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Doughnuts

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Nothing beats the taste of fresh, homemade doughnuts. These classic yeast doughnuts are incredibly soft, light, and fluffy with a perfectly golden exterior. Whether coated in cinnamon sugar, dusted with powdered sugar, or glazed with a sweet vanilla icing, they’re perfect for breakfast, brunch, or an indulgent dessert.

Why You’ll Love This Recipe

  • Soft, airy, bakery-style texture
  • Easy-to-follow instructions
  • Perfectly golden and fluffy
  • Delicious glazed or sugar-coated
  • Great for filling with jam or cream
  • Freezer-friendly
  • Ideal for holidays and special occasions

Recipe Information

Prep Time: 25 minutes

Rise Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours 40 minutes

Servings: 12 doughnuts + doughnut holes

Cuisine: American

Course: Breakfast, Dessert

Difficulty: Intermediate

Equipment Needed

  • Large mixing bowl
  • Stand mixer with dough hook (optional)
  • Measuring cups and spoons
  • Rolling pin
  • Doughnut cutter (or two round cutters)
  • Baking sheet
  • Kitchen towel
  • Deep heavy-bottomed pot or Dutch oven
  • Candy or deep-fry thermometer
  • Slotted spoon or spider strainer
  • Wire cooling rack

Ingredients

For the Dough

  • 3¾ cups (470g) all-purpose flour
  • 2¼ teaspoons (1 packet) active dry yeast
  • ¾ cup whole milk, warmed to about 110°F (43°C)
  • ¼ cup warm water
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup unsalted butter, softened
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg (optional, for classic bakery flavor)

For Frying

  • 2–3 quarts vegetable, canola, or peanut oil

Classic Vanilla Glaze

  • 2 cups powdered sugar
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Cinnamon Sugar Coating (Optional)

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, warm water, sugar, and yeast.

Stir gently and let it sit for 5–10 minutes until foamy.

Step 2: Make the Dough

In a large mixing bowl, combine:

  • Flour
  • Salt
  • Nutmeg

Add:

  • Yeast mixture
  • Eggs
  • Butter
  • Vanilla

Mix until a soft dough forms.

Knead by hand for 8–10 minutes, or with a stand mixer for 6–8 minutes, until smooth and elastic.

Step 3: First Rise

Place the dough in a lightly greased bowl.

Cover with a clean towel or plastic wrap.

Let rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 4: Shape the Doughnuts

Punch down the dough.

Transfer to a lightly floured surface.

Roll to about ½ inch thick.

Cut doughnuts using a doughnut cutter or a 3-inch round cutter with a 1-inch cutter for the center.

Place on parchment-lined baking sheets.

Cover loosely and let rise again for 30–45 minutes until puffy.

Step 5: Heat the Oil

Heat oil to 350°F (175°C).

Maintain this temperature throughout frying for even cooking.

Step 6: Fry the Doughnuts

Carefully lower a few doughnuts into the hot oil.

Fry for 1–2 minutes per side, turning once, until golden brown.

Fry the doughnut holes for about 1 minute, turning as needed.

Transfer to a wire rack lined with paper towels to drain.

Step 7: Prepare the Glaze

Whisk together:

  • Powdered sugar
  • Milk
  • Vanilla
  • Pinch of salt

Mix until smooth. Adjust with a little more milk if needed for a pourable consistency.

Step 8: Glaze or Coat

While the doughnuts are still slightly warm:

  • Dip both sides into the glaze and place on a wire rack to set.
  • Or toss in cinnamon sugar.
  • Or dust with powdered sugar once cooled.

Delicious Variations

Chocolate Glazed

Mix:

  • 2 cups powdered sugar
  • ¼ cup cocoa powder
  • ¼ cup milk
  • 1 teaspoon vanilla

Dip warm doughnuts into the chocolate glaze.

Maple Glazed

Replace the vanilla with:

  • 2 tablespoons pure maple syrup
  • ½ teaspoon maple extract (optional)

Filled Doughnuts

Skip cutting the center holes.

After frying and cooling slightly, fill with:

  • Raspberry jam
  • Strawberry jam
  • Lemon curd
  • Vanilla pastry cream
  • Chocolate hazelnut spread
  • Custard

Use a piping bag fitted with a long filling tip.

Sprinkle Doughnuts

Dip glazed doughnuts in colorful sprinkles before the glaze sets.

Chef’s Tips

  • Use fresh yeast for the best rise.
  • Avoid adding too much flour; the dough should be soft and slightly tacky.
  • Keep the oil at a steady 350°F (175°C) to prevent greasy or undercooked doughnuts.
  • Fry in small batches to avoid lowering the oil temperature.
  • Glaze the doughnuts while they’re still warm for the smoothest coating.

Storage

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Keep for up to 4 days, though the texture is best when fresh.

Freezer

Freeze unglazed doughnuts for up to 2 months. Thaw at room temperature and glaze before serving.

Nutrition Information (Approximate Per Glazed Doughnut)

  • Calories: 310
  • Protein: 5g
  • Carbohydrates: 42g
  • Fat: 13g
  • Saturated Fat: 3g
  • Cholesterol: 45mg
  • Sodium: 170mg
  • Sugar: 20g
  • Fiber: 1g

Frequently Asked Questions

Can I bake these instead of frying?
Yes. Bake at 375°F (190°C) for 10–12 minutes, then brush with melted butter before glazing. They will have a softer, bread-like texture rather than the crisp exterior of fried doughnuts.

Why are my doughnuts greasy?
Greasy doughnuts are usually caused by oil that is too cool. Keep the oil at 350°F (175°C) and avoid overcrowding the pot.

Can I make the dough ahead of time?
Yes. After kneading, cover the dough and refrigerate it overnight. Let it sit at room temperature for about 30 minutes before rolling, cutting, and continuing with the recipe.

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