Glazed cake doughnuts are fried at home from a simple baking powder dough with no yeast, no proofing time, and a shiny vanilla glaze.
The dough mixes in two bowls and rolls out like biscuit dough, so the whole process feels more like making biscuits than baking bread. Fry them in small batches, dip them while warm, and enjoy them fresh.
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Why This Glazed Cake Doughnuts Recipe Works
Baking powder lifts the dough as it hits the hot oil, so the doughnuts puff quickly without any rise time. A little nutmeg adds the warm, bakery style flavor many people expect.
The dough is rolled to 1/2 inch thick, which is thick enough to stay fluffy inside and thin enough to cook through in about two minutes.
Dipping the doughnuts while they are still warm lets the glaze melt slightly and set into a thin, shiny shell as it cools on a rack.
Ingredients for Glazed Cake Doughnuts
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
- 4 cups vegetable oil, for frying
- 1 cup powdered sugar, for the glaze
- 2 tablespoons whole milk, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
Baking powder. This is the only leavener, so check that it is fresh. Old powder gives dense, flat doughnuts.
Nutmeg. Nutmeg gives the doughnuts the warm spice note typical of old fashioned bakery treats.
Milk and butter. Milk keeps the dough tender, and melted butter adds richness and a soft crumb.
Vegetable oil. Choose a neutral oil with a high smoke point so the doughnuts taste clean and brown evenly.
Powdered sugar glaze. Powdered sugar dissolves into milk and vanilla to make a smooth glaze that sets on warm doughnuts.
How to Make Glazed Cake Doughnuts
1. Mix the dry ingredients Whisk the flour, sugar, salt, baking powder, and nutmeg in a large bowl.
2. Mix the wet ingredients In another bowl, whisk the milk, melted butter, egg, and vanilla until smooth.
3. Make the dough Add the wet ingredients to the dry ingredients and stir just until a soft dough forms with no dry flour left.
4. Roll and cut Roll the dough on a floured surface to 1/2 inch thick, then cut doughnuts with a 3 inch cutter and a small round cutter for the centers.
5. Heat the oil Heat 2 inches of vegetable oil in a deep pot to 350 degrees F, checking with a thermometer.
6. Fry in batches Fry the doughnuts and holes 3 or 4 at a time for about 1 minute per side, until deep golden brown.
7. Drain the doughnuts Lift the doughnuts out with a spider or slotted spoon and drain them on a plate lined with paper towels.
8. Glaze the doughnuts Whisk the powdered sugar, milk, and vanilla until smooth, dip each warm doughnut, and set it on a wire rack for 10 minutes.
How to Serve Glazed Cake Doughnuts
Serve the doughnuts within an hour of glazing for the ideal texture. Pair them with hot coffee or cold milk for breakfast, or add them to a brunch table beside a slice of cinnamon streusel coffee cake, a plate of fluffy pancakes, a tray of pumpkin doughnut muffins, and a glass of berry kefir smoothie.
How to Store and Reheat Glazed Cake Doughnuts
Keep the doughnuts in an airtight container at room temperature for up to 2 days, though they taste great on the day they are made. Freeze unglazed doughnuts for up to 2 months, thaw them at room temperature, and glaze them just before serving.
Tips and Variations for Glazed Cake Doughnuts
Use a thermometer. Oil at 350 degrees F cooks the doughnut through before the outside burns. Adjust the burner between batches.
Do not overmix. Stir the dough only until combined to keep the doughnuts tender.
Keep the dough thick. Rolling thinner than 1/2 inch makes dry, flat doughnuts.
Fry the holes. Fry the centers for 30 seconds per side as a quick bonus.
Drain well. Pat the doughnuts with paper towels so the glaze does not slide off.
Add cinnamon sugar. Skip the glaze and toss warm doughnuts in cinnamon sugar for a different finish.
Fry safely. Keep water away from hot oil, never leave the pot unattended, and let the oil cool completely before handling it.
Check the baking powder. Fresh powder fizzes in warm water, which is a quick test before you start. For more on baking powder, see the Iowa State Extension baking powder guide.
Frequently Asked Questions About Glazed Cake Doughnuts
How do I keep glazed cake doughnuts from getting greasy?
Keep the oil at 350 degrees F. If it is too cool the dough absorbs oil, and if it is too hot the outside burns before the center cooks.
Can I bake glazed cake doughnuts instead of frying?
The dough is too stiff for a doughnut pan, so thin it with a few tablespoons of milk first. Bake at 350 degrees F for 10 to 12 minutes, though the texture will be closer to a muffin.
Can I make glazed cake doughnuts without a cutter?
Yes. Use a drinking glass for the outer circle and a bottle cap for the center.
Why are my doughnuts dense?
Old baking powder, overmixing, or rolling the dough too thin are the usual causes.
What oil should I use?
Vegetable, canola, or peanut oil work well because they have a neutral flavor and a high smoke point.
Glazed Cake Doughnuts with Vanilla Glaze
Equipment
- Large pot or deep fryer
- Frying thermometer
- Rolling Pin
- Doughnut cutter
- Spider or slotted spoon
- Wire rack
Ingredients
Main Ingredients
- 2 cup all purpose flour
- ¼ cup granulated sugar
- ¼ tsp kosher salt
- 2 ½ tsp baking powder
- ½ tsp ground nutmeg
- ½ cup whole milk
- ¼ cup unsalted butter melted
- 1 large egg
- 2 tsp vanilla extract
- 4 cup vegetable oil for frying
- 1 cup powdered sugar for the glaze
- 2 tbsp whole milk for the glaze
- ½ tsp vanilla extract for the glaze
Instructions
Cooking
- Make the dough. Whisk the dry ingredients, mix in the milk, butter, egg, and vanilla, and stir just until a soft dough forms.
- Cut. Roll the dough 1/2 inch thick and cut doughnuts with a 3 inch cutter and a small round cutter.
- Fry. Heat the oil to 350 degrees F and fry 3 or 4 doughnuts at a time for 1 minute per side until golden brown.
- Drain. Lift out the doughnuts and drain them on paper towels.
- Glaze. Whisk the powdered sugar, milk, and vanilla, dip the warm doughnuts, and set them on a rack.
