CopycatSpices
Copycat Dunkin' Glazed Donuts
Make light, fluffy Dunkin' Donuts-style glazed donuts at home with a sweet, shiny vanilla glaze that sets perfectly.
copycat · dunkin · fast-food · baking
🕑Prep30 min
🍳Cook10 min
⏱Total40 min
🍽Serves12
⭐DifficultyMedium
Ingredients
- 2.25 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (110°F)
- 2.5 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 large eggs
- 3 tablespoons butter, softened
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract (for glaze)
Instructions
- 1.Activate the yeast. Combine the warm milk and yeast in a small bowl. Let it sit for 5-10 minutes until bubbly and frothy.
- 2.Make the dough. In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, softened butter, and vanilla. Mix until a soft dough forms, then knead for 5-7 minutes until smooth and elastic.
- 3.Let it rise. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1-1.5 hours until doubled in size.
- 4.Shape the donuts. Roll the dough out to 1/2-inch thickness on a floured surface. Cut out donuts using a 3-inch round cutter and a 1-inch cutter for the center hole. Place on parchment-lined baking sheets and let rise for another 30 minutes.
- 5.Fry the donuts. Heat vegetable oil to 350°F in a deep pot. Fry the donuts 2-3 at a time for about 1-2 minutes per side until golden brown. Remove with a slotted spoon and drain on a wire rack.
- 6.Make the glaze and dip. Whisk together the powdered sugar, milk, and vanilla until smooth. Dip each warm donut into the glaze, turning to coat. Place on a wire rack to let the glaze set for 10 minutes.
There is something about a fresh Dunkin’ glazed donut — light, airy, and coated in a thin layer of sweet vanilla glaze that shatters slightly when you bite through it. This copycat recipe produces donuts that are indistinguishable from the real thing, and the smell of fresh donuts frying in your kitchen is worth the effort alone.
The Secret
The key to a great yeast donut is patience. Two rises — one for the dough and one after shaping — create the light, pillowy texture that sets Dunkin’ donuts apart from cake-style donuts. The oil temperature is also critical: too hot and the outside burns before the inside cooks; too cool and the donuts absorb excess oil and become greasy.
Pro Tips
- Monitor the oil temperature constantly. 350°F is the sweet spot — use a thermometer and adjust the heat as needed between batches.
- Dip the donuts in the glaze while they are still slightly warm. The warmth helps the glaze adhere and creates that smooth, glossy finish.
- Do not forget the donut holes — fry those too. They cook in about 30-45 seconds per side.
- These are best eaten within a few hours of making them. For a special treat, eat them while the glaze is still slightly warm and tacky.
