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. Definitely! Check out my overnight option instructions, but use the freezer instead of the refrigerator and freeze for up to 3 months. Thaw in the refrigerator and continue with step 4 (punch down the dough, etc).

      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

  1. 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!

  2. 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.

  3. 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. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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!

  9. 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!

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

  11. 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

    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.

  12. 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.

  13. 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:

  14. 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!

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

  16. 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.

  17. 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.

  18. 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 🙂

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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