Donuts Recipe

Warm the milk and bloom yeast

Heat the 1 cup of whole milk until warm but not hot (about 100–110°F / 38–43°C). Pour into a medium bowl, stir in 1 tsp of the sugar (from the measured cup) and the 2 tsp yeast. Let sit 5–10 minutes until foamy. If yeast does not foam, discard and use fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 4 cups all-purpose flour, remaining granulated sugar (about 1 cup total including the teaspoon used to bloom yeast), and 1 tsp fine salt. Whisk briefly to blend.

Combine wet and dry

Add the foamy milk-yeast mixture, 2 large eggs (room temperature), and 4 tbsp softened unsalted butter to the flour mixture. Mix on low speed until the dough comes together, then increase to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add 1 tbsp milk.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a clean towel. Let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours depending on room temperature.

Roll and cut

Punch the risen dough down and turn out onto a lightly floured surface. Roll the dough to about 1/2-inch (1.2 cm) thickness. Use a 3-inch round cutter to cut donuts and a 3/4-inch cutter for holes (or cut rounds and use a smaller cutter to remove centers). Re-roll scraps once and cut more. Expect about 14–18 donuts depending on size.

Proof the cut donuts

Place cut donuts and holes on lightly floured baking sheets, spaced apart. Cover loosely with lightly greased plastic wrap or a towel and let rise until puffy, about 30–45 minutes. Meanwhile, pour 6 cups vegetable oil into a large heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Use a candy/deep-fry thermometer to maintain temperature.

Fry

Carefully slide 3–4 donuts at a time (do not overcrowd) into the hot oil. Fry for about 45–60 seconds per side, flipping once with a slotted spoon or spider, until golden brown. Fry doughnut holes 30–45 seconds, turning once. Adjust heat as needed to keep oil temperature steady. Transfer fried donuts to a wire rack set over a sheet pan lined with paper towels to drain briefly.

Make basic vanilla glaze

While the first batch fries, make the glaze: in a medium bowl whisk together 3 cups powdered sugar, 6 tbsp whole milk, 1 tsp vanilla extract, and 1 tbsp melted butter (optional) until smooth. If glaze is too thick, add milk 1 tsp at a time until it reaches a pourable but thick consistency. If too thin, whisk in up to 1 tsp cornstarch or additional powdered sugar to thicken. Divide and add 2 tbsp cocoa powder for a chocolate version if desired.

Glaze the donuts

When donuts are warm (not piping hot), dip the top of each donut into the glaze, allowing excess to drip back into the bowl. Place glazed donuts back on the wire rack. If using sprinkles, immediately scatter them over the wet glaze so they adhere. For chocolate glaze, use the cocoa mixture similarly.

Set the glaze

Let the glazed donuts sit at room temperature for 10–15 minutes so the glaze sets slightly before serving. Donuts are best eaten the same day but can be stored in an airtight container for 1-2 days; reheat briefly to refresh texture.

For variety: toss donut holes in cinnamon sugar (1/2 cup granulated sugar mixed with 2 tsp ground cinnamon) while warm, or drizzle chocolate glaze and sprinkle chopped nuts or toasted coconut. Use the reserved sprinkles (0.5 cup) immediately after glazing so they stick.