Donut Recipe

Nothing beats the aroma of fresh, golden donuts wafting through your kitchen. Our Classic Donut Recipe is the ultimate guide for anyone looking to recreate that authentic bakery-style taste at home. Whether you’re a weekend baker or trying donuts for the first time, this post will walk you through every step, provide expert tips, and offer creative variations to suit your taste.

Why You’ll Love This Classic Donut Recipe

There’s something incredibly satisfying about biting into a freshly fried donut that’s fluffy on the inside and perfectly glazed on the outside. Our Classic Donut Recipe delivers:

• A pillowy, soft dough that rises beautifully
• A crisp yet tender exterior
• A sweet vanilla glaze that sets just right
• Easy-to-follow instructions for beginners

This recipe uses pantry staples and is designed for home cooks, with no fancy equipment needed beyond basic kitchen tools and a thermometer for frying.

Ingredients Overview

Before diving into the process, let’s look at what you’ll need:

For the Donut Dough:

• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup warm water (43–46°C)
• 1/4 cup granulated sugar
• 1/4 cup warm whole milk
• 1/4 cup melted unsalted butter
• 1 large egg (room temperature)
• 1/2 tsp salt
• 2 1/2 to 3 cups all-purpose flour

For the Glaze:

• 2 cups powdered sugar (sifted)
• 1/4 cup whole milk
• 1 tsp vanilla extract

For Frying:

• 1 liter vegetable oil (canola or sunflower oil preferred)

Each of these ingredients serves a purpose, from structure to sweetness to texture. Always use fresh yeast and sifted flour for the best results.

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Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl, combine warm water and sugar. Sprinkle the yeast on top and let sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead.

Step 2: Make the Dough

Stir in the warm milk, melted butter, egg, and salt. Gradually add flour, starting with 2 1/2 cups. Mix until a soft dough forms. Knead for 6–8 minutes until smooth and elastic.

Step 3: First Rise

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 4: Roll and Cut the Donuts

Punch down the dough. On a floured surface, roll it out to 1/2-inch thickness. Use a donut cutter or two round cutters to shape the donuts.

Step 5: Second Rise

Place the donuts on a parchment-lined tray. Cover and let them rise again for 30 minutes.

Step 6: Heat the Oil

In a heavy-bottomed pot or deep fryer, heat oil to 180°C. Monitor with a thermometer to maintain consistency.

Step 7: Fry the Donuts

Fry 2–3 donuts at a time, cooking 1–1.5 minutes per side until golden brown. Drain on a wire rack lined with paper towels.

Step 8: Glaze the Donuts

While still warm, dip donuts into the glaze. Flip to coat evenly. Let them set on a wire rack.

Tips for Donut Success

• Use fresh yeast for the best rise.
• Don’t overcrowd the fryer, which lowers the oil temperature.
• Monitor the temperature carefully; too hot will burn the outside before the inside cooks.
• Dip while warm for the glaze to set perfectly.
• Test oil readiness by frying one donut hole first.

Glaze & Topping Ideas

The classic vanilla glaze is just the beginning:

• Chocolate glaze: Replace some milk with melted chocolate.
• Maple glaze: Add maple extract and a pinch of cinnamon.
• Cinnamon sugar: Toss warm donuts in a mix of sugar and cinnamon.
• Sprinkles: Add before the glaze sets.

Variations of the Classic Donut Recipe

Want to mix it up? Here are some ideas:

• Filled Donuts: Skip the hole and pipe in jam, custard, or Nutella.
• Baked Version: Bake at 180°C for 10–12 minutes. Texture will be cakier.
• Vegan Donuts: Use plant-based milk and egg replacers.

Serving & Storage Suggestions

Serve these donuts warm with coffee or milk. If not eating immediately:

• Storage: Keep in an airtight container at room temperature for up to 24 hours.
• Reheating: Warm in the microwave for 8–10 seconds.
• Freezing: Freeze unglazed donuts in an airtight bag for up to 2 months.

Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Rolling pin
• Donut cutter
• Deep fryer or large pot
• Candy/oil thermometer
• Wire rack
• Slotted spoon or tongs

Final Thoughts

This Classic Donut Recipe offers everything you need to make delicious, bakery-quality donuts at home. From mixing the dough to glazing and customizing your toppings, each step is designed to give you confidence in the kitchen. Whether you’re frying for a family brunch or prepping for a special treat, these donuts will quickly become a household favorite.

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Donut Recipe

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Cooking Method: Baking Cuisine: American Courses: Breakfast, Brunch, Desserts, Snacks

Prep Time 25 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 10 mins Difficulty: Beginner Cooking Temp: 180  C Servings: 12 Best Season: All Seasons

Description

Fluffy, golden, and melt-in-your-mouth, these classic glazed donuts are deep-fried to perfection and coated in a sweet vanilla glaze. Perfect for breakfast, dessert, or a special treat, this homemade donut recipe is beginner-friendly and uses pantry staples to create bakery-style results at home.

Ingredients

Scale

1/2x 1x 2x 3x

For the Donut Dough

• 2 ¹⁄₄ tsp Active Dry Yeast (1 packet)
• ¹⁄₂ cup Warm Water (43–46°C)
• ¹⁄₄ cup Granulated Sugar
• ¹⁄₄ cup Whole Milk (warm)
• ¹⁄₄ cup Unsalted Butter (melted)
• 1 large Egg (room temperature)
• ¹⁄₂ tsp Salt
• 2 ¹⁄₂ 1/2 2 – 3 cups All-Purpose Flour (start with 2 1/2 cups, add more if needed)

For the Vanilla Glaze

• 2 cups Powdered Sugar (sifted)
• ¹⁄₄ cup Whole Milk
• 1 tsp Pure Vanilla Extract

For Frying

• 1 liter Vegetable Oil (for deep frying)

Instructions

Activate the Yeast

1. In a mixing bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.

Make the Dough

1. Add warm milk, melted butter, egg, and salt to the yeast mixture. Stir gently. Slowly add the flour, one cup at a time, mixing until a soft dough forms. Knead for about 6–8 minutes until the dough is smooth and elastic.

First Rise

1. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.

Shape the Donuts

1. Punch down the risen dough and roll it out on a lightly floured surface to about 1/2-inch thickness. Use a donut cutter (or two round cutters) to cut out donut shapes. Re-roll scraps once. You should get around 12 donuts and 12 holes.

Second Rise

1. Place the donuts on a parchment-lined tray. Cover and let them rise again for 30 minutes until puffy.

Heat the Oil

1. In a deep pot or fryer, heat vegetable oil to 180°C. Use a thermometer to maintain the temperature while frying.

Fry the Donuts

1. Fry the donuts in batches (2–3 at a time) for about 1–1.5 minutes per side, or until golden brown. Remove and drain on a wire rack lined with paper towels.

Prepare the Glaze

1. Whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth.

Glaze the Donuts

1. Dip the warm donuts in the glaze, flip to coat both sides, and place on a rack to allow the excess to drip off and set.

Note

Storage: Best eaten fresh, but you can store unglazed donuts in an airtight container for 1 day. Reheat slightly before glazing.

Make-Ahead: You can refrigerate the shaped donuts overnight and fry them the next day. Let them come to room temperature for 30 minutes before frying.

Variations: Add cinnamon to the glaze or dip donuts in chocolate glaze. Fill them with jam or custard instead of cutting holes.

Keywords: easy donut recipe, homemade donuts, fluffy donuts, classic glaze, fried donuts