Homemade Donuts Recipe

A Quick Look at the Recipe

✅ Recipe Name: Glazed Donuts
🕒 Ready In: ~5 hours
👪 Makes: 25 doughnuts
🧑‍🍳 Main Ingredients: flour, yeast, milk, eggs, butter and oil
📌 Difficulty: Fairly easy

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.

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

Tips for Success

• 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 in color. Adjust heat accordingly. 
• Color, color, color - PALE GOLDEN AND NOT ANY DARKER! Letting the donuts deep fry until brown will form a crusty outside, and 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 is to fluff your flour in the canister with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• 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.
• Don't overcrowd when deep frying - Adding too many donuts will cause the oil temperature to drop rapidly and your doughnuts might absorb some oil, making them greasy.
• Storage - These are absolutely best when fresh! However, unglazed donuts can be refrigerated, in an airtight 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 becomes sticky.
• Glaze the donuts when warm - Glaze the donuts while they're still warm but cool enough to handle. At this stage, the glaze clings beautifully to the surface and sets into that classic thin, shiny coating. If the donuts are too hot, the glaze will melt and slide right off. If they've cooled completely, the glaze won't stick as evenly or create that smooth finish.

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.

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.

What Is the Best Temperature for Frying Donuts?

For soft, light, and perfectly cooked donuts, keep the oil between 330°F and 340°F. A deep fry thermometer is the easiest way to maintain this temperature, and it's well worth using if you have one. If the oil is too hot, the outside will brown too quickly before the inside has a chance to cook and rise properly. If it's too cool, the donuts will absorb excess oil and can turn out greasy.

Not sure if your oil is ready? Pinch off a small piece of dough and carefully drop it into the oil. It should take about 1 minute to turn a beautiful golden brown. If it browns much faster, the oil is too hot. If it takes much longer, let the oil heat up a little more.

As soon as the donuts hit the hot oil, the air bubbles trapped inside the dough rapidly expand. This is what gives homemade donuts their signature light, fluffy texture and those beautifully airy interiors.

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.

Can You Freeze Homemade Donuts?

Yes! Homemade donuts freeze surprisingly well, making them perfect for enjoying later. For the best results, freeze the donuts before glazing. While glazed donuts can be frozen, the glaze tends to become sticky or melt as the donuts thaw, so glazing them fresh gives you the best texture and flavor.

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

How to Glaze Frozen Donuts? When you're ready to enjoy them, let the frozen donuts thaw at room temperature for 1 to 2 hours, until they're soft but still cool. Warm them in the microwave for 10–15 seconds—just until warm, not hot. Dip each donut into the glaze, let the excess drip off, then place it on a wire rack until the glaze sets.

Can You Freeze Glazed Donuts? Yes, you can, but the glaze may soften, melt, or become sticky during thawing. If you're planning ahead, I highly recommend freezing the donuts without the glaze and glazing them just before serving. They'll taste and look just like they were freshly made.