Doughnut Delights: Glazed Goodness for Every Sweet Tooth

Doughnut Delights: Glazed Goodness for Every Sweet Tooth

Welcome to Doughnut Delights, where we embark on a sweet journey filled with glazed goodness for every sweet tooth. Indulge in the art of crafting these delectable treats with our expertly curated doughnut recipe. Whether you’re a seasoned baker or a novice in the kitchen, these delightful doughnuts are sure to satisfy your cravings.


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Oil for frying

**For the Glaze:**

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract


1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract.

2. Combine the wet and dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Let the dough rest for 10 minutes.

3. Heat oil in a deep fryer or large, deep pan to 350°F (175°C).

4. Using a doughnut cutter or two round cutters (one large, one small), cut out doughnut shapes. Fry the doughnuts in batches until golden brown, flipping once. Remove and place on paper towels to absorb excess oil.

5. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip each doughnut into the glaze, ensuring they are fully coated. Place on a wire rack to allow excess glaze to drip off.

6. Allow the glaze to set for a few minutes before serving. These Doughnut Delights are perfect for breakfast, dessert, or anytime you crave a delightful, sweet treat. Enjoy the glazed goodness that will surely make every sweet tooth smile!

Get ready to savor the joy of creating and indulging in these homemade doughnuts. Happy baking!

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.




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