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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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 2 hours 15 minutes
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