Donut Recipes

Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.

Homemade Glazed Doughnuts

Homemade glazed doughnuts are easier to make than you think! For best success, take your time and read through the recipe before beginning.

Prep: 1h50min

Total: 2h

Yield: 12

Ingredients:

• 1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
• 1 Tablespoon active dry yeast*
• 1/3 cup (65g) granulated sugar
• 2 large eggs
• 6 Tablespoons (86g) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 cups (500g) all-purpose flour (spoon & leveled), plus more as needed
• 1 – 2 quarts vegetable oil*
• 2 cups (240g) confectioners’ sugar, sifted
• 1/3 cup (80ml) heavy cream or whole milk (I prefer cream for thicker consistency)
• 1/2 teaspoon pure vanilla extract

Instruction:

1. Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
2. Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
3. Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
5. When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can’t quite fit 12, re-roll the scraps and cut more.
6. Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if desired.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
7. Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)
8. Whisk all of the glaze ingredients together. Dip each warm doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set + harden.
9. Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

Cake Donut Recipe

Fast and easy – this Cake Donut Recipe is made from pantry staples and is a great way to have homemade donuts in no time at all.

Prep: 20min

Total: 35min

Yield: 9

Serving Size: 1 donut + 1 donut hole

Nutrition Facts: servingSize 1 donut + 1 donut hole, calories 471 calories, Sugar 44 g, Sodium 163 mg, Fat 18 g, Saturated Fat 6 g, unSaturated Fat 11 g, Trans Fat 0 g, Carbohydrate 64 g, Fiber 1 g, Protein 4 g, Cholesterol 36 g

Ingredients:

• 1 quart vegetable oil
• 1/2 cup sugar
• 2 tablespoon vegetable shortening
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup buttermilk
• 4 tablespoon butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups powdered sugar
• Milk, as needed (about 1/4 cup)

Instruction:

1. Heat the oil in a large, heavy pot or Dutch oven to 375ºF.
2. While the oil is heating, make the donuts: place the sugar and shortening into a bowl and beat with a hand mixer until it is combined. Add the egg and the vanilla and continue to beat until combined.
3. In another bowl, whisk together the flour, baking soda, salt and nutmeg.
4. Add 1/3 of the flour mixture to the sugar mixture and beat to combine. Add half of the buttermilk, beat, then another 1/3 of the flour. Finish it off by adding the last of the buttermilk, beating to combine, then the remaining flour. Beat just until combined, do not over-beat.
5. Flour a counter or work surface, then pour the dough out onto it. If the dough is super sticky, knead it a few times in the flour. Roll the dough out to about 1/3” thickness. Use a round cookie cutter to cut out 9 donuts. Use a smaller circle to cut out the centers, then cut more small holes from the scraps.
6. In another bowl, whisk together the melted butter, the vanilla extract and the almond extract. Slowly start adding the powdered sugar, 1/2 cup at a time, adding in milk as needed. Once all of the powdered sugar has been added, continue adding milk until you have a good glaze consistency.
7. When the oil is hot, add in half of the donuts. Fry until they are golden brown, then flip and cook the second side. It should take about 3-4 minutes per batch.
8. Drain the donuts on a paper towel lined plate. When cool enough to touch, dip both sides in the glaze then transfer to a baking rack to dry.
9. Repeat with the remaining donuts.

Simple Homemade Sugar Donuts

Simple Sugar Donut – this easy dough is made with flour, milk, yeast, and sugar, then the donuts are fried and dredged in sugar. Very simple, but creates an indulgent little treat!

Prep: 120min

Total: 150min

Serving Size: 1 serving

Nutrition Facts: calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, Saturated Fat 3 g, Cholesterol 73 mg, Sodium 15 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 2½ tsp active dry yeast
• 2 Tbsp warm water
• 1/2 tsp granulated sugar
• 3¼ cups all-purpose flour
• 1 cup whole milk (warm)
• 2 oz unsalted butter (room temperature)
• 3 large egg yolks
• 2 Tbsp granulated sugar
• 1/4 tsp kosher salt
• 1 cup granulated sugar

Instruction:

1. Once the doughnuts are cool enough to handle, roll them in granulated sugar or powdered sugar.

Donut Recipe | Homemade Donut Recipe

FAQ

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