Jul 14 2026
Restaurants›Momofuku›Easy Donuts Recipe

Easy Donuts Recipe

Inspired by Momofuku
Time2h 30m
Serves12

An alluring and charming coffee and donut shop. One that serves up the sweetest treats and freshest brews.

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Ingredients

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Donut Dough

Vanilla Glaze

Optional Toppings

Method

Donut Dough

  1. 1

    Bloom yeast

    Warm the milk to about 105–110°F (warm to the touch but not hot). In a small bowl, combine the warm milk, 1 tablespoon granulated sugar and the active dry yeast. Stir and let sit 5–10 minutes until foamy and fragrant.

  2. 2

    Mix dough

    In a large mixing bowl, whisk together the flour and 1/2 teaspoon salt. Make a well in the center and add the melted butter, beaten egg, and the foamy yeast-milk mixture. Stir with a wooden spoon or paddle until a rough dough forms.

  3. 3

    Knead

    Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If using a stand mixer, knead with the dough hook on medium for 5–6 minutes.

  4. 4

    First rise

    Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

  5. 5

    Shape donuts

    Gently punch down the risen dough and turn it out onto a floured surface. Roll the dough to about 1/2-inch (1.3 cm) thickness. Use a 3-inch round cutter for the outer ring and a 1-inch cutter for the center hole to cut donuts and holes. Re-roll scraps and cut additional donuts. Place cut donuts on a baking sheet lined with parchment, leaving 1 inch between pieces. Cover lightly and let rise 30–45 minutes until puffy.

  6. 6

    Heat the oil

    Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor temperature; adjust heat to maintain 330–350°F while frying.

  7. 7

    Fry donuts

    Carefully lower 2–3 donuts at a time (do not overcrowd) into the hot oil using a slotted spoon or spider. Fry for about 45–60 seconds per side until golden brown, flipping once. For donut holes, fry 30–45 seconds per side. Remove to a plate lined with paper towels or a wire rack set over a sheet pan to drain and cool slightly.

Vanilla Glaze

  1. 8

    Make glaze

    While the donuts cool slightly, whisk the powdered sugar, vanilla extract, salt, and hot water in a bowl until smooth and pourable. Add additional hot water 1/4 teaspoon at a time if glaze is too thick; it should coat the back of a spoon.

  2. 9

    Dip donuts

    Hold each warm (not piping hot) donut by the edge and dip the top face into the glaze, allowing excess to drip back into the bowl. Place glazed donuts on a wire rack. If using sprinkles, immediately sprinkle over the wet glaze so they adhere.

  3. 10

    Alternative coatings

    For cinnamon-sugar donuts, while still warm, toss the fried donuts in a shallow bowl with cinnamon sugar to coat evenly. For chocolate-topped, dip donut tops into melted chocolate and allow to set on a rack.

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