Homemade Donuts Recipe

Bloom yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) and 1 tsp sugar taken from the dough sugar. Sprinkle the instant yeast over the water, stir briefly, and let sit 5–7 minutes until foamy. (If using active dry yeast, ensure foam appears; if not, discard and use fresh yeast.)

Warm milk and combine wet ingredients

Warm the 3/4 cup milk until lukewarm (about 100°F / 38°C). In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the warmed milk, the bloomed yeast, eggs, softened butter, the remaining granulated sugar, and vanilla extract until combined.

Add dry ingredients and knead

Add 2 cups of the flour and the salt to the wet mixture and mix on low until incorporated. Gradually add the remaining flour, 1/2 cup at a time, mixing until a soft, slightly sticky dough forms. Knead with the stand mixer for 6–8 minutes on medium speed or by hand for 10 minutes until dough is smooth and elastic. The dough should be tacky but not overly sticky; add up to 1–2 tbsp extra flour if necessary, 1 tbsp at a time.

First rise

Lightly oil a clean bowl. Shape the dough into a ball, place it in the bowl, and turn once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll the dough to about 1/2-inch thickness. Use a 3-inch round cutter to cut donuts and a 1-inch cutter to cut holes for donut centers. Re-roll scraps once to cut additional donuts.

Place cut donuts and holes on parchment-lined baking sheets, spacing them about 1 inch apart. Cover loosely with greased plastic wrap or a clean towel and let rise until puffy, about 30–45 minutes (they should look light and slightly increased in size).

Heat oil in a heavy, deep pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy. There should be about 2–3 inches of oil in the pot so donuts can float without touching the bottom.

Carefully slide 3–4 donuts into the hot oil (don’t overcrowd). Fry until the undersides are golden brown, about 45–60 seconds, then flip and fry the other side another 30–45 seconds until deep golden and cooked through. Total time per donut typically 1.5–2 minutes depending on thickness and oil temperature.

Use a slotted spoon or spider to transfer fried donuts to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Let cool for 1–2 minutes before glazing or coating. Fry donut holes until golden, about 1 minute, turning once.

For sugar-cinnamon coating: Combine 1/2 cup granulated sugar and 1 tsp ground cinnamon in a shallow bowl. While donuts are still warm (but not too hot to handle), toss them gently in the sugar-cinnamon mixture to coat evenly.

For vanilla glaze: Whisk together powdered sugar, 3 tbsp milk, 1 tsp vanilla extract, and the optional 1 tsp melted butter until smooth. If glaze is too thick, add milk 1/2 tsp at a time until pourable; if too thin, add a little more powdered sugar. Dip the top half of each cooled (slightly warm) donut into the glaze, then place on a wire rack to set for 10–15 minutes.

For filled donuts: Fit a piping bag with a 1/4-inch round tip and fill with jam or pastry cream. Insert the tip into the side of a cooled donut (or from the bottom) and squeeze to fill about 1–2 tbsp per donut. Dust with powdered sugar or glaze the top as desired.