Windmill Village Bakery Glazed Donut Copycat Recipe


Windmill Village Bakery Glazed Donut Copycat Recipe

Course Dessert
Cuisine American
Keyword donut
Prep Time 1 hour 30 minutes
Cook Time 20 minutes



  • 1 pound russet potatoes, peeled and quartered
  • 2 packages active dry yeast (or 4 1/2 teaspoons)
  • 1 1/2 cups cups warm milk (110° to 115°)
  • 6 1/2 cups canola oil (1/2 cup for dough, 6 cups for frying)
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 7 1/2 cups all-purpose flour

Donut Glaze

  • 8 cups confectioners' sugar
  • 1 cup water
  • 1 Tablespoon vanilla extract


  • Place potatoes in a large saucepan and will with water until potatoes are covered by an inch. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash the potatoes with a potato masher.
  • In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, 1/2 cup of canola oil, sugar, eggs and salt. Mix flour to form a soft dough- you may not need the last half cup. Place in a greased bowl using cooking spray or oil, turning once to grease the top of the dough.
  • Cover dough with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Using floured hands spread out dough on a floured surface into a round of dough that's about 10 inches in diameter, and 1 1/2 - 2 inches thick.* Cut with a floured 3 1/2 inch doughnut cutter.
  • In a dutch oven, or deep fryer, heat the remaining canola oil to 350° F. Fry doughnuts, a few at a time, until dark golden brown, about 4 minutes per batch, rotating the donuts half way through. Do not allow the heat to exceed 350° F, the outside will cook too fast and leave the inside doughy.
  • For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.


* The donuts from the Windmill Village Bakery are enormous, and to achieve a similar shape, your dough must be 1 1/2 - 2 inches high. However, if you don't want as big of donuts, you can roll out the dough to as low as 1/2 inch thick, and make the donuts according to recipe. You will most likely need to fry for less time than the recommended 4 minutes.

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  1. 5 stars
    We made them yesterday and they were AMAZING! We’ve made two rounds of donuts previously during quarantine and those recipes didn’t compare to these! These had the most amazing rise and texture. They didn’t taste too oily or deep fried, they were perfect. They weren’t heavy. They were light but not too light. Everyone loved them and I approve! Definitely will be making again. Thank you!

    1. I haven’t personally tried this but I know that a few readers have done it and have reported success! If I were to try this, I’d make the dough, put in the fridge, and then pull to let it rise for the recommended times at room temps the next day. Let me know how it goes!