Skip to Content

Glazed Donuts with Milk Bread Dough

By: Author Jenna Margot

Posted on

Glazed Donuts with Milk Bread Dough

Hey y'all! If you crave impossibly soft, cloud-like donuts with a crackly, sweet glaze, you're going to fall for these Glazed Donuts with Milk Bread Dough. Perfect for breakfast, brunch, or a special treat anytime, these donuts combine the rich, tender crumb of Japanese milk bread with classic, glossy glaze. Whether you’re baking for family, friends, or just yourself (treat yo’ self!), this recipe is sure to be a hit. Let's get cooking!

Why You'll Love This Glazed Donuts with Milk Bread Dough Recipe

  • Ultra-soft, fluffy texture from the milk bread dough.
  • Simple ingredients—nothing weird or hard to find!
  • Light, sweet vanilla glaze clings perfectly to each donut.
  • Perfect for breakfast, brunch, or afternoon snacks.
  • Easily customizable with fillings, toppings, and flavors.

Ingredients for Glazed Donuts with Milk Bread Dough

  • Tangzhong (Milk Bread Starter):
    • 3 tablespoon bread flour
    • ½ cup milk (whole preferred)
  • Dough:
    • 2 ½ cups bread flour
    • 2 ½ tablespoon granulated sugar
    • 2 teaspoon instant yeast
    • ¾ teaspoon salt
    • 1 large egg
    • ½ cup whole milk, lukewarm (110°F)
    • 3 tablespoon unsalted butter, softened
    • Prepared tangzhong (above)
  • Frying & Glaze:
    • Vegetable oil, for frying
    • 1 ½ cups powdered sugar
    • 2-3 tablespoon milk
    • ½ teaspoon vanilla extract
    • Pinch of salt

How to Make Glazed Donuts with Milk Bread Dough

Step 1: Prepare the Tangzhong

  1. In a small saucepan, whisk together 3 tablespoon bread flour and ½ cup milk.
  2. Cook over medium-low heat, whisking constantly, until thick and smooth (like a pudding; about 3-4 minutes).
  3. Remove from heat and let cool to room temperature.

Step 2: Make the Milk Bread Dough

  1. In a large bowl or stand mixer, combine 2 ½ cups bread flour, 2 ½ tablespoon sugar, 2 teaspoon instant yeast, and ¾ teaspoon salt.
  2. Add in the cooled tangzhong, 1 large egg, and ½ cup lukewarm milk. Mix until a dough forms.
  3. Knead for about 5-6 minutes by hand or 3-4 minutes with a mixer on medium speed.
  4. Add 3 tablespoon softened butter and knead for another 5-7 minutes until the dough is smooth, slightly tacky, and elastic. (More milk may be needed if the dough is dry.)

Step 3: First Rise

  1. Place dough in a greased bowl, cover, and let rise in a warm spot for 60-90 minutes, or until doubled.

Step 4: Shape the Donuts

  1. Punch down dough and turn onto a lightly floured surface. Roll to ½-inch thickness.
  2. Cut rounds with a donut cutter or 3-inch and 1-inch round cutters for the center hole.
  3. Transfer to parchment-lined baking sheets. Cover with plastic wrap and let rise again for 40-50 minutes until puffy.

Step 5: Fry the Donuts

  1. Heat 2-3 inches of vegetable oil in a deep pot to 350°F (check with a thermometer).
  2. Fry 2-3 donuts at a time, 1–2 minutes per side, or until golden and puffed. Remove with a slotted spoon onto paper towels.

Step 6: Glaze the Donuts

  1. Whisk 1 ½ cups powdered sugar, 2-3 tablespoon milk, ½ teaspoon vanilla, and a pinch of salt until smooth.
  2. Dip warm donuts into glaze, allow excess to drip off, and set on a rack until the glaze sets (about 10 minutes).

Prep Time: 35 minutes (plus rising time)
Cook Time: 20 minutes
Total Time: About 2.5 hours

Glazed Donuts with Milk Bread Dough

Notes & Tips for Glazed Donuts with Milk Bread Dough

  • For best results, use bread flour for extra chew and structure (learn about flour types).
  • Don’t skip the tangzhong—it’s what gives these donuts their signature softness.
  • Use a thermometer to maintain oil temperature for even frying (tips on safe frying).

Variations on Glazed Donuts with Milk Bread Dough

  • Chocolate Glazed Donuts: Add 2 tablespoon cocoa powder to the glaze and a pinch of instant coffee.
  • Filled Donuts: Omit the hole, fry, then pipe in jam, custard, or Nutella after cooling.
  • Cinnamon-Sugar Donuts: Skip the glaze; roll warm donuts in cinnamon sugar.

Equipment Needed for Glazed Donuts with Milk Bread Dough

  • Stand mixer (optional, but helpful)
  • Rolling pin
  • Donut cutter or round cutters
  • Deep pot for frying
  • Thermometer
  • Parchment paper
  • Wire rack

Storage Instructions & Shelf Life

  • Donuts are best enjoyed fresh the same day but can be stored in an airtight container at room temperature for up to 2 days.
  • For longer storage, freeze unglazed donuts for up to 2 months. Thaw and glaze before serving.

Serving & Pairing Suggestions for Glazed Donuts with Milk Bread Dough

  • Pair with hot coffee or your favorite tea for a cozy breakfast.
  • Serve with cold milk or iced lattes for a perfect afternoon pick-me-up.
  • Add fresh berries or sliced fruits for a colorful brunch platter.

Pro Tips for Perfect Glazed Donuts with Milk Bread Dough

  • Make sure all ingredients are at room temperature for smooth blending and rising speed.
  • Let the glazed donuts cool on a rack to prevent soggy bottoms and get a crisp glaze finish (see more donut techniques).
  • If the dough feels too sticky to work with, lightly oil your hands instead of adding extra flour.

FAQ – Glazed Donuts with Milk Bread Dough

Can I make the dough ahead of time?
Yes, you can refrigerate the shaped donuts overnight before frying; let them rise at room temperature for 45-60 minutes before frying.
Can I use all-purpose flour instead of bread flour?
You can, but bread flour produces the fluffiest, most tender results.
How do I keep the donuts soft for longer?
Store in an airtight container and avoid refrigeration, which can dry them out; freeze if storing for more than 2 days.