Dunkin’ Donuts Plain Donut Copycat Recipe

Dunkin’ Donuts plain cake donuts are beloved for their tender crumb, subtle sweetness, and perfectly golden exterior. These aren’t yeast donuts—they’re cake donuts, which means they’re denser, more moist, and have that characteristic crack around the edges when fried. The flavor is simple but addictive: buttery, vanilla-forward, with just enough sweetness to satisfy without overwhelming.

This copycat recipe brings that iconic Dunkin’ flavor into your kitchen with ingredients you likely already have and a straightforward method that doesn’t require special equipment or donut-making experience.

What Makes Dunkin’ Donuts Plain Donuts Special

• Cake-style texture, not yeast-based
• Tender and moist interior
• Slightly crispy golden exterior
• Subtle vanilla and nutmeg flavor
• Characteristic surface cracks from frying
• Perfect density—not too heavy, not too light

This is the classic American cake donut that pairs perfectly with coffee and never goes out of style.

Ingredients You’ll Need

For the Donuts

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ⅔ cup whole milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for frying (about 6 cups)

For Coating (Optional)

• ½ cup granulated sugar
• 1 teaspoon cinnamon (for cinnamon sugar variation)

Prep Time and Yield

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Frying Time: 15 minutes
• Total Time: 1 hour
• Yield: 8–10 donuts plus donut holes

How to Make Dunkin’ Donuts Plain Donuts

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg until evenly combined. The nutmeg is subtle but essential for that classic cake donut flavor.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.

Step 3: Form the Dough

Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. The dough will be sticky and soft, more like thick batter than traditional bread dough. Do not overmix, as this will make the donuts tough.

Step 4: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This firms up the dough, making it much easier to roll and cut. Skipping this step will result in donuts that are difficult to handle.

Step 5: Roll and Cut

Lightly flour a clean work surface and your rolling pin. Turn out the chilled dough and gently pat or roll it to about ½-inch thickness. Use a donut cutter or two round cutters (one large, one small) to cut out donut shapes. Gather scraps, re-roll gently, and cut more donuts. Save the donut holes for frying.

Step 6: Heat the Oil

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat oil to 350°F, using a thermometer to monitor temperature. Maintaining proper oil temperature is critical for donuts that are cooked through without being greasy.

Step 7: Fry the Donuts

Carefully lower 2–3 donuts into the hot oil, being careful not to crowd the pot. Fry for about 1–2 minutes per side, or until deep golden brown. The donuts should puff up and develop those signature surface cracks. Use a slotted spoon or spider strainer to flip and remove them.

Step 8: Drain and Cool

Transfer fried donuts to a wire rack set over a baking sheet or to a plate lined with paper towels. Let them cool for a few minutes before coating or eating.

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Step 9: Coat (Optional)

While still warm, toss donuts in granulated sugar, cinnamon sugar, or leave them plain. The warmth helps the sugar stick naturally.

Why This Recipe Tastes Authentic

The key to replicating Dunkin’ Donuts lies in several details:

• Cake donut chemistry: Using baking powder instead of yeast creates the proper texture
• Proper frying temperature: 350°F ensures even cooking and prevents greasiness
• Nutmeg addition: A small amount adds depth without being noticeable
• Correct dough thickness: Half an inch gives you the right donut size and texture
• Chilling the dough: This prevents spreading and helps maintain shape during frying

Tips for Perfect Donuts Every Time

• Use a kitchen thermometer to monitor oil temperature
• Don’t overcrowd the pot when frying
• Fry donut holes for 30–45 seconds per side
• Let donuts cool slightly before coating
• Fresh donuts taste best within 4–6 hours of frying

Common Mistakes to Avoid

• Overmixing the batter: This creates tough, dense donuts
• Skipping the chill time: Warm dough is nearly impossible to cut cleanly
• Oil too hot or too cold: Results in burnt outsides with raw centers or greasy donuts
• Rolling dough too thin: Donuts will be flat and lack the proper texture
• Reusing old frying oil: Fresh oil produces a cleaner flavor

Optional Variations

Chocolate Glazed

Dip cooled plain donuts in chocolate glaze made from 1 cup powdered sugar, 3 tablespoons cocoa powder, 3 tablespoons milk, and ½ teaspoon vanilla.

Vanilla Glazed

Make a simple glaze with 1½ cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Dip the top of each donut.

Powdered Sugar

Dust cooled donuts generously with powdered sugar using a fine mesh sieve.

Cinnamon Sugar

Combine ½ cup sugar with 2 teaspoons cinnamon and toss warm donuts to coat.

How to Store

Store donuts in an airtight container at room temperature for up to 2 days. They’re best eaten fresh, but can be refreshed in a 300°F oven for 3–5 minutes.

Do not refrigerate, as this dries them out. Donuts can be frozen for up to 2 months in freezer bags. Thaw at room temperature.

What to Serve with Plain Donuts

These donuts pair beautifully with:

• Hot coffee or espresso
• Cold milk
• Hot chocolate
• Fresh fruit
• Breakfast spreads like jam or Nutella

They’re perfect for breakfast, brunch gatherings, or an afternoon treat.

Frequently Asked Questions

Can I bake these instead of frying?

Baking will produce a different texture—more like a muffin than a donut. For authentic Dunkin’ texture, frying is essential.

Why do my donuts absorb too much oil?

Your oil temperature is likely too low. Keep it at a steady 350°F throughout frying.

Can I make the dough ahead?

Yes. Refrigerate the dough for up to 24 hours before rolling and frying.

Do I need a donut cutter?

No. Two round cookie cutters (about 3 inches and 1 inch) work perfectly.

Can I use a different milk?

Whole milk gives the best texture, but 2% works. Avoid skim milk as it produces drier donuts.

Why did my donuts turn out dense?

Overmixing develops too much gluten. Mix just until ingredients are combined.

Pro Tips for Bakery-Quality Results

• Let butter cool slightly before adding to wet ingredients
• Use fresh baking powder for maximum rise
• Maintain consistent oil temperature between batches
• Fry a test donut first to check timing and temperature
• Serve within a few hours for peak freshness

Final Thoughts

This Dunkin’ Donuts plain donut copycat recipe delivers that nostalgic cake donut experience right at home. The tender crumb, golden exterior, and classic flavor are all here, ready to be paired with your morning coffee or enjoyed as a sweet treat any time of day. While they take a bit of effort, the result is fresh, warm donuts that rival anything from the donut shop—and the satisfaction of making them yourself makes them taste even better.