Dessert Recipes

Donuts and Donut Holes

12 - 15 donuts and 12- 15 donut holes

Donuts and Donut Holes are popular for a good reason: they are super delicious! While store-bought options can lack quality, this recipe allows you to prepare them easily in the comfort of your home. You will have the chance to taste the best Donuts and Donut Holes you have ever had. Read More

☆☆☆☆☆0x(write a review)👁293x
Tom the ChefPublished: 1.5.2026
Dessert Recipes
Vegetarian
30 min.
3 h.
3/5
419 calories Per Serving (of 12) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

Jump to Recipe

Introduction to Donuts and Donut Holes

Donuts and Donut Holes are popular for a good reason: they are super delicious! While store-bought options can lack quality, this recipe allows you to prepare them easily in the comfort of your home. You will have the chance to taste the best Donuts and Donut Holes you have ever had. In this guide, I will walk you through the process of making this amazing Dessert Recipe using fresh Yeast Dough.

Czech Filled Donuts Koblihy - Shaping

The Dough Preparation for Donuts and Donut Holes

To begin our Homemade Donuts journey, we start with the dough preparation. I place 4 cups of Bread Flour, ½ cup of granulated sugar, 1 TBSP of active dry yeasts, and a pinch of salt into a kitchen mixer with a hook attachment. I briefly stir these dry ingredients with a whisk just enough to combine all ingredients, which takes about 1 minute. Next, I add the wet ingredients: 1 cup of lukewarm milk, 1 stick of melted butter, and 3 eggs. I knead this mixture at a low speed until all ingredients are partially incorporated, taking about 1 to 2 minutes. Then, I increase the speed to medium-high and knead until a sticky Yeast Dough is formed, which usually takes about 3 to 4 minutes. This forms the base of our delicious Pastry Desserts.

Czech Filled Donuts Koblihy - Dough

Raising the Dough

Once the kneading is complete, raising the dough is a crucial step for these Comfort Food treats. I remove the bowl from the mixer and cover it with a plate or plastic wrap. I let it rise in a warm place until it has at least doubled in size. This process typically takes about 2 to 3 hours. Allowing the Yeast Dough to rise properly ensures that your Donuts and Donut Holes will have the perfect texture.

Czech Filled Donuts Koblihy - Raising the Dough

Shaping the Donuts and Donut Holes

When the dough is ready, I work on a lightly floured surface. I place the dough on the floured surface and, using a rolling pin, flatten the dough to about ½” thickness. If the dough sticks to the rolling pin, I consider gently flouring the top. I cut each donut using a 3” cookie cutter, then use a 1” cookie cutter to cut out the center for a classic American donut—a future donut hole. I place both on a lightly floured baking sheet and repeat with the remaining dough. I form the leftover dough together with my hands and roll it again with a rolling pin to cut more Donuts and Donut Holes. After this step, I usually cut the rectangular shapes instead (Long Johns) to make the process easier and to avoid any extra leftover dough because the dough should not be reformed again.

Czech Filled Donuts Koblihy - Shaping

Proofing and Oil Preheating

Before we start Deep Frying, we must attend to proofing and oil temperature. I let the Donuts and Donut Holes proof in a warm place for about 30 minutes or at room temperature for about 45 minutes. I am not looking for any specific volume increase; I just want to give the dough an opportunity to recover. While they proof, I set my oil to preheat to 320°F. It is important to carefully monitor the oil temperature. If the oil reaches a higher temperature (usually over 400°F), it becomes flammable. This attention to detail ensures safe and delicious Freshly Fried treats.

Czech Filled Donuts Koblihy - Proofing and Oil Preheating

The Deep Frying Process

Now comes the exciting part: Deep Frying our Donuts and Donut Holes. I fry them in batches based on the size of my deep fryer or pot. I place each donut and donut hole carefully into the preheated hot oil by hand. If I find this task too complicated, I optionally use a slotted turner to place the donuts in. I fry until a nice color is reached, which takes about 2 to 3 minutes. Then, I turn and fry until the second side reaches a nice color, taking another 1 to 3 minutes. Once done, I carefully remove them from the hot oil right to the cooling rack or paper towel to let the oil drain off before repeating with the remaining batch.

Donuts and Donut Holes - Fry

Glaze Preparation

To top off this Dessert Recipe, I prepare a sweet glaze. I place all ingredients into a medium mixing bowl: 2 cups of confectioners’ sugar, 3 to 5 TBSP of water, and 2 TBSP of vanilla extract. Optionally, I can add food coloring following the package’s instructions. I thoroughly stir together with a whisk until fully incorporated, about 30 seconds. A helpful tip I use is to work one by one, and after finishing the first one, try to determine if the glaze thickness meets my expectations. If I find out that I would prefer a thicker glaze, I simply stir in some confectioners’ sugar. If I find out that I would like a thinner glaze, I simply stir in some water.

Czech Filled Donuts Koblihy - Optionally Prepare Glaze

Assembling Donuts and Donut Holes

Finally, I assemble the Donuts and Donut Holes once they are cool enough to touch. I take each one and place it into the glaze, letting it sit in the glaze for a few seconds. I slowly take it out and let part of the glaze drip for a few seconds before turning. Then, I place it on the baking sheet or plate and optionally decorate it with sprinkles. For the best results with these Pastry Desserts, I let the glaze harden at room temperature before serving, which usually takes about 10 to 15 minutes.

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Donuts and Donut Holes

12 - 15 donuts and 12- 15 donut holesTom the ChefPublished: 1.5.2026 ☆☆☆☆☆0x(write a review)👁293x
30 min.
3 h.
3/5
🖨Print

Ingredients:

Click any ingredient to learn more
Dough:
4 cups of bread flour (adjust if needed)
Extra flour for flouring surface
½ cup of granulated sugar (adjust if needed)
1 TBSP of active dry yeasts (adjust if needed)
Pinch of salt
1 cup of lukewarm milk (about 90 to 100°F) (adjust if needed, preheat in the microwave or on the stove)
1 stick of butter - melted (adjust if needed, ¼ LB *)
3 of eggs (adjust if needed)
Glaze:
2 cups of confectioners’ sugar (adjust if needed, adjust as needed. If fruit pieces are present, process the preserve or jelly in a blender prior to filling to prevent clogging of the Bismarck tip.)
3 – 5 TBSP of water (adjust if needed, 3 - 4 TBSP for thick glaze or 4 – 5 for fine glaze.)
2 TBSP of vanilla extract (adjust if needed)
Optionally: gel food coloring of your choice
Optional Additional Toppings:
Optionally: sprinkles
Optionally: Edible golden spray

* Cut butter into small pieces before melting and place into a measuring pitcher (or small microwavable mixing bowl). Then, microwave briefly with a few seconds break between – to prevent little “explosions.” Optionally, melt the butter over low heat with occasional whisking.

Tools:

Click any tool to learn more
1x Measuring Spoons
1x Measuring Cups
1x Kitchen Mixer with Hook Attachment
1x Whisks
1x Measuring Pitcher or Small Glass/Ceramic Bowl
1x Bowl Scraper or Silicone Spatula
1x Plastic Wrap (or plate)
1x Rolling Pin
1x 3″ Round Cookie Cutter
1x Icing Spatula
1x Icing Spatula
2x Baking Sheet
1x Deep Fryer or Pot and Thermometer
1x Slotted Turner or Skimmer
1x Mixing Bowls (with Bismarck pastry tip (long tip for filling))

Nutrition per 1 Serving:(recipe split into 12 servings)

Estimated
Calories 419 Protein 7.7 g Fat 10.2 g Saturated fat 5.7 g Carbohydrate 73.5 g Sugars 42.4 g Fiber 1.3 g Sodium 89 mg Cholesterol 69 mg
Vegetarian
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
Koblihy Donuts Common Steps-02
Flour, eggs, milk, cream, butter, sugar, and salt gathered for making Czech Donuts Koblihy.

1.Dough:

Let’s start preparing the Donuts & Donut Holes with the dough preparation.

1.1.
Place into a kitchen mixer with a hook attachment:
4 cups of bread flour
½ cup of granulated sugar
1 TBSP of active dry yeasts
Pinch of salt

Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

Koblihy Donuts Common Steps-04
1.2.
Add:
1 cup of lukewarm milk
1 stick of butter – melted
3 eggs

Knead at a low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

Koblihy Donuts Common Steps-01
1.3.

Then increase the speed to medium-high and knead until a sticky dough is formed (about 3 – 4 minutes).

Koblihy Donuts Common Steps-13
Koblihy Donuts Common Steps-14

2.Raising the Dough:

2.1.

Remove the bowl from the mixer and cover with plate or plastic wrap.

2.2.

Let it rise in a warm place until it has at least doubled in size (about 2 – 3 hours).

Koblihy Donuts Common Steps-15

3.Shaping:

Note:
Work on a lightly floured surface
3.1.
Place the dough on a floured surface and, using a rolling pin, flatten the dough to about ½” thickness.

Tips:

  • If the dough sticks to the rolling pin, consider gently flouring the top.
  • If the dough is generally to sticky, consider incorporating some flour into the dough. You can do it by using a kitchen mixer or your hands.
Koblihy Donuts Common Steps-16
Koblihy Donuts Common Steps-17
Koblihy Donuts Common Steps-19
Koblihy Donuts Common Steps-18
3.2.

Cut each donut using a 3” cookie cutter, then use a 1” cookie cutter to cut out the center for a classic American donut– a future donut hole.

Koblihy Donuts Common Steps-20
Koblihy Donuts Common Steps-21
Donuts Steps only-01
3.3.

Place both on a lightly floured baking sheet and repeat with the remaining dough.

Donuts Steps only-101
3.4.
Form the leftover dough together with your hands and roll it again with a rolling pin. Then, cut more donuts.

Tip:

After this step, I usually cut the rectangular shapes instead (Long Johns) to make the process easier and to avoid any extra leftover dough (the dough should not be reformed again).

Koblihy Donuts Common Steps-22
Koblihy Donuts Common Steps-23
Koblihy Donuts Common Steps-24
Koblihy Donuts Common Steps-25

4.Proofing and Oil Preheating:

4.1.
Let the donuts proof in a warm place for about 30 minutes or at room temperature for about 45 minutes.

Note:

You are not looking for any specific volume increase; you just want to give the dough an opportunity to recover.

4.2.
Set your oil to preheat to 320°F.
Important:
Carefully monitor the oil temperature. If the oil reaches a higher temperature (usually over 400°F), it becomes flammable.
Koblihy Donuts Common Steps-29

5.Fry:

Note:
Fry donuts and donut holes in batches based on the size of your deep fryer (or pot).
5.1.
Place each donut and donut hole carefully into the preheated hot oil by hand.

Tip:

If you find this task too complicated, optionally use a slotted turner to place the donuts in.

Donuts Steps only-03
Donuts Steps only-04
5.2.

Fry until a nice color is reached (about 2 – 3 minutes).

5.3.

Turn and fry until the second side reaches a nice color (another 1 – 3 minutes).

Donuts Steps only-05
Donuts Steps only-06
Donuts Steps only-10
5.4.

Carefully remove from the hot oil right to the cooling rack or paper towel to let the oil drain off.

Donuts Steps only-07
Donuts Steps only-08
Donuts Steps only-12
Donuts Steps only-09
5.5.

Repeat with the remaining donuts and donut holes.

6.Glaze:

6.1.
Place all ingredients into a medium mixing bowl:
2 cups of confectioners’ sugar
3 – 5 TBSP of water
2 TSBP of vanilla extract
Optional: food coloring (follow the package’s instructions)

Thoroughly stir together with a whisk until fully incorporated (about 30 seconds).

Tip:
Work one by one, and after finishing the first one, try to determine if the glaze thickness meets your expectations. If you then find out that you would prefer a thicker glaze, simply stir in some confectioners’ sugar. If you then find out that you would like a thinner glaze, simply stir in some water.
Koblihy Donuts Common Steps-27
Koblihy Donuts Common Steps-28

7.Assemble Donuts and Donut Holes:

Important: Continue with the following steps once all the donuts and donut holes are cool enough to touch.

7.1.

Take each and place it into the glaze.

Donuts Steps only-15
Donuts Steps only-17
Donuts Steps only-18
7.2.

Let it sit in the glaze for a few seconds.

7.3.

Slowly take it out and let part of the glaze drip for a few seconds before turning.

Donuts Steps only-19
Donuts Steps only-16
7.4.

Then, place it on the baking sheet or plate and optionally decorate it with sprinkles.

Donuts Steps only-20
7.5.

For the best results, let the glaze harden at room temperature before serving (usually about 10 – 15 minutes).

Close-up of a glazed doughnut from Donuts and Donut Holes on a dark slate surface, with two more doughnuts partly visible.
Close-up of a glazed doughnut from Donuts and Donut Holes on a dark slate surface, with two more doughnuts partly visible.A glazed doughnut from Donuts and Donut Holes resting on dark slate, with a wooden board behind it.A glazed ring donut with rainbow sprinkles from the Donuts and Donut Holes recipe, on a blue plate.A glazed Donuts and Donut Holes topped with rainbow sprinkles on a blue plate atop a wooden table.A glazed ring donut from Donuts and Donut Holes topped with rainbow sprinkles on a blue plate.A ring-shaped Donuts and Donut Holes pastry with white glaze and rainbow sprinkles on a pink plateA single Donuts and Donut Holes ring with purple glaze and colorful sprinkles on a yellow plate.A single Donuts and Donut Holes pastry with purple glaze and rainbow sprinkles on a yellow plate.A glazed doughnut from Donuts and Donut Holes, topped with white sprinkles, on a red plate.A glazed donut with colorful sprinkles from Donuts and Donut Holes sits on a red plate.A single glazed donut with a sugary textured coating centered on a red plate atop a wood-plank table.Glazed Donuts and Donut Holes with rainbow sprinkles and drips of glaze on a pink ridged plateA single glazed Donuts and Donut Holes ring topped with rainbow sprinkles on a pink ridged plateA glazed donut from the Donuts and Donut Holes recipe, covered in colorful sprinkles, on a pink plate.A single purple-glazed donut with rainbow sprinkles from Donuts and Donut Holes, on a yellow plate.A glazed ring donut from Donuts and Donut Holes sits on a dark gray plate on a wooden counter.A single glazed ring donut from a Donuts and Donut Holes recipe, resting on a grey plate.Three glazed Donuts and Donut Holes on a yellow plate, topped with red glaze and dark sprinkles.Glazed Donuts and Donut Holes on a yellow plate, one topped with red and green sugar sprinkles.Three glazed Donuts and Donut Holes—orange, blue with sprinkles, and plain—on a yellow plate.Three glazed Donuts with red, blue-sprinkled, and plain glaze on a yellow plate on a wood tableThree glazed donuts on a yellow plate, one with red sprinkles, one with dark sprinkles, one plain.Purple-glazed Donuts and Donut Holes topped with colourful sprinkles on a yellow plate.Three glazed Donuts and Donut Holes on a yellow plate: red sugar, blue with sprinkles, and golden glaze.Three glazed Donuts on a yellow plate, one with red icing and sprinkles, one with dark sprinkled icing.Two trays of glazed Donuts and Donut Holes, some topped with sprinkles, on a wooden counterGlazed Donut Holes dusted with powdered sugar piled on a red plateTen glazed and powdered-sugar-dusted Donut Holes piled on a red plate, from the Donuts and Donut Holes recipe.Glazed Donuts and Donut Holes dusted with powdered sugar, arranged on a red plate.Ten glazed Donut Holes, some light and some darker, piled on a red plate on a wood counterRed plate of Donuts and Donut Holes, glazed and dusted with powdered sugar on a wooden counter.Nine glazed Donuts and Donut Holes, some dipped in chocolate, piled on a red plate.Glazed Donut Holes piled on a red ceramic plate on a wooden countertop.

Popular questions

What should I do if my Yeast Dough is too sticky when preparing Donuts and Donut Holes?

If the dough is generally too sticky during the Donuts and Donut Holes preparation, consider incorporating some Bread Flour into the dough. You can do it by using a kitchen mixer or your hands. This helps ensure your Homemade Donuts turn out perfectly before you move on to Deep Frying.