This homemade donuts recipe makes light, fluffy yeast donuts with a golden outside and a shiny vanilla glaze. They taste like the ones from a good donut shop; in fact, they are even better because you eat them warm.
The dough is soft and slightly sticky, and it rises twice before frying. After the recipe, you will also find fixes for greasy, dense and raw-centered donuts.
Homemade Donuts Recipe at a Glance
- Prep time: 40 minutes
- Rising time: about 1½ hours
- Frying time: 15 minutes
- Makes: about 12 donuts and 12 holes
Ingredients
Donut dough
- 240 ml (1 cup) warm milk
- 7 g (2¼ teaspoons) instant yeast
- 50 g (¼ cup) sugar
- 2 eggs, at room temperature
- 60 g (¼ cup) butter, melted
- 1 teaspoon vanilla extract
- 450 g (3½ cups) all-purpose flour
- 1 teaspoon salt
- Vegetable oil, for frying
Vanilla glaze
- 250 g (2 cups) powdered sugar
- 60 ml (¼ cup) milk
- 1 teaspoon vanilla extract
How to Make This Homemade Donuts Recipe
- Activate the yeast. First, stir the yeast and 1 tablespoon of the sugar into the warm milk, and let it stand for 5 minutes until foamy.
- Make the dough. Next, whisk in the eggs, butter, vanilla and remaining sugar. Then add the flour and salt and knead for 6–8 minutes, until soft, smooth and slightly tacky.
- First rise. After that, cover the bowl and let the dough rise for about 1 hour, until doubled.
- Cut. Roll the dough 1.5 cm (½ inch) thick and cut 8 cm (3-inch) rounds with smaller holes. Then place them on squares of baking paper.
- Second rise. Cover loosely and let them rise for 30 minutes, until puffy.
- Fry. Meanwhile, heat the oil to 175°C (350°F). Fry 3–4 donuts at a time for about 1 minute per side, until golden. Then drain them on a rack.
- Glaze. Finally, whisk the glaze ingredients and dip the warm donuts in it. Let the glaze set for 10 minutes.
Homemade Donuts Recipe: Common Problems and How to Fix Them
Why are my donuts greasy?
Cause: This usually happens because the oil was not hot enough, so the dough soaked it up.
Fix: Use a thermometer and keep the oil at 175°C (350°F). Also, fry only a few donuts at once, since too many lower the temperature.
Why are my donuts dense?
Cause: The dough did not rise enough, or you added too much flour.
Fix: Let the dough double, and keep it soft and slightly sticky. In addition, check that your yeast is fresh and foams in the milk.
Why are my donuts raw in the middle?
Cause: The oil was too hot, so the outside browned before the inside cooked.
Fix: Lower the heat a little and fry them for the full time. Then test one by breaking it open.
Why do my donuts have a white ring?
The pale ring around the side is actually a good sign. It means the donuts rose well and floated high in the oil, so do not worry about it.
Tips for Success With This Homemade Donuts Recipe
- Cut the donuts on squares of paper; as a result, you can lower them into the oil without losing their shape.
- Re-roll the scraps only once, because more rolling makes tough donuts.
- Glaze the donuts while they are warm, so the glaze sets thin and shiny.
Homemade Donuts Recipe Variations
- Cinnamon sugar: toss the warm donuts in sugar mixed with 2 teaspoons of cinnamon.
- Chocolate glaze: replace 30 g of the powdered sugar with cocoa powder.
- Filled donuts: cut rounds without holes and fill them with jam or ashta cream.
Storage Tips
Donuts taste best on the day you make them. However, you can keep them in an airtight box for 1 day, and warm them for 10 seconds in the microwave.
The Story Behind It
Fried dough sweets exist in many cultures, from Middle Eastern luqaimat to Dutch olykoeks. Dutch settlers brought their fried cakes to New York, and later the ring shape with a hole became the classic American donut. You can read more about the history of the doughnut on Wikipedia.
Homemade Donuts Recipe FAQ
Can I bake these donuts instead of frying?
Yes. Bake them at 190°C (375°F) for 10–12 minutes and brush them with butter. However, they will taste more like soft rolls.
Which oil is best for frying?
Use a neutral oil with a high smoke point, for example sunflower, canola or peanut oil.
Can I make the dough the night before?
Yes. Let it rise slowly in the fridge overnight, then cut and proof the donuts in the morning.
Looking for more ideas? If you enjoyed this homemade donuts recipe, take a look at our digital cookbook: 31 sweet recipes from the Middle East and the West, written in the same step-by-step style.
