Homemade Donuts Recipe: Soft, Golden, and Fresh from Your Kitchen
Warm donuts fresh from the kitchen always feel like a small celebration. Making them at home gives you full control over freshness, sweetness, and texture, without relying on store-bought mixes. This homemade donuts recipe creates soft, fluffy donuts with a light golden crust and a tender inside. Whether you glaze them, dust them with sugar, or keep them plain, they’re perfect for breakfast, brunch, or an anytime treat.
Tools Used in Making This Recipe
Having the right tools makes the process smooth and safe.
- Large mixing bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- Stand mixer with dough hook or hand kneading surface
- Rolling pin
- Donut cutter or round cutters
- Baking tray with parchment paper
- Clean kitchen towel or plastic wrap
- Heavy-bottom frying pan or deep pot
- Cooking thermometer
- Slotted spoon or spider strainer
- Cooling rack
- Paper towels
Ingredients List
For the dough
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon vanilla extract
For frying
- 3–4 cups neutral oil (vegetable or canola)
For simple glaze (optional)
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Activate the yeast
In a large bowl, combine warm milk and sugar. Sprinkle the yeast on top and stir gently. Let it sit for 5–8 minutes until it becomes foamy. This confirms the yeast is active. - Mix wet ingredients
Add melted butter, egg, salt, and vanilla extract into the yeast mixture. Whisk until well blended. - Form the dough
Gradually add the flour, one cup at a time, mixing until a soft dough forms. If using a stand mixer, knead on medium speed for 5–6 minutes. If kneading by hand, work the dough on a floured surface for about 8 minutes until smooth and elastic. - First rise
Lightly oil a clean bowl and place the dough inside. Cover with a kitchen towel or plastic wrap. Let it rise in a warm spot for about 60–75 minutes, or until doubled in size. - Roll and cut donuts
Punch down the risen dough gently. Roll it out on a floured surface to about ½-inch thickness. Use a donut cutter or two round cutters to shape donuts and holes. - Second rise
Place the cut donuts on a lined baking tray. Cover lightly and let them rest for 20–30 minutes. This helps them puff up before frying. - Heat the oil
Pour oil into a heavy pan and heat to 350°F (175°C). Maintain steady temperature for even cooking. - Fry the donuts
Carefully lower 2–3 donuts at a time into the hot oil. Fry for about 60–90 seconds per side until golden brown. Flip gently using a slotted spoon. - Drain excess oil
Transfer fried donuts onto paper towels or a cooling rack to remove excess oil. - Glaze or finish
Mix powdered sugar, milk, and vanilla until smooth. Dip warm donuts into glaze or dust with sugar as desired. Let them set for a few minutes before serving.
Nutrition Facts (Per One Medium Glazed Donut – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 34 g |
| Protein | 5 g |
| Fat | 12 g |
| Saturated Fat | 4 g |
| Sugar | 14 g |
| Fiber | 1 g |
| Sodium | 210 mg |
Values may vary depending on glaze and frying oil absorption.
Helpful Tips
Keep the milk warm, not hot, since high heat can kill yeast and prevent proper rising. Always measure flour correctly by spooning it into the cup and leveling it off to avoid dense dough. Maintain oil temperature using a thermometer to prevent greasy or undercooked donuts. Let donuts rest before frying so they stay airy and light inside. Glaze while donuts are slightly warm so the coating sets smoothly.
Variations
You can roll donuts in cinnamon sugar instead of glazing for a classic finish. Chocolate glaze can be made by adding cocoa powder and a splash of milk to powdered sugar. Filled donuts work well with pastry cream, jam, or chocolate spread using a piping bag. Whole wheat flour can replace up to half of the all-purpose flour for a heartier texture. Air fryer donuts can be baked at 350°F for 6–8 minutes with light brushing of oil.
How to Serve
Serve homemade donuts fresh and slightly warm for the best texture. Pair them with coffee, tea, or warm milk for a balanced treat. They also work well as part of a breakfast spread with fruit and yogurt. For gatherings, offer a mix of glazed, sugared, and filled donuts so everyone can choose their favorite.
Storage Instructions
Store leftover donuts in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days, though texture may slightly firm. Reheat briefly in the microwave for 10–15 seconds to restore softness. Un-glazed donuts can be frozen for up to 2 months and thawed at room temperature before glazing.
FAQs
Can I bake donuts instead of frying?
Yes, baked donuts are possible using a donut pan. Bake at 350°F for 10–12 minutes until lightly golden.
Why did my donuts turn out dense?
Dense donuts usually come from inactive yeast, too much flour, or insufficient rising time.
Can I make the dough ahead of time?
Yes, refrigerate the dough after the first rise and use within 24 hours.
What oil works best for frying donuts?
Neutral oils like canola or vegetable oil provide clean flavor and stable heat.
Can I reduce sugar in the dough?
Slight reduction is possible, but sugar helps activate yeast and improves texture.
Conclusion
Making donuts at home is a rewarding way to enjoy fresh, warm treats with simple ingredients and full control over flavor. With proper rising, steady oil temperature, and gentle handling, these homemade donuts turn out soft, fluffy, and golden every time. Customize them with glazes, fillings, or coatings to suit any occasion, and enjoy bakery-style results right from your own kitchen.
