These glazed donuts will have your friends and family gathered around the stove waiting for the next round of these hot, delicious pastries to come out of the skillet! With most of the work being done the night before, these donuts are simple and delightful. Decorated with your choice of toppings, they will look as good as they taste. We've included a link to several of our favorite topping combinations below.
How to make the best stovetop donuts
3 dozen donuts and donut holes
No. 8 Lancaster skillet
Donut cutter, wide mouth canning lid, or pint glass
1 and 2/3 cups warm whole milk
6 tablespoons sugar
One package Instant/Active Dry Yeast
3 whole large eggs, beaten
2 sticks unsalted butter, melted
1/2 teaspoon salt
6 cups all-purpose flour
Canola/Vegetable oil for frying (approximately 5 cups)
7 tablespoons salted butter, melted
2 teaspoon vanilla
5 cups powdered sugar
Milk or water to thin icing
1. Warm milk to around 100°F in a cereal bowl. It should be warm to the touch. If the milk is too hot it will kill the yeast, so err on the cooler side. Add in the sugar and yeast. Mix thoroughly and set aside for a few minutes.
2. Add the eggs and melted butter and combine. With the stand mixer running on slow, slowly add the salt and flour. Mix the dough for 8 minutes. Turn off the mixer, let the dough sit for a few minutes, then cover the mixing bowl and refrigerate overnight (or 8-12 hours).
3. After chilling overnight, roll the dough out on a floured surface until it is a little less than 1/2 inch thick. Cut out 3 inch donuts using a donut cutter, pint glass, or canning jar, and use a small circle (we use an olive oil cap) to cut out the hole. Place donuts and holes on a floured surface and allow to rise for 1 hour. The dough should double in size.
4. While allowing the dough to rise, create the glaze by combining the melted butter, vanilla, and sugar. Mix until smooth and slowly add milk or water to thin the icing to the desired consistency (approximately 1/2-3/4 cup).
5. After the dough has risen for 1 hour, heat approximately 5 cups of oil in your No. 8 Lancaster skillet. You should have about 1-1/2 inches of oil in the skillet. When the oil has reached 370 degrees, fry the donuts until golden brown (approximately 90 seconds on each side). The donut holes will only take about 30 seconds on each side. Use the donut holes first to test the oil and make sure it isn't too hot. If you see smoke, it's too hot. This is the only tricky part of the recipe but you'll figure it out pretty quickly!
6. Using a slotted spoon, remove the donuts and donut holes from the hot oil. Place them on a paper towel-lined plate or baking sheet to collect excess grease. After cooling for a few minutes, dunk the hot donuts in the glaze and enjoy immediately.
While these glazed donuts are delicious enough to stand on their own, if you want to up your donut game, check out some of our favorite topping combinations that will dazzle your friends and family.