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. Sally you have once again created an amazing mouthwatering recipe! I don’t know how you do it. The doughnuts look delicious. The glaze takes the doughnuts to a whole new level of sweetness! My mom made sugar doughnut holes, she used biscuits. They were divine! I’m trying to convince my mom to make a food blog. She loves cooking and baking. Any tips? I love your blog sooooo much. Not only is your blog really cute and creative but your recipes are even better. You should make a cherry chip cake (one of my favorites). Once again I love your blog. Cant wait to see the next recipe!!

    – maddie

  2. I’ve been craving donuts like crazy lately! I’m going to follow this recipe this weekend and finally use my deep fryer for the first time. Should I change anything about the recipe for that? Temperatures or anything? Thank you 🙂

  3. Hi Sally! These doughnuts look amazing, and I really want to make them. If I made them Saturday night and kept them in an airtight container, unglazed, would they keep until Monday afternoon when I would glaze them? Or would they go stale? Thank you 😀

    1. They wouldn’t go stale nor would they dry out (especially in a sealed container), but they wouldn’t taste super fresh. Still tasty. And glazing them right before serving is the best way to do it!

      1. Thank you so much! I made them today and they are wonderful. I glazed one for a taste test it was exactly like a bakery doughnut! Going to do a cinnamon sugar topping on the donut holes. Side note, I hope there’s a chocolate version of these in the future! 😀

  4. Hi Sally:

    I’m making these tonight!  We are having a community service project around our city tomorrow and I’m in charge of our department’s “treats”.  I decided a month ago that I’d make homemade yeast donuts, so I was ecstatic to see you post this recipe.  I love all your recipes.  I’m super excited to meet you on your book tour on the 18th of this month in Salt Lake City! Thanks, again!

  5. I tried these today, they are perfect! So delicious, taste better than store bought doughnuts for sure. I used half-and-half for the glaze and it’s a nice compromise between milk and cream (probably because it’s literally half of each haha). Your instructions were great and very easy to follow!

  6. Hi! These sounds sooo amazing! But i was wondering how long does it take to make a batch of the donuts if you didnt do the overnight method?

  7. Hi, Sally!! I made these last week and followed the recipe as is, and they were amazing! My family all loved them!

    Today, I decided to bake them instead. At 375°F for about 15 minutes. There turned out a lot crustier, but they were amazing as well. 

    Oh, and I lost the hole while they baked in the oven.

    1. Here’s a picture of the donuts I baked. 😛 They’re not too pretty, but they sure are delicious!!

  8. My previous comment got cut. But anyway, here’s a picture of the baked donuts I made. 🙂

  9. I havent made these yet but plan to today or tomorrow and my donut loving heart cant wait! Sally can you PLEASE do a fried pumpkin donut recipe?! Ive tried two different ones this week and they dont taste like pumpkin at all. Or maybe you can suggest how to do this one to make it pumpkiny?? I should have known better than to try a recipe that wasnt yours…no one can compete with you!

    1. What a wonderful suggestion Lynsey, thank you! I’m not sure if I’ll get to it this year but will keep it on my mind. Did you end up making these– without pumpkin– this weekend?

      1. I sure did! They were incredible just as I expected! I decided to get a little experimental and I did a maple pumpkin brown butter glaze for them (to appease my pumpkin craving lol). So yummy! I’m know you’re super busy working on your new cookbook so I totally get not having time this year. I can’t wait for it! I don’t know HOW you’re going to come up with all new cookie recipes, you already have so many! I’m so looking forward to the book though!!!! 

  10. First time donut baker here… Is there a way you can bake donuts to give it the same flavor and texture or is it necessary to fry the donuts? 

  11. I’m so excited to make these for New Year Day! I was wondering what kind of oil you used to fry these in? I usually use peanut oil when I fry my chicken nuggets, fries etc. I was wondering if you would use vegetable oil instead for these donuts or will peanut oil work? Thank you so much Sally! I sure hope you had a great Christmas yesterday!!! 

  12. Hi Sally! I love your recipes. I have tried most of them especially your cookie recipes and apple pie, they are always in demand during our family gatherings. I tried this doughnut recipe and the texture was sooo good. Better than what I have tried previously. Although, it came out with a very strong “yeast” flavor. Nevertheless, it was compensated with the glaze. hee Does this have to do with lessening my “rising time” perhaps since I used an instant dry yeast? Let me know! Thank you! from the Philippines

  13. I’ve made these many times and LOVE them. They are rising right now and I sadly just realized I FORGOT the vanilla. I’m so so so so sad. Hopefully they will be edible!

  14. Two questions!

    Can i make the glaze ahead of time and store it overnight or would it set up and be unusable?

    Also, could I refrigerate the dough after the first proof (the long one) rather than before, put it in the fridge, then take it out in the morning for the second rise? 


    1. Hi James!
      1) You can, yes. I would let the glaze sit at room temperature for a little so it thins out then give it a whisk.
      2) Yes, that would work!

  15. Hi! I was wondering how this would go in a bread machine on the dough cycle? Do you think they’d be too tough?

  16. Hi sally, i tried this recipe and it was all the rage at home for two days!! everyone loved it and the glaze was insaane!! the only con was that it had a yeast-y aroma in the background. i used dry yeast as mentioned in the recipe. any suggestions as to how i can correct this in the future!?

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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