Creamy Glazed Heavenly Light Donuts Recipe

Creamy Glazed Heavenly Light Donuts Recipe by Chef Bari

I had so much fun making these wonderful tasty treats. Creamy glazed heavenly light donuts that simply melt-in-your-mouth. They clearly remind me of Krispy Donuts. Fresh and delicious! 

Please enjoy my YouTube Channel with a step-by-step procedure in making these yummy donut treats. 

Dry Ingredients: 

  • 2 cups of All Purpose Flour
  • 3 Tablespoons of Sugar
  • 1/2 teaspoon of Salt


  • Sift flour. Add sugar and salt to a dry large bowl. Place to the side.

Wet Ingredients : 

1/2 cup of warm milk ( no higher then 109 degrees F ) 

  • 1 teaspoon of sugar
  • 4 tablespoons of butter – melted ( 40 grams) 
  • 1 package of dry yeast 


  • In small bowl add warm milk add sugar and melted butter.
  • Now add your yeast. Mix well  throughout. Make sure you mix all the yeast. 
  • You may let it sit for 10 minutes to ensure your yeast is active, or go ahead and follow next step. 
  • Now take your wet ingredients and mix into larger bowl of dry mix. Mix until all incorporated. 
  • Get your trusted mixer with dough hook. Mix dough for 6 – 8 minutes. 
  • Remove from mixer and place back into the larger bowl. But first oil your bowl with canola , grapeseed or olive oil.   Cover the bowl with Saran Wrap and a dry cloth. 

Place bowl in a warm area : 

TIP : To ensure a warm area for your resting dough. 

  • Turn on the oven 200 F / Perch open w/ Wooden Spoon
  • Place cover bowl on TOP of the stove near oven door.
  • This will guarantee a warm spot / dough will raise in 2 Hours.

Chef Bari’s Tip of the Day 

  • After 2 hours has passed by, your dough should have doubled in size. ( If it did not, your yeast wasn’t active ) 
  • Take out dough onto floured surface and roll out, exactly like in my YouTube Video. 
  • Using a donut cutter ( or in my case, whatever I can get my hands on – See Video ) . Still waiting for a donut cutter for my birthday or you can also donate funds on the bottom of my page if you like. 

Note : My donation fund is too help pay for my website, cooking tools and supplies.  I appreciate the gesture – Big Thank you in advance, if you do…

  • OK – Now cut out into donut shapes with the donut holes – See my Video ) 
  • Cover once again and let rise for another 1/2 hour in a warm place ( use my tip above for faster results ). 
  • NOW – You’re ready to start frying. So get a pot with a temperature gauge. If you already have a deep fryer at home, then use that. But most of us just use a big steel pot and fill it on 1/4 of Canola Oil. DO NOT USE OLIVE OIL – it does NOT have a high temperature tolerance.  Any vegetable should do, but I find Canola Oil the best so far.  
  • Place on the back of your stove ( safety for your wandering children). 
  • Place in temperature gauge ( you buy one cheap at Bath and Beyond) for only $15 or check out Amazon too – again – See my Video for the type of gauge ). 
  • Turn on medium heat and let the temperature rise to only 320 degrees F. No higher ! You want a nice lightly brown donut, not fried chicken! 
  • Once you’re waiting for the oil,to reach its temperature you can make the Creamy Glaze. 

Creamy Yummy Donut Glaze 


  • 2 cups of Icing Sugar 
  • 2/3 stick of butter / 75 grams – melted
  • 1 teaspoon of vanilla ( a cap full) 
  • Between 3 – 6 tablespoons of warm milk


  • Sift icing sugar ( otherwise known as powered sugar) into medium bowl.
  • Mix in meltdown butter
  • Add vanilla 
  • Add milk little by little until the right thickness for you. See my video for consistency. 

NOW – You’re ready to start frying the donuts – See my Video for procedure. Cook until lightly brown on both sides. 

  • Remove and place on paper towel rack to remove access oil. 
  • Dunk your warm donuts into the Creamy Yummy Donut Glaze. 
  • Repeat procedure until all is done. 

You must enjoy now – Don’t forget to share with your family or friends – lol. 

Viola- Bon Appetite ! 

Please SHARE , LIKE and SUBSCRIBE to my YOUTUBE CHANNEL – supporting my efforts, I’m indeed grateful.

Chef Bari


Donate to help fund my efforts, equipment and supplies


Support my efforts by buying my published cookbook Canadian Recipes of the Great White North


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