How To Make Homemade Doughnuts Recipe


Friends, hello! I’m here to invite you to your next kitchen superpower: HOW khổng lồ MAKE HOMEMADE DOUGHNUTS. Once you know how to lớn make this homemade doughnut recipe và fry it up, well… there’s no going back. You’ve gone and done it. You’re everyone’s favorite person come weekend brunch. In my early baking days I was obsessed with learning how to lớn make doughnuts, likely inspired by my family’s Saturday night trips khổng lồ the 24 hour doughnut shop.

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Here’s the thing – making homemade doughnuts isn’t as hard as you might think. It’s about activating yeast, throwing all of the ingredients in a mixing bowl and having the guts to heat oil to lớn over 300 degrees. It’s that last part that usually gets people caught up but I think you’re here because you have the guts. I mean… just look at the rewards!

I’ll walk you from dough to doughnut. Let’s bake!


Here’s what you’ll need for this homemade doughnut recipe:

• all-purpose flour

• active dry yeast and warm water to activate it

• unsalted butter, at room temperature

• egg yolks for richness

• whole warm milk

• kosher salt và granulated sugar

• ground cinnamon

• chocolate, powdered sugar ,and cinnamon sugar for topping the doughnuts

You’ll also want to have round cookie cutter and fry thermometer khổng lồ set yourself up for success.


We’ll start this homemade doughnut recipe by activating the yeast. In a small bowl sprinkle yeast over warm water. Showroom a tiny pinch of granulated sugar & let the mixture sit for 5 minutes. It will foam and froth once it comes khổng lồ life.

In the bowl of a stand mixer, stir & combine the rest of the ingredients. Flour, sugar, salt, milk, butter, & egg yolks. Showroom the yeast mixture, too!

I lượt thích to use a stand mixer with a large bowl và a dough hook attachment for this homemade doughnut recipe since it’s a relatively soft và slightly sticky dough. You can certainly bring this dough together by hand, just try not to địa chỉ too much additional flour as you hand knead it.


Knead the dough on a mixer for 3 to lớn 5 minutes until a soft & cohesive dough forms. Pillowy soft and moist but not sticky.

You may find that you need to địa chỉ a few tablespoons of extra flour to make the dough less sticky. Take it as it comes. I lean towards keeping the dough sticky rather than adding a ton more flour.

For same-day doughnuts – cover the bowl with plastic wrap (I leave the dough in the large mixer mixing bowl) and allow lớn rise in a warm place until doubled in size, about 1 50% hours.

For overnight doughnuts – cover and refrigerate the dough & refrigerate for 8 lớn 12 hours.

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Next we’ll shape the doughnuts. For same-day doughnuts, roll the dough lớn 3/4-inch thickness just after its rise. I used a 3-inch round biscuit cutter và a 1-inch round for the center holes. Cover with a clean kitchen towel và let the doughnuts rise for 30 minutes until they’re slightly puffed.

For overnight doughnuts, bring the dough out of the refrigerator & allow the dough khổng lồ come lớn a cool room temperature. I usually let the dough rest at room temperature for about 45 minutes before flopping it out on a floured surface, rolling to 3/4-inch thickness và cutting with the rounds. Allow the shaped doughnuts khổng lồ rise for 30 minutes.


While you let the dough rise, slowly heat the fry oil over medium heat. You’ll only need a couple of inches of oil in your pan – enough that the doughnuts will float as they fry.

I like a neutral oil like canola oil or peanut oil.

Clip a fry thermometer to lớn the edge of the pan and heat the oil khổng lồ 360 degrees F. Really keep an eye on the temperature. The oil is our oven và we want the oil lớn be at a consistent heat to lớn evenly fry the doughnuts to golden brown.

The oil temperature will drop to about 350 degrees F when the doughnuts are added. That’s natural. Allow them lớn fry on both sides & wait for the the oil to come back up to temperature before adding the next batch. Fry doughnuts for a minute on each side và flip with either a slotted spoon or tongs (though I prefer a slotted spoon or spider).


Fresh out of the oil, allow the doughnuts to lớn rest on a baking sheet on paper towels và coat doughnuts in either powdered sugar or cinnamon sugar. Allow the doughnuts lớn cool just a bit before coating in chocolate donut glaze. Chocolate glaze is my favorite, thankyouverymuch.

They’re absolutely irresistible fresh from the fryer. Like every other doughnut on earth, these gems are best the day they’re fried.

I have more than a few other homemade doughnut recipes for you:

Browned Butter Baked Doughnuts

Cranberry Jam Doughnuts with Orange Sugar

Brûléed Doughnut Holes

Welcome to lớn your new superpower. Carry on.

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Classic Yeast Doughnut Recipe

Author: Joy the Baker Prep Time: 2 hours 30 minutesCook Time: 2-3 minutesTotal Time: 2 hours 35 minutesYield: 10-12 doughnuts và their holes 1xCategory: breakfast
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