Total Time: 2 hours 30 minutes (includes rising) | Active Time: 45 minutes
Skill Level: Intermediate | Yield: 12 donuts & 12 donut holes
There’s nothing quite like the taste of a warm, homemade donut. This recipe yields classic, yeasted donuts with a soft, pillowy interior and a delicate, crisp exterior, all finished with a simple, shiny glaze that hardens perfectly. While they require a little patience for the dough to rise, the process is deeply rewarding and fills your kitchen with an unforgettable aroma.
Ingredients
For the Donuts:
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2 ¼ teaspoons (1 packet) active dry yeast
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⅔ cup whole milk, warmed to about 110°F
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2 ½ tablespoons granulated sugar
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3 ½ cups all-purpose flour, plus more for dusting
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½ teaspoon salt
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2 large eggs, at room temperature
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3 tablespoons unsalted butter, softened
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½ teaspoon pure vanilla extract
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4-6 cups neutral oil (vegetable, canola, or peanut) for frying
For the Glaze:
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2 cups confectioners’ sugar, sifted
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¼ cup whole milk
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1 teaspoon pure vanilla extract
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Pinch of salt
Equipment
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Stand mixer with dough hook attachment (or a large bowl and wooden spoon)
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Rolling pin
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3-inch and 1-inch round cutters (a glass and bottle cap work in a pinch)
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Baking sheets
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Parchment paper
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Deep, heavy-bottomed pot or Dutch oven
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Candy/deep-fry thermometer
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Slotted spoon or spider skimmer
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Wire cooling racks set over baking sheets
Instructions
1. Activate the Yeast & Make the Dough (15 minutes + 1 hour rise)
In the bowl of a stand mixer, combine the warmed milk and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-7 minutes until foamy. Add the flour and salt, and mix briefly with the dough hook on low just to combine. Add the eggs, softened butter, and vanilla extract. Mix on medium speed for 4-5 minutes until the dough is smooth, soft, and pulls away from the sides of the bowl. It will be slightly sticky.
2. First Rise (1 hour)
Form the dough into a ball. Lightly grease a large bowl with oil and place the dough inside, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place for 1 hour, or until doubled in size.
3. Shape the Donuts (15 minutes + 45 minute rise)
Punch down the risen dough. Turn it out onto a lightly floured surface and roll it out to about ½-inch thickness. Using the 3-inch cutter, cut out rounds. Use the 1-inch cutter to cut out the centers. Re-roll the scraps to cut more donuts, handling the dough as little as possible. Place the donuts and holes on parchment-lined baking sheets, leaving about 2 inches between them. Cover loosely with kitchen towels and let rise for 45 minutes until puffed and slightly risen (they will not double).
4. Fry to Golden Perfection (20 minutes)
While the donuts proof, prepare your frying station. Pour oil into your heavy-bottomed pot to a depth of about 3 inches. Heat over medium heat until the oil reaches 365°F – 370°F. Use a thermometer; this temperature is crucial for perfect donuts.
Line a wire rack with paper towels. Carefully place 2-3 donuts at a time into the hot oil, avoiding crowding. Fry for 60-90 seconds per side, flipping once with the slotted spoon, until deep golden brown. Donut holes will cook faster, about 45 seconds total. Transfer to the paper-towel-lined rack to drain.
5. Make the Glaze & Finish (10 minutes)
While the donuts cool slightly, whisk together all glaze ingredients in a wide, shallow bowl until completely smooth. The consistency should be thin enough to coat but thick enough to cling.
Dip the warm (not hot) donuts, one at a time, top-side down into the glaze. Lift, let the excess drip off for a moment, then flip and place on a clean wire rack (set over a baking sheet to catch drips). The glaze will set in about 10 minutes. For a fuller coat, dip twice.
Chef’s Notes & Tips
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Temperature is Key: Accurate milk temperature for the yeast and oil temperature for frying are the secrets to success. Too-hot milk kills yeast; too-cool oil makes greasy donuts.
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No Thermometer? Test the oil with a donut hole. It should sizzle vigorously and take about 45 seconds to turn golden brown.
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Flavor Variations: Add a pinch of nutmeg or cinnamon to the dough. For chocolate glaze, replace ½ cup of confectioners’ sugar with cocoa powder and add a splash more milk.
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Storage: Donuts are best enjoyed the day they are made. Keep unglazed, cooled donuts in an airtight container for 1 day; reheat briefly before glazing.
Nutrition Information
Serving Size: 1 glazed donut. Estimated values per serving.
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Calories: 320 kcal
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Total Fat: 14g | Saturated Fat: 3g
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Cholesterol: 40mg
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Sodium: 125mg
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Total Carbohydrates: 45g | Dietary Fiber: 1g | Sugars: 22g
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Protein: 5g