There’s something undeniably comforting about biting into a soft, warm, sugar-coated doughnut fresh from the kitchen. Whether you enjoy them with a morning coffee or as an afternoon treat, homemade doughnuts bring a touch of nostalgia and joy to any table. This recipe uses simple pantry staples to make light and fluffy doughnuts that rival any bakery. With a slightly crisp exterior and a tender, airy center, these doughnuts are perfect for glazing, coating with sugar, or stuffing with your favorite fillings. Best of all, they’re easy to make — even for beginners.
Ingredients:
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3 cups all-purpose flour
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2 tablespoons unsalted butter (softened)
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7 grams active dry baker’s yeast (1 packet)
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5 tablespoons granulated sugar
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1 cup warm milk (not hot, about 100°F or 38°C)
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A pinch of salt
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Optional: vegetable oil for frying, powdered sugar or cinnamon sugar for coating
Preparation Time:
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Prep Time: 15 minutes
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Rise Time: 1 hour
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Frying Time: 15 minutes
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Total Time: 1 hour 30 minutes
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Yield: Approximately 12 doughnuts
Instructions:
1. Activate the Yeast:
Begin by warming your milk until it’s lukewarm — not too hot, or it could kill the yeast. In a small bowl, combine the warm milk with the sugar and yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy and bubbly. This means your yeast is alive and ready to work its magic.
2. Make the Dough:
In a large mixing bowl, add the flour and a pinch of salt. Cut in the softened butter, mixing it into the flour using your fingertips or a pastry cutter until the mixture becomes crumbly. Pour in the activated yeast mixture and stir until a soft dough begins to form.
3. Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step. The dough should be soft but not sticky. If needed, add a little extra flour, one tablespoon at a time.
4. First Rise:
Place the kneaded dough into a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the Doughnuts:
Once the dough has risen, punch it down to release air. Roll it out on a floured surface to about ½ inch thickness. Use a doughnut cutter or two round cutters (one large and one small) to cut out doughnuts and holes. Place the cut doughnuts on a tray lined with parchment paper. Let them rest for 15–20 minutes while you heat the oil.
6. Fry the Doughnuts:
Heat about 2–3 inches of vegetable oil in a deep pot to 350°F (175°C). Carefully add the doughnuts a few at a time, frying them for 1–2 minutes per side or until golden brown. Use a slotted spoon to remove them and place on a paper towel-lined plate to drain excess oil.
7. Coat or Glaze:
While still warm, roll the doughnuts in granulated sugar, powdered sugar, or cinnamon sugar for a sweet finish. Alternatively, you can dip them in a simple glaze made of powdered sugar and milk. Let the glaze set for a few minutes before serving.
These classic doughnuts are irresistibly light, perfectly sweet, and sure to impress family and friends. They taste best fresh but can be stored in an airtight container for a day or two. Feel free to get creative with fillings like jam, custard, or Nutella, or top them with a rich chocolate glaze for an indulgent twist. Making doughnuts at home is not only satisfying but a fun way to bring smiles to the breakfast table. Once you try this recipe, you may never go back to store-bought again!