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!

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

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

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

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 homemade glazed doughnuts on

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:

How to make homemade glazed doughnuts on

How to make homemade glazed doughnuts on

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.

How to make homemade glazed doughnuts on

How to make homemade glazed doughnuts on

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 for homemade glazed doughnuts on

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

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.


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 (490g) 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

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. Denisse | Le Petit Eats says:

    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. Laura ~ Raise Your Garden says:

      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. Anna-Sophie says:

    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. Tori//Gringalicious says:

    OMG! Such incredible yumminess! These dodos are killing it Sally, thanks for sharing!

  4. 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 😀

  5. 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!

    1. They’re REALLY good out there!

  6. Marina @ A Dancer's Live-It says:

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

  7. I would get obsessed with these too, if I made them! YUM!

  8. Rachel @ Mesa Cooking Co. says:

    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.

    1. Makes me happy to hear that!

  9. Grace @ Gracefully Baking says:

    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. Grace @ Gracefully Baking says:

      Also- what kind of oil do you use? Will regular canola or vegetable oil work?

      1. I just use vegetable oil.

    2. Forgot to say thank you for the photography compliment! Trying some new lighting 🙂

      1. Grace @ Gracefully Baking says:

        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.

  10. 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:

  11. 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 🙂 

    1. I’ve heard great things!

  12. 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.

  13. Dawn @ Girl Heart Food says:

    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!!

    1. Doughnuts and coffee… does it get any better?!

  14. Demeter | Beaming Baker says:

    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

    1. A doughnut tour! I love it! 🙂

  15. Katie @The Semisweet Sisters says:

    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!

  16. 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! 

  17. 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.

  18. Christina @ The Blissful Balance says:

    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!

    1. Baked donuts are still fab!!

  19. 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!

  20. Merle Bomba says:

    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!

    1. Amazing. Do it!

  21. 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!

    1. Hmm. I’m really unsure– they’ll puff up a lot and likely not hold their shape.

  22. Britt Anne @ Sweet Tea & Thyme says:

    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!☺️

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

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

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

    1. good thinking!

  26. Cathleen @ A Taste Of Madness says:

    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!

    1. It’s manageable, I promise!

  27. Melissa @ Now You're Cookin' says:

    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!

  28. Wow, these look so yum! I’m just wondering can I make these an air fryer? Thanks.

    1. I don’t see why not!

  29. Heather @Boston Girl Bakes says:

    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!

  30. I  have such a weakness for doughnuts. They are so yummy!

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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