Breakfast

Make Dunkin’ Donut’s Chocolate Glazed Donut At Home

4.89 from 18 votes
My Homemade Dunkin' Donuts Chocolate Glazed Donut recipe is delicious, yeasted, fluffy, fried, and everything that makes a storebought Dunkin' donut so good.
Chocolate Dunkin Donuts Lined Up

Hi Bold Bakers!

Sometimes you just really, really, want a donut — specifically a delicious, yeasted, light, fried one from Dunkin’ Donuts. But if you’re anything like me, you rather not have to get up, get dressed, and wait in line at your local shop. The magic of this homemade Dunkin’ Donuts copycat donut recipe is you can make them in your pajamas!

[ Want to skip the yeast? Try my popular No-Yeast Homemade Donuts! ]

This homemade donut recipe gives you the fluffiest donuts EVER — and they’re crazy good when you top them with one of my 5 Donut Glazes!!

Plus, if you think donuts from Dunkin’ are great, wait until you have them fresh and warm from your own kitchen! 

What Are Homemade Dunkin’ Donuts?

These donuts taste just like the real deal at your local Dunkin’ because of the ingredients and technique of making them. The trick to getting seriously addictive donuts is, of course, by frying them! Not ideal, healthwise, but what would life be without a good batch of freshly fried donuts once and a while? 

Homemade Chocolate Glazed Dunkin Donuts with rainbow sprinkles.

What You Need To Make Homemade Dunkin’ Donuts

  • Measuring Cups and Spoons
  • Standing mixer fitted with a dough hook
  • Plastic wrap
  • 3-inch round cutter and one smaller round cookie cutter
  • Medium, deep pan

How To Make Dunkin’ Donuts At Home

The longest part of this recipe is allowing the dough to rise properly, and then frying is a cinch! (But always be super careful while cooking with hot oil!!) Here is how you make homemade Dunkin’ Donuts (and don’t forget to get the full recipe with measurements, on the page down below):

  1. In a bowl of a standing mixer (fitted with a dough hook), mix the flour, sugar, yeast, and salt together. Put the yeast on one side of the bowl and the salt on the other before mixing. If combined directly, it could deactivate the yeast.
  2. In a measuring jug, heat the milk and butter until melted. Stir in the vanilla.
  3. Turn your standing mixer on low and slowly add the milk mixture until the dough comes together to form a ball. If it is too dry, add a little more milk.
  4. Increase the speed to medium for about 6-8 minutes, until the dough is shiny and smooth. The dough should also be saggy.
  5. Rub a mixing bowl with vegetable oil (or any flavorless oil) and place the dough in the bowl, turning it to coat lightly.
  6. Cover the bowl tightly with plastic wrap and let the dough rise until doubled, usually around 2 hours. 
  7. Once risen, turn the fluffy dough out onto a floured work surface. Roll it out to be 1/2-inch thick.
  8. Cut your donut circles using a 3-inch round cutter. (Dust the cutter in flour, so it doesn’t stick to the dough.) Then, using a smaller cutter, cut out the donut holes. Re-roll your leftover dough and cut more donuts. You should get 12-14 donuts. 
  9. You can put the donuts in the refrigerator at this step until the next morning. When you are ready to fry, take out and let it come to room temperature and rise, roughly 30 minutes before frying. If you do not want to wait until the next day, cover the donuts with plastic wrap and let them rise at room temperature for 20-30 minutes.

How to fry the donuts:

  1. Into a medium, deep pan, pour in around 2- to 3-inches of oil. Heat the oil over medium/high heat until it heats up. If you’re using a thermometer, bring the heat to 350°F (180°C)
  2. Once the oil is hot, carefully drop 3 or 4 donuts into the oil at a time. Fry for about 2 to 3 minutes, until lightly browned on one side. Flip the donut and fry the other side until browned. 
  3. Set the cooked donuts on a paper towel to drain until they have all been cooked.

How to glaze the donuts:

  1. Dunk the donuts, while fresh and warm, into one of my donut glazes, one by one. All the excess glaze to drip off before placing the donut on a wire rack to dry. Add some sprinkles if you are using!

A box of homemade Dunkin Donuts.

Gemma’s Pro Chef Tips For Making Homemade Dunkin’ Donuts

  • You can keep yeast in the freezer to keep it fresher longer.
  • Make sure your oil stays around 350°F (180°C) to allow the doughnuts to cook properly.
  • The donuts puff up a lot when they are in the oil, so be sure to roll them out no thicker than 1/2-inch.
  • Oil is HOT when frying! Make sure you stay safe: place doughnuts carefully in the oil to avoid splash burns, watch carefully to make sure that the oil doesn’t start to smoke, and never walk away from oil heating on the stove! If you are a child making this recipe, make sure to get an adult’s help!
  • Use my Chocolate Donut Glaze!
  • You can also BAKE your donuts. Bake at 350°F (180°C) for roughly 15 minutes. 

How Do I Store Leftover Dunkin’ Donuts?

Donuts always taste best the day they are made — I strongly urge you to eat them when they are as fresh as possible! If you want to keep them overnight, I suggest wrapping them in a napkin and placing them in a paper bag. 

A stack of homemade chocolate glazed Dunkin Donuts.

Make More Donuts!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Homemade Dunkin' Donuts Chocolate Glazed Donut Recipe

4.89 from 18 votes
My Homemade Dunkin' Donuts Chocolate Glazed Donut recipe is delicious, yeasted, fluffy, fried, and everything that makes a storebought Dunkin' donut so good.
Author: Gemma Stafford
Servings: 12 donuts
Prep Time 20 mins
Cook Time 10 mins
My Homemade Dunkin' Donuts Chocolate Glazed Donut recipe is delicious, yeasted, fluffy, fried, and everything that makes a storebought Dunkin' donut so good.
Author: Gemma Stafford
Servings: 12 donuts

Ingredients

  • 3 ¼ cups (16oz/454g) all-purpose flour
  • ¼ cup (2 oz/57g) granulated sugar
  • 2 ¼ teaspoons active dried yeast*
  • 1 teaspoon salt
  • 1 cup + 1 tablespoon (8floz/225ml) whole milk
  • 4 tablespoons (2oz/57g) butter
  • 1 tablespoon vanilla extract
  • vegetable oil for frying

Instructions

Making the Donut Dough:

  • Mix the flour, sugar, yeast*, and salt together in a standing mixer fitted with a dough hook.
  • In a measuring jug, heat together the milk and butter until the butter has melted. Stir in the vanilla.
  • Turn the machine on low and slowly add the milk mixture until your dough comes together to form a ball. If your dough is a little dry add a splash more milk.
  • Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy.
  • Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.
  • Cover the bowl with plastic wrap tightly and let the dough rise until doubled, roughly 2 hours.
  • Once it has risen, turn out the fluffy dough onto a floured work surface. Roll out to ½ inch thick
  • Using a 3 inch round cutter, cut off your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the donut holes with a much smaller cutter. Re-roll and cut any leftover dough. You will get 12-14 donuts. TIP: You can prepare the donuts to this stage and put them in the refrigerator until the next day. When needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then fry off as instructed below.
  • Cover your donuts with cling film and let them rise at room temperature for 20-30 minutes.

Frying the Donuts:

  • Pour around 2-3 inches of oil into a medium, deep pan.
  • Heat the oil over medium/high heat for a few minutes to heat up. If using a thermometer bring to 350oF (180oC).
  • When your oil is hot, drop 3-4 doughnuts at a time in the oil. Fry for about 2 to 3 minutes, until lightly browned on one side, then flip and fry until the other side is browned. Set aside on kitchen paper until you have cooked them all off.

Glazing the Donuts:

  • Dunk the donuts while fresh and warm into the chocolate glaze one by one. Let the excess glaze drip off before placing on a wire rack to dry. Lastly, add some sprinkles on top.
  • Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!
  • * Some Active Dry yeast will need to be sponged. This means stiring the yeast into the liquids to dissolve it/sponge it before adding to the flour. Some Fast Acting Dry Yeast can be added to the flour, check the pack.

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Avnee
Avnee
2 days ago

Hi Gemma, I wanted to ask if it is fine to knead the dough by hand as I do not use a stand mixer? And please check out my page on Instagram sweettoothfactory2020. I am a young baker who is 24 7 in the kitchen. I have made a lot of you recipes and would love it if you check it out. thankyou

Beree
2 days ago

Hi Gemma, is there a something I can use instead of butter?

Maanya
Maanya
4 days ago

hi can we use whole wheat flour in this recipe?

Prachi
Prachi
4 days ago

Can u tell me the amount of yeast used in grams

Cindy Marimon
Cindy Marimon
4 days ago

Hi Gemma! If I want to convert this recipe into chocolate ones, how much cocoa powder should I add and would I need to remove some flour?

Ayan08
Ayan08
5 days ago

Hi again Gemma..
I’d tried this evening your donut dough recipe.. It is quite hard to knead the dough because I don’t have a stand mixer.😅 oh by the way i have follow up question, how long would it last the dough in the refrigerator? Thank you. 😊😊

Aida Mardelli
6 days ago

THE BEST 🎉🎉

Zainab
Zainab
6 days ago

Hi Gemma I wanted to ask can u tell the recipe for the glaze of the donuts or can u send link where can I find that glaze recipe

Aida Mardelli
6 days ago

The best home made doughnuts 😋😋my kids ate them all while still fresh, thank you Gemma for the recipe!!

Ayeshaa
Ayeshaa
7 days ago

Can we use margarine instead of butter?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford