Yeast doughnut dough calculator
American glazed yeast doughnuts: a sweet milk-and-egg dough, ring-cut, fried at 175 °C and glazed warm.
16 × 45 g · 67% hydration
Type how much flour you have — the portion weight recalculates.
American glazed yeast doughnuts on King Arthur’s formula: a sweet milk-and-egg dough with a whisper of nutmeg, ring-cut, fried at 175 °C and dipped warm in a milk glaze. The diner classic, weighed to the gram.
How it works
The dough
Milk 63%, sugar 14%, butter 8%, egg 14%, salt 0.8% and 1.9% instant yeast — plus the source’s quarter-teaspoon of nutmeg, the smell every American doughnut shop shares. A soft dough, kneaded smooth and bulked one to two hours until doubled.
Cut and proof
Roll to roughly a centimeter, cut rings (~45 g with their holes), and proof 20–60 minutes until nearly doubled and light to the touch. Underproofed rings fry dense; overproofed ones collapse when lifted — move them on floured parchment squares to be safe.
Fry and glaze
Neutral oil at 175 °C, about a minute per side, flipping once — the pale equator line is the badge of a proper proof. Drain briefly and dip while warm into the glaze (powdered sugar loosened with milk and vanilla, per the source) so it sets into that thin, crackly shell.
FAQ
How do Krispy-Kreme-style copycats differ?
The famous light-as-air style (Weissman’s copycat is the reference) runs leaner on butterfat but uses shortening — about 12% — and slightly less milk, fried a touch hotter. The KA formula here is the butter-and-milk home style with a bit more body.
Can I bake them instead?
They will be buns, not doughnuts — the fry is where the crust, the ring line and half the flavor happen. If frying is off the table, the cinnamon-roll or drożdżówka calculators are more honest destinations.
What do I do with the holes?
Fry them — they take under a minute and are the cook’s traditional wage.