How to Make Donuts

Assorted Donuts Recipe


There is nothing quite like a fresh donut to make any problem go away!

Yes my friends I present to you the real deal, no imitation, professional bakery style yeast donut!

Assorted Donuts Recipe

Many have been asking me how to make donuts for years!

I’m sorry it took me so long to get here, but trust me this is going to be worth the wait!

This one recipe will make a variety of donuts as you see pictured, so whether you like a jelly filled or a boston creme filled!

But that part comes later! I am getting ahead of myself!

First we have to prepare the yest donut dough and I know what you may be thinking as soon as you hear the word yeast it’s like, “No thanks, I just don’t have the time for that!”

You will be amazed at how quickly you are frying donuts once this dough gets mixed.

Of course I have a helpful step by step video tutorial to help you along!

So go ahead and get that donut recipe started, then meet me back here for the rest of the recipes you will need to fill them, dip them and coat them!

For those who like Krispy Kreme style donuts you will want to go for the buttercream filled varieties!

For the Boston Creme lover be sure to make some pastry cream!

Chocolate Glaze recipe follows!

Have fun!

For those who are curious as to why I have a watermark throughout my entire video CLICK HERE

5.0 from 1 reviews
Yeast Donut Dough
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Cook time
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Serves: 12 Donuts
  • Whole Milk ¾ cup (180ml) warmed to 65°F
  • Dry Yeast 1 Tablespoon (8g)
  • Eggs large 1 (50g)
  • Granulated Sugar 1 Tablespoon (14g)
  • Bread Flour 1½ cup (190g)
  • All Purpose Flour 1 cup (125g)
  • Baking Powder ½ teaspoon (3g)
  • Salt ¼ teaspoon
  • Nutmeg Ground ⅛ teaspoon
  • Cardamom ⅛ teaspoon
  • Unsalted Butter 4 tablespoons (56g)
  • Canola or Vegetable Oil 2½ cups (600ml)
  1. Sprinkle the dry yeast over the warm milk and allow to proof for about 5 minutes until slightly frothy
  2. In a mixer fitted with a dough hook attachment combine all the ingredients including the frothed yeast/milk mixture EXCEPT FOR THE BUTTER (and the oil is for frying! so not that either!)
  3. Mix on low speed until everything is incorporated for about 30 seconds
  4. Scrape the bottom and sides of the bowl to help it along and mix on low to medium for 1 more minute.
  5. Slowly add the butter in small pieces while continuing to mix.
  6. Mix on medium speed for 8 minutes, stopping half way through to scrape the bottom and sides of the bowl.
  7. Place the dough into a lightly oiled bowl and set in a warm spot, covered for 30 minutes
  8. After 30 minutes, fold the dough over onto itself and continue the rest for another 15 minutes.
  9. After the 15 minutes fold the dough onto itself again this time as if you are folding a letter, into 3rds. Continue the rest for 15 more minutes.
  10. Turn the dough out onto a lightly floured surface and roll it to ½" thick
  11. Cut dough with a 3" round cutter for filled donuts and for ring style donuts you will take a smaller cutter (¾" diameter) and cut holes into the centers - save the holes to fry and make donut holes coated with sugar!
  12. It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
  13. Transfer the donuts to a parchment lined sheet pan and allow them to rest for 10 minutes while you heat the frying oil.
  14. In a large, deep heavy bottom sauce pot heat 2½ cups of canola oil to approximately 375°F (190°c)
  15. Fry the donuts for approximately 1 minute on each side using a metal or wooden utensil to do the flipping.
  16. Be very careful working with hot oil,it is very dangerous if it spills or splatters on your skin.
  17. Remove the donuts to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
  18. For the ring style and twist donuts, while they are still warm~ but not hot ~ you will dip them in cinnamon sugar or confectioners sugar.
  19. For the filled donuts you can wait until they are cooled to handle then fill them with your choice of fillings below.
  20. Glaze cooled donuts in white or chocolate glaze and then dip in sprinkles!
Donuts are best eaten warm or at room temperature and on the day they are made

They go stale quickly as all yeast products do.

You can freeze fried un-decorated and unfilled donuts in an airtight container from up to 1 month, thaw out and warm in the microwave or conventional oven, then decorate as you wish

For the Boston creme filled donuts be sure to fill them just before serving & do not let them sit out un refrigerated for more than 2 hours. Pastry Cream custard is highly perishable and you do not want to allow the cream to get to the danger zone according to food safety guidelines!
5.0 from 1 reviews
Chocolate Glaze
Prep time
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You may substitute white chocolate here for a white glaze OR for the real deal professional white icing like the pros use: CLICK HERE
Serves: 2 cups
  • Unsalted Butter 8 Tablespoons (113g)
  • Whole Milk ½ cup (120ml)
  • Light Corn Syrup 1 Tablespoon (14g) *may use glucose or honey or leave it out
  • Vanilla Extract 2 teaspoons (10ml)
  • Semi Sweet Baking Chocolate 4oz (110g)
  • Confectioner's Sugar 2¼ cup (270g)
  1. Combine the butter, milk, corn syrup and vanilla over a double boiler and heat until the butter is melted.
  2. Remove from heat and stir in chocolate, whisk until it is smooth.
  3. Stir in the sifted confectioner's sugar and whisk smooth.
Chocolate glaze can be kept at room temperature for up to 4 days

Refrigerate for up to 3 weeks

Rewarm and stir back to dip-able consistency
Click here for the Pastry Cream Recipe

Click here for the Buttercream Recipe

*Donuts made with pastry cream custard are highly perishable and should only be filled minutes before serving them. Pastry cream must be kept refrigerated until using and since donuts are meant to be served at room temperature you must consider this in your plans when serving.


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  1. Hi Gretchen thanks for this recipe..I have already but I need to know more recipes of donuts and techniques..thanks a lot again..God Bless..

  2. This looks a lot less intimidating than I thought. Definitely going to try these when I have the chance. Thanks Gretchen!!

  3. Hi Gretchen! Do you have a recipe for a vanilla glaze? Or would the icing from the cinnamon rolls recipe work for this? I ask because my husband is weird and doesn’t like chocolate (I told him that was grounds for a divorce lol).

    1. LOL! I agree! You can make a quick confectioners sugar and water glaze add a tiny bit of water to confectioners sugar a little at a time until you get a glaze consistency you like

  4. Gretchen, is this more for the Boston creme type filled donuts? What about the white creme filled donuts? Is that regular buttercream or a different recipe? I would love to duplicate that type of filling.

    1. all the recipes are listed here with clickable links, I mention the white filled Krispy Kreme style donuts in this post as well as the Boston Creme style (and yes this recipe is for both) (I mention that in the video as well)

  5. I forgot to ask this before. How bad is it to use skim milk in recipes that call for whole milk? I only ever have skim milk in my fridge.. Does it make a huge difference in the recipes??

  6. Gretchen, you will probably roll your eyes at this coment. So apologies in advance. I know a donut is traditionally fried, but could you bake these? Or would they turn out like bread rolls?

  7. Hi gretchen.
    How r u? This is fathima couldnt thank u for all d recipies u have sent me. I ws sick n still sick.
    i just want to know wts bread flour n we do not hv bread flour in sri lanka. We only get normal all purpose flour. So wt flour u hv to use instead of bread flour.


    What is bread flour. What have they added into flour to bread flour.

    1. this is a better balance of the flours, bread flour absorbs more liquids and create more gluten so the balance of AP will do less of those 2 things, we are not making bread- but donuts

  8. Hi Gretchen,

    I’m curious as to why you proof the yeast at only 65°F instead of 110° to 115°F?
    Thanks and they’re good.

  9. I am in the process of making these..however my dough does not look smooth. It looks dry. I followed the recipe to the T. Any suggestion on why? I mixed with the dough hook.. hmmmmm? Thanks

  10. Hey, Gretchen!

    Just made these… loved how easy to work with this dough was.
    One question, though: when all was said and done, I personally did not find the donuts to be sweet enough for my liking… I guess I have a total sweet tooth.

    How could I go about making them sweeter? Just add more sugar without changing anything else?

    Thanks for your help:]

    1. Great! I love this dough too! Typically the sweetness comes in donuts from the filling and icing and/or straight up rolling in sugar. You can add a bit more sugar to the dough if you like

  11. Hi Gretchen I am excited to try this recipe this afternoon. Is there a chocolate variation with the donut dough? I LOVE your blog and recipes!

    1. Hi Thanks! Well typically donuts are filling and iced to make them chocolate- the dough pretty much stays the same, unless you are thinking of cake style donuts which is a different recipe altogether (I havent refilmed that one yet!)

  12. Hi Gretchen, I want to make some of the yeast doughs. But I want to know what the cardamom is for, Can I use pumkin pie spice instead.

  13. Hi Gretchen,

    Could I confirm when you said all the ingredients in step 2 of making the donuts you did not mean the 600mls of canola oil right? (All the ingredients until the Cardamom?)


  14. Hi Gretchen I would like to ask as these donuts doesn’t tastes like dunkin donuts as that has some good after taste in ur opinion what they use additional thanks

    1. usually an “aftertaste” is not a desirable thing! But OK! If you like that! They use tons of chemical stabilizers and dough conditioners to make sure their products stay fresh through the lengthy factory processing stages from mixing to their final destination on the store shelves. the donuts are not longer made “in house” as they were when I was a kid and went to dunking donuts to see them actually baking in the oven! But now (like almost everything we eat) it is factory produced so that “aftertaste” you speak of is most likely just those preservatives you are tasting (I haven’t honestly had a dunkin donut in many many years, so I am just speculating)

  15. Hello Gretchen,

    I just finished icing them, but it seems that my icing is thinner, what should I do to thicken it… for further use with the rest of the icing? They are so good! First time and it’s a success! Thanks again!

    Thank you again!

    1. excellent! You can add more confectioner sugar to thicken, but in the interest of not having so much leftover (since the more sugar you add the more icing you will get) its better to go slow with the amount of liquid to thin until you get to desired consistency

  16. Hello,
    These doughnuts look amazing,
    I’d like to know if I can use this recipe but bake the doughnuts instead of frying?

    Thank you

  17. Hello. I am Ginny from India and what i is available is only all purpose flour and no separate bread flour.
    can i use only all purpose flour?

  18. Hi Gretchen! I need to know if this can be veganised? Can I just interchange the whole milk for soya milk and eggs with flaxseed eggs? I know you have a vegan cake donut, but I prefer the fried.


  19. Hi Gretchen, on the chocolate glaze recipe you also link to a “real deal professional white icing like the pros use” – but I can’t get that link to work. Can you help get me to the recipe? Thank you!!!

    1. hi Kristen! Yes this blog post is a bit older, and I have since stopped selling the pro fondant icing! Sorry! It is a commercial product only sold in 50lb cubes so it became really difficult for me to move it fast enough.
      Sorry about that! The recipe for the homemade white icing is here on the Black and White Cookie recipe

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