How to Make Dunkin’‑Style Doughnuts at Home
Ask any commuter from Boston to Boise—sometimes the day doesn’t start until a Dunkin’ doughnut meets that iced coffee. Yet fresh‑fried rings taste even better when the fryer lives in your own kitchen. Below you’ll learn how to craft two flagship varieties: the feather‑light Classic Glazed (yeast‑raised) and the custard‑filled Boston Kreme. You’ll also pick up frying fundamentals, glazing science, and storage tricks that ensure your homemade batch rivals anything in the pink‑and‑orange box.
Essential Equipment
A sturdy, heavy‑bottomed pot or countertop deep‑fryer that holds about four litres of oil
Digital thermometer capable of reading up to 205 °C / 400 °F
Stand mixer with a dough hook—or strong arms for kneading by hand
Two round cutters or sturdy drinking glasses (one about 3 inches, another about 1 inch for the hole)
Wire rack placed over parchment or a sheet pan for drip‑drying
Piping bag fitted with a long filling tip (for the Boston Kreme custard)
Cooling rack, rolling pin, kitchen scale (optional but ensures bakery‑level precision)
Pantry Rundown
For both doughnut styles you’ll need all‑purpose flour, granulated sugar, active dry yeast, whole milk, unsalted butter, eggs, salt, and neutral frying oil such as canola or peanut. The Boston Kreme filling calls for cornstarch, heavy cream, and high‑quality chocolate. If your pantry is sparse, add vanilla extract, powdered (icing) sugar, and a little corn syrup for a pristine glaze sheen.
Part 1 – Classic Glazed Doughnuts (Yeast‑Raised)
Step 1: Activate the yeast
Warm one cup of whole milk to about 40 °C / 105 °F—just warm to the touch, not hot. Stir in two tablespoons of sugar and two and a quarter teaspoons of active dry yeast. Let the mixture foam for eight to ten minutes; if no froth appears, start over with fresher yeast.
Step 2: Build the dough
In the bowl of your stand mixer, whisk three and three‑quarter cups of all‑purpose flour with one teaspoon of salt. Make a well, pour in the foamed yeast mixture, two melted tablespoons of butter, one large beaten egg plus one egg yolk, and a teaspoon of vanilla extract. Using a dough hook, knead on medium for five minutes. The dough should climb the hook and feel elastic yet slightly tacky. Too sticky? Dust in another tablespoon of flour; too dry? Drizzle a splash of milk.
Step 3: First rise
Scrape the dough into a greased bowl, cover with plastic wrap, and let it sit in a warm, draft‑free corner for about an hour, or until doubled in size. You should leave a fingerprint that slowly bounces back.
Step 4: Shape
Turn the risen dough onto a lightly floured counter. Roll to a consistent half‑inch thickness. Cut out large rounds with your 3‑inch cutter, then punch the centre with the 1‑inch cutter to create the hole. Transfer each ring to a square of floured parchment—this trick lets you drop doughnuts into hot oil without deflating them.
Step 5: Proof
Cover loosely with a lightweight dish towel and let the rings puff for 30 to 40 minutes. They’re ready when they look airy and wobble like a gentle waterbed when tapped.
Step 6: Fry
Pour at least two inches of oil into your pot and heat to 185 °C / 365 °F. Slide in two to three doughnuts at a time, parchment‑side up; the paper will release within seconds—remove it with tongs. Fry about one minute per side until medium‑golden. Transfer to the wire rack and repeat until all are cooked. Donut holes take half the time—perfect testers.
Step 7: Vanilla glaze
While the doughnuts cool slightly (they should still be warm), whisk together two cups of powdered sugar, three tablespoons of warm milk, a tablespoon of melted butter, half a teaspoon of vanilla, and a teaspoon of light corn syrup. The consistency should ribbon off your whisk in a slow, thick stream. Dunk each doughnut top‑side first, flip for a full coat, lift, and let excess drip back into the bowl. Set on the rack. After five minutes the glaze will turn that familiar translucent shell.
Part 2 – Boston Kreme Doughnuts
This legendary Massachusetts creation is simply a yeast ring without the hole, filled with vanilla custard and capped with glossy chocolate.
Step 1: Use the same yeast dough
Repeat Steps 1 through 3 above, but when shaping, cut larger 3‑inch rounds and do not punch centres. Proof the pillows on parchment squares just as before.
Step 2: Fry whole rounds
Maintain 180 °C / 350 °F oil—slightly cooler than for rings to ensure the thicker centres cook through. Fry about 90 seconds per side until golden. Insert a skewer into one to confirm steam escapes and no gummy dough remains.
Step 3: Make the pastry cream
While rounds cool, heat one cup of whole milk and a half‑cup of heavy cream with a split vanilla bean (or two teaspoons of extract) until steaming. In a separate bowl, whisk three egg yolks with a third‑cup of sugar and two tablespoons of cornstarch. Temper with hot milk, return to the saucepan, and stir until thick pudding bubbles appear. Off heat, whisk in a tablespoon of butter for silkiness. Press plastic wrap directly on the custard surface and chill until lukewarm—cold enough to pipe, warm enough to stay fluid.
Step 4: Fill
Fit your piping bag with a long filling tip, spoon in the custard, and poke each doughnut at its side seam. Squeeze until you feel the shell plump. Wipe any overflow.
Step 5: Chocolate glaze
Combine one cup of powdered sugar, two tablespoons of cocoa powder, two tablespoons of hot milk, a tablespoon of corn syrup, and a splash of vanilla. Stir until glossy and quite thick—like warm ganache. Dip only the top surface of each filled doughnut, twirling your wrist to create a neat dome before lifting to the rack. The shiny cap should set within ten minutes.
Common Pitfalls and Quick Fixes
Greasy doughnuts: Oil temperature dipped below 175 °C / 350 °F. Reheat between batches.
Raw centers: Either the dough was rolled too thick or the oil was too hot. Stick to half‑inch dough and monitor the thermometer.
Wrinkled glaze: Doughnuts cooled completely before dipping; glaze when still slightly warm.
Flat proof: If rings spread sideways instead of rising, the room was too warm or proofed too long. Aim for 22–24 °C ambient temperature and keep an eye on the 30‑minute mark.
Storing and Reheating
Freshness peaks within four hours. For overnight enjoyment, place glazed doughnuts in an airtight box at room temperature. A 10‑second microwave burst revives softness. To freeze, do so before glazing; thaw at room temperature, then dip in fresh glaze.
Nutrition Snapshot
A Classic Glazed clone weighs in around 280 calories with 12 grams of fat and 38 grams of carbohydrates. The Boston Kreme edges higher at about 330 calories due to custard and chocolate. They’re treats—enjoy, then maybe take a brisk walk.
Pro Tips for a True Dunkin’ Vibe
Fry the holes—they’re your built‑in quality control, ensuring oil temp is perfect before committing the big rings.
Use filtered water when blooming yeast; Dunkin’s own bakeries maintain tight mineral specs for consistency.
Recycle a clean Dunkin’ box for presentation; friends will swear you snagged an early‑morning run.
Pair with a “Regular” coffee (Dunkin’‑speak for cream and sugar) to complete the experience.
With steady oil heat, a patient rise, and a quick dip in vanilla or chocolate glaze, your kitchen turns into a corner Dunkin’—minus the queue. Enjoy the aroma, grab a still‑warm doughnut, and relish the knowledge that your homemade batch might just beat the drive‑thru variety.
