Holey Donuts Recipe

Activate yeast and combine liquids

In a small bowl, stir the warm water and 1 tsp of the granulated sugar (taken from the measured cup) then sprinkle the instant yeast over the top. Let sit 5–8 minutes until foamy. In a separate measuring cup warm the milk until lukewarm (about 100°F / 38°C).

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if kneading by hand), combine 3 3/4 cups of the flour, the remaining granulated sugar, and the salt. Whisk briefly to combine.

Combine wet and dry

Add the foamy yeast mixture, lukewarm milk, and the two eggs to the dry ingredients. Mix on low speed until incorporated, about 1–2 minutes, scraping down the sides as needed.

Add butter and finish kneading

With the mixer running on low, add the softened butter, 1 tablespoon at a time, until fully incorporated. Increase speed to medium and knead 4–6 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes, adding up to the remaining 1/4 cup flour only if dough is too sticky.

First rise

Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Roll and cut

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll the dough to about 1/2-inch (1.2 cm) thickness. Use a 3-inch round cutter to cut donut holes or rings and a 1-inch cutter for the center hole (for ring donuts). Re-roll scraps once to maximize yield. Place cut donuts on parchment-lined baking sheets, spacing them 1–2 inches apart.

Second rise

Cover the cut donuts loosely with plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 30–45 minutes. They should spring back slowly when touched.

Heat oil

While donuts are rising, pour vegetable oil into a heavy pot or Dutch oven to a depth of about 2–3 inches (enough to float the donuts). Heat the oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Maintain temperature between 350–360°F while frying.

Fry donuts

Carefully slide 3–4 donuts (depending on pot size) into the hot oil without overcrowding. Fry rings about 45–60 seconds per side until golden brown, flipping once with a slotted spatula or spoon. Donut holes will cook faster, about 30–40 seconds, turning to brown evenly. Use a slotted spoon to transfer donuts to a wire rack set over a baking sheet to drain briefly. If desired, immediately toss some donuts in granulated sugar while still warm to adhere.

Make glaze

While donuts are frying, combine the powdered sugar, vanilla extract, melted butter, a pinch of salt, and 4 tablespoons of the milk in a medium bowl. Whisk until smooth. Add additional milk 1 teaspoon at a time to reach a thick but pourable consistency (should coat the back of a spoon).

Glaze donuts

When donuts are cool enough to handle but still slightly warm, dip the top of each donut into the glaze, letting excess drip back into the bowl. Place glazed donuts back on the rack to set, about 5–10 minutes. If using sprinkles, add them immediately after glazing so they adhere.

Finish and serve

Once glaze is set (slightly tacky), serve donuts fresh. Store any leftovers in an airtight container at room temperature for up to 2 days; reheat briefly in a 300°F (150°C) oven for a few minutes to refresh before serving.

For powdered-sugar donuts: while donuts are still warm, place granulated sugar (0.5 cup) in a large bowl and gently toss each donut to coat. For sprinkles: immediately after glazing, press sprinkles onto the wet glaze so they stick.