fried donuts

Learn How To Make Donuts At Home with Delish.com.

How To Make Donuts

c. whole milk

(or 2 1/4 tsp.) active dry yeast

c. all-purpose flour,

kosher salt

tbsp. butter

eggs

pure vanilla extract

oil,

milk

c. sugar

Made these a few times now! Such a good recipe! Super yummy. Love making my own toppings. From left to right: cinnamon sugar, glazed, chocolate sprinkled, creme brûlée, Reece’s peanut butter filled, and chooser and normal glazed marble! 🍩💕

great recipe!!! 10/10 I told my daughter to make this recipe so good.

This recipe is amazing. i had tried out various other recipes (i am in love with cooking *and eating*), but there was something wrong in each and every recipe. but i kept trying until i found this recipe from delish. thank you so much for sharing this. please continue to help other foodies like me *laugh*

Looked good but tasted like sugar covered bread.  I suspect the 1/4 cup of sugar should have probably been 1/2 of a cup if not more.  Very disappointing taste but they really did look awesome

Came out great for my first time making donuts. I think the glaze might be missing something (but it could also be my powdered sugar was super old and tasted funny), but that is my only complaint. Very easy and relatively quick.

I used the rapid rise instant yeast and it still turned out fine. I skipped the first part and added the yeast and the milk when it said to add the yeast mixture. I also skipped the first rising part and had the cut out donuts rise.

Really light, not sweet until you put a glaze or topping on. We did cinnamon/sugar topping and it was perfect. Easy, but the dough took quite a long time to raise. Could have been i used bread flour or half and half plus water to make the cup of milk. Really came out great! And fun to make! One thing i noticed, my son too, is as soon as the donuts started cooking, the house smelled like FISH!  Hahaha

A helpful hint.  If you put the donuts on individual squares of parchment to rise it makes it easier to lift without deflating, the parchment can go into the oil . It floats off and can be easily removed with tongs.

Made it by reducing the quantity to half and it turned out great👍
A must try recipe:)

I love the simplicity of the dough and was wonder if this could be versitile enough to hold alcohol, like bourbon? #KickenItUpANotch 😁

Prepared them yesterday. Everything was just perrrrfecttt...taste, texture,softness...I layered the donuts with chocolate ganache. My folks relished them..Thank you Rian..

My gf and I love donuts but are very poor bakers. This recipe was easy. They came out crispy and fluffly, not to sweet nor dense. I, do think, however, that the glaze needs a pinch of salt, and also I added some chai spices to it and tasted awesome. They are super versatile, my gf ate them as sandwiches (sans glaze) with cheese and turkey! It made about 10 donuts and 40 donut holes (I love donut holes).

Dough turned out very dense and not sweet.

https://streaming.hearstdigitalstudios.com/b3f904bf-3079-4490-804e-4a559b229c49/video_rover_16x9_1080p_hd_1575643231_59139.mp4

A Stupid Easy Donut Recipe That's Even Better Than Krispy Kreme

These sour cream donuts are simple to make and are fried for a tender, cakey donut. Dip them in an optional vanilla glaze and serve warm!VIDEO AT THE BOTTOM OF THE RECIPE

Sour Cream Donuts

Vegetable or canola oil, for frying

Tablespoons unsalted butter, softened (42 grams)

sugar (50 grams)

brown sugar (50 grams)

vanilla extract

sour cream (160 grams)

+ 2 Tablespoons all-purpose flour (267 grams)

baking powder

cornstarch

salt

nutmeg (optional)

sugar (185 grams)

salted butter (melted 57 grams)

vanilla

1 1/2-2 Tablespoons hot water

Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together.

Add egg yolks and beat until ingredients are well combined.

Add vanilla extract and sour cream and stir well (be sure to scrape the sides and bottom of the bowl if using a stand mixer).

In a separate bowl, whisk together flour, baking powder, cornstarch, salt, and nutmeg (if using).

Add dry ingredients to wet and use a spatula and stir by hand until ingredients are combined (I don't recommend using your electric mixer at this point, you don't want to over-work the ingredients or it can make your donuts tough).

Cover your bowl with plastic wrap and refrigerate for at least one hour.

Once dough has chilled, remove from refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll to about 1/2" thickness and use a donut cutter to cut out donuts (save the holes, I always fry the donut holes as well!).

Re-group any scraps and work them together, re-roll out, and repeat to cut out as many donuts as possible from your dough.

Transfer cut out donut shapes to a wax paper lined cookie sheet and return to the refrigerator for at least 15 minutes while you heat your oil.

While dough is chilling, fill a Dutch oven at least 2-3" deep with canola or vegetable oil. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Oil will need to reach 350-360F (175-185C) before you can continue. Meanwhile, prepare your glaze.

To prepare the glaze, combine melted butter, sugar, vanilla, and hot water in a small bowl and whisk or stir until smooth. Set aside.

Once oil has reached 350-360F (175-185C), remove donuts from the refrigerator and use tongs to carefully transfer donuts or donut holes in the oil, just 3 or 4 at a time. Adding donuts will cause your oil temperature to drop, so make sure you allow it to come back to the correct temperature between batches.

Allow to cook for about 1-1 1/2 minutes and then use tongs to flip. Cook another 1-1 1/2 minutes and then use tongs to remove them from the oil and transfer to a paper towel lined plate. Allow to cool 1-5 minutes.

Dip donuts in prepared glaze and then transfer to a cooling rack to allow the glaze to set.

Enjoy warm. Donuts will keep for several days in an airtight container at room temperature, but they really taste best warm and freshly fried.

https://www.youtube.com/watch?v=G507hlUrkTY

How to make Old Fashioned Sour Cream Donuts!­

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

PRINTABLE RECIPE (with weight measurements): https://sugarspunrun.com/sour-cream-donuts/

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These old fashioned sour cream donuts are cakey, tender, and made with no yeast! Fried to perfection and dipped in a simple vanilla glaze, these donuts are easy to make and are a classic favorite.

Once you've tried a fresh, warm, homemade sour cream donut you'll never be able to enjoy one from a bakery the same way again!

Ingredients 
Vegetable or canola oil, for frying
3 Tablespoons unsalted butter, softened 42g
1/4 cup sugar 50g
1/4 cup brown sugar 50g2 large egg yolks
½ teaspoon vanilla extract
2/3 cup sour cream 160g
2 cups + 2 Tablespoons all-purpose flour 267g
2 teaspoons baking powder
1 Tablespoon cornstarch
½ teaspoon salt
1/8 teaspoon ground nutmeg optional
Glaze**
1 1/2 cups powdered sugar 185g
¼ cup salted butter melted 57g
½ teaspoon vanilla
1 1/2-2 Tablespoons hot water

Instructions
1.  00:20  Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together.
Add egg yolks and beat until ingredients are well combined.

2.  01:03  Add vanilla extract and sour cream and stir well (be sure to scrape the sides and bottom of the bowl if using a stand mixer).

3.  01:18  In a separate bowl, whisk together flour, baking powder, cornstarch, salt, and nutmeg (if using).

4.  01:46  Add dry ingredients to wet and use a spatula and stir by hand until ingredients are combined (I don't recommend using your electric mixer at this point, you don't want to over-work the ingredients or it can make your donuts tough).Cover your bowl with plastic wrap and refrigerate for at least one hour.

5.  02:10  Once dough has chilled, remove from refrigerator and turn out onto a clean, lightly floured surface. Use a rolling pin to roll to about 1/2" thickness and use a donut cutter to cut out donuts (save the holes, I always fry the donut holes as well!).Re-group any scraps and work them together, re-roll out, and repeat to cut out as many donuts as possible from your dough.
Transfer cut out donut shapes to a wax paper lined cookie sheet and return to the refrigerator for at least 15 minutes while you heat your oil.

6.  03:53  While dough is chilling, fill a Dutch oven at least 2-3" deep with canola or vegetable oil. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Oil will need to reach 350-360F (175-185C) before you can continue. Meanwhile, prepare your glaze.

7.   05:01  To prepare the glaze, combine melted butter, sugar, vanilla, and hot water in a small bowl and whisk or stir until smooth. Set aside.

8.  05:56  Once oil has reached 350-360F (175-185C), remove donuts from the refrigerator and use tongs to carefully transfer donuts or donut holes in the oil, just 3 or 4 at a time. Adding donuts will cause your oil temperature to drop, so make sure you allow it to come back to the correct temperature between batches.Allow to cook for about 1-1 1/2 minutes and then use tongs to flip. Cook another 1-1 1/2 minutes and then use tongs to remove them from the oil and transfer to a paper towel lined plate. Allow to cool 1-5 minutes.

9.  07:35  Dip donuts in prepared glaze and then transfer to a cooling rack to allow the glaze to set.  Enjoy warm. Donuts will keep for several days in an airtight container at room temperature, but they really taste best warm and freshly fried.

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Sour Cream Donut Recipe

Chinese Donuts, just like what you will find at the Chinese buffet tables, are so easy to make at home and sweet treat for brunch or anytime.

Chinese Donuts

dry yeast

Whole Egg

sugar

all-purpose flour

butter

Vegetable oil

sugar;

olive oil

A simple recipe for homemade yeasted donuts. Recipe includes options for coating with sugar or for glazed donuts. Recipe includes a how-to video just below the instructions.

Homemade Donuts

instant yeast

all-purpose flour (divided, plus more as needed (438 grams))

sugar (66 grams)

whole milk (158 milliliters)

Tablespoons unsalted butter

eggs (room temperature preferred)

vanilla extract (optional)

Vegetable or canola oil (for frying)

Powdered sugar

salted butter (melted (57 grams))

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.

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.

Instructions for glazed donuts

https://www.youtube.com/watch?v=tSVgVYYrMGA

Learn how to make soft, fluffy, yeasted homemade donuts in your own home. No fancy equipment or deep-fryer required!

Full Printable Recipe:  https://sugarspunrun.com/homemade-donuts/

Ingredients
2 1/2 teaspoons instant yeast
3 1/2 cups all-purpose flour divided, plus more as needed (438g)
1/3 cup granulated sugar 66g
3/4 teaspoon salt
2/3 cup whole milk 158ml
6 Tablespoons unsalted butter cut into 6 pieces
2 large eggs room temperature preferred
3/4 teaspoon vanilla extract optional
Vegetable or canola oil for frying
Powdered or granulated sugar for coating donuts
Optional glaze:
1 1/2 cups powdered sugar 185g
1/4 cup salted butter melted (57g)
1/2 teaspoon vanilla extract
1 1/2-2 Tablespoons hot water

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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.
Notes
¹Do not crank the heat up to high to speed up the process, if you do it will quickly surpass the recommended temperature and you’ll have to wait for it to cool back down. Maintaining a consistent temperature is critical for good donuts. If you cook donuts on too high of a heat they’ll be burned on the outside and raw on the inside. If you use too low of a heat they will be greasy. Do a test donut first and cook until just beginning to turn golden brown and always allow oil to come back to temperature in between donuts.
Donuts are best when served warm the same day they are made, but these will keep for two days if stored in an airtight container at room temperature

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How to Make Easy Homemade Donuts

Crispy and delicious churros rolled in cinnamon sugar and served with chocolate sauce. Don&#039;t forget to check out my step by step photos and tips above!

Churros

water ((240 milliliters))

unsalted butter ((85 grams))

granulated sugar ((13 grams))

tsp salt

all-purpose flour ((120 grams))

tsp vanilla extract

Vegetable oil (for frying)

cinnamon

chocolate chips

heavy cream

In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.

Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.

Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).

Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time, as well as the vanilla. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Heat oil to 370F

Using a pastry bag fitted with a large star tip.

Pipe 6 inch pieces using an 869 or large closed star tip. It&#039;s best to fry about three at a time.

Fry on either side for 90 seconds to 2 minutes or until golden brown.

Remove with tongs and allow to drain on a paper towel for about thirty seconds before placing in the cinnamon sugar. Spoon sugar over, remove excess and serve.

Put the chocolate chips, cinnamon and heavy cream in a bowl above a pot of barely simmering water and stir occasionally until melted and thoroughly combined.

To make the chocolate dipping sauce

French cruller donuts are light, airy donuts made with fried choux pastry dough! They are incredibly easy to make with simple ingredients and covered with a delicious glaze.

French Cruller Donuts

unsalted butter (1 stick)

water

salt*

unsalted butter (melted)

cream milk

Add 3-4 inches of neutral-flavored oil to a heavy-bottom pot. Use a deep-frying thermometer and begin heating the oil to 375°F. *

In a saucepan, combine butter, water, sugar, vanilla, and salt. Place the pan over medium heat and bring to a gentle boil.

Add the flour and mix with a wooden spoon or rubber spatula until the dough comes together and forms a ball. Continue to cook and stir the dough around in the pan for about 2 minutes.

Transfer the dough to a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Mix the dough for several minutes to knock out the steam, then add the eggs, one at a time, and mix until fully incorporated into the dough after each. After the last egg is added, mix until the dough is shiny and smooth.

Make the Choux Pastry:

Add the dough to a large piping bag fitted with a large open-star piping tip. Pipe the dough in circles onto cut-out sheets of parchment paper.

To fry the donuts, dip the cut-out sheets of parchment, dough side down, into the hot oil. The donuts will release from the paper and then you can remove it from the oil with a pair of metal tongs.

Fry the donuts in batches for 2-3 minutes per side, or until crispy and golden brown. Remove and set the donuts on a wire cooling rack to drain any excess oil.

Pipe and Fry the Donuts:

Mix the melted butter, powdered sugar, cream (or milk), and salt in a bowl until combined. If the glaze is too thick you can add more cream (or milk), if it&#39;s too thin add a little more powdered sugar until you&#39;re happy with the consistency.

Pour the glaze over the donuts and allow to set. The donuts taste best the same day they&#39;re made and while still slightly warm. Store leftovers in an airtight container at room temperature for 1-2 days.

Make the Glaze:

Pumpkin pie spiced keto donuts using two cooking methods to achieve perfect donut shop-quality results.

Fried Keto Pumpkin Donuts

almond flour

coconut flour

eggs, room temperature

monk fruit sweetener (I used Lakanto golden)

brown Swerve

apple cider vinegar

almond milk

pumpkin puree

nutmeg

pumpkin pie spice

avocado oil,

monk fruit golden granular

These Italian Donuts better known as a Bomboloni are made with a soft yeast dough and filled with your favourite pastry cream filling. Served for breakfast or snack or just about anytime.

Italian Donuts - Bomboloni

vegetable oil

egg (room temperature)

orange zest

pastry cream of choice

In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine.

Slowly add the flour and pinch of salt and with the dough hook attachment, start to mix the dough until it comes together, remember don&#039;t go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic.

On a flat surface knead the dough a few times form it into a ball, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Cover the bowl with plastic wrap and let it sit in a warm draft free area for about two-three hours or until tripled in bulk.

Once the time has passed, knead the dough a few times, roll it to a thickness of ¼ -⅓ inch, cut into six rounds with a 2½ inch / 6½ cm round cookie cutter, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.

In a medium sized pot add about 2 inches of vegetable oil,  and heat it to 340-350F (170-175C), try to keep it as close to this temperature as possible while frying. Fry the donuts, turning a couple of times for about two to three minutes on each side.

Remove the fried Bomboloni with a slotted spoon to a paper towel lined plate, but leave them only for a couple of seconds, then roll immediately in granulated sugar, be sure to cover them well.

Let them cool a little then with the end of a wooden spoon make an indentation at the side of the donut or on top if you prefer, twist it around to open up some space. You are going to want to fill that space with some creamy pastry cream, a simple chantilly cream or even your favourite hazelnut cream. Serve immediately. Enjoy!

Made these last night/this morning with the Italian pastry cream that’s also on the website.  They came out fantastic… my only observation…I took out a ruler to make sure I had a 2 1/2” cutter… which I did… and I got a lot more than 6!  Not a complaint, just an observation! Wish I could post a pic… I think you would be proud.  :-) thanks!

Maiden attempt at making something like this. I need to work on my dough handling...but the recipe turned out rather nice. The yield was for more than 6 though. The first two didn't cook all the way through, so I reduced the size and those cooked through perfectly. Thank you for sharing ❤️

Top 8 fried donuts recipes from across the web

The most viewed fried donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Make Donuts

Sour Cream Donuts

Chinese Donuts

Homemade Donuts

Churros

French Cruller Donuts

Fried Keto Pumpkin Donuts

Italian Donuts - Bomboloni

Top 8 fried donuts recipes from across the web

The most viewed fried donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Donuts

Sour Cream Donuts

Chinese Donuts

Homemade Donuts

Churros

French Cruller Donuts

Fried Keto Pumpkin Donuts

Italian Donuts - Bomboloni

The most viewed fried donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine