How to Make Homemade Glazed Doughnuts

EXACTLY how to make homemade doughnuts! Easier than you think. Step by step pictures and recipe on

I’m in a lot of trouble.

Ever since I made these last week, I’ve been craving them every single morning. Somehow they seem just a little more interesting than my typical Greek yogurt/fruit/granola ordeal. SOMEHOW.

EXACTLY how to make homemade doughnuts! Easier than you think. Step by step pictures and recipe on

I don’t know, I’m sort of getting the feeling that these doughnuts seem a little more interesting than your breakfast as well. I mean, it’s Monday and all. But if your breakfast is better than homemade glazed doughnuts, can I please have what you’re having?

I’ve been wanting to make real, fried, sugary, old-fashioned, comforting, Sunday morning, let me find my fat pants glazed doughnuts for… well… ever. They’re all the rage right now when every other photo on Instagram is a snapshot of a beautiful doughnut from a magical city bakery. And it usually has breakfast cereal, bacon, unicorns, Oreos, or rainbow icing involved.

Back forever ago on my book tour, I joined the masses and stopped in not 1, not 2, not 3, but 4 different doughnut shops between Seattle and Portland. It’s like a doughnut wonder world over there. Consider me eternally jealous, you doughnut geniuses! Top Pot doughnuts were easily my favorite, so I went back the next day like a total Top Pot groupie and bought their cookbook. It’s been staring at me forever, so I finally got around to recreating bakery-style glazed doughnuts at home last week. Whaaaat took me this long. The result was only the most perfect soft, yeasty, warm, and sweet confection that ever did grace my countertop.

Like I said, I’m in trouble.

Ingredients for homemade glazed doughnuts on

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.

I’m going to walk you through the steps before getting to the recipe just so you can see exactly what’s about to go down. I understand homemade glazed doughnuts seem a little intimidating, but I assure you– they’re really not! I made them last Monday in only about 2 hours– and most of that time was sitting around waiting for the dough to rise/snapchatting every single step/planning on eating super healthy the rest of the day because homemade glazed doughnuts.

FIRST. Start with a basic dough recipe. Ordinary ingredients here, it’s just the ratio that makes this basic dough an all-star: whole milk + yeast + sugar + eggs + salt + vanilla + butter + flour. Not too scary! Whole milk is a must for the most tender dough– or you can try buttermilk. Likewise: the 2 eggs too. And melted butter. You could use softened butter, but melted butter really infuses the dough with its flavor. Try browning it before adding it in. Double trouble.

Another ingredient I add is ground nutmeg. Not too much; just enough to really give these glazed doughnuts a cozy, comforting bakery taste. If all the doughnut pros do it, we’ve gotta do it too!

For the flour, less is more. By that I mean– you’ll be tempted to add more and more flour as you mix the dough. Don’t. You want a very soft, pillowy dough for soft, pillowy doughnuts. The dough can still be slightly sticky. Just work on a floured surface with heavily floured hands when kneading.

How to make homemade glazed doughnuts on

Let the dough rise, then roll out to be about 1/2 inch thick. Use a doughnut cutter or circle cookie cutter if you’ve got a large and small. You’ll want something around 3 and 1/2 inches.

How to make homemade glazed doughnuts on

Little doughnut hole cuties. ↑ ↑

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. And amazing. (Omg the smell of the kitchen right now.)

How to make homemade glazed doughnuts on

How to make homemade glazed doughnuts on

At this point, you can dip the warm doughnuts into powdered sugar or a blend of cinnamon and sugar. But glaze. Glaze wins today. And always. I don’t need an expensive car, I don’t need roses on Valentine’s Day, I don’t need real diamond earrings… but damn I NEED glaze on my homemade doughnuts.

3 ingredient glaze: milk, confectioners’ sugar, vanilla extract. You can handle that!

Glaze for homemade glazed doughnuts on

If anyone asks, this is my happy place:

EXACTLY how to make homemade doughnuts! Easier than you think. Step by step pictures and recipe on

EXACTLY how to make homemade doughnuts! Easier than you think. Step by step pictures and recipe on

Not so bad, right? Consider this your master doughnut recipe. From where you can create even bigger, better things. Like pink frosting and sprinkles on top. Or lemon glaze (I’d double it). Or maple glaze. Or brown sugar caramel sauce!!

Trouble, right? We’re all screwed.

EXACTLY how to make homemade doughnuts! Easier than you think. Step by step pictures and recipe on

Click here to pin this recipe for later!


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


Start your mornings right with homemade glazed doughnuts. They’re easier to make than you think!


  • 1 cup (240ml) whole milk, warmed to about 110°F*
  • 1 Tablespoon active dry yeast*
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 6 Tablespoons (86g) butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 4 cups (490g) all-purpose flour (spoon & leveled), plus more as needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 12 quarts vegetable oil*

Easy Glaze

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


  1. Pour the warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon of the sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
  2. If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the remaining sugar, eggs, butter, vanilla, 2 cups of flour, salt, and nutmeg. Beat on low speed for 1 minute or until combined. Add remaining flour and beat on medium-high speed until the dough begins to pull away from the sides of the bowl. The dough should be thick, yet soft. And slightly sticky. If it is too wet, add 2-3 more Tablespoons of flour. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
  3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 1 and 1/2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
  4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Roll the dough out until it is only 1/2 inch thick. Using a doughnut cutter, cut into 12 doughnuts. If you can’t quite fit 12, re-roll the scraps and cut more.
  5. Line 2 baking sheets with parchment paper or silicone baking mats. Place 6 doughnut and doughnut holes on each. Cover with kitchen towels and allow to rest for about 15-20 minutes as you prepare the oil. Place a cooling rack over a third baking sheet.
  6. Pour oil into the pot set over medium heat. Heat 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 onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)
  7. 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 to allow excess glaze drip down. The glaze will eventually set + harden on the doughnuts after about 20 minutes.
  8. Doughnuts are best enjoyed the same day, though they keep at room temperature for a couple extra days in an airtight container.


  1. Overnight Option: Complete dough through step 2 and half of step 3. Instead of allowing to rise in a warm environment, 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. Continue with step 4.
  2. Doughnut Holes: Add holes to hot oil and fry until golden, about 30 seconds, on each side.
  3. Milk: Use whole milk or buttermilk for richest tasting, softest dough. Do not use low fat or skim milk.
  4. 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.
  5. 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.
  6. Doughnut Cutter: You can also use 1 large + 1 smaller circle cookie cutter (large should be about 3 and 1/2 inches)
  7. Special Tools: Large, heavy bottomed pot or Dutch oven, high-heat thermometer (I own this one and this one— love both), and a doughnut cutter.*
  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

You’re trying these. No excuses.

EXACTLY how to make homemade doughnuts! Easier than you think. Step by step pictures and recipe on

EXACTLY how to make homemade doughnuts! Easier than you think. Step by step pictures and recipe on


  1. Donuts are always a good idea! I’m curious to know what your favorite donut shop stops on your book tour were? My fiance and I are big donut aficionados and love trying new spots whenever we travel to new cities…

    1. Maybe it’s a Canada/Western New York thing, but I love Tim Hortons Donuts. But Sally, seriously, these look better than any donut shop donut and if I made these I’d just have to pinch myself! 

    2. I don’t think I can play favorites, but I reaaaaally loved Top Pot. Voodoo was great too- the atmosphere partly made it amazing. Also Blue Star!

      See? I can’t choose.

  2. I love how you put up new and innovative recipes (can I say Margarita Cupcakes!) and then you come around with a classic that I never even thought to make myself! Will sure try though 🙂 Also, I just bought your first cookbook (after having received the Candy Addiction cookbook for Christmas) and I’m so excited about all of the recipes I don’t even know where to start haha
    Anyways, thank you for making every other day a little sweeter 🙂

    1. Well let me know what you try first! I’m going to suggest the butterscotch banana bread. Always wins for me. 🙂

  3. So lovely! I’m more of an icing girl than glaze, but I do love a good glaze…and your suggestion to use lemon is obviously wonderful 😀

  4. I’ve heard about the donuts out west. Friends who travel post them on FB and make everyone jealous, and they have all these amazing flavors. I just can’t look or the jealousy will take over my existence.
    These look PERFECT. I want a cutie one right now. And yes, it’s better than my breakfast. Every day! No contest!

  5. Absolute perfection! Thank you for all of your thorough step-by-step instructions. EVERYONE needs to try these. 

  6. Wow, these look fantastic! As always, I love how thorough your directions are! They give so much confidence to the baker 🙂 I will have to try these for a special treat sometime soon.

  7. Yay I’ve been wanting to make homemade doughnuts forever!!!So excited because now I finally have the perfect recipe (yours are always the best). Photography is beautiful!

      1. It looks great! I’ve always wondered how you get your images so crisp and clear.  Lighting is something I really struggle with. Do you use direct light or do you diffuse it?

      2. It’s very challenging. The hardest part. But for the most part, I diffuse the natural light I have with sheer curtains.

  8. These look incredible! I was hoping you would do a recipie for donuts at some point. I was wondering is it possible to bake these? I’m trying to stay a little healthy even in my cheat days so frying anything is kind of out of the question.

    1. You could, but I’m unsure how they’d look! How about trying any of my baked donuts. Pretty much all these recipes (before this one) are baked:

  9. I make BAKED doughnuts all the time. It’s just so easy to fill the batter up and bake and forget. I have always wanted to try making real,  fried doughnuts though. There is no better compliment to an afternoon coffee. Not a whole lot of doughnut shops up here in Canada (at least that I know of), but we do have Tim Hortons, and those doughnuts are my weakness 🙂 

  10. Why, Sally, whyyyy did you have to post these?!!?! I will be on the beach in exactly one month and vowed this morning that I will not eat anything sugary/fatty/high calorie until after I get back. This might have to be an exception………these look amazing!

    1. Just one! You deserve a treat. (Though it’s tempting when you have 12 staring at you like “eaaaaat me”!) Or make them when you get back! Something to look forward to.

  11. Do you know I’ve been craving donuts like crazy lately and I haven’t even had one? Seriously. These look absolutely delicious. I love a simple glazed donut dunked into a big cup of coffee. I’d love to try this recipe soon and eat them all myself, lol 🙂 Have a great week!!

  12. Every time you post a doughnut recipe, Sally, I think (make that I KNOW) that today is gonna be a good day. 😉 I mean, check out that glaze! And yeah, let’s just say that we’re not enjoying any breakfast that’s tastier than these doughnuts right now.
    Seattle + Portland doughnut shops: Right!?!? Sally, did I tell you, Erik and I have been to both cities several times and we literally planned the entire trip around doughnut shop stops. I’m talking Blue Star, Voodoo, Top Pot, and some super cute, random doughnuts shops that we happened to see along the way. Lol. Hey, at least we were walking, right? 😉
    You know what though? You are the BEST! Just when I thought this post couldn’t get any better, I scroll down and see doughnut holes. Bless you Sally. Hehe. Happy Monday! xo

  13. Yum! Donuts are one of my favorite breakfast food besides bacon, eggs, & hashbrowns. I’ve never tried making fried donuts but your recipe for them looks delicious!

  14. Wow wow wow! Those look amazing! I was just thinking about trying to make donuts. Now here is the perfect excuse to try and make some! Thanks for the recipe! 

  15. My husband made me breakfast burrito yesterday and brought to me in bed.
    Today I had one of my favorite breakfast also. Rice krispie treats and milk. 😀 I do like Krispy Kreme original glaze. Any Dunkin Donuts I will pass them up all day long.

    1. Like rice krispie treats cereal? Or rice krispie treats with milk? Because that sound like one heck of a breakfast!

      1. Homemade Rice krispie treats with cereal. Kellogg used to have rice krispie treats cereal but it wasn’t as good as homemade. I’m particular about my treats. Extra marshmallow and no add ins.

  16. Ugh I want so badly to be able to eat fried foods! (No gallbladder) I LOOOVE donuts, but I have to resort to baked versions. These are gorgeous, I’m totally drooling!

  17. I am also in trouble seeing this recipe. Luckily, I have a Boything with coworkers and my own coworkers who are key in removing the temptation from my kitchen once I’ve made them!

    How was your run yesterday? Mine was wet and cold!

    1. Unfortunately we had a family emergency so I was out of town for 2 days this weekend leading up to the race– and just was not mentally or physically prepped to run. I was sad to miss out, but oh my gosh the weather! You should be very proud!

  18. You’re in trouble … I’m in DEEP TROUBLE!! LOL
    I’m sitting at work reading this… I have my hand over my mouth (so I don’t scream) ..then I’m thinking ..yeah I have all the ingredients …. I can make these tonight after work.  YIKES!

  19. These look so delicious! I was wondering, how would this dough behave if you baked it in a donut pan? Obviously they wouldn’t be as fluffy as fried donuts, but would they be fluffier than traditional baked donuts? Can’t wait to try these!

  20. These look so good! I am a serious donut addict of all kinds. Now I don’t have to race to Krispy Kreme when the Hot Now sign turns on!☺️

  21. We are totally screwed! Thanks for making Mondays so special, Sally. I’m always looking forward to what you post…… 🙂

  22. I haven’t eaten a doughnut since I was a child …. just not a fan. BUT these look delicious!! 🙂

  23. yummy – my mouth is literally watering..thank you for this awesome looking recipe! can’t wait to try! – mine will have LOTS of sprinkles!

  24. I have wanted to make homemade doughnuts before, but I am TERRIFIED of the hot oil involved! I should get over my fear, because this looks great!

  25. Yeast raised doughnuts are where it’s at. Back when “donuts” were the cool thing on blogs and pinterest I just couldn’t get into it because it’s basically a cake dough shaped in an “O”. long live yeast doughnuts!

  26. Yes. You’re right. This trumps my breakfast. And my donuts needs to be glazed. And yea we’re all screwed. These look crazy perfect!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally