Glazed Christmas Donuts Recipe with Peppermint – Holiday Copycat from Your Favorite Bakery
Skip the long bakery lines this holiday season—these glazed peppermint donuts taste just like the famous seasonal treats but are made fresh in your own kitchen!
With their crispy exterior, fluffy interior, and sweet peppermint glaze topped with crushed candy canes, these copycat donuts bring all the festive flavors without leaving home.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 mins | 20 mins | 40 mins + rising | 12 donuts | Medium |
What You’ll Need
For the Donuts
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3½ cups | Plus extra for rolling |
| Instant yeast | 2¼ teaspoons | One envelope |
| Granulated sugar | ⅓ cup | Creates tender crumb |
| Warm whole milk | 1 cup | 105-110°F is perfect |
| Eggs | 2 large | Room temperature works best |
| Unsalted butter | ¼ cup | Melted and slightly cooled |
| Vanilla extract | 2 teaspoons | Pure extract preferred |
| Salt | 1 teaspoon | Balances sweetness |
| Vegetable oil | 6-8 cups | For deep frying |
For the Peppermint Glaze
| Ingredient | Amount | Notes |
|---|---|---|
| Powdered sugar | 3 cups | Sifted for smoothness |
| Whole milk | ⅓ cup | Add more if needed |
| Peppermint extract | 1 teaspoon | Start with ½ teaspoon and adjust |
| Vanilla extract | ½ teaspoon | Rounds out the flavor |
| Red food coloring | 2-3 drops | Optional for pink glaze |
| Crushed candy canes | ½ cup | For topping |
Step-by-Step Directions
Making the Donut Dough
- Proof the yeast mixture. In a large mixing bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly. This proves your yeast is alive.
- Add wet ingredients. Once yeast is foamy, whisk in the remaining sugar, eggs, melted butter, vanilla, and salt until well combined and smooth.
- Incorporate the flour gradually. Add flour one cup at a time, stirring after each addition. After 3 cups, the dough will start coming together. Add the remaining flour until dough pulls away from bowl sides.
- Knead to perfection. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. This develops the gluten for fluffy donuts.
Pro tip: If dough sticks to your hands, lightly oil them instead of adding more flour. Too much flour makes dense, heavy donuts.
- First rise is essential. Place dough in a greased bowl, turn to coat all sides, and cover with plastic wrap or a damp towel. Let rise in a warm, draft-free spot for 1-1½ hours until doubled in size.
- Roll out the dough. Punch down risen dough and turn onto a floured surface. Roll to ½-inch thickness using a rolling pin. Too thin and donuts will be crispy; too thick and they’ll be doughy inside.
- Cut the donut shapes. Use a 3-inch donut cutter or two round cutters (3-inch and 1-inch). Cut straight down without twisting to ensure even rising. Save donut holes for frying too.
- Second rise makes them light. Place cut donuts on parchment-lined baking sheets with plenty of space between them. Cover loosely and let rise for 30-45 minutes until puffy and nearly doubled.
Important: Don’t skip this rise. It’s what creates that signature light, airy texture that makes bakery donuts so irresistible.
Frying the Donuts
- Heat oil to exactly 350-375°F in a large, heavy-bottomed pot or deep fryer. Use a candy or deep-fry thermometer for accuracy. Maintaining temperature is the secret to perfect donuts.
- Fry in small batches. Gently slide 2-3 donuts into hot oil using a slotted spoon or spider strainer. Fry for 1-2 minutes per side until golden brown. They should puff up beautifully and turn themselves over when ready.
- Monitor oil temperature constantly. If oil gets too hot, reduce heat. If too cool, wait before adding more donuts. Consistent temperature prevents greasy or burnt donuts.
- Drain properly. Remove fried donuts with a slotted spoon and place on a wire rack set over paper towels. This allows air circulation and prevents soggy bottoms.
- Cool before glazing. Let donuts cool for at least 10-15 minutes. Glazing hot donuts causes the glaze to melt right off instead of setting properly.
Making the Peppermint Glaze
- Sift powdered sugar into a large, shallow bowl to remove lumps. Lumpy glaze looks unprofessional and doesn’t coat smoothly.
- Create the glaze base. Add milk, peppermint extract, and vanilla extract to the powdered sugar. Whisk vigorously until completely smooth and glossy. The consistency should be thick but pourable.
- Adjust consistency carefully. If too thick, add milk one teaspoon at a time. If too thin, add more powdered sugar. Perfect glaze should slowly drip off a spoon but coat it completely.
- Add color if desired. Stir in 2-3 drops of red food coloring for a festive pink glaze. Mix thoroughly until color is even throughout.
Flavor tip: Start with ½ teaspoon peppermint extract and taste. Peppermint intensity varies by brand, and too much can be overwhelming.
Glazing and Decorating
- Dip each donut carefully. Hold a cooled donut and dip the top into the glaze, submerging about halfway. Lift and hold for a moment to let excess glaze drip back into the bowl.
- Add candy cane topping immediately. While glaze is still wet, generously sprinkle crushed candy canes over the top. Work quickly as glaze sets fast.
- Set on wire rack. Place glazed donuts back on the wire rack with the glazed side up. Let sit for 15-20 minutes until glaze is completely set and no longer tacky.
How to Serve
These glazed peppermint donuts are perfect for Christmas morning breakfast or holiday cookie exchanges.
Serve them on a festive platter with hot cocoa topped with marshmallows and candy cane stirrers. They’re wonderful alongside coffee, peppermint tea, or eggnog for a complete holiday experience. The combination of warm donuts and cold milk is absolutely magical.
For holiday parties, arrange them on a tiered stand with evergreen branches and small ornaments tucked around them. Stack donut holes in the center of a wreath for a creative presentation that doubles as decor.
Kids love decorating their own—set up a decorating station with extra glaze, sprinkles, and crushed candy canes for interactive holiday fun.
Expert Tips for Success
Storage: These donuts are absolutely best eaten fresh the day they’re made. Store unglazed donuts in an airtight container for up to 2 days and glaze just before serving. Glazed donuts should be eaten within 24 hours.
Oil temperature is everything: Invest in a good thermometer. If oil is too cool, donuts absorb grease and become heavy. Too hot and they burn outside while staying raw inside. The 350-375°F range is your sweet spot.
Yeast troubleshooting: If dough doesn’t rise, your yeast may be expired or milk was too hot, which kills yeast. Milk should feel warm but comfortable to touch, like bathwater.
Make them extra festive: Try green food coloring in the glaze with red sprinkles, or divide glaze and make both pink and green for variety. Add a few drops of peppermint oil to the dough itself for even more minty flavor.
Candy cane crushing hack: Place unwrapped candy canes in a zip-top bag and crush with a rolling pin or meat mallet. For finer pieces, pulse in a food processor.
Altitude adjustments: If baking at high altitude, reduce yeast slightly and increase liquid by 2 tablespoons. Your rise times may be shorter.
Safety reminder: Never leave hot oil unattended. Keep children and pets away from the frying area, and have a fire extinguisher accessible.
Common Questions
Can I bake these instead of frying?
Yes, though texture will differ. Bake at 375°F for 10-12 minutes in a greased donut pan. They’ll be more cake-like than the classic fried texture but still delicious.
My glaze is too runny and won’t stick. Help!
Add more powdered sugar, ¼ cup at a time, until it thickens. Also ensure donuts are completely cool—warm donuts cause glaze to thin out.
Can I make the dough ahead of time?
Absolutely. After the first rise, punch down dough, cover tightly, and refrigerate overnight. Let come to room temperature before rolling and cutting the next day.
What if I don’t like peppermint?
Replace peppermint extract with vanilla, almond, or maple extract. Top with sprinkles, chopped nuts, or mini chocolate chips instead of candy canes.
The donuts are raw in the middle. What happened?
Your oil was too hot, cooking the outside before the inside was done. Lower temperature to 350°F and fry a bit longer, or roll dough slightly thinner.
Final Thoughts
These glazed Christmas donuts with peppermint are the ultimate holiday treat—crispy on the outside, pillowy soft inside, and crowned with sweet minty glaze and candy cane crunch that tastes exactly like your favorite bakery’s seasonal special!
