There’s nothing quite like biting into a warm, freshly made Homemade Doughnut. Light, fluffy, and perfectly golden, these classic yeast doughnuts have a soft, pillowy interior and a lightly crisp exterior that rivals any bakery. Whether coated in cinnamon sugar, glazed with a sweet vanilla icing, or filled with jam or pastry cream, homemade doughnuts are a timeless treat that’s worth every minute of preparation.

Making doughnuts from scratch may seem intimidating, but with a few simple ingredients and a little patience for the dough to rise, you’ll be rewarded with bakery-quality doughnuts fresh from your own kitchen. They’re perfect for weekend breakfasts, holidays, birthdays, or simply when you’re craving something special.

Why You’ll Love This Recipe

• Soft, fluffy bakery-style texture
• Easy step-by-step instructions
• Light and airy interior
• Perfectly golden outside
• Delicious with a variety of toppings
• Great for filling or glazing
• Freezer-friendly
• Better than store-bought

Preparation Time

• Prep Time: 30 minutes
• First Rise: 1½ hours
• Second Rise: 30–40 minutes
• Cook Time: 2–3 minutes per batch
• Total Time: About 2 hours 45 minutes

Yield: 12 doughnuts plus doughnut holes

Ingredients

For the Dough

• 4 cups (500g) all-purpose flour
• 2¼ teaspoons (7g) instant yeast (1 packet)
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• 1 cup (240ml) whole milk, warmed to 110°F (43°C)
• ¼ cup (60g) unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For Frying

• 6–8 cups vegetable, canola, or peanut oil

Classic Vanilla Glaze

• 2 cups (240g) powdered sugar
• ¼ cup (60ml) whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Cinnamon Sugar Coating (Optional)

• 1 cup (200g) granulated sugar
• 2 teaspoons ground cinnamon

Chocolate Glaze (Optional)

• 1½ cups (180g) powdered sugar
• ¼ cup (25g) unsweetened cocoa powder
• 3–4 tablespoons milk
• 1 teaspoon vanilla extract

Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Rolling pin
• Doughnut cutter (or two round cutters)
• Heavy-bottomed pot or Dutch oven
• Deep-fry thermometer
• Slotted spoon
• Cooling rack
• Paper towels

Instructions

Step 1: Make the Dough

In a large bowl, combine:

• Warm milk
• Sugar
• Yeast

Let stand for 5–10 minutes until foamy.

Add:

• Melted butter
• Eggs
• Vanilla extract

Mix until combined.

Gradually add the flour and salt, stirring until a shaggy dough forms.

Knead for 8–10 minutes by hand or 6–8 minutes with a stand mixer until the dough is smooth, elastic, and slightly tacky.

Step 2: First Rise

Place the dough in a lightly greased bowl and turn it once to coat.

Cover with plastic wrap or a clean kitchen towel.

Let rise in a warm place for 1½ hours, or until doubled in size.

Ideal rising temperature:

75–80°F (24–27°C)

Step 3: Roll and Cut

Punch down the dough.

Transfer it to a lightly floured surface and roll to about ½ inch (1.25 cm) thick.

Use a doughnut cutter (or a 3-inch cutter with a 1-inch cutter for the center) to cut out doughnuts.

Gather scraps, reroll gently, and cut additional doughnuts.

Place the doughnuts and holes on a parchment-lined baking sheet.

Step 4: Second Rise

Cover loosely with a clean towel.

Let rise for 30–40 minutes, or until noticeably puffy.

Step 5: Heat the Oil

Pour oil into a heavy-bottomed pot to a depth of about 2–3 inches.

Heat the oil to:

350°F (175°C)

Use a thermometer to maintain the temperature between 350–360°F (175–182°C).

Step 6: Fry the Doughnuts

Carefully lower 2–3 doughnuts into the hot oil.

Fry for:

• 1–1½ minutes on the first side
• Flip and fry another 1–1½ minutes on the second side

The doughnuts should be deep golden brown.

Fry the doughnut holes for about 2–3 minutes, turning frequently.

Transfer to a wire rack lined with paper towels to drain.

Step 7: Prepare the Glaze

In a medium bowl, whisk together:

• Powdered sugar
• Milk
• Vanilla
• Salt

until smooth.

For the chocolate glaze, whisk together the cocoa powder, powdered sugar, milk, and vanilla until silky.

Step 8: Glaze or Coat

While the doughnuts are still slightly warm:

• Dip into the vanilla glaze and let the excess drip off.
• Or coat with cinnamon sugar.
• Or dip into the chocolate glaze.

Place on a wire rack for the glaze to set.

Temperature Guide

Step	Temperature	Time
Warm Milk	110°F (43°C)	Activate yeast
First Rise	75–80°F (24–27°C)	1½ hours
Second Rise	Room temperature	30–40 minutes
Frying Oil	350–360°F (175–182°C)	2–3 minutes per doughnut

Tips for Perfect Homemade Doughnuts

Keep the Oil at the Right Temperature

If the oil is too hot, the outside will brown before the inside cooks. If it’s too cool, the doughnuts will absorb excess oil.

Don’t Add Too Much Flour

A soft, slightly sticky dough produces lighter, fluffier doughnuts.

Fry in Small Batches

Overcrowding lowers the oil temperature and leads to uneven cooking.

Glaze While Warm

Warm doughnuts absorb the glaze better, creating a smooth, shiny coating.

Use Fresh Yeast

Always check that your yeast is active before mixing the dough.

Flavor Variations

Boston Cream Doughnuts

Fill cooled doughnuts with vanilla pastry cream and top with chocolate glaze.

Raspberry Jam Doughnuts

Pipe raspberry or strawberry jam into the center after frying.

Maple Glazed Doughnuts

Replace vanilla with maple extract and use maple syrup in the glaze.

Cookies and Cream Doughnuts

Top glazed doughnuts with crushed chocolate sandwich cookies.

Salted Caramel Doughnuts

Dip doughnuts in caramel glaze and sprinkle with flaky sea salt.

Serving Suggestions

These homemade doughnuts pair perfectly with:

• Fresh coffee
• Hot chocolate
• Tea
• Cold milk
• Fresh fruit
• Yogurt parfaits

They are best enjoyed fresh on the day they’re made.

Storage Instructions

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Refrigerate filled doughnuts for up to 3 days.

Freezer

Freeze unglazed doughnuts for up to 2 months.

Thaw at room temperature and glaze before serving.

Frequently Asked Questions

Can I bake these instead of frying?

Yes. Bake at 375°F (190°C) for 10–12 minutes. The texture will be more bread-like than fried doughnuts.

Why are my doughnuts greasy?

The oil was likely too cool. Maintain a frying temperature of 350–360°F (175–182°C).

Can I make the dough ahead of time?

Yes. After the first rise, refrigerate the dough overnight. Bring it to room temperature before rolling and cutting.

Can I use active dry yeast?

Yes. Dissolve it in the warm milk with the sugar and let it sit for 5–10 minutes before adding the remaining ingredients.

What’s the best oil for frying?

Neutral oils with a high smoke point, such as vegetable, canola, or peanut oil, work best.

Nutritional Information

Approximate per glazed doughnut (based on 12 servings):

Nutrient	Amount
Calories	310
Protein	6g
Carbohydrates	42g
Fat	13g
Saturated Fat	3g
Cholesterol	40mg
Sodium	190mg
Fiber	1g
Sugar	18g
Calcium	40mg
Iron	2mg

Nutritional values are estimates and will vary depending on the glaze and the amount of oil absorbed