups (240 g) powdered sugar, sifted; 3 tbsp (43 g) unsalted butter, melted; 3 tbsp (45 ml) whole milk; 1 tsp (5 ml) pure vanilla extract; ⅛ tsp (¾ g) fine sea salt; ½ cup (60 g) colorful sprinkles

From the MyKitchenBank Kitchen

Pillowy, tender donuts with a crispy exterior and shiny vanilla glaze, finished with colorful sprinkles. These are fried until golden and dipped in a smooth, sweet glaze that sets to a light shell. Perfect for breakfast, dessert, or a special treat.

Prep: 30 min
Cook: 20 min
Wait: 1 hr 30 min
Total: 2 hr 20 min
Makes: 12 donuts

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Ingredients

12 servings

For the dough
2¼ cups (280 g) all-purpose flour
½ cup (100 g) granulated sugar
2 tsp (8 g) baking powder
½ tsp (3 g) fine sea salt
¼ tsp (0.5 g) ground nutmeg
2 (100 g) large eggs, room temperature
¾ cup (180 ml) whole milk, room temperature
1 tsp (5 ml) pure vanilla extract
2 tbsp (30 ml) vegetable oil
For frying
6 cups (1440 ml) vegetable oil for deep-frying, heated to 350°F (175°C)
For the glaze
2 cups (240 g) powdered sugar, sifted
3 tbsp (43 g) unsalted butter, melted
3 tbsp (45 ml) whole milk
1 tsp (5 ml) pure vanilla extract
⅛ tsp (0.8 g) fine sea salt
For topping
½ cup (60 g) colorful sprinkles

Equipment (12)

Large bowl
Whisk
Electric mixer or stand mixer with paddle attachment
Measuring cups and spoons
Rolling pin
Donut cutter (3-inch/7.5 cm round with 1-inch/2.5 cm center hole)
Instant-read thermometer
Tall pot or Dutch oven (6-quart minimum)
Candy or deep-fry thermometer
Wooden skewer or slotted spoon
Shallow bowl for glazing
Wire rack or paper towel-lined plate

Steps

Before you start

Bring all ingredients to room temperature (about 70°F/21°C)
Line a baking sheet with parchment paper for cooling
Fill a tall pot or Dutch oven with oil to a depth of 3 inches (7.5 cm) and allow time for it to reach 350°F (175°C)
Read through the entire recipe before starting

1
Mix dry ingredients
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg.
- Set aside.
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Ready when: Flour mixture is evenly combined with no lumps
Tip: Sifting the flour first prevents lumps and creates a lighter dough
2
Combine wet ingredients
- In another bowl, whisk together the room-temperature eggs, whole milk, vanilla extract, and vegetable oil until well blended and slightly emulsified.
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Ready when: Mixture is smooth and fully combined, no egg streaks visible
Tip: Room-temperature ingredients blend more smoothly and create a better crumb
3
Form dough
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined.
- Do not overmix—the dough should be soft, slightly sticky, and have some visible flour streaks.
- Fold a few more times until no dry flour remains, but stop while the dough is still slightly shaggy.
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Ready when: All dry flour is incorporated but the dough is not smooth or overworked
Tip: Overmixing develops gluten, making donuts tough and dense. Stop when you can no longer see dry flour
4
Chill dough
- Cover the bowl with plastic wrap and refrigerate the dough for 60 minutes.
- The cold dough is easier to handle and cuts cleaner.
- You can refrigerate for up to 4 hours if needed.
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Ready when: Dough is noticeably firmer and cold to the touch
Tip: A chilled dough is less sticky and produces donuts with better shape and crumb
5
Preheat oilOven 350°F / 175°C
- While the dough chills, pour 6 cups (1,440 ml) of vegetable oil into a tall pot or Dutch oven.
- Heat the oil to 350°F (175°C), using a candy or deep-fry thermometer to monitor the temperature.
- The oil should reach temperature by the time the dough is ready to fry.
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Ready when: Oil reaches 350°F (175°C) on the thermometer and shimmers gently
Tip: Use a candy thermometer clipped to the side of the pot—constant temperature is crucial for even cooking and preventing grease absorption
6
Roll and cut donuts
- Remove the dough from the refrigerator and place it on a lightly floured work surface.
- Roll out the dough to a thickness of about ½ inch (1.25 cm).
- Using a 3-inch (7.5 cm) donut cutter with a 1-inch (2.5 cm) center hole, cut out as many donuts as possible, twisting the cutter gently and lifting straight up.
- Place cut donuts and donut holes on a parchment paper-lined baking sheet.
- Gather scraps, re-roll gently, and cut again until most of the dough is used.
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Ready when: Donuts are clearly cut out and separated on the baking sheet
Tip: Keep the cutter and work surface lightly floured. A sharp cutter creates clean edges that seal better when frying
7
Fry donutsOven 350°F / 175°C
- Working in batches of 2 to 3 donuts at a time, carefully slide them into the 350°F (175°C) oil.
- Do not crowd the pot.
- Fry for 60 to 90 seconds on the first side until deep golden brown, then carefully flip using a wooden skewer or slotted spoon.
- Fry the second side for another 60 to 90 seconds until golden brown all over.
- Transfer the donuts to a wire rack or paper towel-lined plate to cool.
- Repeat with the donut holes (fry for about 45 to 60 seconds total, flipping halfway through) and remaining donuts.
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Ready when: Donuts are deep golden brown on both sides and float to the surface
Tip: Maintain the oil temperature between 350°F (175°C) and 360°F (182°C). Too cool and donuts absorb oil; too hot and they brown before cooking through
8
Make glaze
- While donuts cool (at least 10 minutes), sift the powdered sugar into a shallow bowl to remove lumps.
- Whisk in the melted butter, milk, vanilla extract, and salt until smooth and pourable.
- The glaze should coat the back of a spoon but still drip slowly.
- If too thick, add milk 1 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time.
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Ready when: Glaze is smooth, pourable, and coats the spoon evenly
Tip: Sifting the powdered sugar prevents lumps that ruin the glaze's smooth finish
9
Glaze donuts
- Once the donuts have cooled for at least 15 minutes, dip the top of each donut into the warm glaze, twisting gently to coat evenly.
- Hold over the bowl for a moment to let excess glaze drip off, then place on a clean wire rack positioned over a baking sheet to catch drips.
- Glaze the donut holes the same way.
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Ready when: Donuts are coated with an even layer of shiny glaze; excess has dripped off
Tip: If glaze cools and thickens while you work, gently reheat it or thin with a little milk to restore the dipping consistency
10
Add sprinkles
- While the glaze is still wet (within 2 to 3 minutes of glazing), sprinkle the colorful sprinkles generously over each glazed donut.
- Pour any excess sprinkles back into the container.
- Let the donuts sit on the wire rack for 20 to 30 minutes for the glaze to set to a light, snappy shell.
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Ready when: Glaze is dry to the touch and does not feel sticky
Tip: Add sprinkles immediately after glazing while it's still tacky, or they will slide off

Good to know

Tips

Oil temperature is critical—use an instant-read or candy thermometer and keep the oil between 350°F and 360°F (175°C to 182°C) throughout frying. Too cool = greasy donuts; too hot = burnt exterior with raw interior
Don't skip chilling the dough; it's much easier to cut and produces a better crumb structure and shape when fried
For a uniform glaze, keep it warm and thin—reheat gently over low heat if it thickens, or whisk in milk 1 teaspoon at a time
These donuts are best eaten within a few hours of glazing and sprinkling, while the glaze is still snappy and the donut is still tender

Make ahead

Dough can be refrigerated for up to 4 hours before rolling and frying. Baked donuts can be made a day in advance and stored uncovered at room temperature, then re-glazed and topped with sprinkles just before serving for the best texture

Storage & reheating

Room temperature: covered loosely with a kitchen towel for up to 2 days. Refrigerator: in an airtight container for up to 5 days (glaze may soften slightly). Freezer: unglazed cooked donuts in a freezer bag for up to 2 months; thaw at room temperature and re-glaze. Do not freeze glazed donuts as the glaze becomes sticky. Reheat in a 300°F (150°C) oven for 5 to 8 minutes until warm

Substitutions

whole milk → low-fat milk or buttermilk. Low-fat milk works well; buttermilk creates a tangier flavor and slightly denser crumb. Use the same volume
vegetable oil for deep-frying → peanut oil, canola oil, or coconut oil. Any neutral oil with a high smoke point works. Avoid olive oil. Neutral coconut oil won't impart flavor
pure vanilla extract → almond extract or maple extract. Use the same amount for a different flavor profile. Almond extract is more subtle; maple is warm and sweet
colorful sprinkles → sanding sugar, pearl sugar, or chopped nuts. Rainbow sprinkles can be replaced with white or colored sanding sugar for elegance, or crushed pistachios and almonds for crunch