🍩 Glazed donut
A donut is a ring of sweet yeast dough fried until golden, then dipped in a thin sugar glaze that sets into a crackly shell. Made with flour, butter, egg and sugar, it is light and pillowy inside with a soft bite. Donuts are eaten for breakfast or as a snack, usually with coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g wheat flour
- 7 g dried yeast
- 60 g sugar
- 60 g butter, melted
- 2 eggs
- 220 ml lukewarm water and a pinch of salt
- Oil for deep frying
- 250 g icing sugar mixed with 3–4 tbsp water for the glaze
Method
- Mix the flour, yeast, sugar and salt, then add the water, eggs and melted butter and knead into a soft, smooth dough.
- Cover and leave to rise for 1 hour until doubled.
- Roll out to 1.5 cm, cut rings and let them rise for 30 minutes.
- Fry at 175 °C for about 1 minute per side until golden and drain on paper.
- Dip the warm donuts in the glaze and leave to set.
How to make it lighter
- One plain glazed donut is a treat on its own — skip the filled and topped kinds.
- Air-fried or baked versions absorb far less oil than deep-fried ones.
- Have it with black coffee rather than a sweet coffee drink.
History
Fried sweet doughs have a long history in Europe, and Dutch settlers are often credited with bringing their olykoeks to North America. The ring shape became standard in the United States in the 19th century, and donuts grew into a national favourite in the 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →