Maybe you overestimated how many doughnuts a recipe would make. Or perhaps your grocery store was having a fantastic sale on your favorite glazed doughnut. If you have a surplus of doughnuts, don't attempt to eat them all. Doughnuts freeze and thaw quite well. If you've made your own, know that homemade glaze doesn’t handle freezing as well as the dough. If possible, freeze them bare and save the glaze for when you’re ready to eat them.
Lay a large square of plastic wrap on a table or counter.
Set a doughnut -- cooled if homemade -- a few inches from one end of the square at the center of a side. If this is a store-bought, pre-glazed doughnut, note that the glaze might not look as nice when you thaw the doughnut, but it will still be edible and taste like a sugary glaze.
Fold the edge of the wrap that’s closest to the doughnut over the top of the doughnut. Start flipping the doughnut forward, wrapping the rest of the wrap around it so you end up with a long tube of wrap with a doughnut in the middle.
Fold one arm of the tube over the doughnut, then fold the other arm on top of that. If you wrap the doughnut by placing it in the center of the wrap and just gathering the wrap around it, the wrap could open up, exposing the doughnut and leading to early freezer burn.
Sit the wrapped doughnut on the table or counter with the folded arms of the tube tucked under the doughnut.
Wrap each doughnut and place them in the freezer. Store all of the doughnuts in a large freezer bag or pack individual doughnuts in spaces throughout the freezer.
Thaw the doughnut at room temperature, or unwrap it, place it on a baking sheet and warm it up in 400-degree Fahrenheit oven for five to 10 minutes.
If the glaze isn’t very apparent after you thaw the doughnut, sprinkle sugar on it.
Do not leave the plastic wrap on the doughnut if thawing in an oven.
If the doughnuts have any type of filling such as cream, thaw them in the refrigerator.