National Doughnut Day, celebrated on the first Friday of June, honors the Salvation Army “Lassies” who served doughnuts to soldiers during World War I. This classic glazed doughnut recipe delivers a light, tender crumb with a sweet, glossy finish—perfect for celebrating at home. Made with simple pantry ingredients, these yeast-raised doughnuts are surprisingly easy to master and taste far better than store-bought.
Ingredients
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/4 cup (50 g) granulated sugar, divided
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional, but classic)
- 2 large eggs, at room temperature
- 4 tablespoons (57 g) unsalted butter, melted and cooled
- Vegetable oil, for frying (about 2 quarts / 1.9 L)
- For the glaze: 2 cups (240 g) powdered sugar, 1/4 cup (60 ml) whole milk, 1 teaspoon vanilla extract
Instructions
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- In a large mixing bowl, whisk together the flour, remaining 3 tablespoons sugar, salt, and nutmeg. Add the yeast mixture, eggs, and melted butter. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough and roll it out on a floured surface to 1/2-inch (1.25 cm) thickness. Use a 3-inch (7.5 cm) doughnut cutter (or a round cutter and a smaller one for the hole) to cut out doughnuts. Reroll scraps and cut again.
- Place the doughnuts and holes on a floured baking sheet, cover loosely, and let rise for 30 minutes until puffy.
- Meanwhile, heat about 2 inches (5 cm) of oil in a heavy pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Carefully add 2–3 doughnuts at a time to the hot oil. Fry for 1–2 minutes per side, until golden brown. Drain on a wire rack set over paper towels.
- While the doughnuts are still warm, whisk together the powdered sugar, milk, and vanilla in a shallow bowl. Dip each doughnut into the glaze, coating both sides, then return to the rack to set.
- Serve warm or at room temperature. The glaze will harden slightly as it cools.
Tips
- Yeast freshness: Always proof your yeast in warm milk with a bit of sugar. If it doesn’t foam, discard and start over—old yeast won’t rise.
- Oil temperature: Keep the oil at a steady 350°F (175°C). If it’s too cool, doughnuts absorb oil and become greasy; if too hot, they brown too quickly and stay raw inside.
- Flour adjustment: Humidity affects dough. If the dough is too sticky after kneading, add flour 1 tablespoon at a time; if too dry, add milk 1 teaspoon at a time.
- No doughnut cutter? Use a 3-inch round cookie cutter and a 1-inch bottle cap for the hole. Or simply cut into squares for “doughnut holes” style treats.
Serving Suggestions
These glazed doughnuts are perfect for breakfast or brunch, served with coffee or cold milk. For a festive National Doughnut Day spread, arrange them on a platter with fresh berries, sliced fruit, and a pitcher of orange juice. They also make a delightful dessert—try them warm with a scoop of vanilla ice cream.
Variations
- Chocolate Glaze: Replace 2 tablespoons of the powdered sugar with unsweetened cocoa powder and add 1 tablespoon melted butter to the glaze.
- Cinnamon Sugar: Skip the glaze and toss warm doughnuts in a mixture of 1/2 cup (100 g) sugar and 1 tablespoon ground cinnamon.
- Jelly-Filled: After frying and cooling, use a piping bag with a small tip to inject your favorite jam or jelly into the center. Dust with powdered sugar.
- Vegan: Substitute the milk with almond or oat milk, the eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water, and use vegan butter. The texture will be slightly denser but still delicious.
Storage and Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They are best eaten the same day, as the glaze may soften the exterior over time. To reheat, place them on a baking sheet in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds—but be careful, as microwaving can make them rubbery. For longer storage, freeze unglazed doughnuts in a freezer bag for up to 2 months. Thaw at room temperature, then reheat and glaze fresh.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough, cover tightly, and refrigerate overnight. The next day, roll, cut, and let rise for 30 minutes before frying. The cold dough may take a few extra minutes to puff up.
Why are my doughnuts greasy? The oil temperature is likely too low. Use a thermometer to maintain 350°F (175°C). Also, avoid overcrowding the pot, as this drops the oil temperature. Fry in small batches.
Can I bake these instead of frying? Yes, you can bake them at 375°F (190°C) for 8–10 minutes, but they will be more cake-like and less tender. Brush with melted butter after baking and dip in glaze.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil, as it has a low smoke point and a strong flavor.
How do I know when the dough is fully kneaded? The dough should be smooth, elastic, and slightly tacky but not sticky. You can do the “windowpane test”: stretch a small piece of dough—if it stretches thin without tearing, it’s ready.
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast 1:1. Skip the proofing step and mix it directly with the flour. You may need to reduce the rise time slightly.
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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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