How To Start A Profitable Doughnuts Business

How to start doughnut business

Making small chops like dough nuts has been a source of money for many serious entrepreneure and caterers all over the world. Doughnuts are popular small chops that many people find delicious and easy to carry along when camping or when on a trip.

To start making money selling doughnuts, some helpful tools include a stand or hand mixer for bringing the dough together and circular cutters in two different sizes to use and punch out the doughnut and center hole.


For cake doughnuts, a hand mixer can be used for that purpose. For the yeasted dough, kneading by hand works well.

When it comes to cooking technique, fried doughnuts are preferred over the baked ones. I prefer fried doughnuts and only choose baked doughnuts if I don’t have another option. “The beauty of a doughnut is the contrast between the crispy, flaky fried outside and the cakey, fluffy inside. If there is need to stay away from fried doughnut it might be because of fat content.

Some helpful tips when starting doughnut business include chilling your dough for at least one hour so that it can be rolled and cut easily, using a high quality frying oil (“doughnut shops use groundnut oil, and soybean oil) and brushing off the excess flour after rolling out your doughnuts to prevent the flour from releasing and burning in the frying oil. “If this happens, the final product will have unpleasant black dots all over it, cause the oil to smell a burnt or bitter flavor to the oil and spoil it very soon. It is a good practice for you to always filter your oil and reuse it a few times.

You need to fry your doughnuts in a large frying pan with 3.5 to 4-inch high sides. To check if the oil is hot enough for frying your doughnut, use a thermometer (between 350-375 degrees Fahrenheit is perfect for frying) or drop a piece of scrap dough into the oil to see if it floats on top and small bubbles form around it. “Make sure it doesn’t get too dark too fast, which is a sign that the oil is too hot. “To be safe, gently lay the doughnuts into the oil facing away from you to avoid splashing the oil.”

As the doughnuts cook in the pan, “keep monitoring the oil throughout the process and never crowd the pan with dough. This will drop the temperature of the oil and make the doughnuts soggy. Long chopsticks or skewers are a great tool to turn the doughnuts around in the pan without breaking them. You will want to have a rack or paper towels on standby to drain the doughnuts after they are fried, as well as prepared glaze or other toppings as they stick well to warm doughnuts.

How to make Doughnuts And Sell online

Classic Yeast Doughnuts with Vanilla Glaze

Recipe by the Institute of Culinary Education

Yields 12 doughnuts

For the dough:

510 g high-gluten flour

55 g granulated sugar

8 g kosher salt

30 g fresh yeast (or 10 g instant yeast)

30 g room temperature water

300 g eggs

225 g butter, cold and cubed

Place flour, sugar and salt in a stand mixer fitted with a dough hook. Mix together on low speed to combine, about 20 seconds.

In a small container, mix together yeast and water to combine. Stir to dissolve yeast and set aside. 

Add eggs to dry ingredients on low speed, mixing for about 2 minutes until well combined. Add yeast and water mixture to bowl, mixing until combined.

While the machine is mixing add cubed butter, mixing between additions. Once the butter has been incorporated, turn the machine up to medium speed, mixing until the dough wraps and is smooth, about 8-12 minutes. Check for gluten development using the windowpane test, if needed.

Grease a bowl with non-stick spray and place doughnut dough in the bowl, covered. Allow it to rest at room temperature for about 45 minutes. Dough should double in size.

Punch dough down and place it on a floured sheet tray. Wrap and place dough in the refrigerator and allow to rest for 6 hours or up to overnight. 

Once the dough has rested overnight, flour sheet trays lightly. Roll dough to half-inch thickness and cut into doughnut shapes, placing them on the sheet tray with enough room for the doughnuts to double in size. 

Allow cut doughnuts to proof until the dough doubles in size. 

Fry doughnuts at 360 degrees Fahrenheit. Remove doughnuts from the fryer using a slotted spoon or spider. Drain them on a rack or paper towel-lined sheet tray to prevent them from getting greasy.


For the vanilla glaze:  

Yields 2 cups of glaze

500 g confectioners’ sugar

100 g water

2 g vanilla extract

Whisk together confectioners’ sugar, water and vanilla extract. You may need to add more water or confectioners’ sugar until the glaze is the right consistency.

To assemble: 

Glaze doughnuts once they are no longer hot to the touch, making sure to allow them to set up on a rack-lined sheet tray. This will allow the excess glaze to drip off as the doughnuts set.


Getting customers for small chops like doughnuts is easy. Start with word of mouth in your street because it is the cheapest form of advertising your doughnuts business. Invite friends over and have them taste your meal they would definitely tell others and they will know the quality of your chops.

Alternatively, you can advertise your business through social media, fliers and magazines. Social media is a powerful tool for small businesses like doughnut business today especially with its ability to let your potential customers have a visual image of what you can do. Nothing can be more captivating than seeing the picture of a well-organized doughnut that is packaged well. It pushes the taste buds to desire to eat it.

The price tag you put on your product would depend on your target market and the amount of effort you intend to put into your doughnut business. Bear in mind that going to the open market to buy the ingredients and bulk buying will save you a lot of money.



About Syphonn

Syphonn is a Geographer, Graphics/ Web designer and Content Creator.

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