Classic Homemade Donuts Recipe
Ingredients
- DOUGH:
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup (180ml) warm milk (about 110°F/45°C)
- ¼ cup (50g) granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 4 tablespoons (60g) unsalted butter, softened
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
- GLAZE:
- 2 cups (240g) powdered sugar
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- 1
Activate the Yeast. In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5–10 minutes until frothy.
- 2
Prepare the Dough. In a large mixing bowl, whisk together flour, remaining sugar, and salt.
- 3
Add the yeast mixture, eggs, butter, and vanilla extract.
- 4
Mix until the dough comes together, then knead on a floured surface for about 8–10 minutes, until soft and elastic. (If using a stand mixer, knead for about 5 minutes on medium speed with a dough hook.)
- 5
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- 6
Shape the Donuts. Once risen, punch down the dough and roll it out on a floured surface to about ½-inch (1.25cm) thickness.
- 7
Use a donut cutter or two differently sized round cutters (about 3-inch and 1-inch) to cut out donuts.
- 8
Place the cut-out donuts on parchment paper, cover with a towel, and let them rise again for 30–45 minutes.
- 9
Fry the Donuts. Heat 2-3 inches of vegetable oil in a heavy pot to 350°F (175°C).
- 10
Fry 2-3 donuts at a time for 1–2 minutes per side, or until golden brown.
- 11
Remove with a slotted spoon and drain on paper towels.
- 12
Glaze & Decorate. In a bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Add food coloring if desired.
- 13
Dip each donut in the glaze, let excess drip off, and place on a wire rack to set.
- 14
Decorate with sprinkles, chocolate drizzle, or powdered sugar if desired.
