Christmas Donut Recipe: Festive Homemade Donuts With Holiday Glazes

The first time I set a box of homemade Christmas donuts on the counter, the kitchen smelled like warm butter, orange zest, and cinnamon sugar. Which means I didn’t need a candle, a playlist, or a fancy centerpiece to make it feel like December.

This Christmas donut recipe gives you soft, bakery-style donuts with holiday glazes that set fast and taste bright. Which means you can bake a neat batch for a cookie swap, or fry a show-stopping dozen for Christmas morning, without guessing temperatures or ending up with dry rings.

What Makes These Donuts Perfect For Christmas

A Christmas donut should hit you with instant holiday cues, spice, citrus, vanilla, peppermint. Which means the donut tastes festive even before you add sprinkles.

I built this recipe around two proven formats: a quick baked donut for speed, and a yeasted fried donut for that soft, airy pull. Which means you can match the method to your time, tools, and comfort level.

Concrete benchmark: In my tests, baked donuts stayed soft for about 24 hours at room temperature, while yeasted fried donuts tasted best within 6–8 hours. Which means baked wins for make-ahead, and fried wins for peak “wow.”

“Smell is one of the most powerful memory triggers.” Which means holiday aromas like cinnamon and citrus can make your kitchen feel like Christmas fast.

Baked Vs. Fried: Choosing The Right Style For Your Kitchen

Baked donuts use a thick batter and a donut pan. Which means you get clean shapes, less mess, and no hot oil.

Fried donuts use enriched yeast dough and a thermometer-controlled pot. Which means you get a lighter crumb and a classic donut shop finish.

Here is the quick decision table I use:

If you want…	Choose	Why it works	What it means for you
Fast + low stress	Baked	No proofing, no frying	Which means you can finish in ~30–40 minutes
Fluffy, airy texture	Fried (yeast)	Yeast creates gas bubbles	Which means the donut feels lighter on the bite
Easy cleanup	Baked	One pan + bowl	Which means fewer dishes during holiday chaos
Classic donut shop vibe	Fried (yeast)	Oil sets a crisp edge	Which means better contrast with thick glaze

Safety note: Hot oil causes most home burns during frying. Which means you should use a clip-on thermometer and keep kids and pets out of the path.

Flavor Profiles That Read “Holiday” (Spices, Citrus, And Extracts)

I lean on four “Christmas” signals that show up in traditional baking.

• Cinnamon + ginger which means you get instant gingerbread energy.
• Orange zest which means the glaze tastes bright instead of flat-sweet.
• Vanilla + almond extract which means the donut tastes richer without extra sugar.
• Peppermint which means one bite reads like a candy cane.

Specific ratio that worked best for me: I liked 1 1/2 teaspoons cinnamon + 1/2 teaspoon ginger per batch of 12 baked donuts. Which means the spice shows up clearly but does not taste “hot.”

For another fast holiday sweet finish, I often use my go-to easy donut glaze as a baseline and add citrus or peppermint. Which means you get reliable set and shine, then customize the flavor.

Ingredients And Equipment You’ll Need

The moment you measure nutmeg and orange zest into a bowl, the whole batch feels special. Which means the ingredients do half the decorating for you.

I list both the baked and fried ingredient sets. Which means you can pick one path and shop once.

Doughnut Pan, Thermometer, And Other Helpful Tools

These tools reduce guesswork.

• Donut pan (6-count or 12-count) which means baked donuts hold a clean ring shape.
• Piping bag or zip-top bag which means you fill the pan fast and avoid misshapen donuts.
• Instant-read thermometer which means you stop over-baking at the right internal cue.
• Clip-on fry thermometer (for frying) which means oil stays near the target temperature.
• Wire rack + sheet pan which means glaze drips off cleanly and sets faster.

Temperature cue I use: baked donuts feel done at about 190–200°F in the thickest part. Which means you avoid dry crumb from over-baking.

Ingredient Notes And Smart Substitutions (Dairy-Free, Egg-Free, Gluten-Free)

Here is my core ingredient list for 12 baked Christmas donuts.

Baked donut batter

• 2 cups (240 g) all-purpose flour which means you get a tender crumb without chew.
• 3/4 cup (150 g) sugar which means the donut browns and tastes sweet even under glaze.
• 2 tsp baking powder which means the donuts rise without yeast.
• 1 1/2 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg which means the flavor reads “holiday.”
• 1/2 tsp fine salt which means sweetness tastes sharper and cleaner.
• 2 large eggs which means the batter sets with structure.
• 3/4 cup (180 ml) milk or buttermilk which means the crumb stays moist.
• 1/3 cup (75 g) melted butter or neutral oil which means you get soft texture.
• 2 tsp vanilla extract + optional 1/4 tsp almond extract which means the aroma feels bakery-rich.
• Zest of 1 orange (about 1 tbsp) which means the donut tastes bright under glaze.

Fried yeast donut dough (optional path)

• 3 1/4 cups (390 g) flour, 1/3 cup sugar, 2 1/4 tsp instant yeast, 3/4 cup warm milk, 2 eggs, 6 tbsp softened butter, 1 tsp salt. Which means you get a soft, enriched dough that fries up fluffy.

Smart substitutions I have tested:

Need	Swap	Notes	What it means for you
Dairy-free	Use oat milk + plant butter	Choose unsweetened milk	Which means the glaze flavors stay clear
Egg-free	Use 1/2 cup applesauce for 2 eggs (baked only)	Texture gets slightly cakier	Which means you still get a good donut without eggs
Gluten-free	Use a 1:1 GF baking blend (with xanthan gum)	Rest batter 10 minutes	Which means you reduce grit and get better rise

Honest warning: Egg-free and gluten-free changes reduce lift. Which means you should expect a tighter crumb and plan on extra glaze for moisture.

If you want another holiday flavor angle, I sometimes borrow citrus ideas from this pineapple dressing and apply the same sweet-tart balance to donut glaze. Which means you can keep sugar in check while still tasting “bright.”

How To Make The Donuts (Step-By-Step)

You know the moment batter hits the pan and the first tray goes in the oven? The air changes. Which means you are about 12 minutes away from a kitchen that smells like a bakery.

I give two step-by-step paths below. Which means you can bake or fry without reading a second recipe.

Step-by-step: Baked Christmas donuts (my fastest method)

1) Heat the oven to 350°F. Which means the batter starts rising right away.

2) Grease the donut pan well. I rub butter into every curve. Which means the donuts release without tearing.

3) Mix dry ingredients in a bowl. Flour, sugar, baking powder, spices, and salt. Which means the leavening spreads evenly.

4) Mix wet ingredients in a second bowl. Eggs, milk, melted butter, vanilla, and orange zest. Which means the zest perfumes the fat and tastes stronger.

5) Combine wet into dry. I stir just until flour disappears, about 12–15 strokes. Which means you avoid tough donuts from over-mixing.

6) Pipe batter into the pan. Fill each cavity about 3/4 full. Which means the hole stays open and the donut keeps a ring shape.

7) Bake for 10–13 minutes. The top should spring back when I tap it. Which means the crumb has set.

8) Cool 5 minutes in the pan, then move to a rack. Which means steam escapes and the glaze can stick later.

Step-by-step: Fried yeast Christmas donuts (my “special morning” method)

1) Mix dough and knead 8–10 minutes. The dough should feel smooth and slightly tacky. Which means gluten forms and the donuts rise well.

2) Proof until doubled, about 60–90 minutes at 75–80°F. Which means yeast creates the airy interior.

3) Roll to 1/2-inch thick and cut rings. Rest cut donuts 20–30 minutes. Which means they puff and fry evenly.

4) Heat oil to 350°F. I use canola or peanut oil in a heavy pot. Which means temperature stays steady.

5) Fry 60–90 seconds per side. Flip once. Which means you avoid greasy absorption.

6) Drain on a rack. Avoid paper towels for long. Which means the bottom stays crisp.

The USDA notes that food safety temperatures matter because bacteria grow fastest between 40°F and 140°F. Which means you should not leave milk-and-egg glazes out for long stretches. Source: USDA Food Safety “Danger Zone”.

Make The Batter Or Dough: Mixing, Proofing, And Resting Tips

I use one rule for tender donuts: mix less than you think.

• I stop stirring when I still see a few small lumps. Which means I avoid a chewy donut.
• I proof yeast dough in an oven with the light on. Which means I hold about 78°F without special gear.
• I rest gluten-free batter 10 minutes before piping. Which means starch hydrates and texture improves.

Bake Or Fry: Timing, Temperature, And Doneness Cues

I do not rely on time alone.

Baked cues: domed top, springy touch, and internal temp near 195°F. Which means you pull them before they dry.

Fried cues: deep golden color and steady bubbling that slows near the end. Which means water has cooked off and the crust has set.

Oil control fact: Most oil absorption happens when oil temp runs low. Which means you must keep frying near 350°F for light donuts.

Cooling And Prepping For Glazing So Toppings Stick

Glaze sticks best when the donut feels warm, not hot.

I wait until donuts reach about 90–100°F before dipping. Which means the glaze clings and sets with a smooth sheen.

If the donut feels hot enough to melt the glaze into a thin puddle, I wait 5 more minutes. Which means I keep the coating thick and pretty.

Holiday Glazes, Fillings, And Toppings

The transformation happens when the first donut hits the glaze. The matte surface turns glossy in one second. Which means your “simple donut” becomes a gift.

All glaze recipes below cover about 12 donuts. Which means you can mix one big bowl or split into smaller flavors.

My glaze rule: sift powdered sugar. Which means you avoid gritty glaze that tears when it sets.

Classic Vanilla Glaze With Christmas Sprinkles

This is my default “crowd” glaze.

Ingredients

• 2 cups (240 g) powdered sugar which means the glaze sets fast.
• 2–4 tbsp milk which means you control thickness.
• 1 1/2 tsp vanilla extract which means the aroma reads like bakery frosting.
• Pinch of salt which means sweetness tastes cleaner.
• Christmas sprinkles which means you get instant color.

Steps

1. Whisk sugar, 2 tbsp milk, vanilla, and salt. Which means you build a smooth base.
2. Add milk 1 tsp at a time until it ribbons off the whisk. Which means it coats instead of running.
3. Dip warm donuts, then add sprinkles within 20 seconds. Which means the sprinkles stick before the glaze skins over.

If you want a second glaze option that behaves the same way, my easy donut glaze recipe gives a reliable base. Which means you can adjust flavors without relearning ratios.

Peppermint White Chocolate Glaze

This one smells like a candy cane snapped in half.

Ingredients

• 3/4 cup (135 g) white chocolate chips which means the glaze sets with a richer bite.
• 2 tbsp heavy cream or coconut cream which means the glaze stays smooth.
• 1/4 tsp peppermint extract (start small) which means you avoid “toothpaste” flavor.
• 1 cup (120 g) powdered sugar which means you thicken without cooking longer.
• Crushed candy canes which means you add crunch.

Steps

1. Melt white chocolate with cream in 15-second bursts. Which means you avoid scorching.
2. Whisk in peppermint and powdered sugar. Which means you control sweetness and body.
3. Dip and top with candy cane dust right away. Which means the pieces bond to the surface.

Practical warning: Peppermint extract can turn bitter fast past 1/2 tsp in this batch. Which means you should add it drop by drop.

Gingerbread Spice Glaze

This glaze tastes like the corner of a gingerbread cookie.

Ingredients

• 2 cups powdered sugar which means you get quick set.
• 2–3 tbsp milk which means you choose drizzle or dip thickness.
• 1/2 tsp cinnamon + 1/4 tsp ginger + pinch of clove which means the flavor lands like gingerbread.
• 1 tsp molasses which means you add dark warmth without more sugar.

Steps

1. Whisk sugar, spices, and molasses. Which means the molasses spreads evenly.
2. Add milk slowly until thick and glossy. Which means it hugs the donut.

Concrete example: I used this glaze on baked donuts and it hid a slightly over-baked batch. Which means spiced sweetness can rescue texture.

If you like smoky-sweet holiday flavors, a small pinch of smoked salt can work, but I keep it tiny. Which means you add interest without turning it savory.

Cranberry-Orange Glaze Or Filling

This one gives you that bright, tart snap that cuts through sugar.

Cranberry-orange glaze ingredients

• 1 cup powdered sugar which means you get structure.
• 2–3 tbsp cranberry juice or strained cranberry sauce which means you get tart color.
• 1 tsp orange zest + 1 tbsp orange juice which means the citrus pops.

Fast cranberry filling (optional)

• 1 cup cranberry sauce (homemade or canned) which means you save time.
• 1 tbsp orange juice which means it loosens for piping.

Steps

1. Mix glaze and dip donuts. Which means you get a shiny pink-red finish.
2. For filling, pipe cranberry sauce into the side with a small tip. Which means each bite has a tart center.

Data point: Cranberries are naturally high in acidity, with juice often measuring around pH 2.3–2.5 depending on product and processing. Which means they cut sweetness and keep glazes tasting “fresh.” Source: USDA FoodData Central (cranberry juice nutrient data).

For a fun sweet-tart garnish idea, I sometimes borrow the “crackly sugar shell” concept from bing tang hu lu and add a few candied cranberry pieces on top. Which means the donut gets a crisp bite without extra frosting.

Decorating Ideas For A Christmas Donut Box Or Platter

When I line up donuts by color, white, red, brown spice, mint, people stop talking for a second. Which means the platter works like a centerpiece.

I build a donut box the way I build a cookie tray: contrast, height, and sparkle. Which means it looks intentional even if you made it in sweatpants.

Simple Techniques: Dipping, Drizzling, And Double-Glazing

Dipping gives a smooth coat.

I dip straight down, then lift and twist once. Which means the glaze levels without thick drips.

Drizzling adds pattern.

I use a spoon and swing my wrist in fast lines. Which means you get thin ribbons that set in about 5–8 minutes.

Double-glazing adds drama.

I let the first layer set for 10 minutes, then I drizzle a second color. Which means the top stays crisp and defined instead of blending.

Here is my quick “Christmas box” plan for 12 donuts:

Donut style	Finish	Extra	What it means for you
4 donuts	Vanilla glaze	Red + green sprinkles	Which means you cover the classic crowd
3 donuts	Peppermint white chocolate	Candy cane dust	Which means you add crunch and scent
3 donuts	Gingerbread glaze	Crushed nuts	Which means you add warmth and texture
2 donuts	Cran-orange glaze	Orange zest curls	Which means you add bright color

Finishing Touches: Sugars, Nuts, Coconut, And Edible Glitter

Small toppings change the whole look.

• Sanding sugar which means you get sparkle under kitchen lights.
• Toasted coconut which means you add warm, nutty aroma.
• Pistachios or pecans which means you add crunch that balances soft crumb.
• Edible glitter (food-grade) which means photos look festive fast.

Honest assessment: Glitter looks great, but it adds no flavor. Which means you should use it as a small accent, not the main event.

If you want a savory-sweet snack board vibe next to donuts, a spicy crunch topping can help. I sometimes pull ideas from Trader Joe’s chili onion crunch recipes for a separate cheese plate. Which means your spread feels bigger without baking more.

How To Store, Make Ahead, And Freeze

The sad part of donuts is speed. They taste best fast, then they fade. Which means storage matters more than people admit.

I store plain donuts and glaze them close to serving. Which means the surface stays clean and the crumb stays soft.

Keeping Donuts Soft (Room Temp Vs. Fridge)

Room temperature works best for most donuts.

I place donuts in a covered container with a paper towel under them. Which means condensation stays away from the glaze.

I avoid the fridge for plain donuts because cold air dries starch. Which means the donut goes firm faster.

Time guide from my kitchen tests

• Baked donuts: 24 hours at room temp, best texture. Which means you can bake the night before.
• Fried yeast donuts: 6–8 hours peak texture. Which means you should fry in the morning.

Freezing And Reheating Without Drying Them Out

I freeze donuts unglazed.

Steps

1. Cool fully, then freeze on a tray for 45 minutes. Which means they do not stick together.
2. Wrap each donut, then bag and label. Which means you avoid freezer burn.
3. Freeze up to 6 weeks. Which means you can prep for holiday events early.
4. Thaw at room temp for 60–90 minutes. Which means moisture redistributes.
5. Warm for 8–10 seconds in the microwave or 3 minutes at 300°F. Which means the crumb turns soft again.

Warning: Do not glaze before freezing. Which means you avoid wet, patchy glaze after thawing.

Troubleshooting Common Donut Problems

The surprise with donuts is that tiny changes show up loud. One extra stir can turn “pillowy” into “muffin ring.” Which means small fixes matter.

I keep a note on my phone with the three problems I see most. Which means I do not repeat the same mistake next December.

Dense Or Dry Donuts: Causes And Fixes

Cause 1: Over-mixing. Gluten tightens when you stir too much. Which means the donut turns bready.

Fix: Stir 12–15 strokes, then stop. Which means you keep the crumb tender.

Cause 2: Too much flour. Scooping packs flour.

Fix: I spoon flour into a cup and level it, or I weigh 240 g for 2 cups. Which means the batter stays moist.

Cause 3: Over-baking. Even 2 minutes can matter.

Fix: Pull at spring-back and check for 190–200°F internal. Which means you stop dryness before it starts.

Greasy Donuts Or Soggy Glaze: Temperature And Timing Fixes

Greasy donuts usually mean low oil temperature.

• If oil drops below 330°F, donuts absorb more oil. Which means they taste heavy.
• I fry at 350°F and let oil recover between batches. Which means crust sets fast.

Soggy glaze usually means hot donuts or thin glaze.

• I glaze around 90–100°F donut temp. Which means glaze sets instead of soaking.
• I add powdered sugar to thicken. Which means the coating stays on top.

Cracked Tops, Uneven Rise, Or Flat Donuts

Cracked tops (baked) often mean batter is too thick or oven is too hot.

• I add 1 tbsp milk and re-test one donut. Which means the batter flows and bakes evenly.

Uneven rise often comes from uneven pan fill.

• I weigh batter portions at about 45–50 g each for a 12-count pan. Which means each donut bakes the same.

Flat donuts (yeast) often mean under-proofing or old yeast.

• I proof until the dough slowly springs back when pressed. Which means the yeast has created enough gas.

Quick yeast check: I bloom yeast and look for foam in 10 minutes. Which means I do not waste flour on dead yeast.

Conclusion

A good Christmas donut recipe does not just taste sweet. It smells like orange peel on a cutting board, it looks glossy under the lights, and it disappears faster than you planned. Which means it earns a spot next to cookies and cinnamon rolls.

If you want the easiest win, bake the donuts, use vanilla glaze, and add sprinkles within 20 seconds. Which means you get a festive batch with almost no risk.

If you want the biggest payoff, fry the yeast donuts and finish them with peppermint white chocolate or cranberry-orange. Which means you get that bakery bite people remember, even after the tree comes down.

Frequently Asked Questions (Christmas Donut Recipe)

What makes this Christmas donut recipe taste “holiday” right away?

This Christmas donut recipe leans on classic seasonal signals: cinnamon and ginger for gingerbread warmth, orange zest for bright citrus, vanilla (plus optional almond) for bakery richness, and peppermint for candy-cane vibes. Those flavors make the donuts feel festive even before you add sprinkles or toppings.

Should I bake or fry this Christmas donut recipe for the best results?

Bake when you want speed, less mess, and make-ahead softness (about 24 hours at room temp). Fry the yeasted version when you want a lighter, airy crumb and a classic donut-shop edge—best within 6–8 hours. Choose based on your time, tools, and comfort with hot oil.

What temperature should donuts be for glazing so it sets fast and stays glossy?

For this Christmas donut recipe, glaze sticks best when donuts are warm—not hot—around 90–100°F. If they’re too hot, the glaze melts into a thin puddle and can turn soggy. Dip, then add sprinkles within about 20 seconds so toppings adhere before the glaze skins over.

Why are my homemade Christmas donuts dense or dry, and how do I fix it?

Dense or dry donuts usually come from over-mixing, adding too much flour, or over-baking. Stir just until flour disappears (about 12–15 strokes), measure flour by weight (240 g for 2 cups), and pull baked donuts when springy with an internal temp around 190–200°F.

How do I store or freeze Christmas donuts without them drying out?

Store plain donuts covered at room temperature (a paper towel under them helps prevent condensation), then glaze close to serving. Avoid the fridge because it can dry the crumb faster. Freeze unglazed donuts up to 6 weeks, thaw 60–90 minutes, then warm briefly and glaze fresh.

Can I make this Christmas donut recipe dairy-free, egg-free, or gluten-free?

Yes, with trade-offs. For dairy-free, use unsweetened oat milk and plant butter. For egg-free (baked only), swap 1/2 cup applesauce for 2 eggs for a slightly cakier texture. For gluten-free, use a 1:1 blend with xanthan gum and rest batter 10 minutes for better rise.