Homemade Amish donuts coated in a smooth, sweet glaze are a classic breakfast treat. Soft, airy, and tender, these warm yeast donuts practically melt in your mouth. Once you make a batch, it’s hard to stop at just one.
Amish bakeries are famous for their donuts, but you don’t need to travel to enjoy them. This recipe brings the taste of fresh, homemade Amish glazed donuts to your kitchen with simple pantry ingredients and an easy process.
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Why You’ll Love These Homemade Amish Donuts
- Soft and fluffy: Light, airy texture that melts in your mouth.
- Perfectly glazed: A smooth, sweet, glossy glaze that clings just right.
- Made from scratch: Uses everyday pantry staples with mashed potatoes for extra tenderness.
- Family-friendly: A fun weekend project to make with older kids (leave frying to adults).
- Versatile: Glaze them, roll in cinnamon sugar, or top with chocolate or caramel frosting.
Ingredients
- Milk – provides moisture and tenderness. Scalding changes milk proteins and improves dough texture. Whole milk is preferred.
- Butter – adds richness and tenderness. Salted or unsalted both work.
- Warm water (about 110°F) – activates the yeast.
- Active dry yeast – leavens the dough and creates the airy texture.
- Sugar – adds sweetness and feeds the yeast.
- Mashed potatoes – adds moisture and a tender crumb. Use real mashed potatoes or instant potato flakes.
- Bread flour – higher protein for better gluten structure; substitute all-purpose if needed.
- Egg – provides structure and richness.
- Salt – enhances flavor.
- All-purpose flour – provides the bulk of the dough.
- Oil for frying (peanut, vegetable, or canola) – for frying the donuts.
Glaze:
- Powdered sugar – forms the base of the glaze.
- Milk – thins the glaze to the desired consistency.
- Vanilla – for flavor.
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What You Need to Make Amish Glazed Donuts
Beyond the ingredients, a few basic tools make the process easier:
- Cooking thermometer to monitor milk and oil temperature.
- Slotted spoon or frying strainer for removing donuts from the oil.
- Paper towel-lined plate for initial draining.
- Large pot, Dutch oven, or deep fryer to hold oil.
- Donut cutter (or two round cutters for rings and holes).
- Cooling rack or rod to hang glazed donuts while they drip and set.
How to Make Donuts from Scratch
Start by scalding the milk: heat it until just below boiling. A skin will form on the surface.
- Heat milk to about 185°F, then remove from heat. Stir in the butter until melted and allow the mixture to cool to lukewarm (around 105°F).
- Dissolve the yeast in warm water in a large mixing bowl.
- Add sugar, mashed potatoes, the lukewarm milk and butter, and the bread flour to the yeast. Stir to combine and let rest for 20 minutes.
- After resting, add the beaten egg, salt, and 5 cups of all-purpose flour. Mix until a soft dough forms.
- Knead with a dough hook for a few minutes, adding more flour as needed until the dough pulls away from the sides. You can knead by hand on a floured surface if you don’t have a mixer.
- Grease the bowl lightly with oil, place the dough inside, cover, and let it rise in a warm place for at least an hour until noticeably puffy.
Cut the Donuts
- Flour your countertop and roll the risen dough to about ½-inch thickness.
- Use a donut cutter to cut rings; use a smaller cutter for the holes.
- Place cut donuts on greased, parchment-lined baking sheets with space between them.
- Re-roll scraps and cut more donuts.
- Either fry the donut holes or rework them into more donuts.
- Cover loosely with a towel and let the donuts rise in a warm spot until nearly doubled.
How to Fry Homemade Donuts
A cast-iron Dutch oven holds temperature well, but any large pot or deep fryer works. Pour in enough oil to reach 2–3 inches deep and heat to 350–360°F. Maintain that temperature as you fry.
Carefully lower a few donuts at a time into the hot oil. Fry until golden brown on the first side (about 1–2 minutes), flip, and fry the second side until lightly golden.
Remove with a slotted spoon or strainer and let drain briefly on paper towels, then transfer to a wire rack to cool before glazing.
Donut Glaze
These donuts really shine with a simple three-ingredient glaze: powdered sugar, milk, and vanilla. You can use heavy cream for a richer glaze or add a touch of corn syrup if you prefer extra shine, though it’s not necessary.
Whisk the glaze until smooth. Dip warm donuts one at a time into the glaze, adjusting with more milk or powdered sugar for thinner or thicker consistency. Hang glazed donuts on a rod or place them on a wire rack to set, catching and reusing any drips.
Variations
If glazing feels messy, try these alternatives:
#1. Cinnamon-sugar: Toss warm donuts in a mixture of sugar and cinnamon inside a resealable bag for a quick coating that sticks well when warm.
#2. Chocolate or frosting: Spread tops with chocolate, vanilla, or caramel frosting and add sprinkles or chopped nuts for variety.
Tips for Making the Best Amish Donuts
TIP 1:
A stand mixer with a dough hook makes kneading easier. If you don’t have one, begin with a hand mixer and finish kneading by hand when the dough becomes heavy.
TIP 2:
Use a cooking thermometer to keep oil at 350–360°F. Oil that’s too cool makes greasy donuts; oil that’s too hot browns the outside before the inside cooks.
Safety Tip:
Be extremely cautious when frying. Hot oil splatters and can cause severe burns. Wear an apron, keep paper towels handy, and supervise children away from the stove.
Do I Have to Scald the Milk?
Scalding milk improves dough texture by denaturing proteins, producing a softer, more tender donut. If short on time, you can skip scalding and use milk warmed to lukewarm instead.
Can I Reuse My Frying Oil?
Yes. Let the oil cool, strain it through cheesecloth or a fine strainer, and store in a clean container in a cool, dark place or refrigerated. To extend its life, top up with a bit of fresh oil each use. Discard when it becomes dark, cloudy, or develops off-odors. Keep separate oil for sweet and savory frying to avoid flavor transfer.
Storing Donuts
Donuts are best fresh. Let them cool completely, then store loosely covered at room temperature for up to two days. Freeze extras in an airtight container for up to two months; thaw about 30 minutes before serving.
Amish Country Yeast Donuts
These donuts take time but are rewarding—perfect for a relaxed day when you can enjoy the process. Children can help with mixing and cutting, while adults handle the frying. Baking and working with dough can be therapeutic, and the results are a sweet treat for family and friends. This recipe is worth saving for special weekends or celebrations.
More Amish Fried Food Recipes
- Homemade Amish Apple Fritters
- Amish Fry Pies
- Pennsylvania Dutch Chicken Croquettes
There’s nothing like biting into a warm, homemade Amish donut fresh from the fryer. Soft, airy, and glazed to perfection, these donuts are ideal for breakfast, brunch, or anytime you want a comforting sweet. Share a batch with family or neighbors and enjoy why these treats are an Amish favorite.
If you try this best glazed Amish donuts recipe, leave a comment and rating—feedback is always appreciated.
📖 Recipe Card
Amish Donuts Recipe
Ingredients
- 2 c. scalded and cooled milk
- ½ c. butter (1 stick)
- ⅓ c. warm water
- 1 ½ Tbsp. dry yeast
- ½ c. sugar
- 1 c. mashed potatoes
- 2 c. bread flour
- 1 large egg, beaten
- 1 ½ tsp. salt
- 5 – 6 c. all-purpose flour
- oil, for frying (peanut, vegetable, or canola oil)
Glaze:
- 5 – 5 ½ c. powdered sugar
- ½ c. milk
- 1 Tbsp. vanilla
Instructions
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Scald the milk by warming it until almost boiling; a skin will form. Add the butter to the hot milk and set aside to cool to lukewarm.
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Dissolve yeast in warm water and let it sit a few minutes.
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Add sugar, mashed potatoes, the cooled milk and butter, and bread flour to the yeast. Mix and let rest 20 minutes.
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Stir in the beaten egg, salt, and 5 cups of all-purpose flour. Knead with a dough hook, adding flour until the dough cleans the sides of the bowl.
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Grease the bowl with a little oil, cover, and let the dough rise at least one hour until puffy.
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Roll the dough to ½” thickness, cut with a donut cutter, place on parchment-lined sheets, and let rise until nearly doubled.
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Heat 2–3″ of oil to 350–360°F. Fry a few donuts at a time until golden, about 1–2 minutes per side.
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Drain briefly on paper towels, then transfer to a wire rack.
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Whisk glaze: powdered sugar, milk, and vanilla. Dip warm donuts into the glaze and place on a rack or hang to dry.
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Cool completely and store loosely covered at room temperature for up to 2 days; freeze extras in an airtight container.
Notes
Use about ⅔ cup instant mashed potato flakes rehydrated if you prefer not to use fresh mashed potatoes.
Fry and enjoy the donut holes alongside the rings, or re-roll them to cut more donuts.
Be careful when frying—the oil is very hot.
For variation, toss warm donuts in cinnamon sugar, or top with chocolate or caramel icing and sprinkles.
*Nutrition is approximate.