Homemade Doughnuts Recipe

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Fluffy, golden, and glazed to perfection—there’s nothing quite like a fresh homemade doughnut. Whether you’re making these for a weekend treat or a special celebration, this recipe delivers soft, pillowy doughnuts with that irresistible bakery-style flavor. Fry them up, coat in sugar or glaze, and enjoy a sweet bite of nostalgia.

Ingredients:

For the Dough:

  • 2¼ tsp (1 packet) active dry yeast

  • ¾ cup warm milk (about 110°F/43°C)

  • ¼ cup granulated sugar

  • 2 tbsp unsalted butter, softened

  • 2 large eggs

  • ½ tsp salt

  • 2¾ cups all-purpose flour (plus more for rolling)

  • Oil for frying (vegetable or canola)

Optional Classic Glaze:

  • 1½ cups powdered sugar

  • 2–3 tbsp milk

  • ½ tsp vanilla extract

  • Instructions:

    1. Activate Yeast
      In a large bowl, mix warm milk and yeast. Let it sit for 5–10 minutes until foamy.

    2. Make the Dough
      Add sugar, butter, eggs, and salt. Mix well. Gradually add flour until a soft dough forms.

    3. Knead & Rise
      Knead on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours or until doubled.

    4. Shape the Doughnuts
      Roll out dough to ½-inch thickness. Cut with a doughnut cutter or round cutters (about 3-inch outer, 1-inch inner hole). Re-roll scraps as needed.

    5. Second Rise
      Place cut doughnuts on parchment-lined trays. Cover and let rise again for 30–40 minutes.

    6. Fry the Doughnuts
      Heat oil in a deep fryer or large pot to 350°F (175°C). Fry 2–3 doughnuts at a time, about 1 minute per side, until golden. Remove and drain on paper towels.

    7. Glaze or Sugar Coat
      Dip warm doughnuts into glaze or roll in granulated sugar while still warm. Let set on a rack.

      Tips:

      • Don’t overcrowd your frying oil—it’ll lower the temperature and make the doughnuts greasy.

      • You can fill these with jelly or custard using a piping bag and skip the hole.

      • Let me know if you want a baked version, gluten-free, or stuffed doughnuts next!

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