homemade doughnuts

<em>Homemade glazed doughnuts are easier to make than you think! For best success, take your time and read through the recipe before beginning.</em>

Homemade Glazed Doughnuts

(240 milliliters) whole milk, warmed to about 110°F (43°C)*

active dry yeast*

(65 grams) granulated sugar

eggs

Tablespoons (86 grams) unsalted butter, melted and slightly cooled

vanilla extract

nutmeg

salt

(490 grams) all-purpose flour

vegetable oil*

(240 grams) confectioners’ sugar, sifted

(80 milliliters) heavy cream

Prepare the dough

Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.

Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don&#8217;t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough

Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

Let Dough Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

Shape Doughnuts

When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can&#8217;t quite fit 12, re-roll the scraps and cut more.

Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if desired.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.

Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)

Make the glaze

Whisk all of the glaze ingredients together. Dip each warm doughnut (don&#8217;t wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set + harden.

Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

Easy to follow. Fluffy and tasty doughnuts. Thanks much

Just made these for the second time.  They are fabulous, my family said best donuts they ever had!
I was a little nervous because it is such a soft, sticky dough but it rose beautifully and they were perfect once again.

Thanks for this recipe it was easy and my donuts came out moist and fluffy. I used your icing recipe to dip half and I dipped the other half in chocolate.

Never made donuts before and my parents don’t know they will see when they come home this recipe was easy and very thural on what to do. Thanks so much for this wonderful recipe.❤️

These doughnuts were light and fluffy!  What's great is they're not too sweet and definitely not greasy.  I've already scheduled "doughnut drop offs" to my family who are staying home during this pandemic.

Just made these doughnuts for the second time and it is so easy.  Made some variations; plain, iced with sprinkles, Powdered sugar, Cinnamon sugar and Maple walnut and bacon.  Families get their deliveries in the morning and they can't wait.

thank you so much there delicious. I wouldn't be. able to cook them but

I accidentally forgot t warm the milk before adding it to the bowl. The dough is resting and there is cold milk in it. Is this fine, what do I do?

Homemade French Crullers, made with tender, buttery pâte à choux and dipped in sweet honey glaze, only take 1 hour to make and are so delicious.

NOTE: This recipe calls for a larger amount of salt than what&#x27;s typical for cruller dough. Choux is a bland dough, and I love the flavor the extra salt contributes as well as the contrast between the salt in the doughnuts and the sweet glaze. But, of course, this is a matter of personal taste. Feel free to reduce the salt by as much as half if you prefer.

French Cruller Doughnut Recipe

+ 1 tbsp whole milk

+ 1 tbsp water

tbsp (1 stick) butter

sugar

tsp table salt, 1 1/4 tsp kosher salt (*See note)

unbleached, all-purpose flour

lemon

tbsp honey

milk

tbsp pure vanilla extract

In a large, heavy bottomed saucepan, bring the...

In a large, heavy bottomed saucepan, bring the milk, water, butter, sugar and salt to a rolling boil over medium heat. (A rolling boil means that bubbles are "rolling" across the entire surface of the liquid.)

Remove from the heat and add the flour...

Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until combined and throughout moistened.

Return the pan to the heat and cook...

Return the pan to the heat and cook for 2-3 minutes, stirring vigorously the entire time. The dough will be very thick and stirring it will give your arm a good workout. Rather than "stirring", think of it as kneading the dough with a wooden spoon. After 2-3 minutes, a thick film should have formed over the bottom of the pan and the dough should feel smooth.

Dump the dough into the bowl of an...

Dump the dough into the bowl of an electric standing mixer and use the spoon to spread it out into a somewhat thin layer, covering the bottom of the bowl and moving a few inches up the sides. Let cool, uncovered, until the dough is just slightly warm - about 15 minutes.

Fit the mixer with the paddle attachment, scrape...

Fit the mixer with the paddle attachment, scrape down the sides of the bowl with a rubber spatula, and add 2 of the eggs to the dough. Beat on medium speed until the eggs have been fully incorporated into the dough, stoping to scrape down the sides of the bowl as necessary.

Scrape down the sides of the bowl and...

Scrape down the sides of the bowl and add the 3rd egg to the dough. Beat on medium until fully incorporated. Scrape down the sides of the bowl and add the egg white and lemon zest. Beat on medium until fully incorporated.

Scrape down the sides of the bowl, cover...

Scrape down the sides of the bowl, cover and let chill in the refrigerator for 10 minutes.

Cut out ten 3-inch by 3-inch squares of...

Cut out ten 3-inch by 3-inch squares of parchment paper and brush each lightly with vegetable oil.

Heat a fryer to 370 degrees. OR -...

Heat a fryer to 370 degrees. OR - add enough vegetable oil to a deep saucepan or stockpot to come 3 or 4 inches up the sides, and heat the oil to 370 degrees. (It's extremely helpful to have a deep fry thermometer.)

Remove the dough from the refrigerator and scoop...

Remove the dough from the refrigerator and scoop some into a pastry bag fitted with a large star tip. Holding the pastry bag vertically over one of the parchment squares, pipe an even circle of dough, just making the ends meet and connect. Repeat with the remaining dough and parchment squares.

Gently place a cruller onto a slotted spoon,...

Gently place a cruller onto a slotted spoon, along with it's paper, and lower it into the hot oil, paper and all. Hold the spoon under the cruller for 4 or 5 seconds to prevent it from sinking to the bottom of the fryer. Fry the doughnuts 3 or 4 at a time for 5 1/2 to 6 minutes, removing the paper with mental tongs after 1 minute and flipping them over after 2 1/2 minutes. The crullers should be a deep golden brown on all sides. Do your best as the dougnnuts cook to keep the temperature of the oil between 355 - 370 degrees.

Use a slotted spoon to remove the doughnuts...

Use a slotted spoon to remove the doughnuts from the oil to drain on paper towels. Cool completely before glazing.

Add all glaze ingredients to a small bowl...

Add all glaze ingredients to a small bowl and stir to combine. Add enough milk to create a runny glaze that's still thick enough to adhere to the tops of the doughnuts.

When the crullers are completely cool, dip the...

When the crullers are completely cool, dip the tops of each one into the glaze.

Green Salad are easier to make than you think! For best success, take your time and read through the recipe before beginning.

Green Salad

lettuce

cucumber

carrots

ranch dressing (8 ounces)

tomatoes

baby greens

I am an experienced baker, have fried things before. I used canola oil, they came out really greasy and heavy. I kept the temp correct, I had to brush my teeth after having one, so greasy. New deep fryer thermometer,  no prob there. Different oil, maybe??

Thanks for recipe... It is simple and very easy to follow. I was actually hesitant making anything with yeast. Scared i will terribly fail being a novice baker.  But it turned out great. I made small donut balls instead of the usual shape since i don't have a heavy bottom pot and I was able to use less oil also. I have leftover milk buttercream the other day and they were a perfect combination. Thanks

Avocado Toast are easier to make than you think! For best success, take your time and read through the recipe before beginning.

Avocado Toast

bread

avocado

red onion

everything bagel seasoning

olive oil

Toast your bread until crispy and lightly brown

Spoon out your avocado and lightly mash with your sliced red onion

Sprinkle your everything bagel seasoning.

Confetti Donuts are easier to make than you think! For best success, take your time and read through the recipe before beginning.

Confetti Donuts

active dry yeast

butter

flour

vegetable oil

confectioners sugar

heavy cream

sprinkles

Mix the milk, yeast, and sugar together in a bowl or use a mixer.

Combine the eggs, butter, vanilla, salt, and flour.

Beat for another 2 minutes or knead by hand.

Place the dough in a bowl and let rise for 2 hours.

Use a rolling pin to roll out the dough and make donut shapes.

Make light and fluffy air fryer donuts from scratch with this delicious vanilla bean air fryer doughnuts recipe.

Vanilla Bean Air Fryer Doughnuts

vanilla bean paste

milk, 100-110 F

instant yeast (.25 ounce packet)

all-purpose flour

Add the milk, yeast, and sugar to the...

Add the milk, yeast, and sugar to the bowl of a stand mixer fitted with the dough hook attachment (or into a large bowl in mixing by hand). Mix until well combined.

Next, add the egg, vegetable oil, and vanilla...

Next, add the egg, vegetable oil, and vanilla bean paste and mix well.

Add the flour gradually with the mixer on...

Add the flour gradually with the mixer on low speed. Continue kneading on low speed until the dough is smooth and slightly tacky-- about 5 minutes.

Place the dough in a greased bowl, cover...

Place the dough in a greased bowl, cover in plastic wrap, and set it aside to rise for one hour.

Roll the dough out on a lightly floured...

Roll the dough out on a lightly floured surface until it is ½” thick. Use a doughnut cutter (or a biscuit cutter and a small circular object such as a piping tip) to cut out 3-inch doughnuts. Set the doughnuts (and doughnut holes, because why not?) on a silicone or parchment-lined sheet pan to rise for an additional hour.

Grease basket of air fryer with non-stick spray....

Grease basket of air fryer with non-stick spray. Air fry in batches, a few at a time, at 365 F for 7-8 minutes, or until they are a deep golden brown. Place on a cooling rack and repeat with the remaining dough.

Combine the powdered sugar, heavy cream, and vanilla...

Combine the powdered sugar, heavy cream, and vanilla bean paste in a small bowl.

Dip the doughnuts in the icing, and place...

Dip the doughnuts in the icing, and place them on a wire rack to set. Serve warm.

Cook doughnuts without the need for too much oil. These have a slightly different texture, but are still fluffy and delicious. Top with glaze or sugar and cinnamon

Air-fryer doughnuts

milk,

unsalted butter,

sachet dried fast-action yeast

caster sugar

tsp vanilla extract

plain flour, plus extra for dusting

½ tsp ground cinnamon (optional)

egg, beaten

icing sugar

tbsp milk

flavourless oil, for proving

Combine the milk, melted butter, yeast, 1 tsp of the sugar and the vanilla extract in the bowl of a stand mixer. Leave for 8-10 mins for the yeast to activate.

In a separate bowl, combine the remaining sugar, flour, ½ tsp salt and the cinnamon, if using. Mix the beaten egg into the milk mixture, then fold in the dry ingredients. Knead with a dough hook on a medium speed for 5-8 mins until the dough is smooth and elastic. You can also knead by hand for 10-12 mins, until smooth. It’s a very sticky dough, so be patient with it.

Transfer to a lightly oiled bowl, cover with a clean tea towel and leave in a warm place for 1 hr 30 mins until the dough has doubled in size. Tip the dough out onto a lightly floured surface and roll out to around 1.5cm thick. Cut out your doughnuts using a doughnut cutter or two cutters (1 x 7.5cm and 1 x 2.5cm for the middle). Put the doughnuts on a lined baking sheet, along with the doughnut centres, if you like, and cover with a clean tea towel. Leave to rise for 40 mins or overnight in the fridge (the doughnuts will hold their shape better if proved in the fridge).

When ready to cook, place 2-3 doughnuts (and their centres, if keeping) in the air-fryer basket and cook at 180C for 5-6 mins, following manufacturer's instructions, until golden. (Bear in mind that some air fryers generate more intense heat, so keep checking to make sure the doughnuts don't burn.) Remove from the basket and leave to cool on a wire rack while you cook the remaining doughnuts. You can place a sheet of baking parchment at the bottom of your basket if you’re worried about the doughnuts sticking and to prevent indents from the basket forming on the doughnuts.

While the final batch is cooking, sift the icing sugar into a bowl and stir in the milk and vanilla extract. When the doughnuts have cooled, dip the top of each one in the glaze. Leave on the wire rack for the glaze to set. Best eaten on the day but will keep for up to 24 hours in an airtight container.

The ultimate recipe for fluffy and soft Glazed Yeast Doughnuts that are fried to golden perfection before dunked in a rich buttery vanilla glaze.

The Best Glazed Yeast Doughnuts

water

granulated (white) sugar

active dry yeast (traditional yeast)

milk (110℉) (I use whole milk)

salted butter, melted

litres oil suitable for frying ((I use sunflower oil))

salted butter

sugar (confectioners sugar)

prepare

Add the warm water, 1/2 teaspoon of sugar, and yeast to a small bowl and stir just until combined. Let sit for 10 minutes or until bubbly and frothy. (If the mixture doesn&#39;t bubble, your yeast has probably gone bad and you will need to start over with new yeast.)

While the yeast is proofing, combine the additional 1/3 cup of sugar, warm milk, melted butter, eggs, vanilla, and salt in the bowl of the stand mixer.  Whisk until fully combined and then add the yeast mixture once frothy.

knead

Start mixing with the hook dough attachment on low and gradually add the flour, one cup at a time, until all 5 cups have been added.  Increase the speed to around medium and let the mixer knead the dough for around 10 minutes or until a smooth, soft dough forms.  It&#39;s okay if the dough is still a little sticky.  Form the dough into a smooth ball and place it in a well-oiled bowl, oiling the top of the dough as well.  Cover with plastic wrap and let rise in a warm place for 1 hour until doubled or more in size.

rise

When the dough is rising, prepare 3 or 4 large baking sheets with parchment paper or wax paper; these are to place the doughnuts on to rise.  Once risen, punch down the dough to deflate.  Transfer to a lightly floured counter and roll out to about 1/2 inch in thickness.  Cut out doughnuts using a floured doughnut cutter or two cookie cutters.  Place doughnuts on the prepared pans, leaving room between them to rise. Cover the pans with plastic wrap and let rise for 30 minutes.

While the doughnuts are rising, start heating your oil to 350℉ in a large dutch oven or a heavy pot.  Prepare the glaze (recipe below) so that it&#39;s ready to glaze the doughnuts while they are still hot.  Prepare a baking sheet or plate with some paper towel to place the doughnut on as soon as they come out of frying to absorb excess oil.  Prepare a wire rack to place the doughnuts on after glazing with a parchment paper-lined baking sheet underneath to catch excess glaze that drips down.

Once the doughnuts have risen and your oil has reached 350℉, it&#39;s time to start frying!  Fry as many doughnuts as you can fit at one time in your dutch oven or pot without crowding them.  Try to maintain an oil temperature of 350℉ and adjust the heat as necessary.  Fry until golden brown on the first side and then flip using a fork.  The time for each side really varies, but you will figure it out as you go.

glaze

Remove the doughnuts from the oil with a fork onto your paper towel-lined pan and allow the grease to soak up for a few minutes before glazing them in the still-warm glaze.  Dunk one side and flip and dunk the other.  Work quickly and be careful not to burn yourself, the doughnuts will still be very hot.  Place on the wire rack to let the excess glaze drip off.

repeat

Repeat this process until all the doughnuts and doughnut holes are fried and glazed.  I usually fry all the doughnuts first and then do the doughnut holes at the end.  Enjoy!

In a small saucepan over medium heat, add the granulated sugar, milk, butter, and salt. Bring to a boil for 2 minutes, stirring constantly. Remove from the heat and add the vanilla extract before gradually adding the powdered sugar and whisking well until fully combined and no lumps remain.  Transfer to a medium-sized bowl.

To make the Glaze:

Making homemade glazed doughnuts is easier than you think, but requires a little patience. Ready in about 2.5 hours, these taste like doughnuts from your favorite bakery, but they're made in the comfort of your own home. For doughnut success, follow my step-by-step photos, helpful success tips, and video tutorial below.

(7 grams) instant

(65 grams) granulated sugar, divided

Tablespoons (85 grams) unsalted butter, melted and slightly cooled

(500 grams) all-purpose flour

(80 milliliters) heavy cream, half-and-half, or whole milk

Whisk the warm milk, yeast, and 1 Tablespoon sugar together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl, and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*

Add the remaining sugar, the eggs, butter, vanilla, nutmeg, salt, and 2 cups (about 250g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don&#8217;t add too much flour, though. You want a slightly sticky dough.

Keep the dough in the mixer fitted with a dough hook attachment and beat on low speed for an additional 5–7 minutes, or knead by hand on a lightly floured surface for 5–7 minutes. After kneading, the dough should be smooth and elastic, but still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1.5–2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

When the dough is ready, punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3–3.5-inch doughnut cutter, cut into doughnuts. Re-roll the scraps and cut more. *If you don&#8217;t have a doughnut cutter, you can use 1 large + 1 smaller circle cookie cutter (large should be about 3 and 1/2 inches).

Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. Loosely cover and allow to rest for 30 minutes as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.

Pour oil into a large heavy-duty pot fitted with an oil thermometer. Turn stove on to medium heat. Heat oil to 375°F (191°C). Add 2–3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal slotted spatula or metal slotted spoon. Be sure to lower stove&#8217;s temperature if oil temperature is rising; you want it to stay at 375°F (191°C). Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See Note for doughnut holes.)

Whisk all the glaze ingredients together. Dip each warm doughnut (don&#8217;t wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack, as excess glaze drips down. After about 20 minutes, the glaze will set.

Doughnuts are best enjoyed the same day. You can store leftover doughnuts in an airtight container at room temperature or in the refrigerator for another day or two.

this recipe is delicious thank you so much! my family enjoyed it so much that we got sad when they were all gone!

This is a great way to make donuts…. Not to difficult and they are very tasty! Thank you!

I tried this recipe with buttermilk and bread flour because it was all I had. It was wonderful!!  I also took the left over dough and threw it in the oven. It made some wonderful bread as well.

Absolutely delicious results with this recipe! I have been waiting for the "right time" to make these since it's a long process and we're usually busy. We are having a cold rainy day today so it felt like the perfect day to try them out. I will definitely be making these again! I didn't have whole milk, but I did have canned milk which I used instead and these still came out perfect. They very much remind me of Southern Maid donuts, which you pick up while they're still warm and they have a very homemade taste that I've never had in any other donut shop. I can never eat another donut shop donut ever again after this, these were honestly really easy and very delicious! Well worth the effort. Next time I will make my dough and let it spend the night in the fridge so that I can fry them up the next morning. Today I was just experimenting, and 4pm donuts are great and all, but I really want to make them for breakfast next time. It's too bad a can't post a picture, they were so beautiful!

Made it tonight. Followed the recipe exactly. The donut itself was good! But I didn't care of the frosting. There was a raw flavor that I didn't like

These were really good and a lot easier than I expected. We did a maple sea salt glaze that was delicious.. We had some trouble re-rolling the dough because it turned extremely stiff. Any strategies for that? We were never able to get the dough as smooth again.

Love this recipe!! It was so easy and fun to make, also the donuts tasted amazing!!
Thank you for sharing.

Great recipe. Awesome rise, texture, and puff when fried. Hardly sweet or crispy. If you're thinking of a classic sweet and light, fluffy, donut.. This is not it. More of bread than of sweet yeast donuts. Would make again though.

This was my first time making any donut. I was a little worried when I rolled them out at 1/2 inch they'd be flat and dense, but they really puffed up 10x in the oil. I didn't make the glaze, just rolled in sugar. Really impressed my family! They were superb

https://www.youtube.com/watch?v=xWNl99lqIK4

Making homemade glazed doughnuts is easier than you think. Ready in about 2 hours, these taste like doughnuts from your favorite bakery, but made fresh at home. Using this same doughnut dough, you can create other flavored frosted doughnuts, too.

Get the full recipe: https://sallysbakingaddiction.com/how-to-make-homemade-glazed-doughnuts/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #homemadeglazeddoughnuts

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

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Top Tags

Homemade Glazed Doughnuts

French Cruller Doughnut Recipe

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Green Salad

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Vanilla Bean Air Fryer Doughnuts

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