Dough & Pastry 3″

Doughnut Batch & Yield Calculator

See how many doughnuts your dough will make, or how much dough a batch needs, for yeast-raised rings, filled Bismarcks, cake doughnuts or holes, with frying temperatures, oil and a vanilla glaze scaled to the batch.

How to use it

Choose whether you're starting from your dough or a number of doughnuts.
Pick the doughnut type, cutter size and rolled thickness.
Roll, cut, re-roll the scraps once and fry at the temperature shown.

How it works

Each doughnut's dough weight comes from its cut shape: a 3-inch ring with a 1-inch hole, rolled ½ inch thick, holds about 50 g of dough. Cutting circles uses about two thirds of the dough on the first roll; one re-roll brings it to about 86%.

The glaze is our classic vanilla glaze, about 1 tablespoon per doughnut, scaled to your count.

Assumptions and limits

Weights assume dough rolled after the first rise.
Frying times vary with dough and oil temperature; use a thermometer.

Tips

Keep the oil at 350 to 360°F; it drops when you add dough, so fry 3 or 4 at a time.
Proof cut doughnuts on squares of parchment so they slide into the oil without deflating.
Glaze while still warm for a thin, shiny coat.