These classic yeast-raised doughnuts are light, airy, and tender, with a golden-brown exterior and a soft, pillowy crumb. The dough is enriched with butter and eggs, then fried to perfection and finished with a simple glaze or sugar coating. This recipe is reliable and forgiving, making it a great choice for both beginners and experienced bakers who want homemade doughnuts that rival any bakery.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- ½ cup (120 ml) warm whole milk (about 110°F/43°C)
- ¼ cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- 4 tablespoons (57 g) unsalted butter, melted and cooled
- 1 teaspoon salt
- ½ teaspoon ground nutmeg (optional, for flavor)
- Vegetable oil, for frying (about 2 quarts / 1.9 L)
For the glaze:
- 1 ½ cups (180 g) powdered sugar
- 3 tablespoons (45 ml) milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Proof the yeast: In a small bowl, combine the warm milk (110°F/43°C) and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- Mix the dough: In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, remaining sugar, salt, and nutmeg. Add the yeast mixture, eggs, and melted butter. Stir with a wooden spoon or use the dough hook attachment on low speed until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes (or knead in the mixer on medium-low for 6–8 minutes) until smooth and elastic. The dough should be soft but not sticky; add a little more flour if needed, but avoid over-flouring.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 ½ hours.
- Shape the doughnuts: Punch down the dough and roll it out on a floured surface to ½-inch (1.25 cm) thickness. Use a 3-inch (7.5 cm) doughnut cutter (or a round cutter and a small 1-inch/2.5 cm cutter for the holes) to cut out doughnuts. Gather the scraps and re-roll once to cut more. Place the doughnuts and holes on a parchment-lined baking sheet, leaving space between them.
- Second rise: Cover the shaped doughnuts loosely with a towel and let rise again until puffy, about 30–45 minutes.
- Heat the oil: Meanwhile, pour about 2 inches (5 cm) of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer.
- Fry the doughnuts: Carefully slide 2–3 doughnuts into the hot oil, being careful not to overcrowd. Fry for 1–2 minutes per side, until golden brown. Use a slotted spoon or spider to flip and remove. Drain on a wire rack set over a baking sheet. Repeat with the remaining doughnuts and holes, allowing the oil to return to 350°F (175°C) between batches.
- Make the glaze: While the doughnuts are still warm, whisk together the powdered sugar, milk, and vanilla in a shallow bowl until smooth.
- Glaze and serve: Dip the top of each warm doughnut into the glaze, letting the excess drip off. Set on a wire rack to set for a few minutes. Serve warm or at room temperature.
Tips
- Check the oil temperature: Use a thermometer and keep the oil at a steady 350°F (175°C). If it’s too cool, the doughnuts will absorb oil and be greasy; too hot, and they’ll brown too quickly with raw centers.
- Don’t overwork the dough: Over-kneading can make the doughnuts tough. Stop as soon as the dough is smooth and elastic.
- Use a thermometer for the milk: If the milk is too hot (above 120°F/49°C), it will kill the yeast. Aim for 110°F/43°C, which feels like warm bathwater.
- Substitutions: For a dairy-free version, use almond milk and a neutral oil like coconut oil (solid, melted) in place of butter. For a non-alcoholic glaze, replace the vanilla with ½ teaspoon of almond extract.
Serving Suggestions
Serve these doughnuts fresh the same day, ideally within a few hours of frying. They are delicious on their own, but you can also fill them with jam, pastry cream, or lemon curd using a piping bag. Pair with coffee, milk, or hot chocolate for a classic treat. For a special brunch, set out extra glazes and toppings like sprinkles, shredded coconut, or chopped nuts so everyone can customize their own.
Variations
- Cinnamon Sugar: Instead of glaze, toss the warm doughnuts in a mixture of ½ cup (100 g) sugar and 1 tablespoon ground cinnamon.
- Chocolate Glaze: Whisk 2 tablespoons unsweetened cocoa powder into the glaze recipe, adding an extra tablespoon of milk if needed.
- Jelly Doughnuts: After frying and cooling, inject about 1 tablespoon of raspberry or strawberry jam into the center of each doughnut using a piping tip, then dust with powdered sugar.
- Baked Version: To bake instead of fry, place the shaped doughnuts on a parchment-lined baking sheet, brush with melted butter, and bake at 375°F (190°C) for 10–12 minutes until golden. They will be less rich but still tasty.
Storage and Reheating
Store unglazed doughnuts in an airtight container at room temperature for up to 2 days. Glazed doughnuts are best eaten within 12 hours, but can be stored for up to 1 day. To freeze, place unglazed doughnuts in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 1 month. Thaw at room temperature and reheat in a 350°F (175°C) oven for 5–7 minutes, or in a microwave for 15–20 seconds. Reheat only what you plan to eat, as reheated doughnuts lose their texture quickly.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough through the first rise, then punch it down, cover, and refrigerate for up to 24 hours. Let it come to room temperature before rolling and cutting.
Why are my doughnuts greasy? Greasy doughnuts are usually the result of oil that isn’t hot enough. If the oil is below 350°F (175°C), the doughnuts will absorb more oil. Also, make sure to drain them on a wire rack, not on paper towels, which can trap steam and make them soggy.
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast (also called rapid-rise) for active dry. Use the same amount, but skip the proofing step—mix it directly with the flour. You may need to let the dough rise a little longer.
Do I really need nutmeg? Nutmeg adds a classic warm spice flavor that complements the dough, but it’s optional. If you don’t have it, you can omit it or use a pinch of cardamom or cinnamon instead.
How do I know when the doughnuts are done frying? They should be deep golden brown on both sides, about 1–2 minutes per side. The internal temperature of the dough will be around 200°F (93°C), but the visual cue is most reliable. If you’re unsure, cut one open—it should be cooked through and not doughy in the center.
Can I use a different type of oil? Yes, you can use canola, peanut, or sunflower oil, which have high smoke points and neutral flavors. Avoid olive oil or butter, as they burn at frying temperatures.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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