Scale a professional donut recipe to your desired yield with precise measurements.
Yield Selection
Measurements are based on volume for convenience, but for best results, professional bakers recommend using a scale.
Scaled Ingredients
All-purpose Flour2.67 cups
Whole Milk0.75 cups
Large Eggs2 large
Unsalted Butter (softened)0.50 cups
Granulated Sugar0.17 cups
Active Dry Yeast1.50 tsp
Glaze Ingredients
Powdered Sugar1.00 cups
Heavy Cream/Milk2.67 tbsp
Overview
Donuts require a delicate balance of fat, sugar, and yeast to achieve that classic light and airy texture. This calculator scales a time-tested recipe to your exact needs.
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Pro Tips
Keep your oil temperature between 350°F and 375°F (175-190°C) for the best results.
Don't over-crowd the fryer, as it will lower the oil temperature and lead to greasy donuts.
Let the donuts drain on a wire rack rather than paper towels to prevent them from getting soggy.
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Fun Facts
"The word 'doughnut' was first used in a 1809 book by Washington Irving."
"During World War I, Salvation Army workers served donuts to soldiers, earning the nickname 'Doughnut Lassies'."
"National Donut Day is celebrated on the first Friday of June in the US."
Formula: All ingredients are scaled linearly based on a base recipe that yields 18 donuts.
