American Doughnut Recipe

Warm milk and activate butter

Warm the 1 cup whole milk to about 105–110°F (warm to the touch but not hot). Stir in the 4 tbsp butter until softened/melted. Allow to cool slightly if hotter than 110°F.

Combine dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), combine 4 cups all-purpose flour, 1/2 cup granulated sugar, 2.25 tsp instant dry yeast, and 1 tsp salt. Whisk to distribute evenly.

Add wet ingredients and mix

Add the warm milk-butter mixture and 2 large eggs to the dry ingredients. Mix on low speed until the dough begins to come together, then increase to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbsp flour; if too dry, add 1–2 tbsp milk.

First rise

Lightly oil a large bowl and place the dough inside, turning 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.

Shape doughnuts

Turn the risen dough out onto a lightly floured surface. Gently deflate, then roll to about 1/2-inch thickness. Use a 3-inch round cutter to cut doughnuts and a 1-inch cutter to cut holes for doughnut centers. Reroll scraps once; aim for about 16–18 standard doughnuts.

Second rise

Place cut doughnuts and holes on parchment-lined baking sheets, spacing at least 1 inch apart. Cover loosely with plastic wrap or a towel and let rise until puffy, about 30–45 minutes. They should spring back slowly when poked.

Heat oil

While doughnuts proof, pour 6 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain consistent temperature; adjust heat as needed during frying.

Fry doughnuts

Carefully slide 3–4 doughnuts (depending on pot size) into the hot oil without overcrowding. Fry 60–75 seconds per side, flipping once, until golden brown and puffed. Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan lined with paper towels to drain briefly. Fry holes for 30–45 seconds until golden.

Make glaze

While the doughnuts cool slightly (still warm but not hot), whisk together 3 cups confectioners' sugar, 1/2 cup milk, 1 tsp vanilla extract, and 1 tbsp melted butter (if using) until smooth. The glaze should be thick but pourable; if too thick, whisk in up to 2 tbsp extra milk, 1 tsp at a time.

Glaze doughnuts

Dip the top of each warm doughnut into the glaze, letting excess drip back into the bowl. Place glazed doughnuts back on the wire rack to let glaze set, about 5–10 minutes. For a thicker coating, dip twice after the first layer sets.

Optional sugar or cinnamon-sugar coating

If using granulated sugar or cinnamon sugar, place the 1/2 cup granulated sugar (or granulated sugar mixed with 1 tsp cinnamon) in a shallow bowl. While doughnuts are still warm (but not hot), roll them in the sugar to coat evenly. Do this immediately after removing from oil if you prefer a sugar coating rather than glaze.

Serve and store

Serve doughnuts warm within a few hours for best texture. Store cooled glazed doughnuts in an airtight container at room temperature for up to 2 days (glaze may soften). For longer storage, freeze unglazed doughnuts in a single layer for up to 1 month and thaw before glazing.