Donuts are one of the most iconic sweet treats in the world—soft, fluffy, and either glazed, powdered, or filled with your favorite flavors. Making donuts at home is fun and rewarding, and the result is fresher and more flavorful than store-bought versions. Here’s how to make classic fried yeast donuts from scratch.
Ingredients
For 12 donuts (plus holes):
For the dough:
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (110°F or 45°C)
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon salt
- 2½ cups all-purpose flour (plus more for kneading)
- Vegetable oil (for frying)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Optional toppings:
- Chocolate glaze
- Sprinkles
- Cinnamon sugar
- Jam or cream for filling
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy. This shows the yeast is active.
2. Make the Dough
In a large bowl, combine the yeast mixture with the egg, butter, salt, and flour. Mix until a dough forms. Knead for about 5–7 minutes on a floured surface until smooth and elastic.
3. Let It Rise
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled in size.
4. Cut the Donuts
Roll out the dough to about ½-inch thickness. Use a donut cutter or two round cutters (one large, one small) to cut out donuts and holes. Place them on a floured tray and let them rise again for 30 minutes.
5. Fry the Donuts
Heat oil in a deep pan to 350°F (175°C). Fry 2–3 donuts at a time for about 1 minute per side or until golden brown. Use a slotted spoon to remove and drain on paper towels.
6. Glaze and Serve
While still warm, dip donuts into your prepared glaze or toss in cinnamon sugar. Let set on a cooling rack for a few minutes before enjoying.
Tips for Perfect Homemade Donuts
- Temperature matters: Keep oil between 350°F–365°F for even frying. Too hot = burnt outside, raw inside.
- Don’t skip second rise: This makes the donuts light and fluffy.
- Use a thermometer: Essential for both yeast activation and oil temperature.
- Glaze while warm: It helps the glaze set with a smooth, shiny finish.
Homemade donuts are a joyful treat—golden, pillowy, and customizable to your cravings. Whether you love them glazed, powdered, or filled, nothing compares to the taste of donuts made from scratch. Perfect for weekends, celebrations, or just a sweet escape, these donuts are sure to delight.
FAQ’s:
1. Can I bake the donuts instead of frying them?
Yes, you can bake them at 375°F (190°C) for 8–10 minutes, but they’ll have a more bread-like texture than the traditional fried version.
2. How do I store leftover donuts?
Keep in an airtight container at room temperature for up to 2 days. Reheat for a few seconds in the microwave to soften.
3. Can I freeze the dough?
Yes! After cutting the donuts, freeze them on a tray. Once frozen, transfer to a bag and fry directly from frozen, adding a minute or two to the cook time.
4. What’s the difference between cake and yeast donuts?
Yeast donuts are light and airy thanks to fermentation, while cake donuts use baking powder and are denser, with a crumbly texture.
5. Can I fill the donuts with jam or cream?
Absolutely. Use a piping bag with a long nozzle to inject jelly, custard, or cream into the center after frying and cooling.
