There’s something truly comforting about a freshly fried donut—golden, fluffy, and still warm from the oil. These Buttermilk Donuts with Glaze capture that nostalgic feeling perfectly. Made with simple pantry ingredients, these classic donuts are soft on the inside with a slightly crisp exterior.

The buttermilk gives them a subtle tang that balances the sweetness beautifully, while the glaze adds the perfect finishing touch of sugary shine.

Whether you’re making them for a weekend breakfast, a brunch treat, or a special occasion, these donuts are bound to be the highlight of the table. They taste just like the ones from your favorite bakery but with the satisfaction of being homemade.

Why I Love This Recipe

I love this recipe because it brings together the joy of homemade baking and the simple pleasure of a warm donut. The buttermilk adds a unique richness and moisture, ensuring each bite is tender and flavorful. Unlike yeast donuts that require rising time, these buttermilk donuts are cake-style, meaning they’re quicker to make but just as delicious.

The glaze is another reason I adore these donuts—it’s light, glossy, and perfectly sweet without being overwhelming. I also love how customizable the recipe is; you can flavor the glaze, add sprinkles, or even dip the donuts in chocolate. It’s a versatile recipe that feels indulgent yet approachable.

Why It’s a Must-Try Dish

This recipe is a must-try because it combines simplicity, flavor, and nostalgia in one treat. These buttermilk donuts are crisp on the outside, soft inside, and bursting with classic donut flavor. Unlike store-bought versions that can be overly sweet or dry, these are made fresh, ensuring the best texture and taste possible.

They’re also ideal for both beginner and experienced bakers. If you’ve never made donuts before, this recipe is the perfect starting point—no yeast, no complicated steps, just pure donut bliss in under an hour.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 12 donuts
Calories: Approximately 280 kcal per donut
Course: Breakfast / Dessert / Snack
Cuisine: American

Ingredients

For the Donuts:

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg
½ cup granulated sugar
2 tbsp unsalted butter, softened
2 large eggs
¾ cup buttermilk
1 tsp pure vanilla extract
Vegetable oil, for frying

For the Glaze:

1 ½ cups powdered sugar
2–3 tbsp milk (or buttermilk for extra tang)
½ tsp vanilla extract

Cooking Directions

In a large bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
In a separate bowl, beat sugar and butter until creamy. Add eggs, buttermilk, and vanilla extract, and whisk until smooth.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Turn the dough onto a lightly floured surface and roll it to about ½-inch thickness.
Cut out donuts using a donut cutter or two round cutters (one large, one small).
Heat vegetable oil in a deep pan to 350°F (175°C).
Fry the donuts in batches for about 1–2 minutes per side or until golden brown.
Remove and drain on paper towels.
To make the glaze, whisk together powdered sugar, milk, and vanilla until smooth.
Dip the warm donuts into the glaze, let excess drip off, and set them on a wire rack to allow the glaze to set.

Step-by-Step Preparation Method

Step 1: Prepare the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. This ensures even distribution and fluffier donuts.

Step 2: Mix the Wet Ingredients
In a large bowl, cream together sugar and softened butter until light and fluffy. Add eggs one at a time, mixing well. Then add the buttermilk and vanilla extract.

Step 3: Combine Wet and Dry Mixtures
Gradually stir the dry ingredients into the wet ingredients until a soft, slightly sticky dough forms. Avoid overmixing.

Step 4: Shape the Donuts
Lightly flour a clean surface and roll the dough to about ½-inch thick. Cut out donut shapes using a donut cutter. Gather the scraps and repeat until all dough is used.

Step 5: Heat the Oil
Pour enough vegetable oil into a deep pot to reach about 2 inches deep. Heat to 350°F (175°C). Use a thermometer to maintain the temperature.

Step 6: Fry the Donuts
Carefully drop 2–3 donuts at a time into the hot oil. Fry for 1–2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.

Step 7: Prepare the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.

Step 8: Glaze the Donuts
Dip each donut into the glaze while still warm. Place on a wire rack to allow excess glaze to drip off and set for about 10 minutes.

How to Serve This Recipe

Serve these buttermilk donuts fresh and slightly warm for the best flavor and texture. They’re perfect with a cup of coffee, hot chocolate, or tea. You can also dust them with powdered sugar or cinnamon sugar instead of glazing for a different twist.

For a special brunch, arrange them on a platter with different glazes and toppings — like chocolate drizzle, sprinkles, or chopped nuts.

Recipe Tips

Always maintain the oil temperature around 350°F (175°C) for even frying.
Don’t overcrowd the pan; it can lower the oil temperature and make donuts greasy.
Let the glaze set for 10–15 minutes before serving to achieve a perfect glossy finish.
If your dough feels too sticky, chill it in the refrigerator for 10–15 minutes before rolling.
Use fresh buttermilk for the best texture and flavor.

Variations

Chocolate Glazed Donuts: Replace vanilla in the glaze with 1 tbsp cocoa powder for a rich chocolate flavor.
Cinnamon Sugar Donuts: Skip the glaze and toss warm donuts in a mix of cinnamon and sugar.
Lemon Glazed Donuts: Add 1 tsp lemon zest and replace milk in the glaze with lemon juice for a citrus twist.
Maple Glazed Donuts: Use maple syrup instead of vanilla in the glaze for a warm, sweet flavor.
Baked Version: For a lighter version, bake the donuts in a preheated oven at 375°F (190°C) for 10–12 minutes, then glaze.

Freezing and Storage

Room Temperature: Store glazed donuts in an airtight container for up to 2 days.
Refrigerator: Store for up to 4 days, but allow them to come to room temperature before serving.
Freezing: Freeze unglazed donuts for up to 2 months. Thaw overnight in the refrigerator, then glaze before serving.
Reheating: Warm in a microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes.

Special Equipment Needed

Donut cutter or two round cutters (large and small)
Deep frying thermometer
Large mixing bowls
Rolling pin
Slotted spoon
Cooling rack
Deep frying pot or Dutch oven

Frequently Asked Questions (FAQ)

Q1: Can I make these donuts without buttermilk?
Yes, you can make a substitute by mixing ¾ cup milk with 2 tsp vinegar or lemon juice. Let it sit for 5 minutes before using.

Q2: Can I bake these instead of frying?
Yes. Bake at 375°F (190°C) for 10–12 minutes until golden, then glaze once cooled.

Q3: Why are my donuts oily?
If the oil temperature is too low, the donuts absorb excess oil. Keep it at 350°F for best results.

Q4: Can I use whole wheat flour?
You can, but the texture will be denser. Try using half all-purpose and half whole wheat flour for balance.

Q5: How can I make them fluffier?
Do not overmix the dough and make sure your baking powder and baking soda are fresh.

Conclusion

These Buttermilk Donuts with Glaze are the perfect blend of tender, moist, and lightly crisp textures with a heavenly sweetness from the glaze. They’re quick to make, comforting to eat, and an instant crowd-pleaser.

Whether you enjoy them fresh out of the fryer, drizzled with glaze, or dusted with sugar, these donuts embody the joy of homemade baking. Each bite is soft, golden perfection — a reminder that simple ingredients can create the most delicious moments.

Once you make these from scratch, you’ll realize that homemade donuts truly taste better than anything you can buy at a bakery. They’re a timeless treat that everyone will love, again and again.