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5 from 1 vote

Dazzling Donuts

Dazzling Donuts taste just like store bought Duncan Donuts. Soft and chewy with a delicate vanilla icing to really sink your teeth into.
Cook Time2 hrs
Total Time2 hrs
Course: Breakfast and Brunch
Cuisine: American
Servings: 24
Calories: 162kcal
Author: HWC Magazine


  • ¾ cup milk scalded or milk alternative
  • cup sugar (reserve 1 teaspoon to dissolve the yeast)
  • cup butter
  • ¼ teaspoon salt
  • ¼ cup water (95-105F degrees)
  • 1 package yeast dry
  • 4-4.5 cups flour pre-sifted all purpose
  • 2 eggs beaten room temperature
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla
  • oil for frying deep enough to submerge your donuts in the pot you own.

Sugar Glaze

  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 6 tablespoon milk or dairy alternative


  • Scald milk in pan over low heat (be careful to not let it overflow as that would be very messy) and add sugar (keep 1 teaspoon of sugar aside for the yeast mixture) butter and salt, stir and and allow to cool. Set aside.
  • In a bowl combine luke warm water, yeast, and sugar and let sit for at least 5 minutes or until the yeast starts to work and bubbles are appearing.
  • Add the sifted flour, nutmeg, eggs, milk mixture and yeast mixture and mix thoroughly. (If you have a dough hook on your mixture that would work fabulous, or just mix by hand or with a fork, slowly until it is all incorporated.)  Start out by adding the flour a little at a time. I used about 4 and ¼ cups flour until the dough began to come together well. It just depends on the humidity and type of flour you are using. Bring the flour to a ball. Knead the flour for about 3 minutes just until worked through. (Do not over knead as then your dough will be tough) Make the dough into a ball and place in a well greased bowl with plastic wrap over it and allow it to double in size. The rising process should take about 30-45 minutes in a warm place.
  • Flour your clean counter and roll out dough about ½ inch (about the thickness for cutout cookies). I used a glass cup for the circle and a bottle top for the hole. (If you actually have a donut cutter, that would be great but not needed). Repeat with the rest of the dough until you have cut out all the dough. Save the hole as these a great fried up too.
  • Place a tea cloth over your donuts and allow them rise for the second time until they double in size about 30-40 minutes.
  • Heat your cooking oil in a pan until it gets up to about 375 F or until your wooden chopsticks start to bubble. I suggest you start out with just one donut or donut hole to check for temperature. If it is too hot it will burn/brown on the outside before the inside has a chance to cook. If the oil is not hot enough it will just absorb al the oil and be very greasy.
  • While you are waiting for the oil to get to the right temperature, make the donut glaze. In a medium bowl combine 2 cups of powdered sugar, milk and vanilla. Stir until smooth. Set aside.
  • Deep fry the donuts a few at a time until golden brown and reove from oil to set on a paper towel to drain. While the donuts are still warm, dunk the donuts into the donut glaze bath. (If you prefer, make a mixture of sugar and cinnomen and dip the donut into the sugar mixture on all side. Repeat with the remaining donuts.
  • Serve donuts with milk, coffee/tea or a delightful glass of cider. Enjoy!


Best if eaten in 24 hours but can keep in the refrigerator in a sealed container for 3 days. 


Serving: 1g | Calories: 162kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 58mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Vitamin A: 117IU | Calcium: 19mg | Iron: 1mg