Making donuts from scratch brings a level of satisfaction that store-bought versions simply cannot match. The process involves mixing a yeast dough, letting it rise, shaping the donuts, frying them to golden perfection, and finishing with a sweet glaze. This recipe yields 18 delicious donuts, perfect for sharing with family or friends.
1. How to Make Donuts
Prep Time: 30 minutes (plus rising time) | Cook Time: 10 minutes | Total Time: About 2 hours 30 minutes
Ingredients
For the Donuts:
- 2 (.25 ounce) envelopes active dry yeast
- ¼ cup warm water (105 to 115 degrees F)
- 1 ½ cups lukewarm milk
- ½ cup white sugar
- 1 teaspoon salt
- 2 large eggs
- ⅓ cup shortening
- 5 cups all-purpose flour (plus extra for dusting)
- 1 quart vegetable oil for frying
For the Glaze:
- ⅓ cup butter
- 2 cups confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- 4 tablespoons hot water (or as needed)
Instructions
Step 1: Activate the Yeast
Start by dissolving the yeast in the warm water in a small bowl. Stir gently until the yeast fully dissolves, then let it sit for about 5 minutes. The mixture should become foamy, indicating that the yeast is active and ready to use. In my view, this step sets the foundation for light, airy donuts—if the yeast doesn’t foam, discard it and start over with fresh yeast to avoid flat results.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the lukewarm milk, white sugar, salt, eggs, and shortening. Use a whisk or electric mixer on low speed to blend everything until smooth.
Add the activated yeast mixture and stir well. I personally appreciate how the shortening adds a tender crumb here; it melts into the dough beautifully during mixing.
Step 3: Incorporate the Flour
Gradually add the all-purpose flour, one cup at a time, stirring with a wooden spoon or dough hook attachment on a stand mixer. Continue until the dough forms a soft, slightly sticky ball that pulls away from the sides of the bowl.
You might not need all 5 cups—stop when the dough reaches the right consistency. From my perspective, over-flouring at this stage makes the donuts tough, so err on the side of stickiness for better texture.
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for the same time.
Step 5: Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size. Punch down the dough gently to release air bubbles. In my experience, a draft-free environment like a turned-off oven speeds this up and yields fluffier donuts.
Step 6: Shape the Donuts
Roll out the dough on a floured surface to about ½-inch thickness. Use a donut cutter or two round cutters (one 3-inch for the outer circle and one 1-inch for the hole) to cut out shapes.
Place the cut donuts and holes on a floured baking sheet, cover, and let them rise for another 30 minutes until puffy. I love this part because it transforms simple dough into recognizable donuts—precision in cutting ensures even frying later.
Step 7: Fry the Donuts
Heat the vegetable oil in a deep fryer or large pot to 350 degrees F. Fry the donuts in batches, about 1 minute per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Monitor the oil temperature closely; I’ve noted that fluctuations lead to greasy or undercooked donuts, so adjust heat as needed for consistent results.
Step 8: Prepare the Glaze
While the donuts cool slightly, melt the butter in a saucepan over low heat. Stir in the confectioners’ sugar and vanilla extract, then add hot water one tablespoon at a time until the glaze reaches a smooth, pourable consistency.
Dip the warm donuts into the glaze, letting excess drip off, and place on a wire rack to set. Personally, I think this vanilla glaze strikes the perfect balance of sweetness—it’s simple yet elevates the donuts to something special.
2. Tips for Perfect Homemade Donuts
Use Fresh Yeast and Check Temperature
Always ensure your yeast is fresh by checking the expiration date before starting. The water for activation must stay between 105 and 115 degrees F—too hot kills the yeast, while too cool prevents activation. In my experience, precise temperature control results in donuts that rise beautifully every time, avoiding the disappointment of dense batches.
Don’t Overcrowd the Frying Pot
Fry only a few donuts at a time to maintain oil temperature and prevent them from sticking together. Overcrowding causes the oil to cool, leading to soggy exteriors. I recommend this approach because it allows for even cooking, giving each donut a crisp outer layer with a soft interior that melts in your mouth.
Flour Sparingly During Rolling
Add just enough flour to prevent sticking when rolling out the dough, as excess flour incorporates into the donuts and makes them tough. Dust your hands and tools lightly instead. From my perspective, this tip preserves the dough’s moisture, resulting in tender donuts that stay fresh longer after frying.
Test Oil Readiness with a Donut Hole
Before frying the main batch, drop in a donut hole to check if the oil bubbles steadily around it without smoking. Adjust heat accordingly for optimal frying. This method has proven reliable in my recipe, ensuring donuts cook through without burning on the outside.
Glaze While Warm
Dip donuts in glaze shortly after frying when they’re still warm, as this helps the glaze adhere better and creates a shiny finish. Cooling completely might cause the glaze to slide off. I find this timing enhances flavor absorption, making each bite more indulgent and cohesive.
3. Variations & Substitutions
Chocolate Glaze Variation
Replace the vanilla glaze with a chocolate version by melting 4 ounces of semisweet chocolate with the butter, then stirring in the confectioners’ sugar and hot water. Add a pinch of espresso powder for depth. This twist appeals to chocolate lovers and transforms basic donuts into a decadent treat—I’ve seen it become a crowd favorite in various recipe iterations.
Filled Donuts Option
After frying plain rounds without holes, use a piping bag to inject fillings like jelly, custard, or Nutella into the centers. Dust with powdered sugar instead of glazing. This variation adds surprise and variety; in my view, it elevates the recipe for special occasions, though it requires careful injection to avoid leaks.
Vegan Substitution
Swap eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based milk and shortening, and opt for vegan butter in the glaze. Adjust rising time if needed for dough consistency. This makes the recipe inclusive for dietary needs—I appreciate how it maintains fluffiness with minimal tweaks, proving donuts can suit everyone.
Gluten-Free Adaptation
Use a 1:1 gluten-free flour blend in place of all-purpose flour, and add 1 teaspoon xanthan gum for binding. The dough might need extra moisture, so incorporate a bit more milk. From my analyses, this sub yields comparable results, though the texture leans slightly denser—it’s a solid option for those avoiding gluten.
Cinnamon Sugar Coating
Skip the glaze and roll warm donuts in a mixture of ½ cup sugar and 1 tablespoon cinnamon right after frying. This creates a churro-like exterior. I love this simple variation for its warm spice notes; it pairs perfectly with coffee and feels less sweet than glazed versions.
4. How to Store & Reheat Leftovers
Store cooled donuts in an airtight container at room temperature for up to 2 days to keep them soft and fresh. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 1 month—thaw at room temperature. In my opinion, fresh is always best, but proper storage prevents staleness and preserves that homemade charm.
To reheat, place donuts in a 350 degrees F oven for 5-7 minutes until warmed through, or microwave for 10-15 seconds on medium power. Avoid over-reheating to prevent drying out the glaze or dough. Personally, I suggest the oven method for crispier edges, as it revives the just-fried texture better than microwaving, making leftovers feel almost new.
