bake · Bake

How to Make Donuts from Scratch

Name: How to Make Donuts from Scratch
Yield: 12
Ingredients: 1/4 cup milk; 1 packet active dry yeast; 1 teaspoon sugar; 2 1/4 cups all-purpose flour; 1/4 cup sugar; 1 teaspoon salt; 1 egg; 2 tablespoons melted butter; 1/2 cup warm milk; 3 inches vegetable oil; 2 cups powdered sugar; 1/4 cup milk; 1 teaspoon vanilla

Making donuts from scratch requires a yeast dough that's mixed, risen twice, shaped, and fried at 375°F until golden brown. The key is getting the oil temperature right and not overworking the dough. Fresh donuts are crispy outside, fluffy inside, and worth every bit of the three-hour process from start to finish.

Total time: 2 hr 45 min
Hands-on: 30 min
Serves: 12
Difficulty: Medium

Ingredients

1/4 cup milk
1 packet active dry yeast
1 teaspoon sugar
2 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 egg
2 tablespoons melted butter
1/2 cup warm milk
3 inches vegetable oil
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla

Step by step

Activate the yeast. Warm 1/4 cup milk to 110°F. Sprinkle 1 packet active dry yeast over the milk with 1 teaspoon sugar. Let sit 5 minutes until foamy. If it doesn't foam, your yeast is dead.
Make the dough. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt. Add the yeast mixture, 1 beaten egg, 2 tablespoons melted butter, and 1/2 cup warm milk. Mix until a soft dough forms.
Knead the dough. Turn dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently. Add flour only if it's too sticky to handle.
First rise. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size. A turned-off oven with the light on works perfectly.
Shape the donuts. Roll dough on a floured surface to 1/2 inch thick. Cut with a donut cutter or use a large glass and a shot glass for the holes. Place on parchment paper squares for easy transfer to oil.
Second rise. Cover shaped donuts with a towel and let rise 30-45 minutes until puffy. They should jiggle slightly when the pan is gently shaken.
Heat the oil. Heat 3 inches of vegetable oil in a heavy pot to 375°F. Use a thermometer. Too hot and they'll burn outside before cooking through. Too cool and they'll absorb oil and turn greasy.
Fry the donuts. Carefully slide donuts into oil using the parchment paper, then remove paper with tongs. Fry 1-2 minutes per side until golden brown. Don't overcrowd the pot. Remove with a slotted spoon to paper towels.
Glaze or coat. While still warm, dip in glaze, roll in sugar, or leave plain. For basic glaze, whisk 2 cups powdered sugar with 1/4 cup milk and 1 teaspoon vanilla until smooth.

Tips & troubleshooting

Keep oil temperature steady between 370-380°F. The temperature will drop when you add donuts, so adjust heat accordingly.
Save the donut holes and fry them too. They cook faster, about 45 seconds per side.
If dough seems too wet while kneading, add flour one tablespoon at a time. Too much flour makes tough donuts.
Fresh donuts are best eaten within a few hours. Store unfrosted ones in an airtight container for up to 2 days.
Cut donuts with swift, straight motions. Twisting the cutter seals edges and prevents proper rising.
Test oil temperature with a small piece of dough first. It should sizzle immediately and rise to the surface.

Variations

Cake Donuts. Skip the yeast and use 2 teaspoons baking powder instead. Mix wet and dry ingredients separately, combine just until mixed, then roll and cut immediately. Fry at the same temperature.
Chocolate Donuts. Replace 1/4 cup flour with cocoa powder in the dough. Add an extra tablespoon of sugar to balance the bitterness.
Filled Donuts. Shape into balls without holes. After cooling, poke a hole with a skewer and fill with jam, custard, or cream using a piping bag fitted with a long tip.
Baked Donuts. Use a cake donut batter and pipe into greased donut pans. Bake at 375°F for 10-12 minutes. They won't have the same texture but require no frying.

Questions

Why are my donuts dense and heavy?: Usually from overworking the dough or adding too much flour. Knead just until smooth, and add flour only if the dough is impossible to handle.
Can I make the dough ahead of time?: Yes. After the first rise, cover and refrigerate up to overnight. Bring to room temperature before shaping and allow extra rising time.
What oil is best for frying donuts?: Vegetable oil, canola oil, or peanut oil work well. They have high smoke points and neutral flavors. Avoid olive oil.
How do I know when donuts are done frying?: They'll be golden brown all over and sound hollow when tapped gently. Internal temperature should reach 190°F if you want to check with a thermometer.
Why do my donuts absorb too much oil?: Oil temperature is too low. At proper temperature, the outside sets quickly, creating a barrier. Also check that your dough had proper rising time.