Homemade Donuts Recipe
You don't need fancy equipment or hard-to-find ingredients to make these soft treats. With basic kitchen items and my easy-to-follow steps, you'll learn how to make doughnuts with a crispy outside and a fluffy inside.
Ingredients
- Donut Dough Ingredients
- 3½ cups of all-purpose flour
- ½ cup of bread flour
- 2¼ teaspoons of active dry yeast
- ¼ cup of warm water
- ⅓ cup of granulated sugar
- 2 large eggs
- 1 egg yolk room temperature
- ¾ cup of warm milk
- 4 tablespoons of melted butter
- 1 teaspoon of vanilla extract
- 1 teaspoon of salt
- Optional Substitutes:
- Almond or oat milk
- Plant-based butter
- Commercial egg replacer
- Glaze Ingredients
- 2 cups of powdered sugar sifted
- ¼ cup of milk or water
- 1 teaspoon of vanilla extract
- Variations:
- For chocolate glaze: 3 tablespoons of cocoa powder + 1 extra tablespoon milk
- For maple glaze: maple extract and syrup
- For fruit glazes: 1-2 tablespoons of fruit puree or jam
Instructions
- Preparing the Dough
- Mix warm milk, sugar, and yeast. Let sit 5-10 minutes until foamy.
- Add eggs, melted butter, vanilla, and salt. Mix well.
- Slowly mix in flour. Dough pulls from bowl sides when ready.
- Knead on floured surface 5-7 minutes until smooth and elastic.
- Perform window pane test to check readiness.
- Dividing and Shaping the Dough
- Place dough in greased bowl, cover, and let rise 1 hour.
- Punch down dough and roll out to ½-inch thick.
- Cut with 3-inch and 1-inch cutters (or use glasses/caps).
- Shape into balls for filled donuts if desired.
- Proofing the Donuts
- Place donuts on parchment-lined sheets with space in between.
- Cover loosely and let rise 30–45 minutes in warm place.
- Use oven light or warm environment for proofing.
- Check readiness with finger indentation test.
- Frying the Donuts
- Heat 2-3 inches of oil to 350°F in heavy pot.
- Fry 2–3 donuts at a time, 1–2 minutes per side.
- Let drain on paper towels over cooling rack.
- Glazing
- Dip warm donuts in glaze, top side only.
- Twist gently, let excess drip off, place on wire rack.
Notes
- Use a thermometer to maintain proper oil temperature.
- If dough doesn’t foam, start with new yeast.
- Donuts should puff during proofing for the best texture.
- Use a slotted spoon or spider strainer for safe frying.
- Donuts are best fresh, but can be stored at room temp for 1–2 days.
- Freeze individually wrapped donuts for up to 2–3 months.
- Reheat in oven at 350°F for 3 minutes for best results.
- Add flavor to the dough with spices, zest, or extracts for variations.
- Glazed donuts are best enjoyed within 24 hours.