Doughnuts Recipe

These homemade doughnuts are soft, fluffy, and perfectly golden with a slight crisp on the outside and a tender, airy inside. I love making them from scratch when I want a bakery-style treat that I can customize with glazes, sugar coatings, or fillings. Whether I fry them up for a weekend breakfast or a special celebration, these doughnuts always deliver that classic, comforting flavor.

Why You’ll Love This Recipe

I love how fresh and light these doughnuts taste compared to store-bought versions. They rise beautifully, fry evenly, and can be topped or filled however I like. The dough is easy to handle and makes a batch big enough to share (if I don’t eat them all first!). Making them at home also lets me skip preservatives and keep things simple and real.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• active dry yeast

• whole milk (warmed)

• granulated sugar

• eggs

• unsalted butter (melted)

• salt

• vanilla extract

• oil (for frying, such as vegetable or canola)

Optional toppings:

• cinnamon sugar

• powdered sugar

• chocolate glaze

• vanilla glaze

• sprinkles or chopped nuts

Directions

1. I warm the milk until just slightly hot to the touch, then sprinkle the yeast over it and let it sit for 5–10 minutes until foamy.

2. In a large bowl, I mix the sugar, eggs, melted butter, vanilla, and salt. I stir in the yeast mixture.

3. I gradually add the flour, mixing until a soft, slightly sticky dough forms. I knead it for about 5–8 minutes, adding a little flour if needed, until smooth and elastic.

4. I place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place until doubled in size—about 1 to 1½ hours.

5. Once risen, I roll the dough out to about ½ inch thickness and cut out doughnuts using a doughnut cutter or two round cutters (one large, one small for the center).

6. I place the cut doughnuts and holes on parchment-lined trays and let them rise again for 30–45 minutes until puffy.

7. I heat oil in a deep pan to 350°F (175°C) and fry the doughnuts in batches for about 1–2 minutes per side, until golden brown.

8. I remove them with a slotted spoon and drain on paper towels.

9. While warm, I coat them in cinnamon sugar or dip them in glaze and let them set on a rack.

Servings and timing

This recipe makes about 12–14 doughnuts plus holes. It takes around 20 minutes to prep, 1½–2 hours to rise, and 15–20 minutes to fry and glaze—so I plan for about 2½ hours total from start to finish.

Variations

Sometimes I fill the doughnuts with jam, custard, or chocolate by piping it into the center after frying. I also make mini doughnuts or use the dough to form filled buns or crullers. When I want baked doughnuts, I use a doughnut pan and bake at 350°F for about 10–12 minutes, though the texture is more cake-like.

storage/reheating

I store leftover doughnuts at room temperature in an airtight container for up to 2 days. They’re best fresh, but I microwave them for 10 seconds to soften them up. I don’t recommend refrigerating them, but they freeze well—just wrap and thaw at room temp before reheating.

FAQs

Can I bake these instead of frying?

Yes, but the texture will be more like a cake doughnut. I bake them in a doughnut pan at 350°F for about 10–12 minutes.

Can I use instant yeast?

Yes, I use the same amount and skip the blooming step—just mix it directly into the dry ingredients.

Why are my doughnuts greasy?

If the oil is too cool, the doughnuts absorb more oil. I keep the temperature steady at 350°F for the best result.

Can I make the dough ahead of time?

Yes, I’ve chilled the dough overnight after the first rise. I let it come back to room temperature before shaping and frying.

What oil is best for frying?

I use neutral oils like vegetable, canola, or peanut oil—they have a high smoke point and don’t affect the flavor.

Conclusion

Homemade doughnuts are one of those recipes that feel like a little labor of love—but once I bite into that warm, fluffy center, it’s completely worth it. I love how versatile and fun they are to make, and the results always outshine anything from the store. Whether I glaze, sugar, or fill them, these doughnuts always bring smiles to the table.