Easy Donut Recipe
These classic homemade yeasted donuts are everything a great donut should be — light, pillowy, and perfectly golden with a glossy vanilla glaze that sets with a satisfying crack. Made with simple pantry staples and a straightforward frying method, this easy donut recipe delivers true bakery-quality results right in your home kitchen, no professional equipment required.
Equipment
- Stand mixer with dough hook attachment Or use a large bowl and knead by hand
- Deep fry thermometer Essential for maintaining 350–360°F oil temperature
- Dutch oven or deep heavy-bottomed pot 5-quart or larger recommended for safe frying
- Donut cutter 3-inch outer ring with 1-inch center hole; or use two round cookie cutters
- Large baking sheets Lined with parchment paper, for holding cut donuts during second rise
- Wire cooling rack Set over a baking sheet lined with paper towels
- Rolling Pin For rolling dough to 1/2-inch thickness
- Large mixing bowl For first rise of the dough
- Slotted spoon or spider strainer For safely lowering and removing donuts from hot oil
- Small bowl and whisk For mixing the vanilla glaze
- Plastic wrap or clean kitchen towels For covering dough during rising
Ingredients
For the Dough
- 2 1/4 tsp active dry yeast 7g or 1 standard packet
- 3/4 cup whole milk 180ml, warmed to 105–110°F (40–43°C)
- 1/4 cup granulated sugar 50g, divided
- 2 large eggs room temperature
- 1/3 cup unsalted butter 75g, softened to room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp fine salt
- 3 1/2 cups all-purpose flour 440g, plus more for dusting the work surface
For the Classic Vanilla Glaze
- 2 cups powdered sugar 240g, sifted
- 1/4 cup whole milk 60ml
- 1 tsp pure vanilla extract
- 1 pinch salt
For Frying
- 4–6 cups neutral frying oil 960ml–1.4L; vegetable, canola, or sunflower oil
Optional Coatings
- 1/2 cup granulated sugar 100g, for cinnamon sugar coating
- 1 tsp ground cinnamon for cinnamon sugar coating; mix with the 1/2 cup sugar
Instructions
- Pour the warm milk (105–110°F) into your mixing bowl, stir in 1 tablespoon of the granulated sugar, and sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy and bubbly — if it doesn't foam, the yeast is inactive and you'll need to start again with a fresh packet.
- Add the remaining sugar, eggs, vanilla extract, nutmeg, salt, and softened butter to the yeast mixture, then mix on low speed. Add the flour one cup at a time until a soft, slightly sticky dough forms and pulls away from the sides of the bowl.
- Knead the dough using the dough hook on medium speed for 8–10 minutes (or by hand for 12–15 minutes) until it is smooth, elastic, and springs back slowly when poked. Add flour one tablespoon at a time only if the dough remains extremely sticky after several minutes of kneading.
- Place the dough in a lightly oiled bowl, turn once to coat, then cover with plastic wrap and set in a warm, draft-free spot. Let it rise for 1 to 1.5 hours until doubled in size.
- Punch the dough down and roll it out on a lightly floured surface to a uniform 1/2-inch thickness. Use a 3-inch donut cutter to cut out donuts and donut holes, then transfer to parchment-lined baking sheets, re-rolling scraps as needed.
- Cover the cut donuts loosely with plastic wrap and let them rise in a warm spot for 30–45 minutes until visibly puffed and pillowy. Do not skip this step — it is essential for a light, airy texture.
- Pour 3–4 inches of neutral frying oil into your Dutch oven and heat over medium to medium-high heat until a deep fry thermometer reads 350–360°F (175–180°C). Set up a wire rack over paper towel-lined baking sheet for draining.
- Carefully lower 2–3 donuts into the hot oil and fry for about 1 minute per side until golden brown, monitoring the thermometer and adjusting the heat to maintain 350–360°F between batches. Fry donut holes last, about 45–60 seconds per side, then transfer all to the wire rack to drain.
- Whisk together the sifted powdered sugar, whole milk, vanilla extract, and pinch of salt in a medium bowl until completely smooth. Adjust consistency with additional milk (too thick) or powdered sugar (too thin) one teaspoon at a time.
- While the donuts are still warm, dip each one face-down into the glaze for 2–3 seconds, let excess drip off, then flip right-side-up onto the wire rack. Allow the glaze to set for 5–10 minutes before serving; toss donut holes in cinnamon sugar while still warm if desired.
Notes
- Check your yeast first: If it doesn't foam within 10 minutes in warm milk, it's inactive. Buy fresh yeast and restart — there's no fixing a batch made with dead yeast.
- Milk temperature matters: Use a thermometer to confirm the milk is 105–110°F. Too hot kills the yeast; too cold won't activate it.
- Don't over-flour the dough: A slightly tacky dough is correct. Adding too much flour will make your donuts tough and dense.
- Roll to exactly 1/2 inch: Thicker donuts risk a raw center; thinner donuts brown too quickly on the outside before the inside is cooked.
- Maintain oil temperature: Keep the oil between 350–360°F throughout frying. Below this range, donuts absorb excess oil and turn greasy.
- Make-ahead dough: After the first rise, punch down the dough, cover tightly, and refrigerate overnight (up to 16 hours). Let it come to room temperature for 30–45 minutes before rolling and cutting.
- Freezing unglazed donuts: Cool fried donuts completely, wrap individually in plastic wrap, and freeze for up to 2 months. Reheat at 350°F for 8–10 minutes, then glaze while warm.
- Instant yeast substitution: Use instant yeast 1:1 in place of active dry yeast — no need to proof it first. Rise times may be slightly shorter.
- Baked version: For a cake-style donut, fill a greased donut pan halfway and bake at 375°F for 10–12 minutes until lightly golden, then glaze immediately.
- Glaze while warm: The glaze adheres best and sets most evenly when the donuts are still warm from frying — don't wait until they've fully cooled.
Nutrition
Serving: 1DonutCalories: 305kcalCarbohydrates: 44gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 130mgPotassium: 65mgFiber: 1gSugar: 22gVitamin A: 4IUCalcium: 5mgIron: 10mg
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