Irresistible Vanilla Glazed Donuts Ready in 20 Minutes

Oh my gosh, do I have a treat for you. These vanilla glazed donuts are my absolute weakness – soft, fluffy little clouds of happiness that come together in under 30 minutes. I swear, the first time I pulled these golden beauties out of the oven, I nearly ate the whole batch before they even cooled. What I love most (besides how ridiculously easy they are) is that moment when you bite into one and get that perfect vanilla glaze crunch giving way to the tender crumb underneath. No fancy equipment needed, just basic pantry ingredients and that magical donut pan you’ve probably been meaning to use more often. Trust me, once you try this recipe, you’ll be making these vanilla glazed donuts every weekend – my kids can spot the ingredients on the counter now and come running.

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Why You’ll Love These Vanilla Glazed Donuts

Let me count the ways these vanilla glazed donuts will steal your heart (and probably your willpower)

• Quick magic: From bowl to table in 20 minutes flat – faster than running to the bakery
• Pantry staples: Uses ingredients you already have (no exotic extracts or fancy flours needed)
• Perfect texture: That magical combo of crisp glaze giving way to cloud-soft insides
• Kid-proof: My littlest can mix the glaze while I handle the oven – teamwork makes the dream work
• Crowd-pleaser: I bring these to every potluck and always leave with an empty tray

Seriously, one bite and you’ll understand why I keep my donut pan permanently on the counter.

Ingredients for Vanilla Glazed Donuts

Gather these simple ingredients – I bet you already have most in your pantry right now. The secret to perfect donuts is in the prep, so pay attention to those little notes I’ve learned through trial and error.

• 2 cups all-purpose flour (spooned and leveled – don’t scoop)
• 1/2 cup granulated sugar (I use regular white sugar, but cane sugar works too)
• 2 tsp baking powder (make sure it’s fresh for maximum lift)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1/2 cup whole milk (room temperature blends better)
• 2 large eggs (let them sit out for 30 minutes first)
• 2 tbsp melted butter (cooled slightly – hot butter cooks the eggs)
• 1 tsp pure vanilla extract (the good stuff makes all the difference)
• 1 cup powdered sugar (sifted to avoid lumps in the glaze)
• 2 tbsp milk (for glaze – any kind works)
• 1 tsp vanilla extract (for glaze – yes, more vanilla)

See? Nothing fancy, just good old-fashioned baking basics. Now let’s make some magic.

Equipment You’ll Need

Don’t stress – you probably have most of this already. Here’s what you’ll need to make these vanilla glazed donuts:

• Donut pan (the star of the show – mine’s nonstick)
• 2 mixing bowls (one for dry, one for wet ingredients)
• Whisk (or fork in a pinch)
• Spatula (for scraping every last bit of batter)
• Cooling rack (essential for that perfect glaze set)

That’s it, No fancy mixers or gadgets required – just good old-fashioned baking tools.

How to Make Vanilla Glazed Donuts

Okay, let’s get baking. These vanilla glazed donuts come together so easily – just follow these simple steps and you’ll be enjoying bakery-quality treats in no time. I’ve included all my little tricks to make sure yours turn out perfect on the first try.

Preparing the Donut Batter

First things first – preheat that oven to 350°F (175°C) and grease your donut pan well. Now, grab two bowls – one for dry ingredients, one for wet. Whisk together the flour, sugar, baking powder, and salt until they’re completely combined. In the other bowl, beat the eggs lightly before adding the milk, melted butter (make sure it’s cooled), and vanilla. Here’s my golden rule: pour the wet ingredients into the dry and mix JUST until combined – overmixing makes tough donuts. The batter should be thick but still pourable.

Baking the Donuts

Now the fun part. Spoon or pipe the batter into your prepared donut pan, filling each mold only halfway – they puff up beautifully in the oven. Bake for 10-12 minutes until they’re golden brown and spring back when lightly touched. Let them cool in the pan for 5 minutes (I know, the hardest part) before transferring to a wire rack.

Making the Vanilla Glaze

While the donuts cool slightly, whisk together the powdered sugar, milk, and vanilla for the glaze. Want it thicker? Add more sugar. Thinner? More milk. Dip each warm donut top into the glaze, letting the excess drip off before placing back on the rack. The glaze sets quickly, so work fast – but don’t burn your fingers.

Tips for Perfect Vanilla Glazed Donuts

After making these vanilla glazed donuts more times than I can count, here are my foolproof tips for absolute perfection every single time:

• Room temp is key: Cold eggs and milk make lumpy batter – let them sit out for 30 minutes first
• Don’t overfill: That “just halfway” rule is serious – overfilled molds make donuts without holes
• Glaze timing: Dip while donuts are slightly warm (not hot) for that perfect crackly finish
• Storage secret: Keep in an airtight container with parchment between layers – they’ll stay fresh for 2 days
• Quick fix: If glaze gets too thick, add milk drop by drop until it ribbons off your whisk

Follow these little tricks and you’ll be a donut-making pro in no time. You can find more inspiration for sweet treats like these on Pinterest.

Variations for Vanilla Glazed Donuts

Once you’ve mastered the basic recipe (and eaten half the batch), try these fun twists. My kids love helping me experiment with different flavors:

• Cinnamon sugar: Skip the glaze and toss warm donuts in cinnamon sugar – instant churro vibes
• Lemon zest: Add a tablespoon of lemon zest to the batter for bright, sunny donuts
• Chocolate dip: Half-dip glazed donuts in melted chocolate – because why choose?
• Nutmeg: A pinch in the batter makes them taste like cozy Christmas mornings

The possibilities are endless – what will you try first? If you’re looking for other quick baking projects, check out my recipe for chocolate chip cookie bars.

Serving and Storing Vanilla Glazed Donuts

Oh, the joy of serving these vanilla glazed donuts fresh – that glaze still slightly soft, the warmth radiating through your fingers as you pass them around. They’re absolute perfection within an hour of baking. If you must store them (who has leftovers?), pop them in an airtight container with parchment between layers. They’ll keep for 2 days, but let’s be honest – they never last that long in my house.

Vanilla Glazed Donuts Nutritional Information

Here’s the scoop on what’s in these sweet treats – but remember, these numbers are just estimates. Your exact counts might vary slightly based on ingredient brands and how generous you are with that glaze (no judgment here).

FAQs About Vanilla Glazed Donuts