How to Make Homemade Glazed Doughnuts

Making homemade glazed doughnuts is easier than you think. Ready in about 2 hours, these taste like doughnuts from your favorite bakery, but they’re made in the comfort of your own home. For doughnut success, follow my step-by-step photos, helpful success tips, and foolproof recipe. Using this same doughnut dough, you can create other flavored frosted doughnuts too!

glazed doughnuts on a cooling rack

With that signature bakery taste and texture, doughnuts from a doughnut shop are incredibly delicious and indulgent. When you can’t pick up your favorite doughnuts, why not make them at home instead? Today we’re taking a deep dive into homemade doughnuts– fried, sugary, old-fashioned, and comforting. It’s so much fun to be able to make them from scratch without leaving the comforts of home.

There’s a lot to cover today, so let’s get started.

These Homemade Glazed Doughnuts Are:

  • Soft and sweet
  • Flavored with a little nutmeg
  • Completely from-scratch
  • Ready in about 2 hours (most of this is rise time!)
  • A fun and delicious weekend project
  • Perfect for sharing

glazed doughnuts

Best Ingredients to Use for Homemade Doughnuts

We’re using a straightforward dough for today’s doughnuts. You only need a few ingredients to begin.

  • Milk: Liquid activates the yeast. Whole milk is a must for the most tender dough– or you can try buttermilk. Lower fat or nondairy milks work in a pinch, but the doughnuts aren’t as flavorful or rich.
  • Yeast: You can use active dry yeast or instant yeast. If using an instant yeast, your rise time will be a little shorter.
  • Sugar: Sugar sweetens the doughnuts, but it also feeds the yeast, increases its activity, and tenderizes the dough.
  • Eggs: Eggs provide structure and flavor.
  • Butter: Melted butter promises enhanced flavor.
  • Salt & Vanilla Extract: Both add flavor. Try using homemade vanilla extract.
  • Nutmeg: A little nutmeg is the secret ingredient to that cozy, comforting bakery taste. If you’ve ever made my chocolate chip muffins, you know it adds a delicious pop of flavor!
  • Flour: All-purpose flour is the dough’s structure. You’ll be tempted to add more and more flour as you mix the dough, but don’t. You want a very soft, pillowy dough for soft, pillowy doughnuts. The dough can still be slightly sticky. When kneading, use extra flour on your hands and work surface.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

ingredients for doughnuts

Overview: How to Make Glazed Doughnuts

Let me walk you through the process so you understand what you’re doing. Homemade doughnuts seem a little intimidating, but I assure you– they’re really not!

  1. Prepare the dough. The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, knead it for 2 minutes.
  2. Let the dough rise. In a relatively warm environment, the dough rises in about 90 minutes.
  3. Punch down the dough to release the air.
  4. Roll & cut into doughnuts. Roll the dough out to 1/2 inch thickness. Cut the doughnuts using a 3-3.5 inch doughnut cutter. Line 1-2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet, then lightly cover and allow to rest as you prepare the oil.
  5. Prepare the oil. Using a heavy-duty pot and an oil thermometer, heat the oil to 375°F (191°C). Place a cooling rack over another baking sheet.
  6. Fry the doughnuts. Working with 2-3 doughnuts at a time, cook for 1 minute on each side. Carefully remove from the oil and place onto prepared rack. Repeat with remaining doughnuts. (See my recipe note about making the doughnut holes.)
  7. Make the glaze. Dip each warm doughnut into the glaze and coat both sides. After about 20 minutes, the glaze will set.

Here are some helpful step photos of the process:

2 images of a ball of doughnut dough and doughnut dough rolled out and cut with a rounddoughnut cutter

doughnuts and doughnut holes on a silpat baking mat

Line the doughnuts up on a couple baking sheets, then cover with a towel and allow to rest as you get the oil heated. Pour a quart or 2 of oil into a heavy-bottomed pot or dutch oven. Stress on the heavy bottom because this oil gets HOT!! Cook a couple doughnuts at a time, only about a minute on each side until they’re golden.

doughnuts frying in a pot of oil on the stovetop

doughnuts on a cooling rack

Dunk each warm doughnut into a simple 3-ingredient glaze– just milk, confectioners’ sugar, and vanilla extract. Looking for other flavors? Try the strawberry, chocolate, and vanilla frostings in these homemade frosted doughnuts.

glaze in a glass measuring cup with a whisk

doughnut dipped in a glass measuring cup filled with glaze

overhead image of glazed doughnuts on a cooling rack

This Dough is Best for Frying

I don’t recommend baking this dough– this dough is best for frying in oil. If you’re looking for a baked donut, try crumb cake donuts, baked pumpkin donuts, cinnamon sugar donuts, or lemon poppy seed donuts instead. Here are all of my donut recipes.

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overhead image of glazed doughnuts on a cooling rack

Homemade Glazed Doughnuts

  • Author: Sally
  • Prep Time: 1 hour, 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 12 donuts and 12 holes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American


Homemade glazed doughnuts are easier to make than you think! For best success, take your time and read through the recipe before beginning.


  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
  • 1 Tablespoon active dry yeast*
  • 1/3 cup (65g) granulated sugar
  • 2 large eggs
  • 6 Tablespoons (86g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 cups (500g) all-purpose flour (spoon & leveled), plus more as needed
  • 12 quarts vegetable oil*


  • 2 cups (240g) confectioners’ sugar, sifted
  • 1/3 cup (80ml) heavy cream or whole milk (I prefer cream for thicker consistency)
  • 1/2 teaspoon pure vanilla extract


  1. Prepare the dough: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
  2. Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
  3. Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
  4. Let Dough Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  5. Shape Doughnuts: When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can’t quite fit 12, re-roll the scraps and cut more.
  6. Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if desired.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
  7. Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)
  8. Make the glaze: Whisk all of the glaze ingredients together. Dip each warm doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set + harden.
  9. Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.


  1. Freezing Instructions: Prepare recipe through step 5. Freeze shaped doughnuts for up to 3 months. On the day you serve them, let the doughnuts thaw and rest at room temperature for about 4-5 hours. Fry as directed. You can also freeze the fried doughnuts (unglazed). Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired (microwave is great) and dunk in glaze.
  2. Overnight Instructions: Complete dough through step 3. Instead of allowing to rise in a warm environment in step 4, place the covered dough into the refrigerator overnight (8-12 hours). The next morning, remove from the refrigerator and allow to rise in a warm environment until doubled. The dough will lightly rise in the refrigerator overnight, so the rise the next morning won’t be too long. After rising, continue with step 5.
  3. Doughnut Holes: Add holes to hot oil and fry until golden, about 30 seconds, on each side.
  4. Milk: Whole milk is a must for the most tender dough– or you can try buttermilk. Lower fat or nondairy milks work in a pinch, but the doughnuts aren’t as flavorful or rich.
  5. Yeast: If using an instant yeast, your rise time will be a little shorter. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  6. Oil: The amount of oil really depends on how wide or tall your pot is. You want oil to fill about 1/3 of the pot. I use a little more than 1 quart for my 4 and 1/2 quart Dutch oven.
  7. Special Tools (affiliate links): Large, heavy bottomed pot or Dutch oven, high-heat thermometer (I love this thermometer too), and a doughnut cutter. If you don’t have a doughnut cutter, you can use 1 large + 1 smaller circle cookie cutter (large should be about 3 and 1/2 inches)
  8. Leftover Oil: Do not pour used oil down the sink drain. Allow to cool, then pour into an empty container and discard in the trash or reuse it.
  9. Adapted from Mark Bittman and Top Pot Doughnuts

Keywords: homemade doughnuts, doughnuts

glazed doughnuts on a white plate


  1. Easy recipe and the donuts were delicious! I was a little nervous that they would be greasy, but they weren’t at all. I dipped some in cinnamon sugar as well as icing. I’ll definitely use this recipe again.

  2. Hi! Can I do these in the Air Fryer? If so, do I have to change anything in the recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Andi, we don’t own an air fryer so we haven’t tested it, but we’d love to know if you do.

      1. I tried this recipe today and cooked them in my air fryer and they came out great. Just spray the bottom of the basket with canola oil, put the donuts in as a single layer, spray them on top with oil again, and cook for 4-5 minutes at 180°C

  3. By any chance will the donuts be hard?…I had tried a few times with a friend’s recipe and the donuts went hard after frying..I had waited for it to get cold before putting icing only to bite into them and find out it was hard like a ball

    1. Lexi @ Sally's Baking Addiction says:

      Hi Pia, these donuts should not be hard, but soft and chewy.

    2. I tried this recipe. Kneaded by hand and its simply amazing. Thank you for sharing 🙂

  4. I tried this today..came out really well…thank you Sally..

  5. Hi Sally – great recipe as always. I love your recipes, and one I was hoping to find but not here (yet?) is for old fashioned buttermilk bar style doughnuts. I have very fond memories of these from my local bakery growing up (Torrance Bakery in So Cal) and have struggled to find many recipes online. Just in case you fancy having a go at them 🙂

  6. This recipe is amazing!! Works like krispie cream donuts would strongly recommend!

  7. these are super good ! my family loves them

  8. Rebecca Falcao says:

    Absolutely love this recipe! I’ve tried it so many times and it has always turned out so good, my kids love them! Thanks Sally!

  9. Samantha Smith says:

    Can I use semi-skimmed milk instead?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Samantha, whole milk is a must for the most tender dough– or you can try buttermilk. Lower fat or nondairy milks work in a pinch, but the doughnuts aren’t as flavorful or rich.

      1. Hi, I made the doughnuts today. They were so easy to do and sure a keeper recipe.thank you so much. Another batch tomorrow again.

  10. Maria Tersa Calma says:

    i did it with the air fryer. it turned out as good!❤️

  11. I made these yesterday. I loved the texture of the donut and they were very easy to make. However, the taste of flour and yeast was very strong and they were not sweet. I want to increase the amount of sugar. What would you recommend for the increased sugar measurement?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Shonda, Thank you for trying this recipe. Did you make any changes to the recipe or ingredient substitutions? You can start by adding a few extra tablespoons of sugar and see how that goes, but we haven’t tested this.

  12. Francine Young says:

    I made the dough last night and fried them this morning. This will be a repeat dish weekly. Just loved them.

    1. How did you do the dough the night before? I’m assuming you made it, refrigerated it, and then set out to rise the next morning? How long did the rise take?

  13. Sally, can I use just egg yolks for this recipe? Or could you suggest a recipe that I can use egg yolks, I don’t want them to go to waste.

    Thank you

    1. Hi! Here are my published recipes that use only or extra egg yolks. I don’t recommend only egg yolks in these doughnuts– you need the whole eggs.

  14. Hi, do you know how many calories are in one donut or bagel?
    (I made some into bagels as they tasted bready)

    1. Trina @ Sally's Baking Addiction says:

      We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  15. These were very easy to make! The kids loved them. They remind me of toutons that I usually make with homemade bread dough 🙂

  16. Aljerome Harvey says:

    Can I double the recipe or should I just make this recipe twice to get 24 donuts?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Aljerome, for best taste and texture, we recommend making two separate batches rather than doubling.

  17. I substituted unsweetened applesauce for butter and thought they turned out amazing!! I only did donut holes so far and will freeze the rest but YUM!

  18. Jaya Avendel says:

    Nutmeg really is the secret to a doughnut that has that authentic, doughnut taste. Love the texture of these!

  19. can I use a manual doughnut maker instead of shaping it myself?

  20. Rebecca Milec says:

    Every time I do the second roll of the dough to get more donuts the dough retracts on me and they end up much smaller than the first batch. Is there a way to avoid this?

    Taste wise they are amazing!

    1. Hi Rebecca, the gluten in the dough just needs to settle after all that handling. Lightly cover the dough and walk away for 10 minutes, then return to the dough. It will be much easier to handle after that short rest.

    2. Please don’t roll risen dough. You’re venting the CO2 the yeast put in there. Just use your fingers to push it wider lightly and stretch it, like pizza bakers do. The leftover dough can not be used anymore. If you combine it, you can still deep-fry it up, but it won’t be the same thing, no matter what.

      That’s why, where I’m from, we just use shapes that leave no leftovers. (We cut them unto strips and make those into knots. Or pretzel shapes. Strips in any case.)

  21. I made them twice, but because the first time I used water that was too hot, it “killed” the yeast and the dough did not rise as expected. Even like that, they were great. The second time I used lukewarm water and the dough was perfect

  22. Really great recipe!! Will make these again! Was easy to make and follow the recipe.

  23. Great recipe!! Tried the airfyer and it was average but in the oil it’s amazing. A nice sugar and cinnamon mix goes well too. Well done!

  24. Can you make chocolate glaze to go on top?

    1. Lexi @ Sally's Baking Addiction says:

      Hi KD, we can’t see why not. You might enjoy the chocolate glaze from these baked banana donuts.

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