There’s something magical about biting into a fresh, warm donut — soft on the inside, lightly golden on the outside, and just the right amount of sweet. While it might seem like a treat best left to your local bakery, making donuts at home is much easier than most people think. With a few pantry staples, a bit of patience, and some love, you can create bakery-style donuts right in your kitchen.
Whether you’re planning a weekend breakfast surprise, a brunch treat for friends, or just want to enjoy the nostalgic taste of homemade comfort food, this simple donut recipe is your new go-to. No deep fryer? No problem. Just a pot, some oil, and the steps below — and you’re on your way to donut bliss.
Ingredients: Simple Pantry Staples That Make Magic
One of the best things about this donut recipe is how simple the ingredient list is. You won’t need any fancy tools or obscure ingredients — just the classics:
For the Donuts:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm milk (about 110°F or 43°C)
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon salt
- 2 ½ cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying (canola or sunflower oil work great)
For Optional Toppings:
- Cinnamon sugar (½ cup sugar + 1 tsp cinnamon)
- Powdered sugar, sifted
- Classic glaze (1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla)
- Chocolate glaze (½ cup chocolate chips + 2 tbsp butter + 1 tbsp milk)
All of these ingredients come together to create a light, fluffy dough that fries up beautifully and serves as the perfect base for your favorite donut toppings.
Step-by-Step Instructions: From Dough to Delicious
The process of making donuts may take a little time, but every step is simple and rewarding. Here’s exactly how to do it:
1. Activate the Yeast
In a large mixing bowl, combine the warm milk with the yeast and a pinch of sugar. Stir gently and let it sit for 5–10 minutes, or until it becomes frothy. This means your yeast is alive and ready to work its magic.
2. Make the Dough
Add the remaining sugar, softened butter, egg, and salt to the yeast mixture. Mix well. Begin adding the flour one cup at a time, mixing until a soft dough begins to form.
3. Knead the Dough
Transfer the dough onto a lightly floured surface. Knead for 6–8 minutes, or until the dough is smooth and elastic. If it’s sticky, add a little more flour (but don’t overdo it).
4. Let It Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Shape the Donuts
Roll the dough out on a floured surface to about ½ inch thickness. Use a donut cutter or two round cutters (one large, one small) to cut out donut shapes. Save the holes — they fry up great too!
6. Second Rise
Place your donuts on parchment or a floured surface, cover lightly with a towel, and let them rise for another 30–45 minutes. They should puff up slightly.
7. Fry the Donuts
Heat oil in a deep pot to 350°F (175°C). Fry the donuts 2–3 at a time, about 1–2 minutes per side, or until golden brown. Be careful not to overcrowd the pot. Use a slotted spoon to remove them, and drain on paper towels.
Topping Time: Glaze, Sugar, and Everything Nice
This is where the real fun begins. Once your donuts are slightly cooled but still warm, you can coat or glaze them however you like.
Classic Glaze
Whisk together powdered sugar, milk, and vanilla extract until smooth. Dip one side of each donut and let the glaze set for a few minutes.
Chocolate Glaze
Melt chocolate chips with butter and milk, then dip the donuts or drizzle the glaze over the top.
Cinnamon Sugar
Roll warm donuts in a cinnamon-sugar mix for a timeless, crunchy-sweet finish.
Powdered Sugar
For a super simple touch, just dust your donuts with powdered sugar using a sifter or fine-mesh strainer.
Feel free to get creative — try toppings like crushed cookies, rainbow sprinkles, toasted coconut, or even a maple glaze with crispy bacon!
Pro Tips for the Perfect Homemade Donuts
- Temperature matters: If the milk is too hot, it can kill the yeast. Aim for slightly warm to the touch.
- Keep your oil steady: Use a thermometer to maintain the oil temperature around 350°F. Too hot and the donuts will brown too fast; too cool and they’ll absorb oil and get greasy.
- Don’t overwork the dough: Over-kneading can make donuts tough. Stop once the dough is smooth and elastic.
- Use a test piece: Fry a donut hole first to test your oil and timing before doing a full batch.
- Glaze while warm: Donuts hold glaze best when they’re still warm, not hot or fully cooled.
Final Thoughts: Donuts That Taste Like Love
Making homemade donuts isn’t just about the end result — it’s about the joy of the process. Watching the dough rise, smelling the donuts as they fry, and dipping each one into a sweet glaze creates a truly comforting, satisfying experience.
Once you try this simple recipe, you’ll never look at store-bought donuts the same way again. They’re fluffy, rich, and made with care — just the way they should be.
So grab your apron, get your oil hot, and treat yourself (and your loved ones) to the best kind of homemade happiness: a warm, sugary donut made from scratch.
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