The Largest Donut in the World

The largest donut in the world was a beast of 1.7 tons and is commonly known as the Utica Giant.

Why Size Matters in the Donut World

In the world of donuts, size isn’t just about bragging rights.

It’s about pushing culinary boundaries, proving engineering prowess, and above all, creating a spectacle that becomes the stuff of legend.

The largest donut in the world
Not the largest, but the pinkest donut in the world
Image by AstralEmber from Pixabay

The Utica Giant: A Jelly-Filled Record

In 1993, the city of Utica claimed its spot in donut history with a jelly-filled behemoth that weighed in at 1.7 tons. That is 1.7 short tons, which is equivalent to 3,739 pounds.

Measuring an astonishing 16 feet in diameter and 16 inches high, it took nearly 8 hours to cook. The event was a community spectacle, drawing attention far and wide, and firmly planting Utica on the culinary map.

The largest donut in the world
We couldn’t find a photo of the world’s largest donut, so this will have to do!
Photo by Tim Douglas on Pexels

Size and Flavor

Earlier record holders didn’t just focus on size; they also experimented with flavors.

From classic glaze to exotic matcha, these giants were as tasty as they were enormous.

Locations and Events

Mammoth donuts are often made for fairs, festivals, and grand events.

They aren’t just food but attractions that demand attention.

The Making of a Gigantic Donut

Ever wonder what it takes to create a monumental munchie like this?

The process is so much more than just supersizing a regular recipe.


Scaling up a donut isn’t as simple as multiplying a regular donut recipe by 100 or 1,000.

The first challenge you’ll encounter is ingredients. You’re not just dealing with a couple of cups of flour; we’re talking about thousands of pounds of flour, sugar, and yeast.

Also, let’s not forget the filling if you’re looking to mimic the jelly-filled behemoth of Utica.

Scaling Science: The act of increasing the amount of ingredients isn’t linear.

For instance, if you double the size of the donut, you might need to more than double the yeast to ensure even rising.

Nutritionists and food scientists may even collaborate with the bakers to make this happen.

Production Challenges

The Dough

Your kitchen stand mixer won’t be of much help here; it’s time for industrial-sized equipment.

Companies often borrow mixers from factories to handle the immense amount of dough.

Temperature Matters: Maintaining an even temperature throughout the dough is critical for consistent rising. Imagine the heartbreak of a half-risen giant donut!

The Glaze

A donut isn’t complete without a sweet, tantalizing glaze.

For a donut this size, you’ll need an equally large amount of glaze.

The Viscosity Challenge: The glaze needs to have the perfect consistency.

Too thin, and it won’t stick; too thick, and it won’t spread evenly. Scientists and chefs work hand in hand to perfect this balance.

Application Techniques: The application of the glaze often requires specialized tools, sometimes even paint sprayers, to evenly coat a massive donut.


Once you’ve cooked your donut to perfection, you’ve only tackled part of the challenge.

The Transport Game: Moving a donut this size is no small feat.

It often requires cranes to lift it onto flatbed trucks specially designed to carry oversized loads.

The Reveal: The unveiling is an event in itself, usually involving more cranes, a team of engineers, and sometimes even local celebrities to commemorate the occasion.

Once in place, the donut often becomes the star attraction, drawing crowds eager for a selfie or a slice of the action.

Recipe for a 1.7-Ton Donut


For the Dough:

  • Wheat Flour: 10,000 lbs
  • Sugar: 2,000 lbs
  • Salt: 400 lbs
  • Yeast: 200 lbs
  • Warm water: 2,500 gallons
  • Melted butter: 800 lbs
  • Eggs: 3,000 (Approximately 250 dozens)

For the Jelly Filling:

  • Jelly or Jam of choice: 1,500 lbs

For the Glaze:

  • Powdered sugar: 1,000 lbs
  • Water: 250 gallons
  • Vanilla extract: 10 gallons


  1. Prepare the Dough: Mix flour, sugar, salt, yeast, warm water, melted butter, and eggs in an industrial mixer until it forms a dough.
  2. Rise Time: Place the dough in an industrial-sized, temperature-controlled rising chamber. Allow it to rise until it doubles in size. This could take several hours given the dough’s size.
  3. Preparation for Baking: Once risen, transport the dough to your baking location using a crane and flatbed truck.
  4. Baking: Use an industrial oven to bake the dough. This could take up to 8-10 hours depending on your oven’s specifications.
  5. Injecting Filling: Once baked and slightly cooled, use industrial filling injectors to evenly distribute the jelly throughout the donut.
  6. Prepare the Glaze: Mix powdered sugar, water, and vanilla extract in large vats until it reaches the desired consistency. Use food-safe paint sprayers to evenly apply the glaze over the donut.
  7. Final Touches: Once the glaze sets, your 1.7-ton donut is ready for its grand reveal! Use a crane to place it at the event location, and voila!


The world’s largest donut isn’t just an oversized pastry; it’s a marvel of culinary artistry, engineering, and community spirit.

So, the next time you indulge in a regular-sized donut, remember the Utica giant and marvel at what’s possible in the world of doughnuts.


  1. How long does it take to make a 1.7-ton donut?
    • It can take several days, including preparation, rising, and baking.
  2. Is the world’s largest donut edible?
  3. How is the glaze applied to such a large donut?
    • Specialized tools like food-safe paint sprayers are often used to apply the glaze evenly.
  4. How many people does it take to make such a gigantic donut?
    • It’s usually a large team effort involving chefs, food scientists, engineers, and logistics experts.