How to Make Homemade Donuts

Homemade Donuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeasted donuts, dressed in your choice of vanilla or chocolate glaze.

Have a hankering for more comforting fried dough? Try this Easy Beignets Recipe, or these delicious and tender Apple Fritters. You can even skip the fair and make your very own homemade Funnel Cake!

Glazed donuts with sprinkles on a wire rack.

Homemade Donuts Recipe

Do you prefer baked donuts or fried donuts? I do love both but I think I love fried yeasted donuts just a little bit more. If you’re a tiny bit afraid of frying like I used to be, my biggest tip is to invest in a thermometer! Knowing the oil temperature made a huge difference in my frying confidence.

Easy Homemade Donuts Ingredients

This homemade donut dough is exactly the same as my milk bread dough. The list of ingredients is very simple and can be halved or doubled easily to make less or more donuts in just a pinch.

  • Heavy cream: Used for the added fat content for more tender bread dough.
  • Whole milk: You can use 2% milk but remember more fat yields more tender bread. And we’re not adding eggs or butter in this recipe, so the fat comes directly from milk and heavy cream.
  • Granulated sugar: For added sweetness in the dough. The majority of the sweetness will still come from the glaze.
  • Active Dry yeast: to help the bread dough rise.
  • Salt: For flavor.
  • Flour: All purpose flour will do.

Note: The recipe calls for exactly half heavy cream and half milk so you can replace both the heavy cream and milk with half and half if you wish.

How to Make Homemade Donuts

  1. Heat up the cream, milk and sugar and allow it to cool down a bit before adding the yeast to activate it. Tip for working with yeast: make sure the liquid mixture is not too hot or you will kill the yeast.
  2. Once the yeast mixture is bubbly, mix it with the flour and salt to form a dough.
  3. Shape the dough into a ball and place it in an oiled bowl. Allow to rise until at least double in size.

Dough in a bowl risen to double in size

Cutting Homemade Yeast Donuts 

  1. Roll the dough out to about ½” thick and cut with a donut cutter if you have one. Don’t have a donut cutter? I used a 3” round cookie cutter for the outer ring and a 1 ½” round cookie cutter for the donut holes.
  2. Reroll the scraps and donut holes to cut out more donuts. Option: You can keep the donut holes for frying if you want, but you’ll end up making less donuts.
  3. Tip for rerolling: You will need to allow the dough to rest a bit when rerolling so the gluten has time to relax, otherwise when you cut the donuts, they will shrink.

Cutting out the dough for donuts

Frying the Donuts

  1. Heat the oil in a thick bottom pot. I used a cast iron pan. Use a thermometer to keep the temperature between 350°F – 375°F. You will need to adjust the heat during the frying process.
  2. Fry 3 – 4 donuts at a time depending on the size of your pan until golden brown, flip the donuts halfway through frying. Don’t crowd your pan.

Frying donuts in a cast iron pan

Homemade Glazed Donuts

I included 2 options for glaze in this recipe: a vanilla glaze and a chocolate glaze. Both are very easy sugar glaze made with powdered sugar and milk. But there are endless options of glaze you can try to pair with these donuts.

Storing Donuts

Fried homemade donuts are best the day they are made but they will stay soft up to 2 days, just keep them at room temperature in a lightly covered container.

A stack of glazed donuts

More Sweet Breakfast Recipes

Glazed donuts with sprinkles on a wire rack

Homemade Donuts

Prep Time 30 minutes

Cook Time 25 minutes

Resting Time 2 hours

Total Time 2 hours 55 minutes

Author Trang Doan

Servings 10 donuts

Homemade Donuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeasted donuts, dressed in your choice of vanilla or chocolate glaze.

Dough

  • 1/2
    cup
    heavy cream
  • 1/2
    cup
    whole milk
  • ¼
    cup
    granulated sugar
  • 1
    teaspoon
    active dry yeast
  • ¾
    tsp
    kosher salt
  • 2
    cup
    all-purpose flour
  • Extra flour for rolling
  • Oil for frying

Vanilla Glaze

  • 1
    cup
    + 6 tablespoon powdered sugar
  • ½
    teaspoon
    vanilla extract
  • 2
    tablespoon
    milk
  • A tiny pinch of salt

Chocolate Glaze

  • ½
    cup
    powdered sugar
  • ¼
    cup
    dark cocoa powder
    dutch-processed
  • A tiny pinch of salt
  • ¼
    teaspoon
    vanilla extract
  • 7
    teaspoon
    whole milk

This recipe makes 10 donuts if you reshape the donut holes. You can leave the donuts holes if you wish but this will reduce the amount of whole donuts.
When reshaping the dough to cut out more donut, you’ll need to allow the dough to rest to relax the gluten or it will shrink back on itself when cut.

Serves: 10

Calories229kcal (11%)Carbohydrates42g (14%)Protein4g (8%)Fat5g (8%)Saturated Fat3g (15%)Cholesterol18mg (6%)Sodium187mg (8%)Potassium67mg (2%)Fiber1g (4%)Sugar22g (24%)Vitamin A195IU (4%)Calcium29mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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