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Homemade Glazed Donuts

Pillowy soft dough, decadent glazing and sprinkles! These donuts are super easy to make and only require some patience. There is no need to buy store-bought donuts anymore!

Prep Time 4 hours
Servings 12 donuts



  • 2 cups all-purpose flour
  • ¼ tsp nutmeg
  • ¼ tsp tonka beans, grounded (optional)
  • ½ tsp salt
  • 2 tbsp sugar
  • 1 tbsp brown sugar
  • ½ cup warm milk
  • 1 ½ tsp instant yeast (one packet)
  • 1 egg
  • 56 grams butter (melted and cooled (about 5 tbsp or ¼ cup-ish)

Chocolate Glaze

  • 4 tbsp icing sugar
  • 1 tbsp cocoa powder
  • 2 tsp coconut oil (optional)
  • 2 tsp milk or water
  • ½ tsp vanilla or chocolate extract

Vanilla Glaze

  • 4 tbsp icing sugar
  • 2 tsp milk/water
  • ½ tsp vanilla extract
  • 1 drop red food colouring (optional)

Maple Glaze

  • 4 tbsp icing sugar
  • 2 tsp coconut oil
  • 2 tsp milk
  • 2 tsp maple syrup or maple extract.


Making the dough

  1. In a large bowl or your stand mixer (with the dough attachment), add the flour, sugars, salt,nutmeg and tonka beans. Whisk together and set aside.

  2. In a small bowl add the warm milk, a pinch of sugar and the yeast. Whisk and set aside for 10minutes. Add the melted butter and egg and whisk until combined.

  3. Make a small well in the flour and add the yeast mixture. Set your stand mixer medium-low, combine the dough for 3 minutes or until the ingredients are well incorporated. Dump the dough out onto a floured surface and continue to knead for another 3 minutes or until the dough is soft and stretchy. If using your hands, combine the dough with a wooden spoon until the ingredients are incorporated. Set the spoon aside and begin to knead the dough in the bowl with your hands and then dump the dough onto a floured surface. Knead the dough for another 3-4 minutes. Cover the dough and let rise for an hour or until double in size.

  4. Once the dough has risen, place it once again onto a floured surface and roll out into a rectangular shape about ½ inch thick. Begin to cut out your donut shape using any round apparatus or a biscuit cutter (3 inches wide, with the center whole 1 inchwide). Place donuts onto a cookie sheet lined with parchment paper and let rise for an hour.

  5. The inner circles will yield donut holes which you can fry or you can combine the donut hole dough together, roll it out and cut out another donut shape (like I did).

  6.  While the donuts are resting you can begin to prepare the glazes and prep your workstation. Put about 3-4 inches of oil into a frying pan and line another cookie sheet with a wire rack. About 5 minutes before the dough has finished resting, heat your oil on medium-low heat.

Cooking the Donuts

  1. The key to cooking donuts is on low heat. Depending on the heat of your oil the donuts should be fried for 45 seconds to a minute per side. You want the donuts to be a golden-brown colour. The key is really to judge it by colour and sort-of eyeball it.

  2. Transfer onto the wire rack to let cool. Then you can begin to glaze the donuts.

Assembling the Donuts

  1. Dip each cooled donut into the respective glazes. Place the donuts back on the wire rack to allow the excess glaze to drip off.

  2. Allow the glaze to set for about an hour or so before transferring the donuts to a container (or a cake stand with a cake dome on top). Donuts taste best the day they are made (or better, right after they are glazed) but they taste just as good the day after. I would not recommend keeping them any longer than this.


  1. Chocolate Glaze: Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the coconut oil, milk and vanilla, a little at a time, to make a smooth, pourable glaze.

  2. Vanilla Glaze: Sift the icing sugar in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze. You may need to add more milk or more icing sugar to achieve the desired consistency.

  3. Maple Glaze: Sift the icing sugar in a medium bowl. Slowly stir in the milk, coconut oil and maple syrup to make a smooth, pourable glaze. You may need to add more milk or more icing sugar to achieve the desirable consistency.

Recipe Notes


Due to the use of vanilla extract, the glaze may have a slight brown tinge. To avoid this (if you want) either add clear vanilla extract or food colouring.

In order to have a thick vanilla glaze, you will need to double dip the donuts. Dip the donuts into the glaze and place onto a wire rack to get rid of the excess. Allow the glaze to harden (about 5 minutes) and then re-dip. Do this until you achieve the desired glaze. While the glaze is still wet add your toppings.

The maple glaze is a bit lighter in viscosity in order to achieve that Krispy Kreme texture. If you want it to be thicker either double-dip or adjust the ration of ingredients to yield a thicker glaze (the thickness will be similar to that of the chocolate glaze).

Glazes can be made in advance. Cover the glazes and keep in the fridge or at room temperature. To reactivate its consistency just whisk it until you achieve the desired consistency. 


Videos on how to make donuts:

I relied on two videos to help me make the donuts. Visually seeing how the donuts are prepared helps you understand my written recipe. I suggest taking a look at these videos first and then reading through my recipe, before beginning to make the donuts. 


  1. Josh Weissman's Homemade Donuts
  2. Emma's Goodies Donuts