Delicious Homemade Donuts Recipe: Step-by-Step Guide and Tips

Sometimes a treat is just in order. This recipe is just that: a treat. It’s fried and not sourdough and not healthy and so much fun to make!

There’s nothing quite like the aroma of freshly made donuts wafting through your kitchen. We love them as a weekend breakfast treat or a fun tea time dessert. You can fill them, glaze them, powder them, or roll them in cinnamon sugar, but no matter how you finish them, the basics are surprisingly simple! We have made these time and time again, and they have been a big hit every single time!

Ingredients You’ll Need

For the dough:

4 cups of all purpose flour
1/3 cup granulated sugar
1 packet active dry yeast (2 1/4 teaspoons)
1/2 tablespoon salt
1 cup of warm water
1/4 cup unsalted butter, softened
1 large egg

For frying:

Lard or vegetable shortening (We will chat about this in a second…)

For the glaze:

2 cups powdered sugar
1/4 cup warm milk

Equipment

Mixing bowls
Rolling pin
Donut cutter or round cutters
Baking sheet
Deep fryer or large pot
Thermometer
Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Dough

This is the foundation of the recipe, so you want to make sure you get this part right. At the end of this, you’ll want a somewhat sticky, elastic dough. If it is too dry or tough, it’s not going to make the fluffy donuts you’re after.

Activate the Yeast: In a small bowl, mix the yeast with the sugar and warm water. Let it sit for about 5 minutes until it becomes frothy.
Combine Ingredients: I like to do this all in the same bowl, so on top of the wet mixture, I add in the flour and salt, do a quick mix just to start to combine, then add in the softened butter.
Knead the Dough: Knead the mixture until it forms a smooth and elastic dough. This can be done by hand or using a stand mixer with a dough hook attachment, but I really cannot recommend using a stand mixer enough for this. Any time you’re working with a dough on the stickier side, the stand mixer is your best friend.
Let It Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.

Step 2: Shape the Donuts

Roll Out the Dough: I absolutely prefer to roll these out without flouring the surface, but if the dough is too sticky, you have no choice here. I try to roll it out and pull it up without flour first, and if there is enough butter in the dough, this should be possible. Roll out the dough to about 1/2-inch thickness.
Cut the Donuts: Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. Place the cut donuts and holes on a baking sheet lined with parchment paper.
Second Rise: Cover the donuts with a towel and let them rise for another 30 minutes, or until nice and puffed up. This rise is much more important than the first rise to your finished product.

Step 3: Fry the Donuts

Here we go. Let’s talk about frying in fat. Have you ever had a piece of fried chicken that left your fingers feeling greasy and covered in oil? Odds are pretty high that chicken was fried in some kind of oil (vegetable, soybean, canola). Have you ever had a piece of fried chicken that left your fingers feeling…like fingers? Odds are pretty high that chicken was fried in a solid fat that had been melted down. Once whatever you’re frying cools, the excess oils on the outside will take the form they took prior to heating, so in the case of donuts (or anything, if you really want to know my opinion) a solid fat is always better. No one wants greasy donuts, after all! I prefer to use animal fats, so I go with lard, but vegetable shortening would work just as well!

Heat the Oil: In a deep fryer or large pot, heat the fat to 375°F (190°C). Use a thermometer to ensure the oil stays at the right temperature.
Fry the Donuts: Carefully place a few donuts at a time into the hot oil. Fry each side for about 1 minute, or until golden brown. Remove with a slotted spoon and place on a cooling rack lined with paper towels to drain excess oil.

Step 4: Glaze the Donuts

Make the Glaze: In a medium bowl, whisk together powdered sugar and warmed milk until smooth. If you don’t warm your milk, the glaze may feel a bit grainy. The flavor will still be great, though!
Dip the Donuts: Once the donuts are cool enough to handle, dip them into the glaze, allowing any excess to drip off. Place them back on the cooling rack to let the glaze set.

Enjoy Your Homemade Donuts!

There you have it – delicious homemade donuts that are perfect for any occasion. Enjoy them fresh with a cup of coffee or tea, or share them with friends and family.

Homemade Donuts
Ingredients: 4 cups all-purpose flour 1/3 cup granulated sugar 1 packet active dry yeast (2 1/4 teaspoons) 1/2 tablespoon salt 1 cup warm water 1/4 cup unsalted butter, softened 1 large egg Lard or shortening for frying 2 cups powdered sugar 1/4 cup milk (for glaze) Instructions: 1. In a small bowl, mix the yeast with sugar, and warm water, and egg. Let it sit for about 5 minutes until it becomes frothy. 2. On top of the wet ingredients, add the flour and salt. Mix until it begins to combine. Add in the softened butter. 3. Knead the mixture until it forms a smooth and elastic dough. This can be done by hand or using a stand mixer with a dough hook attachment. 4. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size. 5. On a lightly floured surface, roll out the dough to about 1/2-inch thickness. 6. Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. 7. Place the cut donuts and holes on a baking sheet lined with parchment paper. 8. Cover the donuts with a towel and let them rise for another 30 minutes. 9. In a deep fryer or large pot, heat the oil to 375°F (190°C). Use a thermometer to ensure the oil stays at the right temperature. 10. Carefully place a few donuts at a time into the hot oil. Fry each side for about 1 minute, or until golden brown. Remove with a slotted spoon and place on a cooling rack lined with paper towels to drain excess oil. 11. In a medium bowl, whisk together powdered sugar and warmed milk until smooth. 12. Once the donuts are cool enough to handle, dip them into the glaze, allowing any excess to drip off. Place them back on the cooling rack to let the glaze set.

Homemade Donuts

Ingredients:
4 cups all-purpose flour
1/3 cup granulated sugar
1 packet active dry yeast (2 1/4 teaspoons)
1/2 tablespoon salt
1 cup warm water
1/4 cup unsalted butter, softened
1 large egg
Lard or shortening for frying
2 cups powdered sugar
1/4 cup milk (for glaze)

Instructions:
1. In a small bowl, mix the yeast with sugar, and warm water, and egg. Let it sit for about 5 minutes until it becomes frothy.
2. On top of the wet ingredients, add the flour and salt. Mix until it begins to combine. Add in the softened butter.
3. Knead the mixture until it forms a smooth and elastic dough. This can be done by hand or using a stand mixer with a dough hook attachment.
4. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
5. On a lightly floured surface, roll out the dough to about 1/2-inch thickness.
6. Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. 7. Place the cut donuts and holes on a baking sheet lined with parchment paper.
8. Cover the donuts with a towel and let them rise for another 30 minutes.
9. In a deep fryer or large pot, heat the oil to 375°F (190°C). Use a thermometer to ensure the oil stays at the right temperature.
10. Carefully place a few donuts at a time into the hot oil. Fry each side for about 1 minute, or until golden brown. Remove with a slotted spoon and place on a cooling rack lined with paper towels to drain excess oil.
11. In a medium bowl, whisk together powdered sugar and warmed milk until smooth.
12. Once the donuts are cool enough to handle, dip them into the glaze, allowing any excess to drip off. Place them back on the cooling rack to let the glaze set.