Donut Calculator
Build production-ready donut batches by scaling a classic base formula to your desired yield.
Includes filling before frying. Adjust for mini or oversized donuts.
Increase for heavier dips or multiple coatings.
Total dough weight
2500 g
2.50 kg batch
Frying oil top-off
1.08 L
1080 ml estimated usage
Glaze/icing
600 g
0.60 kg for finishing
Scaled Ingredient Weights
| Ingredient | Weight (g) |
|---|---|
| Bread flour | 1200.0 |
| Whole milk | 640.0 |
| Granulated sugar | 220.0 |
| Eggs | 220.0 |
| Unsalted butter | 160.0 |
| Instant yeast | 24.0 |
| Salt | 20.0 |
| Vanilla extract | 16.0 |
Base recipe yields 12 donuts at 75 g each. Adjust target weight or glaze multiplier to match your menu.
How to Use This Calculator
Set your donut target
Enter the number of donuts you want to produce and the desired dough weight per donut.
Review ingredient weights
Weigh each ingredient according to the table for accurate scaling. Adjust glaze multiplier to match finishing style.
Plan frying and glazing
Use the oil and glaze estimates to prep your station, minimize waste, and keep batches consistent.
Formula
Ingredient weight = Base weight × (Desired donuts ÷ 12) × (Target weight ÷ 75)
Glaze = Donuts × 25 g × Glaze multiplier
Oil top-off ≈ Donuts × 45 ml
Example: 24 donuts at 80 g → scale factor 24/12 × 80/75 = 2.13 → Flour ≈ 1278 g.
Note: Yeast and salt remain proportional for balanced fermentation and flavor.
Full Description
Donut production depends on precise ratios for dough, proofing, frying, and glazing. This calculator scales a professional yeasted donut formula to match your batch size, ensuring that hydration, enrichment, and flavor stay in balance. By factoring in desired donut weight, you can create mini donuts, classic rings, or oversized brioche donuts without recalculating each ingredient by hand.
The tool also estimates frying oil top-off requirements (to replace oil absorbed by the dough) and glaze quantities so you can prep stations efficiently. Adjust the glaze multiplier for double-dipping, thick icing, or alternative toppings like chocolate ganache or caramel.
Great for
- Scaling a tested donut recipe for cafés, pop-ups, or farmers markets.
- Teaching culinary students about baker's math and production planning.
- Forecasting ingredient orders for large catering or festival events.
- Experimenting with mini or oversized donuts by adjusting target weight.
Proof donuts at 78–82°F (26–28°C) until they pass the fingertip test. Fry at 350°F (177°C), flipping once, and drain on racks before glazing. Record actual yields to fine-tune your base weights for future batches.
Frequently Asked Questions
Can I swap bread flour for all-purpose?
Yes, but expect slightly less chew. Reduce milk by 2–3% if dough feels sticky.
How do I calculate filled donuts?
Add filling weight per donut to the target weight or use the glaze multiplier to account for extra fillings.
What if I bake instead of fry?
Oil usage drops to near zero. Keep the glaze amount and adjust baking time (usually 375°F for 8–10 minutes).
How can I store leftovers?
Freeze unglazed donuts after cooling. Thaw and finish with glaze the day you plan to serve.