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Did you know that over 10 billion donuts are consumed in the United States annually? That’s roughly 31 donuts per American each year! Yet, despite this popularity, many home bakers shy away from making these delicious treats at home, believing they’re too complicated. Today, I’m excited to share How to Make Donuts that are better than anything you can buy at a bakery. This comprehensive guide will walk you through creating perfect, fluffy donuts with a golden exterior and that signature sweet taste we all crave. Whether you’re a novice baker or experienced in the kitchen, these Easy Donut Recipes will transform your homemade breakfast game forever.
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How to Make Donuts: The Best Recipe for Homemade Treats
- Total Time: 2 hours 15 minutes
- Yield: 12 donuts 1x
Description
Classic homemade donuts with a perfect golden-brown exterior and fluffy interior, finished with a smooth sweet glaze.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/3 cup butter, melted
- 2 large eggs
- 1 teaspoon salt
- Vegetable oil for frying
- For the glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Combine warm milk and yeast, let stand until foamy.
- Mix flour, sugar, and salt in a large bowl.
- Add melted butter and eggs to milk mixture.
- Combine wet and dry ingredients to form a dough.
- Knead until smooth, let rise until doubled.
- Roll dough to 1/2 inch thickness.
- Cut with donut cutter.
- Heat oil to 350°F.
- Fry donuts until golden brown.
- Mix glaze ingredients and dip warm donuts.
Notes
- Dough can be made the night before and refrigerated.
- Maintain oil temperature at 350°F for best results.
- A drinking glass and bottle cap can substitute for a donut cutter.
- Donuts are done when golden brown and floating.
- Adjust glaze consistency with additional milk or powdered sugar as needed.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: homemade donuts, glazed donuts, fried donuts, breakfast pastry, yeast donuts
Ingredients List for How to Make Donuts
For the donuts:
- 3½ cups all-purpose flour (plus extra for dusting)
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast (1 standard packet)
- ¾ teaspoon salt
- 1 cup warm milk (around 110°F)
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil for frying (approximately 2 quarts)
For the glaze:
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Optional: Food coloring or sprinkles for decorating
Substitution tip: For dairy-free donuts, use almond milk and plant-based butter. For a lighter version, you can bake these donuts at 350°F for 12-15 minutes instead of frying.
Timing
- Preparation time: 30 minutes
- Rising time: 1 hour 30 minutes (two rises)
- Cooking time: 20 minutes
- Total time: 2 hours 20 minutes
Making donuts from scratch takes about 35% longer than using pre-made dough, but the fresh taste and satisfaction are immeasurable. The good news? Most of this time is hands-off, allowing you to multitask while your dough rises to perfection.
Step-by-Step Instructions for How to Make Donuts
Step 1: Prepare the Dough
In a large bowl, combine 2 cups of flour with sugar, yeast, and salt. In a separate bowl, whisk together warm milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gradually add the remaining 1½ cups of flour until a soft dough forms. The dough should be slightly sticky but manageable.
Pro tip: The temperature of your milk is crucial—too hot will kill the yeast, while too cold won’t activate it. Aim for the temperature of a warm bath, around 110°F.
Step 2: Knead the Dough
Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. If you have a stand mixer with a dough hook, you can use it for 4-5 minutes on medium speed instead.
Kitchen hack: Test if your dough is ready by pressing it gently with your finger—if it springs back, it’s perfect!
Step 3: First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Seasonal tip: During winter months, turn your oven on for just 1 minute, then turn it off and place the dough inside with the door slightly ajar for the perfect rising environment.
Step 4: Shape the Donuts
After the first rise, punch down the dough gently and turn it out onto a floured surface. Roll the dough to about ½-inch thickness. Using a 3-inch round cutter for the outer shape and a 1-inch cutter for the holes, cut out your donuts. Re-roll scraps to make additional donuts.
Creative variation: Save the donut holes! They make perfect bite-sized treats and cook faster than full donuts.
Step 5: Second Rise
Place the cut donuts and donut holes on parchment-lined baking sheets, cover lightly, and let rise for another 30-45 minutes until puffy.
Efficiency tip: Use this time to prepare your glaze and set up your frying station.
Step 6: Fry the Donuts
Heat oil in a heavy-bottomed pot or deep fryer to 350°F. Carefully drop donuts into the hot oil, frying 2-3 at a time to avoid overcrowding. Fry for about 1-2 minutes per side until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.
Safety note: Always use a thermometer to monitor oil temperature—too cool and your donuts will be greasy, too hot and they’ll burn on the outside while remaining raw inside.
Step 7: Glaze and Decorate
While the donuts are still warm (but not hot), dip them into the glaze mixture (powdered sugar, milk, and vanilla whisked together until smooth). Place on a wire rack to allow excess glaze to drip off. Add sprinkles immediately if using, before the glaze sets.
Customization idea: Create different flavor variations by adding cinnamon, maple extract, or cocoa powder to your glaze.
Nutritional Information about How to Make Donuts
Per glazed donut (approximate values):
- Calories: 275
- Fat: 12g
- Carbohydrates: 38g
- Protein: 4g
- Sugar: 18g
- Sodium: 185mg
Data shows that homemade donuts typically contain 20-30% less preservatives and artificial ingredients than commercial varieties, making them a better choice despite similar calorie counts.
Healthier Alternatives for the Recipe of How to Make Donuts
- Bake instead of fry: Reduce fat content by up to 40% by baking at 350°F for 12-15 minutes
- Use whole wheat flour: Replace up to half the all-purpose flour with whole wheat for added fiber
- Greek yogurt glaze: Mix 1 cup powdered sugar with 3 tablespoons Greek yogurt and vanilla for a protein boost
- Natural sweeteners: Replace sugar with honey or maple syrup (use ¾ the amount called for)
- Air fryer option: Cook at 350°F for 4 minutes, using just a light spray of oil
Serving Suggestions of How to Make Donuts
- Classic breakfast pairing: Serve warm with freshly brewed coffee or hot chocolate
- Donut sundae: Split a glazed donut in half, add a scoop of vanilla ice cream, and drizzle with chocolate sauce
- Donut bread pudding: Use day-old donuts in place of bread in your favorite bread pudding recipe
- Birthday breakfast: Create a donut tower with candles as a festive alternative to cake
- Brunch board: Include freshly made donuts alongside fresh fruit, yogurt, and granola for a crowd-pleasing spread
Common Mistakes to Avoid
- Overworking the dough: This creates tough, chewy donuts instead of light, airy ones
- Incorrect oil temperature: According to culinary data, 350°F is the optimal frying temperature—variations of just 25 degrees can ruin your donuts
- Overcrowding the fryer: This drops the oil temperature significantly, resulting in greasy donuts
- Glazing too soon or too late: The ideal glazing window is when donuts are still warm but not hot
- Inconsistent dough thickness: Uneven rolling leads to donuts that cook unevenly
Storing Tips for the How to Make Donuts Recipe
- Fresh is best: Homemade donuts are at their peak within 12 hours of making
- Room temperature: Store in an airtight container for up to 2 days
- Refrigeration: Contrary to popular belief, refrigerating donuts accelerates staleness
- Freezing: Unglazed donuts freeze well for up to 3 months; thaw at room temperature and glaze before serving
- Reheating: 10 seconds in the microwave restores some of the fresh-made texture
Conclusion
Making homemade donuts may require a bit of time and patience, but the results are undeniably worth it. The process combines science and art to create treats that connect us to culinary traditions while allowing for personal creativity. By following this guide, you’ve learned not just how to make donuts, but how to create memorable food experiences that bring joy to your table. Remember that practice makes perfect—each batch will be better than the last as you develop your technique.
I’d love to hear about your donut-making adventures! Did you try any creative variations? Did you encounter any challenges? Share your experiences in the comments below and let’s build a community of home bakers supporting each other’s sweet endeavors.
FAQs
Q: Can I make the dough the night before?
A: Absolutely! Prepare the dough through the first rise, then punch it down and refrigerate overnight. Let it come to room temperature for about 30 minutes before shaping.
Q: Why did my donuts come out greasy?
A: This typically happens when the oil temperature is too low. Always use a thermometer and maintain 350°F throughout the frying process.
Q: Can I make these without a donut cutter?
A: Yes! Use a drinking glass for the outer circle and a bottle cap for the center hole. Alternatively, make filled donuts by leaving out the center hole entirely.
Q: How can I tell when my donuts are perfectly cooked?
A: Properly cooked donuts will be golden brown on the outside and will float to the top of the oil immediately. If you’re uncertain, cut one open—the inside should be light and fluffy, not doughy.
Q: My glaze is too thick/thin. How do I fix it?
A: Adjust the consistency by adding more powdered sugar to thicken or more milk (a teaspoon at a time) to thin. The perfect glaze should coat the back of a spoon but still run off smoothly.