Homemade Donuts
User Reviews
5
38 reviews
Excellent
Homemade Donuts
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These Homemade Donuts are created from a yeast-leavened dough enriched with butter, milk, eggs, and optionally vanilla extract. They're fried in oil until golden and can be coated with sugar or a simple glaze, producing a soft interior and crisp exterior.
Description
The dough combines instant yeast with all-purpose flour, sugar, salt, milk, eggs, and butter to create a soft and elastic dough. After mixing and proofing, the dough is shaped into rounds and deep-fried in avocado or neutral oil heated to the appropriate temperature to ensure even cooking with golden-brown crusts and fluffy interiors. Donuts can be coated with granulated sugar or powdered sugar once cooled.
An optional glaze made with powdered sugar, melted salted butter, vanilla extract, and hot water can be brushed on for a sweeter, shiny finish. The recipe requires careful temperature control during frying to avoid burning outside while ensuring the inside is fully cooked and non-greasy.
Donuts are best served fresh and warm but can be stored in an airtight container for a few days.
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Ingredients
- 2 ½ teaspoons instant yeast
- 3 ½ cups all-purpose flour divided, plus more as needed
- ⅓ cup granulated sugar
- ¾ teaspoon salt
- ⅔ cup milk whole
- 6 Tablespoons butter cut into 6 pieces, unsalted
- 2 egg room temperature preferred, large
- ¾ teaspoon vanilla extract optional
- avocado oil for frying, or vegetable or canola oil
- powdered sugar or granulated sugar, for coating donuts
Optional glaze:
- 1 ½ cups powdered sugar
- ¼ cup butter melted, salted
- ½ teaspoon vanilla extract
- 1 ½-2 Tablespoons water hot
Instructions
- Combine, 2 cups (250g) flour, yeast, sugar, and salt in the bowl of a stand mixer that’s been fitted with a paddle attachment. Stir well.
- Combine milk and butter in a small saucepan. Heat over low heat until butter is melted and mixture reaches 110-115F (43-46C). If mixture becomes too hot, allow it to cool to the indicated temperature before proceeding.
- Pour milk/butter mixture over dry ingredients and stir until completely combined.
- Combine eggs and vanilla extract and use a fork to lightly scramble. Add to mixing bowl and stir on low-speed until completely combined.
- Switch paddle attachment out for a dough hook and, with mixer on low speed, add remaining flour (190g) until the dough forms a soft ball that is pulling away from the sides of the mixing bowl. You may need to add more flour to get the right consistency, add additional flour one tablespoon at a time until proper consistency is reached (see video below recipe for a visual).
- Transfer dough to a large lightly oiled bowl and cover. Place in a warm spot until doubled in size, about 30 minutes.
- Once dough has doubled in size, transfer to a lightly floured surface and roll out to ½” thick. Use a donut cutter to cut out donuts and transfer to a parchment paper lined baking sheet. Cover with plastic wrap and leave in a warm place to rise for another 30 minutes or until donuts have puffed.
- While donuts are rising, fill a medium-sized saucepan about 2” deep with oil. Turn stovetop heat to medium¹ and heat oil to 350-355F (175-180C).
- Once donuts are finished rising and oil has reached temperature, fry donuts one at a time until light golden brown, for me this was about 60 seconds on each side. Make sure to allow oil to come back to the indicated temperature before cooking each donut.
- Allow donuts to cool for a minute or two after frying, then coat with granulated or powdered sugar if desired. If glazing donuts, allow donuts to cool before glazing.
Instructions for glazed donuts
- To make glaze, whisk together sugar, melted butter, vanilla extract, and hot water until smooth. Dip donuts in glaze on both sides, then transfer to a cooling rack and allow glaze to harden before enjoying.
Equipments used:
Notes
- Maintain the oil temperature between 350°F and 375°F to ensure donuts cook evenly without burning or greasiness.
- Fry a test donut first to monitor oil temperature and frying time before cooking the entire batch.
- Serve donuts warm on the day they are made for best texture and flavor.
- If storing, keep donuts in an airtight container at room temperature for up to two days.
- Carefully control dough consistency with flour additions; the dough should be soft but pull away from the bowl cleanly.
Nutrition Information
Show Details
Serving
1donut
Calories
390kcal
(20%)
Carbohydrates
60g
(20%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
65mg
(22%)
Sodium
238mg
(10%)
Potassium
109mg
(2%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
426IU
(9%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10donuts (plus donut holes)
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 390kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 65mg | 22% |
| Sodium | 238mg | 10% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 426IU | 9% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
38 reviews
Excellent
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