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How to Make Donuts
How to Make Donuts
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Transform your kitchen into a cozy bakery with this ultimate yeast donut recipe. Just a little time and love transforms these donuts into golden delights, perfectly glazed for a decadent treat.
Ingredients:
  • For the donuts
  • 1 1/4 cups whole milk, lukewarm (110°F to 115°F)
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 4 1/2 cups (540g) all-purpose flour
  • 1 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 1 stick (1/2 cup) unsalted butter, melted and cooled for 10 minutes
  • 2 quarts neutral oil (like canola or vegetable oil), for frying, plus more for greasing the bowl
  • For the glaze
  • 6 cups (680g) powdered sugar, sifted
  • 3/4 cup whole milk
  • 1 1/2 teaspoons vanilla extract
Instructions:
  • To wake up the yeast: Combine lukewarm milk, sugar, and yeast in a small bowl. Let it sit until it gets foamy, around 10 minutes.
  • Prepare the dough: In a stand mixer bowl with a dough hook attachment, blend the flour and salt. Pour in the frothy yeast mixture, eggs, and butter. Mix on medium-low speed for 1 to 2 minutes, pausing to scrape the sides. Increase to medium speed and knead for an additional 4 minutes until the dough is slightly sticky, mostly clearing the sides of the bowl but potentially still sticking to the bottom.
  • Place the dough in a large, lightly greased bowl and cover it with greased plastic wrap. Allow it to rise in a warm spot until it doubles in size, about 1 hour.
  • After proofing, gently deflate the dough and place it on a floured surface. Roll it out into a 12-inch circle that is 1/2 inch thick. Use a 3-inch round cutter to make 12 donuts and a 1-inch cutter for the holes. Form any remaining dough scraps into balls. Arrange the donuts on a parchment-lined baking sheet and the holes on another, making sure to space them at least 1/2 inch apart. Cover both sheets with greased plastic wrap and let rise in a warm spot for about 30 minutes, until the donuts spring back when touched.
  • Heat oil in a large, deep pot to 350°F. Fry 2 to 3 donuts at a time until golden brown and puffed, about 2 to 3 minutes per side. Drain on paper towels for 1 minute, then transfer to a wire rack. Repeat with remaining donuts. Cool for 10 to 15 minutes before glazing.
  • Fry the donut holes in small batches until they are golden brown all over, about 1 minute, making sure to stir and turn them often. Then, drain them.
  • Prepare Glaze: Combine ingredients until smooth and glossy. Dip each donut in the glaze, ensuring even coating. Allow excess to drip off using forks. Let donuts rest on a wire rack until glaze sets. Enjoy within hours or store in an airtight container for up to 3 days. If you loved this recipe, please give us a star rating!

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