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

243 Comments

  1. These were gorgeous but literally tasted like I made bread dough and fried it. They tasted like fried bread rather than doughnuts, if that makes sense. They were a little better when fried at a little lower temp for a shorter period of time.

    1. Hi, this happened to me the 1st time i made donuts and it was because i added too much flour. If you leave the dough to be a little bit stickier and fry it at a very low temperature like 3 on the stove they taste totally different

    2. The donuts turned out to be perfect!!! This was my first try of making any kind of donuts from scratch. Thank you for the great recipe.

  2. I made these yesterday & they were incredible. Didn’t realize how easy these were to make. Trying your bagels next.

  3. Made donuts for the first time with my 10 yr old boy .. they have come out sooooooo good. I am always so scared of yeast but gosh we are Impressed with the recipe

  4. Annette Savill says:

    Fab recipe easy to follow thank you

  5. Sandra Mutero says:

    I loved this recipe…

  6. Hello sally when using buttermilk instead of whole milk adding vinegar after 5 minutes we should add yeast…plz clarify these thanks

  7. Megan Eltringham says:

    Can you fry these in peanut oil?

    1. I recommend vegetable oil, but peanut oil would be just fine too.

  8. Hello sally i just tried these donuts..omg how delecious it was…i cant believe i made these……thank u so much

  9. Amazing

  10. Your recipes are always fabulous and come out perfectly. This was my first time making doughnuts and they came out so yummy and light! My family simply loved them… they were gone in a few minutes 🙂

  11. Made it at home, it was amazing!!! I doubled the recipe to make more and Made a full bowl. Thankyou!

  12. yum…

  13. So my brother wanted to make donuts and we found this recipe and tried it on a whim. Holy cow they were incredible! This recipe was pretty foolproof, very simple to follow, and tasted great! We halved the recipe and ended up with 6 donuts and maybe 10 or so donuts holes (we balled up the dough scraps too). I really liked the hint of nutmeg. I’d like to make them again and maybe add a touch more nutmeg and maybe a little cinnamon to give it a little more “oomph.” They had a slight crisp on the outside and were tender on the inside. I’m adding this to my recipe book for sure. 🙂

  14. Hi Sally!

    Can this be done with a dairy alternative milk? Would love to make them!
    Thank you!

    1. Hi Taylor, I have not tested this recipe with non-dairy milk but let me know if you try!

  15. Awesome donut recipe! Tastes as good as Krispy Kreme!
    Thanks

  16. Made them today for iftar, when Muslims break their fast. On my kid’s request but we all loved them!
    How best to store them? Have some dough left, was thinking to bake it tomorrow and toss is some butter with garlic perhaps. Is this dough good for baking too? If so, how long?
    Thank you!!!

    1. Hi Maheen, you can definitely try to repurpose this dough for baked items, but it’s a sweeter, softer, and rich dough. (Keep that in mind for whatever you use it for.) See last step for storing.

  17. Clare marshall says:

    I had trouble because In the ingredients the recipe calls for 4c of flour, but in the directions it says 2. I ended up using about 2 2/3rds cups. I still have no clue which is right but it seemed somewhat sticky still at that amount and tasted pretty flour-y so I stopped there. I’m thinking 2 C was probably correct?

    1. Hi Clare! This recipe calls for 4 cups of all-purpose flour. Add 2 at first, then add the rest as directed in step 2. Glad you tried these doughnuts, thank you!

      1. Clare marshall says:

        Thank you! Apparently I’m having issues because I think I reread the whole recipe 3-4 times looking for that extra flour and didn’t see it until you pointed it out!!! Mine turned out great even without the extra flour! Whew!

  18. Absolutely amazing! They came out perfect and were super easy to make. I glazed half of them and coated the other half in a sugar/cinnamon mixture. Will never buy doughnuts again!

  19. Hi, I’m not sure if there’s a different recipe on this, but can these be baked?

    1. Hi Jen, no, this dough is best for fried doughnuts. Here are all of my donut recipes— most are baked.

  20. If I wanted to make 24 doughnuts would I make two batches or could I just double all the ingredients?

    1. For best taste and texture, I recommend two separate batches.

  21. Can i make these in an air fryer?

  22. Hi sally,
    my 12 year daughter followed ur recipe and she is super happy at the outcome.It came out so well.Thank you!

  23. These were incredible mine were a little heavier but I know exactly what I did wrong! They were sooo good! Its onyl 2 days later we’re iut if donuts and I’m making my next batch. I didn’t hve any donut cutters so I made long johns and it was so good! I’ve made many of your recipes and they’ve all been stellar! Your blog is my go to for most of my baking!

    1. Danielle,
      Did you fill your long johns? how did they turn out. I used a big glass and a small heart shaped cookie cutter for the center. Turned out really cute. You could tell it was a heart after the donut fried.

      1. So smart for the small heart for the middle circle! The long johns were great! I didn’t fill them….this time. But I have been requested to make more donuts stat! I have tons of different ideas for fillings/toppings! The dough was great and I fried in small batches. Word of caution they cook FAST so I’d recommend a frier with a basket or small batches. I’m excited for my next topping wil be strawberry frosting!

  24. Hi Sally. I just finished this recipe. Omg. Delicious! Better than Krispy Kream! I really mean that. I highly recommend anyone to do this recipe. You will not be disappointed. Others who said it wasn’t good, definitely did something wrong. Easy Peasey.

    1. I forgot to mention, I only got 8 doughnuts plus the holes. I don’t know if my doughnut cutter is bigger? I didn’t realize they come in different sizes. But. Husband and I are not complying. They are big. Yummmmmmmm

  25. Sally! You are a genius and my new BFF. As much as I like the taste of Krispy Kreme doughnuts, once I saw the ingredient list for them I just couldn’t bring myself to ever eat them again….I would have to make them myself… But fresh doughnuts are hard to make…right? And messy…? No! My electric skillet kept the oil perfectly hot and this glaze is exactly like Krispy Kreme’s! It is light and just a little sweet, which I like. My only problem was I didn’t have doughnut cutter and my hack for making one made the ring of dough too skinny for handling. So, large doughnut holes it was! Funny, nobody seemed to mind the shape once they bit into “the lightly glazed pillows of goodness”. Served with a cappuccino…yum!!
    I did scald my milk just prior to using but followed everything else to a T.
    Thank you BFF!

  26. Made these yesterday and they are SERIOUSLY YUMMY!! I didn’t use nutmeg, but otherwise followed everything exactly. A LOT easier than I thought it would be and seriously soft and pillowy and just so good. They don’t taste like Krispy Kreme, they taste BETTER. Thank you so much for sharing, will definitely be making these again in the future!!

  27. Hello! Love this recipe! I don’t have whole milk or buttermilk though… Will using low fat milk make a big difference in the outcome? Love your recipies❤️

    1. Hi Lea, thank you! The doughnuts won’t taste as rich, but you can certainly use a lower fat milk if you’re in a pinch.

  28. I was very excited to try this recipe! I made the dough last night and couldn’t wait to wake up this morning a fry the donuts. Having said that I made some changes to the recipe, two that you suggested the buttermilk and brown butter and a few of my own. I used a whole vanilla bean and replaced the sugar with honey. These donuts were so good! If they had not been I would not have posted a review, knowing that changes to the recipe change the outcome of the final product. To the glaze I added some honey and orange zest. Most of the donuts however I tossed in powdered sugar. The family loved them. I can’t wait to make them again. Thank you

    1. Made doughnuts just as shown but used almond instead of vanilla and made the glaze with cinnamon–allergic to vanilla. Made the dough in bread maker but add liquids first then flour and last yeast. I am going to use the recipe for cinnamin buns as we… Fantastic!

  29. allison kalpokas says:

    Hi Sally,
    Can i make these with a 3 1/2 biscuit cutter, so they puff up and i can fill them with custard ?

    1. I can’t see why not!

  30. Should have paid attention to the yeast comments “frothy” but they still got eaten as fast as I could make them

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