Making homemade glazed doughnuts is easier than you think, but requires a little patience. Ready in about 2.5 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 video tutorial. Using this same doughnut dough, you can create other flavored frosted doughnuts too!
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more helpful success tips.
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? They’ve always been a baking bucket list recipe for me, and today I’m taking you on a deep dive into homemade doughnuts—fried, sugary, old-fashioned, and comforting. I originally shared this recipe in 2016, and I now have more step-by-step photos and a video tutorial to guide you.
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 2.5 hours (most of this is rise time!)
- A fun and delicious weekend project
- Perfect for sharing
One reader, Sue, commented: “I just made these doughnuts. I usually make my grandmother’s old fashioned doughnuts, but these may be my new favorite. These are absolutely perfect. Easy to make. They are a hit! Five stars all the way! ★★★★★“
Best Ingredients to Use for Homemade Doughnuts
This is a straightforward, no-frills yeasted dough. You need just a few ingredients to begin:
- Milk: Liquid activates the yeast. Whole milk is a must for a super 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. You could even 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.
Are You a Yeast Beginner?
Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.
Overview: How to Make Homemade Glazed Doughnuts
Let me walk you through the process so you understand what you’re doing. Homemade glazed doughnuts seem a little intimidating, but I assure you—they’re really not! I find they’re much easier than, say, homemade bagels and homemade English muffins.
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 5–7 minutes. If you’re new to yeasted doughs, my how to knead dough post and video can help with this step.
Let the dough rise. In a relatively warm environment, the dough rises in about 90 minutes.
Punch down the dough to release the air.
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 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet(s), then lightly cover and allow to rest for 30 minutes as you heat the oil.
Prepare the oil. Using a heavy-bottomed pot or Dutch oven and an oil thermometer, heat vegetable oil to 375°F (191°C).
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.)
How to Make the Glaze for Donuts
Make a simple 3-ingredient glaze: just milk or cream, confectioners’ sugar, and vanilla extract. This part couldn’t be easier; literally just whisk the 3 ingredients together. Dunk each side of the warm doughnuts into the glaze. The glaze will set in about 20 minutes.
Looking for other flavors? Try my strawberry, chocolate, and vanilla donut frostings or you might enjoy my maple bacon doughnuts!
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, pumpkin donuts, cinnamon sugar donuts, or lemon poppy seed donuts instead. Here are all of my donut recipes.
Yes, absolutely. You’ll need a 3-inch biscuit or doughnut cutter without a hole in the center. Use the dough recipe below. Reduce the oil temperature to 350°F (177°C). Fry doughnuts for 1.5–2 minutes on each side, making sure to lower the stove’s temperature if the oil starts to get too hot. Let doughnuts cool for 5–10 minutes before filling. Jams or pastry cream are excellent fillings! Add filling to a piping bag fitted with a long tip such as Ateco 230. Insert the piping tip into the doughnut and fill until the doughnut feels heavy.
This dough is best for frying in oil. You can try using the air fryer, but the donuts will taste more bread-like, and more like baked donuts. For ideal results, I strongly recommend following the recipe.
Homemade Glazed Doughnuts
- Prep Time: 2 hours, 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours, 30 minutes
- Yield: 12 donuts and 12 holes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
Making homemade glazed doughnuts is easier than you think, but requires a little patience. Ready in about 2.5 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 video tutorial below.
Ingredients
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)*
- 1/3 cup (65g) granulated sugar, divided
- 2 large eggs
- 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups (500g) all-purpose flour (spooned & leveled), plus more as needed
- 1–2 quarts vegetable oil*
Donut Glaze
- 2 cups (240g) confectioners’ sugar, sifted
- 1/3 cup (80ml) heavy cream, half-and-half, or whole milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon sugar together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl, and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
- Add the remaining sugar, the eggs, butter, vanilla, nutmeg, salt, and 2 cups (about 250g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a silicone 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.
- Knead the dough: Keep the dough in the mixer and beat for an additional 5-7 full minutes, or knead by hand on a lightly floured surface for 5-7 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 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 and 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.)
- 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. 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 doughnuts. Re-roll the scraps and cut more. *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).
- Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. Loosely cover and allow to rest for 30 minutes as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
- Pour oil into a large heavy-duty pot fitted with an oil thermometer. Turn stove on to 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 slotted spatula or metal slotted spoon. Be sure to lower stove’s temperature if oil temperature is rising; you want it to stay at 375°F (191°C). 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.)
- Make the glaze: Whisk all 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.
- Doughnuts are best enjoyed the same day. You can store leftover doughnuts in an airtight container at room temperature or in the refrigerator for another day or two.
Notes
- 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 freshly made glaze.
- Overnight Instructions: Complete dough through step 3. Instead of allowing to rise in a warm environment in step 4, place the covered dough in 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 take too long. After rising, continue with step 5.
- Special Tools (affiliate links): Electric Stand Mixer | Large Heavy Bottomed Pot or Dutch Oven | High-Heat Thermometer (I love this thermometer, too) | 3–3.5-inch Doughnut Cutter (I like this one and this one) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Metal Slotted Spatula | Cooling Rack | Glass Mixing Bowl | Whisk
- Doughnut Holes: Add holes to hot oil and fry until golden, about 30 seconds, on each side.
- 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.
- 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.
- 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.
- Leftover Oil: Do not pour used oil down the sink drain. Allow to cool, then pour into an empty container (a funnel is useful here) and discard in the trash or reuse it.
- Adapted from Mark Bittman and Top Pot Doughnuts
Reader Comments and Reviews
Hi! Can I do these in the Air Fryer? If so, do I have to change anything in the recipe?
Hi Andi, we don’t own an air fryer so we haven’t tested it, but we’d love to know if you do.
I tried this recipe today and cooked them in my air fryer and they came out great. Just spray the bottom of the basket with canola oil, put the donuts in as a single layer, spray them on top with oil again, and cook for 4-5 minutes at 180°C
Easy recipe and the donuts were delicious! I was a little nervous that they would be greasy, but they weren’t at all. I dipped some in cinnamon sugar as well as icing. I’ll definitely use this recipe again.
Thank you, this is both highly informative and easy to understand. Extremely helpful.
is the nut optional?
Hi Vannesa, you can leave it out if you wish, although the nutmeg flavor isn’t overpowering and adds a lovely taste. Let us know what you try!
Can you leave the dough to prove in the fridge overnight?
Hi Shanon, definitely! See recipe notes for overnight instructions.
Hi I am baking a huge batch but need to do errands in bet during the weekend but have a Sunday morning party.Can I do the dough and then once it rises and carve out donuts, can I leave overnight and fry Sunday?Won’t it affect texture?Qty? 🙂
Hi Marianne! To make the dough ahead of time, we recommend letting the unshaped dough rise in the refrigerator overnight – see make ahead instructions in the recipe notes for details!
So I’ve been trying to expand my dessert horizon recently and decided to make your doughnuts and Jesus Christ did they came out beautiful. I was almost scared when I held them after I fried them because they were so light and airy but not hollow by any means; just the perfect balance. And somehow I wielded 26 doughnuts from this recipe so that’s a plus. I did however goofed the icing by dumping the dry into the wet then had a mental breakdown when I ran out of confectioners sugar but at least I know better now. Can’t wait to remake these in a few weeks.
Use powdered sugar, heavy cream and some cream cheese for great frosting, Meanwhile, just use a large mug, like a travel mug to punch out the dough. Then just put a finger into the center and penetrate. Spin the dough 2 or 3 times on your finger. There you go, theres your donut hole folks.
First time making donuts and they were pretty good! I didn’t have a mixer but the dough came together pretty flawlessly. I did have to add a splash of water in with the glaze in addition to heavy cream. Otherwise, 10/10 would recommend!
Hi
I am just wondering if this recipe can used to make Long Doughnuts (Long John’s I think they’re called?)? I have been asked to make them and I love all Sally’s recipes as they’re easy to follow and fill me with confidence that I will get it right. Really hope this can be used as a recipe for the long doughnuts.
Hi Martin, we haven’t tried it ourselves, but other readers have reported success doing so!
I had a bit of concern based on comments that said these were greasy. I did not experience that at all. I only fry in olive oil and these were fabulous. I wonder if the dough was under or overproofed for those who felt they were greasy? I will make them again, as soon as I go out and run off this batch !
Wow! This recipe is seriously amazing, thank you so much! The only change I made was I added around 140mls of cream, I’m in ireland so not sure if the cream is thicker here but the glaze was too thick with just 80mls. Thank you so much, your recipes never fail me Sally!!
Hi Sally! This recipe is great and very delicious! I was just curious if there’s a way to make the donut less dense in the inside? The inside was a bit too dense for my liking. Thank you! Overall it was VERY DELICIOUS!
Hi Sabrina, We are glad you enjoyed these doughnuts! I wonder if you used a bit too much flour? You want a very soft, pillowy dough for the softest doughnuts. The dough will be slightly sticky, but instead of adding more flour just flour your hands so that you can work with it. I hope this helps for next time!
Do you have to use milk or cream for the glaze or can you use just water?
Hi Lucy! For best taste and consistency, we recommend sticking with milk or cream. We prefer cream for thicker consistency, but a non-dairy or lower fat milk could work in a pinch. Hope you love these doughnuts!
Absolutely delicious! Made exactly as per the recipe, with an overnight rise which made them quick to whip up for morning tea. Did half in the recipe’s glaze and the other half in cinnamon and sugar. Will definitely be making these many more times.
Can you make these donuts the night before and serve next day?
Hi Ann, these donuts are really best served right away. However, you can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days. Or, see recipe notes for overnight instructions. Hope you enjoy these!
Easy and straightforward. Came out lovely. I particularly love that it takes such a short time to fry. Will be using this recipe henceforth ….thank you
Thank you so much for the recipe. I absolutely loved it. I appreciate you Sally for sharing such amazing recipes!!!
Can I use salted butter instead of adding salt to the dough? Do you have a vegan recipe?
Hi Karen, you can use salted butter in a pinch, but we’d still recommend adding at least 1/4 teaspoon of salt (don’t omit completely). We haven’t tested a vegan version of this particular recipe, but you can find all our naturally vegan recipes here. Enjoy!
Great recipe. Just tried it last night for the first time. I’d love it if sally can share how to alter it to be lighter with more air. Don’t get me wrong, I am happy with the consistency, however to personalize it for me I’d like less dense. I added butter/vanilla emulsion in place of vanilla and it was amazing.
I didn’t have a kitchenaid stand so I just mixed with my hands. And I doubled up my batch and made a lot more than i thought would be 24 donuts. Instead, i made about 47. So, i shared a little with extended family. Its Delicious! My family loved this recipe and enjoyed it! Thanks for Sharing! Im saving your recipe for future use!
I just made these. Used the top of a pint glass [3 1/2″] to cut the donuts, as I do not have any cutters. I also did not cut donut holes in them. I did not realize by not having a hole, it would make them come out raw in the middle. I did do the 1 minute each side. I’m wondering how to salvage them? Of course I didn’t know till I already glazed them and ate one.
Hi Chris, Thank you for trying this recipe! Unfortunately there isn’t much you can do now that they are finished and glazed. However, if you try these again without the hold in the center you can try cooking for just a bit longer on each side and that will definitely help!
I have to say, unfortunately this isn’t a recipe for me. I LOVE donuts and I will absolutely go out of my way to try every new donut store in my metro area.
I tried this recipe and found the donuts heavy and lacking flavor. I got two GOOD rises on the dough but it was still not light and fluffy compared to a good donut shop.
Question – What do you do with the scraps of dough after you cut the donuts? Can you reuse these dough scraps by forming a ball and rolling out more dough to cut? I plan to make a few dozen and would love to use the scraps for more donuts, if possible. Thoughts…
Hi Jeffrey, you can absolutely reuse and re-roll the dough scraps for more donuts. Hope they’re a hit!
What kind of oil do you use for frying?
Hi Hannah! We use vegetable oil.
Let me start off by saying I NEVER do reviews of almost anything ever (unless it’s like atrociously horrible) – but I had to come and do a review here because these donuts were SO f’ing good.
The nutmeg addition was genius, they are so easy and delicious, and it’s almost impossible to make a bad version of this. Do yourselves a favor and try it out – I was so pleasantly surprised!
Hi there! Love this recipe so much! Any ideas on how I could make the recipe into chocolate donuts? I know you have a baked chocolate donut recipe but I would really like to make fried ones.
Hi Annika, so happy you love these! We don’t have a tried and true yeasted chocolate doughnut recipe yet.
Thanks for recipe… It is simple and very easy to follow. I was actually hesitant making anything with yeast. Scared i will terribly fail being a novice baker. But it turned out great. I made small donut balls instead of the usual shape since i don’t have a heavy bottom pot and I was able to use less oil also. I have leftover milk buttercream the other day and they were a perfect combination. Thanks
I am an experienced baker, have fried things before. I used canola oil, they came out really greasy and heavy. I kept the temp correct, I had to brush my teeth after having one, so greasy. New deep fryer thermometer, no prob there. Different oil, maybe??
Same thing happened to me! Was a bit disappointed that it tasted so greasy 🙁 was thinking of maybe baking the rest as I have not used all of the dough… what to do …
I spent the day making this, my first time using really using yeast. I was craving home made donuts. The donuts turned out beautiful and yummy. Just in my taste I do think the dough needed more flavor maybe a bit more salt or something but the best part was what I did with the leftover dough. I used half of the dough, rolled it into 3 long thick strips and braided it. I put it on a baking sheet (350 degrees) & coated it in egg wash, sprinkled it with sea salt and baked it for around 20 mins. It came out so perfect, pretty & yummy. It’s flavorful & tastes like pretzel bread. & I made some cheese dip for it and omg so good! I know this is a donut recipe but it’s versatile and will be my new go to for this pretzel bread. Thanks for the recipe 🙂
Leave out the salt and braid, and use cinnamon sugar, Those will be cinnamon donuts.
My first time making donuts – has been on my 2020 bucket list. The steps made it easy to follow. My dough doubled in size nicely. When I cooked them my dough seemed a little dense vs light/fluffy. I wonder if I got a little too much flour or kneaded dough too long. All in all give this one a try!
Can this be made in a bread machine?
Hi Molly, I’m sure it can but we don’t have a bread machine to test it out. Let us know if you try!