How To Make Glazed Doughnuts 24 Servings: The Ultimate Party-Sized Recipe

Are you ready to impress your friends and family with a batch of homemade glazed doughnuts?

This detailed guide on how to make glazed doughnuts 24 servings not only walks you through the classic dough recipe but also offers creative glaze options like chocolate, funfetti, and vanilla.

Whether you’re hosting a party or simply craving a bakery-fresh treat at home, this recipe is designed with clear instructions, precise measurements, and expert tips to ensure your doughnuts come out perfect every time.

Overview & Key Details

• Servings: 24 doughnuts
• Preparation Time: 30 minutes
• Proofing Time: 1 hour
• Frying Time: Approximately 2-3 minutes per batch
• Total Time: Around 2.5 to 3 hours (including dough resting and proofing)

This classic glazed donuts recipe is perfect for making a large batch. Follow along as we break down each step, from mixing the dough to glazing your freshly fried treats.

Ingredients & Equipment

For the Dough

• 4 cups plain flour
• 1 tbsp active dry yeast
• 1 1/8 cups warm milk (ideally around 105°F to 110°F)
• 1 tsp vanilla essence
• 10 tbsp melted butter (if using unsalted butter, add a pinch of salt to taste)
• 1 large egg (beaten)
• 1/2 cup sugar
• A pinch of salt (if your butter is unsalted)

For the Glazes

Chocolate Glaze

• 4 tbsp cocoa powder
• 4 tbsp evaporated milk
• 1 cup confectioners’ sugar (baking sugar, processed to a fine powder)
• 1 tsp vanilla extract

Funfetti Glaze

• 1 cup confectioners’ sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 3 tbsp milk
• A small drop of pink food coloring

Vanilla Glaze

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1 1/2 tsp vanilla essence

Equipment Needed

• Mixing bowls (medium and large)
• Stand mixer with dough hook (optional, for kneading)
• Dough scraper
• Deep-frying pan or a heavy pot
• Candy or deep-fry thermometer (aim for an oil temperature of 350°F)
• Slotted spoon or wire rack for draining oil
• Measuring cups and spoons
• Whisk
• Cutting tools (pastry cutter or donut cutter)
• Paper towels for draining

Step-by-Step Doughnut Preparation

Preparing the Dough

1. Activate the Yeast: 
   • In a large mixing bowl, combine the warm milk, 1/2 cup sugar, and 1 tbsp yeast. Stir gently to dissolve and let it rest for 5 minutes until it becomes frothy.
2. Mix Wet Ingredients: 
   • Add the beaten egg, vanilla essence, and melted butter into the yeast mixture. Stir well to combine.
3. Incorporate Dry Ingredients: 
   • Slowly add the 4 cups of plain flour along with a pinch of salt (if using unsalted butter).

If using a stand mixer, run on low speed until the dough comes together, then increase to medium and mix for an additional 5 minutes to develop gluten.

• • Manual Kneading Option: If you’re kneading by hand, work the dough on a lightly floured surface for 40-45 minutes until smooth and elastic.

Cover with a clean kitchen towel and let rest for 5 minutes before shaping.

1. First Proof (Rise): 
   • Once kneaded, cover the bowl with a damp cloth or plastic wrap. Allow the dough to rise in a warm, draft-free area for 1 hour, or until doubled in size.
2. Shaping the Doughnuts: 
   • After proofing, roll out the dough to a consistent thickness (about 1/2 inch thick). Use a donut cutter or a round cutter to shape the doughnuts. If you prefer a hole in the center, use a smaller cutter for the inner circle.
   • Place the cut doughnuts on a parchment-lined tray, cover lightly, and let them rest for an additional 15-20 minutes to allow a slight second rise.

Frying the Doughnuts

1. Heat the Oil: 
   • In a deep-frying pan or heavy pot, heat your oil to 350°F. Use a thermometer for accuracy.
2. Frying Process: 
   • Carefully lower a few doughnuts at a time into the hot oil. Fry on medium heat for about 2-3 minutes per side, or until they turn a golden brown.
   • Use a slotted spoon to remove the doughnuts and drain excess oil on paper towels.
3. Safety Precautions: 
   • Never overcrowd the pan. Keep a close eye on oil temperature and use long-handled utensils to avoid splashes.

Glaze Options & Instructions

Enhance your doughnuts with one (or more!) of these luscious glazes. Each glaze recipe is designed to be smooth, dippable, and bursting with flavor.

Chocolate Glaze

1. In a medium bowl, whisk together 4 tbsp cocoa powder and 1 cup confectioners’ sugar.
2. Gradually stir in 4 tbsp evaporated milk and 1 tsp vanilla extract until the mixture is silky smooth.
3. Tip: If the glaze is too thick, add a splash more milk until you achieve your desired consistency.
4. Application: Dip each doughnut halfway into the glaze and allow excess to drip off. Set aside on a rack to let the glaze set slightly.

Funfetti Glaze

1. In another bowl, combine 1 cup confectioners’ sugar, 1 tsp vanilla extract, 1 tsp almond extract, and 3 tbsp milk.
2. Add a small drop of pink food coloring and whisk until smooth.
3. Adjustment: If you want a thinner glaze, incorporate a little extra milk.
4. Application: Drizzle or dip the doughnuts in the funfetti glaze for a festive twist.

Vanilla Glaze

1. Combine 1 cup powdered sugar, 2-3 tbsp milk, and 1 1/2 tsp vanilla essence in a bowl.
2. Whisk until fully smooth and adjust the thickness with extra milk if necessary.
3. Application: Use this classic glaze for a light, sweet finish on your doughnuts.

Expert Tips & Troubleshooting

• Dough Consistency: 
  • The dough should be slightly sticky but manageable. If too dry, add a splash of warm milk; if too wet, incorporate a bit more flour gradually.
• Oil Temperature: 
  • Maintaining 350°F is key. If the oil is too cool, the doughnuts will absorb too much oil and become greasy. If too hot, the exterior will burn before the inside cooks.
• Proofing Conditions: 
  • Ensure your dough is kept in a warm, draft-free spot. A slightly warmed (but turned off) oven works well as a proofing environment.
• Troubleshooting Common Issues: 
  • Dough Doesn’t Rise: Check that your yeast is fresh and the milk is at the correct temperature.
  • Glaze Too Thick: Add milk slowly until you achieve a dip-able consistency.
  • Uneven Frying: Make sure your doughnuts are uniform in size and thickness to ensure even cooking.
• Make-Ahead Strategies: 
  • Prepare the dough in advance and store it in the refrigerator overnight. Allow it to come to room temperature and rise properly before frying.
  • Glazes can be mixed ahead of time and stored in airtight containers for up to a week.

Storage & Reheating Guidelines

• Storage: 
  • Keep doughnuts in an airtight container at room temperature for up to 2 days.

For longer storage, freeze them in a single layer on a baking sheet and then transfer to a freezer bag.

• • Glazed doughnuts are best enjoyed fresh but can be reheated in a 350°F oven for 5 minutes to restore their crispness.
• Reheating:
  
  • Use an oven or air fryer to warm up doughnuts. Avoid microwaving as this may make them soggy.
• Nutritional Information & Allergen Tips: 
  • Nutritional Info: (Per doughnut, approximate values) Calories: 250-300; Fat: 12-15g; Carbohydrates: 35-40g; Protein: 4-5g.
  • Allergens: Contains dairy, eggs, and gluten. Substitute with non-dairy milk or gluten-free flour for dietary modifications.

Watch Melt In Your Mouth Glazed Donuts Recipe (How to make the BEST Yeast Donuts) Homemade Donuts Below;

Final Thoughts

This party-sized glazed doughnuts recipe is a comprehensive guide that transforms traditional doughnut making into a fun and accessible home bakery experience.

With clear instructions, precise temperature and timing guidelines, and multiple glaze variations, you can now confidently create homemade glazed doughnuts that are sure to impress.

Ready to get started?

Roll up your sleeves, gather your ingredients, and treat yourself and your loved ones to these delectable treats. Don’t forget to share your results and any creative twists you add to the recipe!

Enjoy your freshly made glazed doughnuts and happy frying!