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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

How to make homemade glazed doughnuts on sallysbakingaddiction.com

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 sallysbakingaddiction.com

How to make homemade glazed doughnuts on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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

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.

Print

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

Description

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


Ingredients

  • 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*

Glaze

  • 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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

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

245 Comments

  1. Hey.
    Great pictures. I can’t wait to try this out. However, can I halve this recipe? Would it still work out ?

  2. What type of oil can I use? I have peanut oil- will that work?

    1. Hi Ava, I just use vegetable oil!

      1. I really hope it works i want to bake it to my family but how i dont have much of experience it might not work but still i write it down so if it doesnt work I can do it again and i will know where i went wrong

  3. Can I use this recipe and make mini doughnuts instead using the cookie cutter rounds?

    1. Hi Karen! You can use a mini donut cutter for this doughnut dough.

  4. How to make cinnamon sugar coating?

    1. Hi Aysha! Here’s my recipe for baked cinnamon sugar donuts– I hope you love them!

  5. Hi Sally! These doughnuts are amazing! I dipped them in your salted caramel and everyone who tried it couldnt believe I made it I have a question. What will happen to the consistency of the doughnut if I replace the APF with bread flour? I’m hoping to make a chewier doughnut as well. Thank you!

    1. Bread flour works like a charm! Chewier and even softer doughnuts. 🙂

  6. Hey sally. I tried these tonight. Very tasty. Just did a mistake while frying. I fried it on high heat and so the inside did not cook well enough. I read the medium heat part afterwards. Anyways they were really good specially coz it’s my first time making donuts. Instead of glaze, I made some chocolate sauce and dipped ’em. Thank you!

    1. I fried the already fried leftover donuts again this morning and now they are awesome. Alhamdulillah. Thank you so much for the recipe. Everyone loved it.

  7. Amazing! I added pistachios and dark chocolate chips! And apples are good too! Thank you for this amazing recipe. Do you have any other ideas?

    1. Teresa Ortego says:

      Just made them in my air fryer. Pretty good! They look like bagels coming out but taste just fine. No greasy oil to upset my stomach.

  8. I made these and they were delicious. My kids loved them too. Just for something different we used lemon glaze (because we know we all love lemon frosting) and they turned out really well. Of course, my kids wanted more so we’re going to make them again soon. Next time I’m going to try your overnight technique so it speeds things up on the day of eating! Also, thanks for your tip about using the warm-ish oven trick for rising. I did this and it worked.

  9. Great recipe very easy to make. Doughnuts taste so fresh light n fluffy, will use again

  10. what is the best type of oil to use? thanks!

    1. A neutral oil such as vegetable oil.

  11. Hi Sally!
    How would i warm buttermilk if i were to use it instead of Whole Milk?
    Can i just microwave it in small amounts?
    Also how would the yeast – when frothy – look?

    1. Hi Ariffa, You can warm the milk in the microwave or in a small saucepan. Just be sure it’s 110°F when using it. The yeast will have a noticeable layer of air bubbles on the top when it’s frothy.

      1. Thank you!
        This is my 2nd batch and they came out wonderful!

  12. Absolutely delicious recipe! My children think I’m a miracle worker!

    1. I’m so happy your family enjoyed them, Debs!

  13. Natalie Krueger says:

    I haven’t made these yet but thinking of doing the overnight option and finishing them off Saturday morning. My question just got a new oven with a bread proofing setting (super excited to try it out) would I be able to use that in the morning when I take the dough from the fridge to move the dough along a little quicker or should I just wait since it will have been in the fridge? What are your thoughts? Thanks

    1. Hi Natalie! You could make these either way– with your bread proofing setting or just at room temperature. Either should be fine for this recipe.

  14. I just finished making a batch of these. It’s the first time I’ve successfully made fried donuts. I didn;t have cutters on hand in the right shape or size, so I used a cylinder from an adjustable measuring cup for the rounds, and a small heart cookie cutter for the holes. They came out adorable, and I cannot wait to surprise my fiance with them. I coated them in cinnamon sugar, which kind of obscured the shape of the holes, but worked great on the rounds. THank you for the recipe!

    1. Hi, I love all your recipes! Did you think these would work vegan? With flax eggs, soy milk and margarine?

  15. These donuts are better than Krispy Kreme! No joke! I’m a very “green” baker/cooker and have zero experience with frying. I am having my basement finished by some local gentlemen and I wanted to do something nice for them this morning so I stumbled upon this recipe and went to work! Your instructions are so easy to follow that even the “no frying experience, burns Mac’n’Cheese lady” can understand and follow through. The guys loved them and so did I! Thanks Sally!

  16. Would love to try this recipe but just purchased silicone donut trays, not cookie cutters.
    Can I still use your recipe?
    Thank for your prompt reply. Hoping to bake tomorrow.

    1. Hi Randi, This is a dough that needs to be rolled out and cut so that it can be dropped in the oil to fry. You can use your silicone donut try for any of my baked donut recipes (those are more like a cake batter and need a donut pan!) I have a lot of donut recipes to pick from!

  17. wow so easy and tasty. thank you for this recipe I tried this at home and it was really good.

  18. Absolutely scrumptious! And kinda kicking myself in the head because I forgot to sub buttermilk (like your notes mention). Goodbye 15$ dozen donuts!

  19. Marie Burrell says:

    This is an awesome recipe. I made the doughnuts and everyone loved them. The cost was around .41cents each…I could buy cheaper, but they wouldn’t taste as good as your doughnut recipe. Thank you Sally for the perfect doughnuts.
    Sincerely, Marie Burrell

  20. How would I substitute brown butter? Do I measure the 6Tbsp before browning or measure out 6 Tbsp of already browned butter?

    1. Hi Jlavs, When browning butter some of the liquid evaporates during the cooking process, so always measure the brown butter after you cook it. You can see my post on exactly How to Brown Butter and note the section “Is There a Loss of Moisture?” for more information.

  21. Sorry if this question has already been asked, would it be possible to add cocoa powder to make chocolate donuts?

    1. Hi Alyssa! I don’t recommend it– cocoa powder is quite drying and there would need to be additional tweaking required.

  22. Hi! I’m just wondering if this recipe will still work for me even though I do not have a thermometer, well I have one my mom uses when I’m sick, can i use that if i clean it? Or should I just wing it and use no thermometer?

    1. Hi Bailey, I do not recommend a medical thermometer. You need one that will work for very high heat and that also clips to the side of your pot. I have this one and it works great: https://www.amazon.com/gp/product/B01DMJUZEQ

  23. It’s a crazy world out there right now and I am thankful that my adult kids find comfort in baking the same way I do. With the recommendation came that we shelter in place, both kids wanted to come home and hang out together. The day he was heading home, my son texted me a link to these doughnuts and asked it we could make them. How can you say no to that? We whipped up the batter in between card games and they had fun frying and dipping the doughnuts. They were very easy and very delicious. Both kids are ready for another batch!

  24. ***** definitely 5 stars!! My family made them together today, it was great fun and they were deeeelicious! Thank you for the recipe and tips!

  25. Oof my oven did not like the idea of proofing! The dough was basically liquid (and very warm!) even though I preheated the Oven to 200 and then turned it off! I’ll try again, but I’ll wait it out on the counter.

  26. I have made this recipe over and over again! I’ve always browned the butter, then remeasured on my scale and stirred in a bit more un-melted butter to make up for the lost weight (helps cool it a little too). Definitely best the first day… still good the second but no comparison to day 1.
    Could there be a sub for a sour cream/milk mix instead of all milk? I have some I’ve been wanting to use up but not enough for my usual old fashioned sour cream recipe…

    1. So glad you enjoy these homemade doughnuts! I recommend using 1/4 or 1/3 sour cream with 3/4 or 2/3 milk. Don’t mix the two together– instead use the milk as directed in the recipe then add the sour cream when you add the butter.

  27. Can you bake instead of frying? If so, does the recipe need any tweeking?

    1. No, this yeasted dough is for frying. Here are more of my donut recipes— most are baked. 🙂

  28. Anderson Sefcik says:

    So good! I’m a huge amateur at making donuts, actually my first time, and they turned out amazing! Definitely will use this recipe again 🙂

  29. What kind of oil do I use for glazed doughnut recipe?

  30. Thanks for this- first time doing donuts. They were soooo good when they were warm but a couple of hours later they were kind of chewy and soft exterior- what did I do wrong?

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