Easy Donut Recipe

Homemade Donuts that taste like what you get at the local bakery, but you can make them at home in 15 minutes! This easy donut recipe is perfect for a quick weekend treat and it’s always sure to satisfy those sweet tooth cravings.

Bite size donuts (AKA Donut Holes) with a lightly crisp and golden brown, sugar coated exterior, and a soft and fluffy, tender interior. Just like an old fashioned cake donut but ready in a flash!

I made this easy donut recipe because who can resist a fresh donut? But how many of us actually want to put in all the typical effort of a homemade donut?

I’ve seen donut holes made with a store-bought biscuit dough but I’m all about the freshly made dough.

It’s a hundred times better and unbelievably easy. No mixer required, no kneading, rolling or cutting. Just a quick stir and shaping and they’re ready for frying!

Then you can finish them as you like. I just go the sugar route but you can also cover them with:

For this recipe you’ll only need 7 basic ingredients which you may already have. You’ll need:

If you’d like to cover the donuts in classic vanilla glaze* then you could mix (and spoon over):

15-Minute Homemade Donuts

These homemade donuts taste just as good any cake donut you could buy at your local bakery but you can make them at home in just 15 minutes!

Prep: 13min

Total: 15min

Yield: 35

Serving Size: 1 serving

Nutrition Facts: calories 68 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, Saturated Fat 3 g, Cholesterol 3 mg, Sodium 30 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 1/4 cups (176g) all-purpose flour ((scoop and level to measure))
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120 ml) buttermilk*
• 1/4 cup (50g) granulated sugar
• 3 Tbsp (42g) melted butter
• 3 – 4 cups vegetable oil, (for frying)
• 1/3 cup (66g) granulated sugar**

Instruction:

1. Pour about 1/2-inch oil into a large saute pan or pot and heat over medium heat to 355 degrees F. (keeping an eye on it as it is heating). Meanwhile prepare donut dough.
2. In a medium mixing bowl, whisk together flour, 1/4 cup sugar, baking powder and salt.
3. Separately whisk together buttermilk and melted butter. Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combine (be careful no to over-work dough).
4. Roll dough into 1/2 Tbsp balls. Once the oil has reached 355 degrees F, fry about 1/2 the dough balls at a time.
5. Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.
6. Carefully remove with a spider strainer or metal tongs drain onto a paper towel lined baking sheet.
7. Pour 1/3 cup sugar into a dish, roll donuts in sugar. Repeat this process with remaining dough.

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 Holes (Fried, No Yeast)

My easy homemade donut recipe is made without yeast for a quick and easy breakfast or snack. These take just minutes to whip up for the best fried donut holes you’ve ever tasted! Recipe includes a how-to video!

Prep: 25min

Total: 30min

Yield: 18

Serving Size: 1 donut

Nutrition Facts: calories 162 kcal, servingSize 1 donut, Carbohydrate 26 g, Protein 3 g, Fat 6 g, Saturated Fat 3 g, Cholesterol 14 mg, Sodium 244 mg, Fiber 1 g, Sugar 9 g

Ingredients:

• Vegetable oil or canola oil (for frying)
• 2 cups all-purpose flour ((250g))
• 3 Tablespoons granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 5 Tablespoons unsalted butter ((very cold, I like to place mine in the freezer 15 minutes before beginning) (70g))
• ¾ cups whole milk ((175ml))
• ⅓ cup granulated sugar ((67g))
• 1 ½ teaspoons ground cinnamon

Instruction:

1. I find my oil takes about 20 minutes or longer to come to temperature, so I typically start the oil just before I start my donuts. Fill a medium-sized, heavy-bottomed saucepan 2-3 inches (5-7cm) deep with your oil over medium heat. Use a candy or frying thermometer (make sure it isn’t touching the bottom of the pot) to monitor your temperature and heat oil to 350F (175C). Monitor the heat pretty regularly and note that you may need to increase/decrease your stove temperature to keep it consistent.
2. Combine flour, sugar, baking powder and salt in a large bowl and whisk until well-combined.
3. Use a box grater go grate the butter into small pieces and then add to the flour mixture and stir until well-incorporated (visible butter pieces will still remain). Note: If you do not have a box-grater, use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, instead.
4. Add milk and gently stir until all ingredients are combined and the dough clings together.
5. Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable (I’ve found on hot days or if my butter isn’t cold enough the dough can be quite sticky)
6. Portion off approximately 1 ½ Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
7. Prepare your cinnamon/sugar mixture for rolling by stirring together cinnamon and sugar in a small dish. Set aside.
8. Prepare a large plate or baking sheet for your cooked donut holes by lining generously with paper towels.
9. Once oil has reached 350F, very carefully fry your donut holes, only 2-3 at a time, carefully transferring them to the oil with a slotted spoon (don’t drop them in or the oil may splash, lower them into the oil instead).
10. Fry donut holes for approximately 90 seconds*, turning half way through so they become evenly golden brown.
11. Remove carefully with a slotted spoon, and place donut holes on a paper towel laden plate. Allow them to sit for about a minute/until no longer too hot to touch, and then transfer them to your cinnamon/sugar dish, roll them in the mixture until fully covered. Make sure to allow your oil to return to 350F (175C) between batches.
12. Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.

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.

Donut Recipe | Homemade Donut Recipe

FAQ

What is the secret ingredient in doughnuts?

How to make donuts at home?

1. Prepare the dough. The dough comes together with a mixer. …
2. Let the dough rise. In a relatively warm environment, the dough rises in about 90 minutes.
3. Punch down the dough to release the air.
4. Roll & cut into doughnuts. …
5. Prepare the oil. …
6. Fry the doughnuts. …
7. Make the glaze.

Is it better to bake or fry doughnuts?

What is the difference between a donut and a doughnut?