Homemade Donuts
Learn to make easy homemade donuts that are light, airy, and infused with the flavors of vanilla and nutmeg. Dipped in a sweet vanilla glaze, these fried yeast donuts are the best!
Ingredients
Donut Dough
- 3 ½ cups (450 g) all purpose flour , more if needed
- ⅓ cup (70 g) granulated sugar
- 1 cup (8 oz) whole milk , warmed to about 105°F
- 6 Tablespoons (85 g) butter , softened and slightly melted
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ teaspoons instant yeast , one packet
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- oil , for frying, such as vegetable oil or peanut oil
Donut Glaze
- 3 ¼ cups (360 g) powdered sugar , sifted
- ½ cup (4 oz) whole milk , at room temp
- ½ teaspoon vanilla
Instructions
- Make dough: In a stand mixer, combine 3 1/2 cups flour, 1/3 cup sugar, 1 cup warm milk, butter, 1 egg, 1 teaspoon vanilla, 2 1/4 teaspoons instant yeast, 3/4 teaspoon salt and 1/4 teaspoon nutmeg. Using a dough hook, mix until dough comes together in a shaggy dough.
- First rise: Scrape down sides and then continue mixing/kneading for 5-10 minutes. If the dough is too sticky, you can add an extra Tablespoon or two. The dough should be soft and not overly sticky. Grease a large container or bowl and place dough inside and cover with a towel. Allow to rise 1.5 hours, or until doubled.
- Cut into donut shape: Turn out dough onto a floured surface and roll with rolling pin to 1/2" thick. Use a 3-inch donut cutter to make 18 donuts and about 18 donut holes.
- Second rise: Place donuts and holes onto a baking sheet lined with parchment paper. Cover with a tea towel and let them rise again for 20-30 minutes or until puffy. I like to warm my oven to 100°F and place them in there to rise.
- Deep fry: Pour 2-3 inches of oil into a heavy duty pot. Using medium heat and a cooking thermometer, heat until 360°F. If the oil gets hotter, lower the heat and try to keep it at a constant 360°. Add 2 donuts at a time and cook for 45 seconds on each side, or until golden. Use a slotted spoon to flip over. Be careful not to let the oil splash. Place donuts onto a cooling rack.
Glaze
- Prep: Place the cooling rack on top of the baking sheet lined with parchment paper.
- Make glaze: In a medium mixing bowl, whisk 3 cups powdered sugar, 1/2 cup milk and 1 teaspoon vanilla. Whisk until smooth.
- Dip donuts: Dip each warm doughnut into the glaze, making sure to coat both sides. You can double dip for a thicker glaze (this is what I prefer to do). Transfer donuts to a cooling rack. The glaze will set after about 15 minutes. Donuts are best enjoyed the same day.
Notes
Tips: If you don't have a donut cutter, don't fret! Improvise using a large drinking glass for the outside and a shot glass or small round cookie cutter for the hole.
Overnight: Place dough in a large greased container or bowl and refrigerate 8-12 hours. The next day, remove from the fridge and allow dough to rise at room temperature for 1 hour, or until doubled.
Storage: Donuts are best served the same day, but if you need to store them, use an airtight container at room temperature for up to two days.
Nutrition
Calories: 250kcal, Carbohydrates: 46g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 89mg, Potassium: 64mg, Fiber: 1g, Sugar: 26g, Vitamin A: 195IU, Vitamin C: 0.001mg, Calcium: 34mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
