There’s nothing quite like the aroma of freshly fried homemade donuts wafting through your kitchen. These golden, pillowy treats are a labor of love, with a soft, airy interior and a crisp, sugary exterior that melts in your mouth. In just 30 minutes of prep and a quick 10-minute fry, you’ll create a batch of donuts that rivals any bakery. The 1-hour rising time ensures they’re light and fluffy, while the optional glaze or cinnamon sugar coating adds a sweet, indulgent finish.
Perfect for breakfast or dessert, these donuts are a crowd-pleaser with their rich, buttery flavor and satisfying texture. Each bite delivers a delightful balance of sweetness and warmth, making them irresistible. Plus, with 10 donuts and donut holes to share (or keep for yourself), they’re a treat worth savoring. Whether you’re a seasoned baker or a first-timer, this recipe is straightforward and rewarding, promising a batch of donuts that will leave everyone asking for more.
Ingredients for Homemade Donuts
- 2 ½ teaspoons instant yeast
- 3 ½ cups (438 g) all-purpose flour, divided, plus more as needed
- ⅓ cup (66 g) granulated sugar
- ¾ teaspoon salt
- ⅔ cup (158 ml) whole milk
- 6 Tablespoons unsalted butter, cut into 6 pieces
- 2 large eggs, room temperature preferred
- ¾ teaspoon vanilla extract (optional)
- Vegetable or canola oil, for frying
- Powdered or granulated sugar, for coating donuts
Optional Glaze:
- 1 ½ cups (185 g) powdered sugar
- ¼ cup (57 g) salted butter, melted
- ½ teaspoon vanilla extract
- 1 ½-2 Tablespoons hot water
Step-by-Step Instructions
- Prepare the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups (250g) of flour, yeast, sugar, and salt. Stir well.
- Heat milk and butter: In a small saucepan, combine milk and butter. Heat over low heat until butter is melted and the mixture reaches 110-115°F (43-46°C). If it gets too hot, let it cool to the correct temperature.
- Combine wet and dry ingredients: Pour the milk/butter mixture over the dry ingredients and stir until fully combined. Lightly scramble the eggs with vanilla extract, then add to the mixing bowl. Stir on low speed until fully incorporated.
- Knead the dough: Switch to a dough hook and add the remaining flour (190g) on low speed until the dough forms a soft ball and pulls away from the sides of the bowl. Add more flour, one tablespoon at a time, if needed.
- Let the dough rise: Transfer the dough to a lightly oiled bowl, cover, and place in a warm spot until doubled in size, about 30 minutes.
- Shape the donuts: Roll out the dough on a lightly floured surface to ½” thickness. Use a donut cutter to cut out donuts and place them on a parchment-lined baking sheet. Cover with plastic wrap and let rise for another 30 minutes.
- Heat the oil: While the donuts rise, fill a medium saucepan with 2” of oil. Heat over medium heat to 350-355°F (175-180°C).
- Fry the donuts: Fry donuts one at a time until light golden brown, about 60 seconds per side. Let the oil return to temperature between each donut.
- Coat or glaze: Let donuts cool for 1-2 minutes, then coat with powdered or granulated sugar. For glazed donuts, let them cool completely before dipping in glaze.
Optional Glaze Instructions:
- Make the glaze: Whisk together powdered sugar, melted butter, vanilla extract, and hot water until smooth.
- Glaze the donuts: Dip donuts in the glaze on both sides, then transfer to a cooling rack to let the glaze harden before serving.
Sweeten It Up: Sauce and Topping Ideas
While powdered sugar and glaze are classic choices, don’t be afraid to get creative with your donut toppings! Try a chocolate ganache made by melting 1 cup of dark chocolate with ½ cup of heavy cream. For a fruity twist, drizzle on a strawberry glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of strawberry puree. Cinnamon-sugar lovers can combine ½ cup of granulated sugar with 1 tablespoon of cinnamon for a warm, spicy coating.
Perfect Pairings: Serving Suggestions
Homemade donuts are a treat on their own, but they pair wonderfully with a cup of freshly brewed coffee or a glass of cold milk. For a brunch spread, serve them alongside fresh fruit or yogurt parfaits. If you’re feeling extra indulgent, add a scoop of vanilla ice cream to create a donut sundae!
Keep It Fresh: Storage and Reheating Tips
Store leftover donuts in an airtight container at room temperature for up to 2 days. To keep them soft, place a piece of bread in the container to absorb excess moisture. For longer storage, freeze unfrosted donuts in a ziplock bag for up to 2 months. Reheat in the microwave for 10-15 seconds or in a 350°F oven for 5 minutes to restore their freshness.
Mix It Up: Recipe Variations
Experiment with different flavors to make these donuts your own! Add 1 teaspoon of cinnamon to the dough for a spiced twist, or mix in ½ cup of chocolate chips for a sweet surprise. For filled donuts, use a piping bag to inject jam, custard, or Nutella into the center after frying. Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free flour blend.
Time-Saving Hacks
Short on time? Use a pre-made biscuit dough instead of making your own for a quick shortcut. To speed up the rising process, place the dough in a lightly warmed oven (turn it off after preheating) or near a sunny window. When frying, use a slotted spoon to flip the donuts quickly and efficiently, saving precious seconds!
Homemade Donuts
Ingredients
Dough Ingredients
- 2 ½ teaspoons instant yeast
- 3 ½ cups all-purpose flour divided, plus more as needed
- ⅓ cup granulated sugar
- ¾ teaspoon salt
- ⅔ cup whole milk
- 6 Tablespoons unsalted butter cut into 6 pieces
- 2 large eggs room temperature preferred
- ¾ teaspoon vanilla extract optional
- Vegetable or canola oil for frying
- Powdered or granulated sugar for coating donuts
Optional Glaze
- 1 ½ cups powdered sugar
- ¼ cup salted butter melted
- ½ teaspoon vanilla extract
- 1 ½-2 Tablespoons hot water
Instructions
- Combine, 2 cups (250g) flour, yeast, sugar, and salt in the bowl of a stand mixer that’s been fitted with a paddle attachment. Stir well.
- Combine milk and butter in a small saucepan. Heat over low heat until butter is melted and mixture reaches 110-115F (43-46C). If mixture becomes too hot, allow it to cool to the indicated temperature before proceeding.
- Pour milk/butter mixture over dry ingredients and stir until completely combined.
- Combine eggs and vanilla extract and use a fork to lightly scramble. Add to mixing bowl and stir on low-speed until completely combined.
- Switch paddle attachment out for a dough hook and, with mixer on low speed, add remaining flour (190g) until the dough forms a soft ball that is pulling away from the sides of the mixing bowl. You may need to add more flour to get the right consistency, add additional flour one tablespoon at a time until proper consistency is reached (see video below recipe for a visual).
- Transfer dough to a large lightly oiled bowl and cover. Place in a warm spot until doubled in size, about 30 minutes.
- Once dough has doubled in size, transfer to a lightly floured surface and roll out to ½” thick. Use a donut cutter to cut out donuts and transfer to a parchment paper lined baking sheet. Cover with plastic wrap and leave in a warm place to rise for another 30 minutes or until donuts have puffed.
- While donuts are rising, fill a medium-sized saucepan about 2” deep with oil. Turn stovetop heat to medium¹ and heat oil to 350-355F (175-180C).
- Once donuts are finished rising and oil has reached temperature, fry donuts one at a time until light golden brown, for me this was about 60 seconds on each side. Make sure to allow oil to come back to the indicated temperature before cooking each donut.
- Allow donuts to cool for a minute or two after frying, then coat with granulated or powdered sugar if desired. If glazing donuts, allow donuts to cool before glazing.
- To make glaze, whisk together sugar, melted butter, vanilla extract, and hot water until smooth. Dip donuts in glaze on both sides, then transfer to a cooling rack and allow glaze to harden before enjoying.