THE BEST Homemade Donuts, with a Vanilla or Chocolate Glaze and a Jam or Jelly Filling

THE BEST Homemade Donuts with a Vanilla or Chocolate Glaze and a Jam or Jelly Filling Full Recipes at Summeroffunner dot com
Okay, I have to admit it, while it’s our FORTnight or Backyard Campout season, I haven’t been sleeping outside with the kids. I’m still wearing my cast at night, and so this makes camping particularly uncomfortable for me.  So, to fill out my “half” of the bargain, I volunteered for “gourmet” breakfast duty!  To kick things off, I made my first batch of fried yeasted donuts! [And Tobes came in to help me!]

My first adventure in frying donuts was when I made the most amazing Crullers of American Taste-Maker Clementine Paddleford, as reprinted in  Kelly Alexander’s Hometown Appetites.  [There’s an adapted version of that recipe in this New York Times feature, but you should really buy the book, becuase it is a lovey read!] If you are actually out camping, Paddleford’s amazing non-yeasted recipe will do the trick in a heartbeat.

This time around, I wanted to go for the yeasted variety so that I could fill the donuts with one of my home-made jams or jellies. So, I fiddled with several recipes and came up with a fryer-fearing-person’s easy-frying recipe! And they are so good, we cannot stop eating them!!! Here are the results and all of the recipes!!

Making the Donuts!

THE BEST Homemade Donuts, with a Vanilla or Chocolate Glaze and a Jam or Jelly Filling

makes about 30 donuts and donut holes
Author: Roseanne Carrara, Summer of Funner



  • 1 1/4 c warm water
  • 1 1/4 tbs active dry yeast
  • 1/3 c + 1 tsp sugar
  • 1/4 c shortening
  • 1 x-large egg [or 2 small] beaten
  • tsp salt
  • 1 tsp vanilla
  • 3 3/4 c all purpose flour
  • Vegetable oil or shortening for frying [you'll need at least 2 inches in a big pot]

Vanilla Glaze for Donuts

  • 6 tbs unsalted butter melted
  • 1 tbs corn or golden syrup [maple may also work!]
  • 2 tsp vanilla
  • 1 tsp either additional vanilla or cognac or whisky or orange liquer
  • 3 c icing sugar sifted
  • 1/2 tsp [pink himalayan] sea salt
  • 1/2 + c cream [or evaporated milk]
  • Your Choice of Jam or Jelly for Filled Donuts - See my links in the Notes

Chocolate Glaze for Donuts

  • 8 oz semi-sweet or dark chocolate grated, or micromelted and cooled slightly
  • 1 1/2 c icing sugar
  • 1/4 tsp salt
  • 3/4 c cream
  • 1 tbs vanilla



  • In 1/4 c of warm water, dissolve the 1 tsp sugar.
  • Sprinkle the yeast over top and stir gently for a moment.
  • Set aside.
  • In the bowl of a stand mixer, cream the sugar and the shortening.
  • Add the egg, salt, and vanilla until thoroughly combined.
  • Make sure to switch to the paddle attachment of your mixer before proceeding.
  • Add the yeast mixture and blend til just combined.
  • Alternate adding flour by the cup and the remainder of the water by the quarter cup.
  • The dough should come together into a sticky ball.
  • Remove the ball of sticky dough to an oiled bowl [or simply leave it in the mixing bowl], cover, and set aside in a warm, dark place.
  • Let the dough double in size [about 1.5 hours.]
  • Punch the dough down with a healthy fist, cover, and let rise again until doubled in size [another hour].
  • [If you're in a crunch, just let the dough rise once for 1.5 hours before rolling it out.]
  • On a lightly floured surface, roll out the dough to .5-in thickness.
  • For donuts and holes, cut with a donut cutter or empty can/canning ring & shot glass/bottle cap.
  • For filled donuts, cut with a biscuit cutter/canning ring/empty can/larger cookie cutter.
  • Lay donuts onto a slightly floured surface or sheet of parchment.
  • Cover and let rise one final time [about 20-30 minutes].
  • Prepare glazes and bring jam or jelly to room temperature.
  • In a large pot or deep fryer, the heat canola oil or shortening to 360 degrees F.
  • [If you are using parchment, you can simply cut the sheet between the donuts and use the paper to help tranfer the donuts from pan to frying pot.]
  • Fry donuts in batches, until golden brown on either side, with a ligher vein at each donut's "equator."
  • This should take no longer than about 30 seconds a side.
  • Remove the donuts to paper towels and let drain for a few moments.
  • While donuts are still warm, coat in vanilla or chocolate glaze, or cinnamon sugar, or, really, as you see fit.
  • To add jam, when donuts have cooled significantly, use a paring knife to create a small cavity in the donut.
  • Place jam [or other filling: nutella? custard? flavoured cream?] in a piping bag and pipe 1-3 tbs into each donut.

Vanilla Glaze for Donuts

  • While butter is still warm from melting, whisk with syrup and vanilla.
  • Add the sifted icing sugar and mix into a chalky paste.
  • Whisk in cream by the generous spoonful until as thick or thin as you desire.
  • Add salt and stir before glazing.

Chocolate Glaze for Donuts

  • Mix first three ingredients in a bowl.
  • In a small saucepan, bring cream to a boil.
  • Add vanilla to hot cream.
  • Pour the boiling mixture over the chocolate mixture.
  • Let sit untouched for 2-3 minutes.
  • Then, whisk until completely combined.


For Jam or Jelly donut fillings, try my Spiced Blueberry Port Wine Jam or my Pink Lemonade JellyI used the latter with the vanilla glaze!




Brilliant pink lemonade jelly Filled DONUTS

, , , , , , , , , , , , , , , , , , , , , , ,

Comments are closed.