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 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.
More Dunkin’ Copycat Recipes
- Dunkin’ Apple Cider Donut — the fall seasonal cake donut coated in cinnamon sugar; reduce 2 cups of cider to 1/2 cup for the flavor that makes it work.
- Dunkin’ Munchkins — the donut hole version; same dough, glazed or sugared, and they fry in 30–45 seconds per side.
- Dunkin’ Boston Kreme Donut — filled with vanilla custard cream and topped with chocolate ganache; same yeasted dough as the glazed.
- Dunkin’ Iced Coffee — double-strength cold brew over ice; the classic pairing for fresh donuts.
See all Dunkin’ copycat recipes →
