Mouthwatering Homemade Donuts: A Step-By-Step Recipe

Ingredients

  • 1 1/4 cups milk
  • 2 1/4 teaspoons (one packet) active dry yeast
  • 2 eggs
  • 8 tablespoons butter, melted and cooled
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 4 1/4 cups all-purpose flour, plus more for rolling out the dough
  • 1/2 cup rainbow sprinkles (optional, for dough)
  • Oil, for frying
  • For the glaze:
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • More sprinkles (optional, for topping)

Steps and instructions

  1. Warm the milk until it is getting steamy, but not boiling. Remove from the heat, and sprinkle the yeast over the milk. Let it sit for 5 minutes, or until frothy.
  2. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, eggs, butter, sugar, and salt. Mix until combined.
  3. Gradually add the flour, mixing on low speed until the dough pulls away from the sides of the bowl and forms a ball.
  4. Turn off the mixer and let the dough rest for a minute or two. Check the consistency of the dough; it should be soft and slightly sticky. If it is too sticky, add a bit more flour, one tablespoon at a time.
  5. Turn the mixer back on and knead the dough for about 5 minutes, or until the dough is smooth and elastic.
  6. If you want to make sprinkle doughnuts, gently knead the sprinkles into the dough, trying not to crush them.
  7. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until it has nearly doubled in size, about 1 to 2 hours.
  8. When the dough has risen, turn it out onto a well-floured surface and roll it out to about 1/2 inch thick. Cut out the doughnuts with a doughnut cutter, or use two different-sized round biscuit cutters.
  9. Place the cut doughnuts and doughnut holes onto a parchment-lined baking tray. Cover with a kitchen towel and let them rise in a warm place until they are slightly puffed up, about 30 minutes.
  10. While the doughnuts are rising, make the glaze: In a shallow, wide bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Set aside.
  11. Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer. The oil should be about 375°F.
  12. Fry the doughnuts, a few at a time, until they are golden brown on both sides, about 1 minute per side. Be careful not to overcrowd the pot.
  13. Use a slotted spoon to remove the doughnuts from the pot and place them on a paper towel-lined baking tray to drain.
  14. While the doughnuts are still warm, dip one side into the glaze, then flip over onto a cooling rack or another baking tray. If desired, top with more sprinkles. Repeat with the remaining doughnuts.
  15. Let the doughnuts cool for a few minutes before serving.

Tools for making

  • Stand Mixer - A stand mixer with a dough hook attachment is recommended for kneading the dough.
  • Doughnut Cutter - A doughnut cutter is used to cut out the doughnuts. Alternatively, two different-sized round biscuit cutters can be used.
  • Deep-Fry Thermometer - A deep-fry thermometer is essential for maintaining the correct oil temperature while frying the doughnuts.
  • Slotted Spoon - A slotted spoon is needed to remove the fried doughnuts from the pot.
  • Parchment Paper - Parchment paper is used to line the baking tray for the doughnuts to rise on.
  • Paper Towels - Paper towels are used to drain the fried doughnuts after removing them from the pot.
  • Cooling Rack - A cooling rack can be used to place the glazed doughnuts after dipping them.

Recipe variations

  • Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour. Ensure the yeast used is also gluten-free.
  • Chocolate-glazed donuts: Add 1/4 cup cocoa powder to the dough and make a chocolate glaze using powdered sugar, milk, and cocoa powder.
  • Filled donuts: After frying and cooling the donuts, use a piping bag to inject fillings such as jam, cream, or Nutella into the center.
  • Cinnamon sugar donuts: Skip the glaze and roll the warm donuts in a mixture of cinnamon and sugar.
  • Maple-glazed donuts: Replace the vanilla extract in the glaze with maple extract and add a drizzle of maple syrup on top.
  • Lemon zest donuts: Add the zest of one lemon to the dough for a refreshing citrus flavor.
  • Savory donuts: Omit the sugar and sprinkles in the dough and instead incorporate herbs, cheese, and spices. Serve with a savory dip or sauce.

Recipe overview

Indulge in the scrumptious delicacy of homemade donuts, fresh from your own kitchen. This easy-to-follow recipe guides you in creating tender, fluffy donuts with a sweet and creamy glaze that are perfect for breakfast, dessert, or any time you're in the mood for a sweet treat. You'll learn how to make the dough, let it rise, roll and cut out the donuts, deep-fry them to perfection, and create a luscious glaze to finish them off. Optional rainbow sprinkles add a fun, colorful touch that kids especially will love. Get ready to satisfy your sweet tooth and impress your friends and family with your baking prowess!

Common questions

  1. Can I use instant yeast instead of active dry yeast?
    Yes, you can substitute instant yeast for active dry yeast. Use the same amount called for in the recipe, but skip the step of proofing the yeast in warm milk. Simply mix the instant yeast directly with the other ingredients.
  2. Can I use a different type of flour?
    All-purpose flour works best for this recipe as it provides the right texture and structure. However, you can try using bread flour for a slightly chewier donut, or cake flour for a more delicate texture. Keep in mind that the measurements may need to be adjusted accordingly.
  3. Can I bake the donuts instead of frying them?
    While this recipe is specifically for fried donuts, you can try baking them as an alternative. Preheat your oven to 375°F (190°C) and place the cut doughnuts on a parchment-lined baking sheet. Bake for about 10-12 minutes or until golden brown.
  4. How should I store the donuts?
    Donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. They may lose some of their texture and become slightly stale after the first day.
  5. Can I freeze the dough or already fried donuts?
    Yes, you can freeze the dough before frying. After shaping the donuts, place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer to a freezer-safe container or bag. When ready to use, thaw in the refrigerator overnight, let them come to room temperature, rise, and then fry as instructed. As for fried donuts, it's not recommended to freeze them as they may become soggy when thawed.

Serving dishes and utensils

Origin stories

Donuts, or doughnuts as they're known in some parts of the world, have a rather international history, as they're beloved across many cultures, albeit in slightly different forms. The sweet, fried dough delicacy that we know today as the donut is believed to have been brought to America by Dutch settlers in the 19th century, who were known for their "olykoeks" or oily cakes. However, the donut's iconic hole didn't come into play until 1847, when a young American boy named Hanson Gregory claims to have invented the ring-shaped donut aboard a lime-trading ship. The reason? He was reportedly not fond of the doughy, uncooked center of the traditional donut and decided to punch a hole in the middle to ensure it cooked all the way through. And thus, the classic donut shape that we know and love was born.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.