homemade donuts

My Donut Recipe is shallow fried and glazed for classic decadence. Make irresistible donuts at home in a matter of minutes.

No Yeast Homemade Donuts

(1lb 2 ounces 497 grams) all-purpose flour

(6 ounces 170 grams) sugar

baking soda

baking powder

salt

cinnamon

nutmeg (, optional)

(6floz/170 milliliters) buttermilk

(2 ounces 57 grams) butter, melted

eggs*

Vegetable oil (, for frying)

Fill a pan with about 1 inch of vegetable oil then line a baking tray with a wire rack and paper towel for the donuts to cool and drain, set aside while making the dough.

In a medium bowl combine the flour, sugar, baking powder, baking soda, salt and spices, set aside.

In another large bowl combine the melted butter, buttermilk and eggs. (Check notes for egg substitute)

Using a whisk, gradually whisk the dry ingredients into the wet until a sticky dough is formed.

Transfer the dough to a lightly floured work surface and bring the dough together. Then use your palms to press the dough into roughly a 12-inch rectangle about 1/2 inch thick.

Before cutting out your dough, heat the oil over medium-low heat (this should take 5-7 minutes).

While the oil is heating, cut out your donuts: Using a 3 inch round cookie cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes. You should be able to cut out about 12 donuts. If you have any extra dough left after cutting out, stick it all together, press it out and repeat the process until you have used up all of the dough.

Transfer your cut out donuts and donut holes to a baking tray and place the tray near your stove so you can easily place the donuts into the oil.

To make sure your oil is the right temperature test it with a donut hole. If it's hot enough this should puff up and be golden brown after cooking for roughly 2 minutes per side.

When ready to fry carefully drop the donuts into the oil. Allow the donuts to fry for about 3 minutes per side (donut holes for 2), or until golden brown.

Once puffed up and golden brown on both sides carefully remove from the oil using a fish turner, tongs or spider. Be careful as the oil will be very hot. DO NOT walk away from the pan at any stage of frying. If you need assistance with this step ask for help.

After transferring the cooked donuts to your wire rack, repeat the process with the remaining donuts and donut holes until they are all fried off.

If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.

If glazing the donuts do this while still warm so the glaze soaks in. Follow my directions for 5 donut glazes. Allow to cool for about 5-7 minutes then dunk both sides in the glaze. Return to wire rack to set (you may want to do this 2 times for an extra thick layer of glaze).

Enjoy immediately. These donuts are best eaten within 24 hours of cooking. Enjoy!

Make Homemade Donuts in minutes, no yeast required!
GET THE RECIPE: http://bit.ly/NoYeastDonuts
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Get 5 Donut Glaze recipes: http://bit.ly/DonutGlazes

RELATED VIDEOS & RECIPES
* Chocolate Cake Donuts: http://bit.ly/ChocCakeDonuts
* No Knead Baked Donuts: http://bit.ly/NoKneadDonuts

Hi Bold Bakers! Wake up and smell the fresh donuts with my homemade donut recipe - made in minutes without yeast! So let’s get baking! 

ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

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GET THE WRITTEN RECIPE (includes instructions and measurements): http://bit.ly/NoYeastDonuts

No-Yeast Homemade Donut Recipe - Gemma's Bigger Bolder Baking

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)

cornstarch

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

Glazed yeast donuts are the BEST donuts you'll ever eat. I've been making this easy donut recipe for years and can honestly tell you it's PERFECT!

Homemade Glazed Yeast Donuts

sugar

(one package) Instant Or Active Dry Yeast

eggs,

unsalted butter (10 tablespoons

all-purpose flour

Shortening/oil

cup butter, melted

cream

To make the dough

 warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.

Add the beaten eggs and melted butter to the bowl and stir to combine.

While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.

After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, but up to overnight. The goal is to get the dough cold enough to work with easily and have the butter solidify.

To form the donuts: 

Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Use a three-inch donut cutter to cut out the donuts.

Place the cut donuts and holes on a lightly greased baking sheet.

Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.

To fry the donuts

Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 350 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.

Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze (I like to flip on both sides so it&#8217;s fully covered) and enjoy right away.

For the Glaze

Melt the butter in a medium bowl. Add the vanilla and stir to combine. Add the powdered sugar and stir to form a thick paste. Thin out the paste with milk, one tablespoon at a time, until the mixture is about as thick as school glue.

https://www.youtube.com/watch?v=pKGtmQa_-gs

You won't believe how easy it is to make homemade donuts! This video is meant to show you just how easy it is and help to answer any questions you might have about making fluffy perfect donuts at home. Don't fear the fry, it's sooooo worth it!

INGREDIENTS
For the Donuts:
1 and 1/8 cup whole milk, warm
1/4 cup sugar
2 1/4 teaspoons (one package) Instant Or Active Dry Yeast
2 whole large eggs, lightly beaten
1 and 1/4 sticks unsalted butter (10 tablespoons or 1/2 cup plus 2 tablespoons), melted
4 cups all-purpose flour
1/2 teaspoon salt
Shortening/oil for frying

Glaze for hot yeast donuts:
1/2 cup butter, melted
2 teaspoons vanilla
4 cups powdered sugar
Enough cream or milk to thin, about 3 tablespoons
Dash of salt

Get all of my tips and tricks, print the recipe, or pin it for later here: 
https://www.blessthismessplease.com/pioneer-womans-glazed-donuts/

#donuts #howtomake #howtocook #howtobake

How to Make Donuts at Home!

Easy to make homemade donuts using your bread machine.

Bread Machine Donuts

milk slightly warmed

water room temperature

butter soft (room temperature)

egg slightly beaten

bread machine flour

tsp bread machine yeast

confectioners sugar (optional)

Place milk, water, butter, egg, sugar, salt, flour and yeast into bread machine pan in exact order listed. Do not stir!

Insert baking pan securely into baking unit, close lid, select dough setting and push start.

When cycle is complete, remove dough from pan and transfer to lightly floured surface.

Using rolling pin lightly dusted with flour, roll dough to ½ inch thickness.

Cut with floured dusted donut cutter or circle cookie cutter.

Transfer donuts to baking sheet that has been covered with wax paper. Place another layer of wax paper on top, then cover with clean tea towel. Let rise 30-40 minutes until slightly raised.

While donuts are rising heat vegetable oil to 375º (190ºCº) in deep fryer or large heavy pot.

Fry donuts 2-3 at a time until golden brown on both sides. About 3 minutes.

Drain on paper towel.

Sprinkle with granulated or confectioners sugar

Fluffy and flavourful, these baked blueberry donuts are your coffee&#039;s best friend! Topped with a simple lemon glaze with flecks of fresh lemon zest, these homemade baked donuts make for one delicious treat!

Baked Blueberry Donuts (with lemon glaze)

all-purpose flour ((Plus 1 tablespoon to toss blueberries in))

vanilla almond milk

unsalted butter (, melted)

lemon zest

blueberries ((or fresh))

baking spray ((to grease donut pan))

icing sugar

lemon juice

Preheat oven to 425 degrees Fahrenheit. Generously grease a 6 unit donut pan with baking spray and lay to one side.

In a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine and lay to one side.

In a small bowl, whisk together almond milk, egg, melted butter, vanilla extract and lemon zest. Add to dry ingredients. Whisk to combine. Toss blueberries with 1 tablespoon of flour and gently fold in berries to wet batter. Mixture will be thick.

Distribute mixture in donut pan. You can pipe mixture in or spoon.

Bake for 12 to 13 minutes or until a toothpick comes out clean of wet batter when inserted into the donuts. Let donuts cool in the pan for about 10 minutes before gently removing and cooling completely on wire rack before icing.

Dip cooled donuts in lemon glaze and place on wire rack to set. Best enjoyed freshly made.

Combine all ingredients in a bowl and whisk until smooth. Note: I like to add 1.5 tablespoons of lemon juice first and see how I like the consistency. The more liquid you add, the thinner your glaze will be and vice versa. If you&#039;ve made your glaze too thin, you can always add a little more icing sugar to thicken.

Lemon Glaze

Homemade Donuts are much easier to make than you think and I'll show you how to bake them into a gorgeous treat that I think are better than fried ones.

Homemade Donuts: Baked Better than Fried?

(460 grams) all-purpose flour

(50 grams) granulated sugar

active dried yeast

(57 grams/2 ounces) butter,

(225 milliliters) milk

(80 milliliters) water

(240 grams) powdered sugar

water

(2 ounces 60 grams) butter, (melted)

Toss dough form the oven into the butter covering each piece.

Using a fork toss the holes into the sugar spice mix and coat.

Serve with chocolate ganache

Fill a piping

Poke a hole

Fill the donuts

Do a little swirl

Best eaten the day they are baked.

Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.

In a measuring jug, heat together the milk, water, butter and heat until luke warm, and the butter is melted. Stir in the vanilla.

Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.

Run a spatula under the dough to make sure everything is mixed well.

Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side

Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.

Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 ½ -2 hours.

Once it has risen, turn out the fluffy dough onto a floured work surface.

Roll out to ½ “ thick

Using a round cutter ( I used 3” but you can use smaller), cut of your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the donut hole with a much smaller cutter ( I used a piping nozzle , 1 ¼“ )

If you want to make donuts to stuff with Jelly or nutella then cut a plain round donuts (I used 2 ½” cutter)

TIP: You can prepare the donuts to this stage and put in the refrigerator until the next day. When needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then bake off as instructed below. Fresh donuts for breakfast.

Cover your donuts with cling film and let them rise at room temp for 20-30 minutes.

Heat the oven to 350oF (180oC)

Unwrap the donuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2 tblsp of water.

Bake for 13 minutes, set a timer. Rotate tray during baking if needed to get color all over. You want to bake these just enough. if they get too much color they can dry.

While the donuts are baking making the glaze: Simply whisk all the ingredients together. Use more water if needed to get a thin glaze.

For the Dough:

Take you donuts STRAIGHT from the oven and dunk into the glaze one by one. It makes a huge difference. They soften and soak the glaze and you get a much better end result. Dip each in the bowl of glaze with forks. Let the excess glaze drip off before and then place on a wire rack to dry. You will see the glaze set fast because the doughnuts were warm. this is just my absolute favorite part

Once the glaze has set, I like to double dip them one more time. I think it gives them a nice sweetness and the crust great texture and chew, it’s up to you.

Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!

Have leftovers for the next day? Pop them in the oven and refresh them for a few minutes. the glaze might melt but they will be warm and fresh again

Glazing the Donuts:

https://www.youtube.com/watch?v=5Qp9Iyvykm0

SUBSCRIBE Here: http://bit.ly/GemmasBoldBakers
Learn how to bake your own Homemade Donuts (3 ways) at home!

VISIT my Website to print & share the Written Recipe: http://www.biggerbolderbaking.com/homemade-donuts/

Hi Bold Bakers! By popular demand, I'm bringing you my favorite Baked Donuts done 3 BIG & BOLD ways! I think you'll like my baked donuts better than the usual fried ones, and I don't think you'll miss the extra fat and mess from a deep fryer. So let's get baking!

WATCH the latest episodes of Gemma's Bigger Bolder Baking HERE:
* Best-Ever Cinnamon Rolls: http://bit.ly/gemmascinnamonrolls
* 1 Minute Mug Cakes: http://bit.ly/gemmas1minutecakes

FULL RECIPE BELOW
Gemma's Homemade Donuts

See my Monkey Bread episode for another way you can use this amazing dough: http://bit.ly/gemmasmonkeybread

INGREDIENTS
For the Donut Dough:
3 1/4 cups (460g) all-purpose flour
2 teaspoons salt
1/4 cup (50g) granulated sugar
2 1/4 teaspoons active dried yeast
2 tablespoons (60g/1oz) butter, 
1 cup (240ml) milk
1/3 cup (80ml) water
1 Tbsp vanilla extract 

For the Glaze:
2 cups (240g) powdered sugar
1 ½ tsp. vanilla
3 Tblsp . water (maybe more needed. you want a runny glaze) 

METHOD
1. For the dough :Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
2. In a measuring jug, heat together the milk, water, butter and heat until luke warm, and the butter is melted. Stir in the vanilla.
3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
4. Run a spatula under the dough to make sure everything is mixed well.
5. Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side
6. Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly. 
7. Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 ½ -2 hours.
8. Once it has risen, turn out the fluffy dough onto a floured work surface. 
9. Roll out to ½ “ thick
10. Using a round cutter ( I used 3” but you can use smaller), cut of your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the donut hole with a much smaller cutter ( I used a piping nozzle , 1 ¼“ ) 
11. If you want to make donuts to stuff with Jelly or nutella then cut a plain round donuts (I used 2 ½” cutter)
12. TIP: You can prepare the donuts to this stage and put in the refrigerator until the next day. When needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then bake off as instructed below. Fresh donuts for breakfast.
13. Cover your donuts with cling film and let them rise at room temp for 20-30 minutes. 
14. Heat the oven to 350oF (180oC) 
15. Unwrap the donuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2 tblsp of water.
16. Bake for 13 minutes, set a timer. Rotate tray during baking if needed to get color all over. You want to bake these just enough. if they get too much color they can dry. 
17. While the donuts are baking making the glaze: Simply whisk all the ingredients together. Use more water if needed to get a thin glaze. 
18. Glazing the donuts: Take you donuts STRAIGHT from the oven and dunk into the glaze one by one. It makes a huge difference. They soften and soak the glaze and you get a much better end result. Dip each in the bowl of glaze with forks. Let the excess glaze drip off before  and then place on a wire rack to dry. You will see the glaze set fast because the doughnuts were warm. this is just my absolute favorite part 
19. Once the glaze has set, I like to double dip them one more time. I think it gives them a nice sweetness and the crust great texture and chew, it’s up to you. 
20. Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at their absolute best!
21. Have leftovers for the next day? Pop them in the oven and refresh them for a few minutes. the glaze might melt but they will be warm and fresh again

Pumpkin Pie Spice Donut holes, A MUST TRY!
1. Melt 4 Tblsp (2oz/60g) butter in a bowl 
2. Mix together in a bowl 1 Cup (200g) of Sugar and 4 Tblsp of pumpkin pie spice ( If not available you can use cinnamon)
3. Toss in your warm dough form the oven into the butter covering each piece.
4. Using a fork toss the holes  into the sugar spice mix and coat. 
5. Set them aside on a wire wrack and continue with the rest of the donut holes
6. Serve with chocolate ganache or sauce. Best eaten the day they are baked. 

Stuffed Nutella Donuts 
1. Fill a piping with nutella (or jelly, cream, peanut butter, custard etc) 
2. Poke a hole in the bottom of the donut with a small knife.
3. Fill the donuts with the nutella filling. When you see the donut grow there is enough in there.
4. Do a little swirl on top so people know what’s inside and enjoy! :)
5. Best eaten the day they are baked.

Homemade Donuts: Baked Better than Fried? - Gemma's Bigger Bolder Baking Ep 32

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

DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Thermometer (Affiliate Link): https://amzn.to/30b48C4
Medium-sized saucepan (Affiliate Link): https://amzn.to/2UoVXyk

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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