Classic Donuts Recipe – Fluffy and Fried to Perfection

Is there anything better than a warm, homemade donut straight from the fryer? That moment when you bite into the soft, fluffy dough and it gives way to a golden, lightly crisp exterior—it’s pure magic. I still remember making donuts with my mom on lazy Saturday mornings, the whole kitchen filled with the sweet scent of vanilla and nutmeg. Those memories inspired me to perfect this donuts recipe so you can enjoy that same nostalgic comfort at home.

This classic yeast-based recipe is easy to follow, and I’ll walk you through everything—step-by-step instructions, helpful tips, smart substitutions, tasty variations, and more. Whether you’re frying for a weekend treat or impressing guests at brunch, this donuts recipe delivers fluffy, bakery-style results every time.

Why You’ll Love This Recipe

• Beginner-Friendly: No fancy gear required—just a bowl, dough hook (or strong hands), and some oil.
• Soft and Pillowy Inside: Thanks to proper rise time and the right dough texture.
• Crispy Golden Outside: Deep frying gives them that classic donut shop finish.
• Totally Customizable: Glaze them, sugar coat them, fill them—you name it.
• Pantry Staples: Uses ingredients you likely already have in your kitchen.

If you’ve never made a homemade donut before, don’t stress—I’ve tested this donuts recipe again and again to make sure it works every time.

Ingredients You’ll Need

Let’s break it down by what goes into the dough and the glaze.

For the Donut Dough:

• 2 1/4 tsp active dry yeast (or 1 packet)
• 1 cup warm milk (100–110°F)
• 1/3 cup granulated sugar
• 2 large eggs, at room temperature
• 6 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour (plus more for dusting)
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• Vegetable oil, for frying

Tip: Use a stand mixer with a dough hook for easier kneading, but you can do it by hand if needed.

For the Glaze:

• 2 cups confectioners sugar
• 1/4 cup milk
• 1/2 tsp vanilla extract

Optional: Add a splash of maple extract or swap in citrus juice for different glaze flavors.

Ingredient Substitutions

Need to make a few changes? Here’s what works:

• Instant yeast can replace active dry yeast—skip the proofing step and mix directly into dry ingredients.
• Plant-based milk (like oat or almond) works instead of dairy milk.
• Butter → swap with melted coconut oil or margarine for a dairy-free version.
• Nutmeg is optional but adds a classic old-fashioned donut flavor.
• Vegetable oil for frying can be replaced with canola or peanut oil—just make sure it’s suitable for deep frying.

Every substitute tweaks the texture or flavor slightly, but they’ll all get you tasty results.

How to Make Donuts (Step-by-Step)

This donuts recipe follows a classic yeast dough process with a double rise and deep frying. Here’s the breakdown:

1. Activate the Yeast (5 minutes)

• In a large bowl, combine warm milk and active dry yeast. Let it sit for 5 minutes until foamy.
• Stir in sugar, eggs, melted butter, and vanilla extract.

2. Mix the Dough (10 minutes)

• In a separate bowl, whisk together flour, salt, and nutmeg.
• Add flour mixture to the wet ingredients and mix until a dough forms.
• Knead for 5–6 minutes using a dough hook or 8–10 minutes by hand until smooth and elastic.

3. First Rise (1 hour)

• Transfer dough to a greased bowl, cover with a towel or plastic wrap.
• Let rise in a warm place until doubled in size—about 1 hour.

Tip: The dough is ready when it springs back slowly after pressing with a finger.

4. Roll and Cut (10 minutes)

• Turn dough onto a lightly floured surface.
• Roll to about 1/2 inch thick.
• Use a doughnut cutter (or a large cup + bottle cap) to cut shapes.
• Place donuts and holes on parchment-lined baking sheets.

5. Second Rise (30 minutes)

• Cover loosely with a towel and let rise again until slightly puffed—about 30 minutes.

6. Fry the Donuts (15 minutes)

• Heat vegetable oil in a deep pot to 350°F.
• Carefully add a few donuts at a time, cooking 1–2 minutes per side until golden brown.
• Use a slotted spoon to transfer to paper towel-lined plate.

7. Glaze and Serve (5 minutes)

• While still warm, dip donuts into the glaze and let excess drip off.
• Set on a wire rack to let glaze set.

Optional: Roll donut holes in cinnamon sugar instead of glazing for a fun twist.

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Expert Tips and Common Mistakes to Avoid

• Don’t overheat the oil: Use a thermometer and aim for 350°F—too hot burns the outside.
• Let the dough rise fully: Rushing it makes dense donuts.
• Use room temperature ingredients: They mix better and help the dough rise evenly.
• Don’t overcrowd the pot: Fry 2–3 at a time so oil temperature stays steady.
• Dip warm donuts into glaze: They’ll soak it up perfectly and set with a shiny finish.

Pro Tip: Freeze extra dough before the second rise. Thaw overnight in the fridge and fry fresh the next day!

Variations & Add-Ons

Make this donuts recipe your own with these fun twists:

• Filled Donuts: Use a piping bag to fill cooled donuts with jelly, pastry cream, or Nutella.
• Chocolate Glaze: Swap the classic glaze for a melted chocolate + cream mix.
• Maple Bacon: Glaze with maple icing and top with crispy bacon bits.
• Vegan Version: Use dairy-free butter, plant milk, and a flax egg (1 tbsp flax + 3 tbsp water).
• Gluten-Free: Try a 1:1 GF flour blend and add xanthan gum for structure.

Serving Suggestions

• Enjoy warm with coffee, hot cocoa, or chai.
• Serve as part of a brunch spread with fruit, eggs, and crispy bacon.
• Stack on a platter and dust with extra powdered sugar for a festive look.
• Drizzle donuts with chocolate or caramel sauce for a dessert platter.

Presentation Tip: Serve donuts on a wire cooling rack over a baking sheet to catch glaze drips and look bakery-chic.

Storage & Reheating

Refrigeration:

• Best eaten fresh, but you can store glazed donuts in an airtight container at room temp for 1–2 days.

Freezing:

• Freeze unglazed donuts after frying and cooling. Wrap in plastic and freeze up to 2 months.

Reheating:

• Warm in the microwave for 10–12 seconds or in a 300°F oven for 5 minutes. Glazed donuts should be reheated lightly to avoid melting the glaze completely.

Nutrition Information (Per Donut – Approximate)

• Calories: 290
• Protein: 5g
• Carbs: 36g
• Fat: 14g
• Sugar: 12g
• Fiber: 1g
• Sodium: 150mg

Note: May vary depending on oil absorption and glaze thickness.

Prep, Cook, and Total Time

Conclusion

This donuts recipe is everything you want in a homemade treat—soft, airy inside, golden and crisp outside, and endlessly customizable. Whether you glaze, sugar coat, or fill them, they’re pure comfort in every bite.

Don’t worry if you’re a first-time fryer—I’ll guide you through it. Give this recipe a try and let me know how your donuts turn out! Did you go classic or try a fun flavor twist? Drop a comment, rate the recipe, and share with your fellow donut-lovers.

Happy frying!

Donuts Recipe

This classic donuts recipe makes soft, fluffy homemade doughnuts with a golden crisp outside and sweet glaze—perfect for breakfast or a weekend treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 donuts

Calories 290 kcal

Ingredients

  

• For the Donut Dough:
• 2 1/4 tsp active dry yeast or 1 packet
• 1 cup warm milk 100–110°F
• 1/3 cup granulated sugar
• 2 large eggs at room temperature
• 6 tbsp unsalted butter melted
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour plus more for dusting
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• Vegetable oil for frying
• For the Glaze:
• 2 cups confectioners sugar
• 1/4 cup milk
• 1/2 tsp vanilla extract

Instructions

 

• Activate the Yeast (5 minutes)
• In a large bowl, combine warm milk and active dry yeast. Let it sit for 5 minutes until foamy.
• Stir in sugar, eggs, melted butter, and vanilla extract.
• Mix the Dough (10 minutes)
• In a separate bowl, whisk together flour, salt, and nutmeg.
• Add flour mixture to the wet ingredients and mix until a dough forms.
• Knead for 5–6 minutes using a dough hook or 8–10 minutes by hand until smooth and elastic.
• First Rise (1 hour)
• Transfer dough to a greased bowl, cover with a towel or plastic wrap.
• Let rise in a warm place until doubled in size—about 1 hour.
• Tip: The dough is ready when it springs back slowly after pressing with a finger.
• Roll and Cut (10 minutes)
• Turn dough onto a lightly floured surface.
• Roll to about 1/2 inch thick.
• Use a doughnut cutter (or a large cup + bottle cap) to cut shapes.
• Place donuts and holes on parchment-lined baking sheets.
• Second Rise (30 minutes)
• Cover loosely with a towel and let rise again until slightly puffed—about 30 minutes.
• Fry the Donuts (15 minutes)
• Heat vegetable oil in a deep pot to 350°F.
• Carefully add a few donuts at a time, cooking 1–2 minutes per side until golden brown.
• Use a slotted spoon to transfer to paper towel-lined plate.
• Glaze and Serve (5 minutes)
• While still warm, dip donuts into the glaze and let excess drip off.
• Set on a wire rack to let glaze set.

Notes

• Don’t overheat the oil: Use a thermometer and aim for 350°F—too hot burns the outside.
• Let the dough rise fully: Rushing it makes dense donuts.
• Use room temperature ingredients: They mix better and help the dough rise evenly.
• Don’t overcrowd the pot: Fry 2–3 at a time so oil temperature stays steady.
• Dip warm donuts into glaze: They’ll soak it up perfectly and set with a shiny finish.

Keyword donuts recipe, homemade doughnuts, homemade donut, melted butter, double in size, doughnut cutter, vegetable oil, deep frying