The best part? Making donuts is mostly hands-off. You can spend the bulk of this recipe flipping through a book or binging the latest TV show while you wait for your dough to rise. Am I saying you’ll never buy a “hot now” donut from the store again? Nope. But you’ll sure taste the difference and have a blast experimenting with your favorite flavors at home. Plus, this is a great opportunity to get the kids involved (pre-frying) helping with kneading and shaping the dough. Once the fry station is all packed up, the kiddos can put their artistic eye to the test with different glazes and decorations. Whether you’re team frosted, powdered, or sugared, you’ll find joy in making this homemade donut recipe your own. Happy frying!
Keys to Successful Homemade Donuts
Make sure each of your ingredients is at the indicated temperature as this will affect proofing and the final product. Don’t rush the proof, otherwise the donuts will turn out dense and not fully puff when frying. To test if your donuts are proofed, gently poke one. If the dough bounces back right away, then they need more time. If your finger leaves an indentation and the dough slowly springs back, then you’re ready. Weather and environment can affect the timing, so be patient. If you’re nervous about deep frying, check out our guide to assuage your fears and ensure you’re set up for frying success. To double-check that your donuts are cooked through, use an instant-read thermometer. Once they emerge from the oil, they should reach about 190°F in the center of the dough. Drain the donuts on the paper towels for a minute or less, then transfer them to the wire rack. Otherwise, the donuts may reabsorb the oil. Don’t discard your oil. Let it completely cool, then strain it into an empty container. You can use the frying oil about 3 more times.
What If I Don’t Have a Donut Cutter?
If you don’t have a 3-inch round cutter, you can use a wide-mouth cup or jar with a thin lip. For the 1-inch hole cutter, you can use the wide part of Wilton or Ateco frosting tip, or the lid of a twist-off wine or liquor bottle. You’re the captain of your donut journey, so feel free to play with shapes and sizes depending on what you like and what tools you have handy. You could even make these square or heart-shaped. You can skip rolling and cutting altogether if you prefer shaping by hand. Portion the dough into balls weighing about 80 grams each. Note, these will take a little longer to rise during the second proof. The good news is you can fill these with pastry cream, ganache, or fruit curd after frying.
Proof It Overnight
I love doing the initial proof of this recipe in the fridge overnight for so many reasons. The temperature of the fridge is easier to maintain, so you can have full control over this proofing stage. Cold dough is also easier to roll, less sticky, and seamless to cut. You will feel less rushed to cut your donuts and move on to the next step. Do yourself a favor and make the dough the night before, let it proof overnight, and then proceed with the recipe.
Flavor Variations
There are plenty of options for flavoring these donuts by tossing them in flavored sugar or dipping them in various glazes. In addition to the vanilla glaze in the recipe, here are some ideas to get you started:
Chocolate Glaze: 3/4 cup cocoa powder + 6 cups powdered sugar + 3/4 cup milk + 6 tablespoons light corn syrup Strawberry Glaze: 3/4 cup strawberry purée + 6 cups sifted powdered sugar Citrus Glaze: 1 tablespoon citrus juice + 2 tablespoons citrus zest + 6 cups sifted powdered sugar + 3/4 cup milk Mocha: 3 tablespoons espresso powder + 6 tablespoons cocoa powder + 6 cups powdered sugar + 3/4 cup milk Maple: 3/4 cup maple syrup + 1 tablespoon cinnamon + 6 cups sifted powdered sugar + 1/2 to 2/3 cup milk Cinnamon-Sugar: 3 tablespoons cinnamon + 2 cups sugar Mexican Hot Chocolate: 1/3 cup cocoa powder + 2 teaspoons cinnamon + 2 cups sifted powdered sugar Simply Powdered: 3 cups sifted powdered sugar
Storing and Freezing
Fresh donuts are best enjoyed soon after making, at least the same day. They’ll keep in an airtight container for 2 to 3 days. Alternatively, you can prepare the dough, cut it out, and freeze the shapes before the second rise. Once frozen, transfer to a resealable plastic bag and freeze for up to 3 months. When ready to fry, let the donuts rest on a parchment-lined baking sheet at room temperature until thawed, about 2 hours, and continue with the frying directions.
More Fun With Dough
New Orleans Beignets Pumpkin Spice Babka Apple Cinnamon Rolls Danish Kringle Bee Sting Cake (Bienenstich)
To measure the flour, fluff and then loosely scoop the flour into the measuring cup with a spoon. Do not pack or compress the flour in any way. Use the flat side of a knife to gently sweep the excess off the top. Even better, weigh the flour using a kitchen scale.
1 1/4 cups whole milk, lukewarm (110°F to 115°F) 1/4 cup granulated sugar 1 packet (2 1/4 teaspoons) active dry yeast 4 1/2 cups (540g) all-purpose flour 1 teaspoon kosher salt 2 large eggs, lightly beaten 1 stick (1/2 cup) unsalted butter, melted and cooled for 10 minutes 2 quarts neutral oil (like canola or vegetable oil), for frying, plus more for greasing the bowl
For the glaze
6 cups (680g) powdered sugar, sifted 3/4 cup whole milk 1 1/2 teaspoons vanilla extract
Mix on medium-low speed until combined, about 1 to 2 minutes, stopping to scrape down sides as needed. Increase the speed to medium and knead the dough for 4 more minutes. The dough will be slightly sticky and mostly clear sides of the bowl but may still stick to the bottom. Use a 3-inch round cutter to cut out about 12 rounds. Use a 1-inch cutter to cut out the center holes of each donut, reserving the holes to fry. Gather any scraps and roll them into balls about the size of the holes. Transfer the donuts to a parchment-lined baking sheet and the holes to another parchment-lined baking sheet, spacing the cut dough at least 1/2 inch apart. Cover both baking sheets with lightly greased plastic wrap. Let rise once more in a warm place for about 30 minutes. The dough is proofed when you gently touch a donut and the dough slowly bounces back. Line a platter or baking sheet with paper towels and set a wire rack over another baking sheet, placing both by your pot. Without overcrowding the pot, fry 2 to 3 donuts at a time, turning once, until golden brown all over and puffed, 2 to 3 minutes. Use a slotted spoon, kitchen spider, or chopsticks to transfer the donuts to the paper towels to drain for 1 minute, then transfer to the wire rack. Return the oil to 350°F and finish frying the donuts in batches. Let cool for 10 to 15 minutes before glazing. Homemade donuts are best eaten within a few hours but will keep in an airtight container for up to 3 days. Love the recipe? Leave us stars below!
