Glazed Doughnut Sticks
These glazed doughnut sticks are soft and cakey on the inside with a thick vanilla glaze that sets into a bakery-style shell. They fry up fast, come together with pantry staples, and taste just like the nostalgic lunchbox doughnut sticks you remember.
Why you'll want it now — Nostalgic lunchbox doughnut sticks with a thick glaze that cracks when you bite in.
Why this recipe works
A soft cake-doughnut dough leavened with baking powder skips the yeast and long rise, so these come together quickly. Cutting the dough into sticks gives more surface area for glaze, and dipping them while just warm lets the thick glaze set into a crackly shell.
Ingredients
- 2 cups all-purpose flour (240 g)
- 1/3 cup granulated sugar (67 g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2/3 cup whole milk (160 ml)
- 1 large egg
- 3 tablespoons unsalted butter, melted (42 g)
- 1 teaspoon vanilla extract
- Neutral oil, for frying (about 4 cups / 1 liter)
- 2 cups powdered sugar (240 g)
- 3 tablespoons whole milk, plus more as needed
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- Heavy pot or Dutch oven
- Candy/oil thermometer
- Rolling pin
- Sharp knife or bench scraper
- Slotted spoon or spider
- Cooling rack set over a baking sheet
How to make it
- Whisk the flour, sugar, baking powder, salt, and nutmeg in a large bowl.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla. Pour into the dry ingredients and stir just until a soft dough forms.
- Turn the dough onto a floured surface, pat it into a rectangle about 1/2 inch thick, and cut into sticks roughly 3 inches long and 1 inch wide.
- Heat 2 inches of oil in a heavy pot to 350°F, keeping the thermometer clipped on to hold the temperature.
- Fry the sticks in small batches for about 1 1/2 minutes per side, until deep golden brown, then lift onto a cooling rack.
- Whisk the glaze ingredients until smooth and thick enough to fall from the spoon in a slow ribbon; add milk 1/2 teaspoon at a time if needed.
- While the sticks are still warm, dip each one in the glaze, turn to coat, and set back on the rack.
- Let the glaze set for about 10 minutes until it firms into a shell, then serve.
How you'll know it's ready
The doughnut sticks are deep golden brown all over and spring back when pressed; a test one should be cooked through with no raw dough in the center. The glaze is ready when it ribbons off the spoon and sets to the touch after about 10 minutes.
Frosting, filling & glaze notes
The glaze should fall in a slow ribbon from the spoon — thick enough to coat but thin enough to drip. Too thick and it clumps; too thin and it soaks in. Adjust with powdered sugar or milk 1/2 teaspoon at a time.
Troubleshooting
- Doughnuts greasy or raw inside? The oil was too cool — hold it steady at 350°F and fry in small batches so the temperature doesn't drop.
- Glaze soaked in instead of setting? It was too thin, or the sticks were too hot — cool them a couple minutes and thicken the glaze with powdered sugar.
- Sticks tough or dense? The dough was overworked — stir just until it comes together and pat, don't knead.
- Browning too fast but raw inside? The oil is too hot; lower it back to 350°F before the next batch.
Storage
Best the day they're made. Store any leftovers in an airtight container at room temperature for up to 2 days; the glaze will soften but they still taste great.
Make ahead
The dough can be mixed and refrigerated for a few hours before frying. Fry and glaze just before serving for the crispest shell.
Variations
- Chocolate glaze: swap 1/4 cup (24 g) of the powdered sugar for cocoa powder.
- Cinnamon sugar: skip the glaze and toss the warm sticks in cinnamon sugar.
- Maple glaze: replace the vanilla with 1 tablespoon maple syrup.
- Chocolate chip: fold 1/3 cup (60 g) mini chocolate chips into the dough.
- Baked option: bake in a doughnut-stick pan at 375°F for 10–12 minutes, then glaze.