Homemade Donuts Recipe

Donut Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• Milk: The amount of milk in your doughnut dough has a direct impact on texture. Using too little milk results in a firmer, drier dough, which produces denser doughnuts—far from the soft, pillowy texture we're aiming for. For best results, use full-fat whole milk, which adds richness, moisture, and a tender crumb thanks to its higher fat content.
• Butter: Butter contributes both fat and moisture to the dough. When heated, the water in butter turns to steam, helping lift the dough from the inside and creating that light, airy interior. The fat also tenderizes the dough, resulting in a softer crumb and a richer flavor.
• Yeast: Fresh, active yeast is key to well-risen doughnuts. Yeast is a living organism that feeds on sugar and creates carbon dioxide, which causes the dough to rise. To keep it active and extend its shelf life, store your yeast in the freezer in an airtight container, and always check expiration dates before making yeast donuts.
• Eggs: Eggs should always be brought to room temperature before mixing into the dough. Cold eggs can shock the dough and slow down yeast activity, which can lead to poor rising and a denser final texture. Room temperature eggs also incorporate more evenly for better structure.
• All-Purpose Flour: All-purpose flour offers just the right balance of protein (10–11%) to create structure without developing too much gluten. Unlike bread flour, which has a higher protein content (12–14%) and can make the yeast donut dough tough, all-purpose flour keeps the doughnuts soft, fluffy, and tender—ideal for that melt-in-your-mouth bite.
• Nutmeg: Nutmeg adds that signature warm, nostalgic flavor found in classic yeast-risen doughnuts. For best results, avoid pre-ground nutmeg, which loses its potency quickly. Instead, use whole nutmeg and grate it fresh—just a small amount goes a long way in enhancing the flavor.
• Oil for Frying: Use a neutral oil like vegetable or canola oil for frying. Avoid oils with low smoke points, like olive oil or unrefined coconut oil—they can burn easily, change the color and texture, and give your doughnuts an off taste.

Should I glaze the donuts hot or cold?

Glaze your homemade doughnuts while they’re warm but cool enough to handle. This helps the glaze stick evenly and form a smooth, thin coating. If the yeast doughnuts are too hot, the glaze will melt and run off; if too cool, it won’t adhere properly.

Can you freeze donuts?

Yes, you can freeze donuts! Unglazed donuts freeze best since the glaze can melt or become sticky when thawed. Here’s everything you need to know about freezing donuts properly.

How to freeze donuts without glaze?

Let the fried doughnuts cool completely, then wrap each one tightly in plastic wrap to prevent freezer burn. Place the wrapped doughnuts in a freezer-safe bag or airtight container and freeze for up to 2 months.

1. Make a sponge- Add milk, butter, yeast, eggs, sugar, salt, nutmeg and 2 cups of flour into a stand mixer and mix to create a very soft and sticky dough. This is secret in achieving a fluffy crumb! This method is usually adopted in making making Asian style breads that is very light and airy.

👩‍🍳 Use the right amount of liquid—too much makes the dough too loose, while too little results in a dry dough where gas bubbles struggle to form.

2. Add remaining flour and knead to a soft dough, using the dough hook. The dough should stick to the bottom and little bit to the sides. Don't worry - This is due to high moisture content and this is essential in creating a best homemade donut recipe.

👉 Soft dough equals soft homemade doughnuts. Do not be tempted to mix in more flour!

3. Let dough rise for about 1 and ½ hours, until doubled in volume. Find the warmest spot in your kitchen , like a sunny window, near the stove top or in a luke warm oven.

4 & 5. Shape the dough - Dump the homemade donut dough onto a floured kitchen counter, Roll ½ inch to ¾ inch thick, dusting the top with flour as well. Cut doughnut shapes and place on floured cookie sheets. Cover with a clean kitchen towel and place again in the same warm spot for about 30-60 minutes, until they almost double in size.

Deep fry homemade donuts in moderate heat, until pale golden on both sides. Drain on paper towel. Remove when they are light golden in color and not get dark in color.

Tip: Don't overcrowd! Adding too many donuts will cause the oil temperature to drop rapidly and your doughnuts might absorb some oil, making them greasy.

What is the best temperature to deep fry donuts?

The best temperature of oil to deep fry is 330-340 degrees F. If you own a deep fry thermometer then this is great time to use. Hotter oil will get the outside brown fast before the doughnuts have a chance to rise, whereas cooler oil will cause them to absorb oil and might make them greasy.

How do you know if the oil is ready? Pinch a small piece of dough and add into the oil. It should take about a minute to get golden in color.

👉 Did you know? When you drop the homemade donuts in the hot oil, the rapid change in temperature causes the air bubbles inside the dough, to expand bringing in lightness to the doughnuts.

Avoid these common mistakes, and you'll be rewarded with soft, fluffy donuts—just like Krispy Kreme!

How to make a donut glaze with powdered sugar?

A basic doughnut glaze is very simple and takes just a few minutes to make! Here's how:

1. Gather the ingredients: Add 3 cups powdered sugar, 5 tablespoons water, 1 to 2 teaspoons vanilla extract and 2 pinches of salt into a large bowl.
2. Mix the glaze: Mix all ingredients together until smooth and without any lumps.
3. Adjust the consistency: If the glaze is too thick, add a few drops of water until it thins out. If it’s too thin, mix in more powdered sugar, a tablespoon at a time. The ideal donought glaze consistency is smooth, pourable, and thick enough to coat the doughnut without running off.
4. Glaze the donuts: Dip each warm doughnut into the glaze, letting the excess drip off. Place on a wire rack over a baking sheet to catch drips. The glaze will set in about 20 minutes.

Donut Glaze Variations

Here are a few easy and delicious glaze variations for your glazed doughnuts to try:

• Chocolate Glaze – Mix powdered sugar, cocoa powder, milk, vanilla extract together.
• Maple Glaze – Combine powdered sugar, maple syrup, and milk with a pinch of salt.
• Lemon Glaze – Stir together powdered sugar, lemon juice and finely grated lemon zest.
• Orange glaze - Mix powdered sugar, orange juice and finely grated orange zest.
• Strawberry Glaze – Puree chopped fresh strawberries in a blender or a food processor. Pour into a bowl and mix with powdered sugar and a splash of lemon juice.
• Coffee Glaze – Mix powdered sugar, brewed coffee or instant espresso powder together.
• Caramel Glaze – Combine caramel sauce, powdered sugar, pinch of salt.
• Krispy Kreme Doughnut Glaze - Mix powdered sugar, vanilla extract, milk and a dash of corn syrup.

How to cut donut shapes without a donut cutter?

If you don't have a donut cutter, you can still make donut shapes using common kitchen tools. Roll out your dough on a lightly floured surface to about ½ to ¾ inch thick. Use any of the following methods to cut donuts:

• Round cookie cutter: Use a 3-inch round cookie cutter to cut out circles.
• Other kitchen objects: You can use like a drinking glass or a small bowl to cut out the outer shape of the donut.
• Knife: Using a sharp paring knife, cut out a circle, then carve a smaller circle in the center to form the donut shape. While it may be less uniform, it gets the job done.

To cut the inner holes: Use the wide end of a large piping tip to cut out the holes, as we did to shape the Halloween chips. You could also use a bottle cap or a shot glass to cut out the holes.

Helpful tips

• Oil temperature - The magic temperature is 330-340 degrees F. Hotter will get the outside brown fast before the homemade donuts have a chance to rise fully in the oil. If you own a deep fry thermometer then this is great time to use. If not, medium heat is perfect and test one doughnut - it should take about a minute on each side to get golden. Adjust heat accordingly. 
• Color, color, color - Pale golden and not any darker. Letting the homemade donuts brown will form a crusty outside, but not the light texture we are aiming for. 
• Measure flour correctly - Adding too much flour to the homemade donut recipe is the most common mistake and will make your glazed donuts dense. The best way to measure -fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

How to store leftover homemade donuts?

These homemade donuts are absolutely best when fresh! However, unglazed donuts can be refrigerated, in an air tight container for up to 4 days (warm in the microwave for few seconds before eating). It can be stored in a sealed container at room temperature, beyond that the glaze begins to get sticky.