🍩 Homemade Donuts So Good You’ll Skip the Shop!
Fluffy, golden, and melt-in-your-mouth delicious—these classic yeast-raised donuts rival your favorite bakery’s. Fry them fresh and top them your way!
📝 Ingredients
-
1 cup warm milk (110°F / 43°C)
-
¼ cup white sugar (+ 1 tsp for yeast)
-
2¼ tsp active dry yeast (1 packet)
-
2 large eggs, room temp
-
½ cup butter, melted & cooled
-
4 cups all-purpose flour (+ extra for dusting)
-
½ tsp salt
-
Oil for frying (vegetable, canola, or peanut oil)
Optional toppings:
-
Glaze: 2 cups powdered sugar + ¼ cup milk + 1 tsp vanilla
-
Cinnamon sugar: 1 cup sugar + 1 tbsp cinnamon
-
Chocolate ganache, sprinkles, or crushed nuts
👩🍳 Step-by-Step Instructions
1. Activate the Yeast
-
In a bowl, mix warm milk, 1 tsp sugar, and yeast. Let sit 5-10 mins until frothy.
2. Make the Dough
-
Whisk in eggs, melted butter, and remaining sugar.
-
Gradually add flour and salt, mixing until a shaggy dough forms.
-
Knead 5-7 mins (by hand or mixer) until smooth and elastic.
3. First Rise
-
Place dough in a greased bowl, cover with a towel, and let rise 1–1.5 hours (until doubled).
4. Shape & Cut
-
Roll dough ½-inch thick on a floured surface.
-
Cut with a donut cutter (or use a glass + shot glass for holes).
-
Transfer to parchment-lined trays; cover and let rise 30–45 mins (until puffy).
5. Fry to Perfection
-
Heat 2–3 inches oil to 350–375°F (175–190°C) in a deep pot.
-
Fry donuts 1–2 mins per side until golden.
-
Drain on a wire rack or paper towels.
6. Top & Enjoy!
-
Dip warm donuts in glaze, cinnamon sugar, or your favorite topping.
💡 Pro Tips
✔ Oil temp matters: Use a thermometer! Too hot = burnt outside, raw inside. Too cool = greasy.
✔ No yeast? Try cake donuts with baking powder instead.
✔ Bake option: At 375°F (190°C) for 10 mins (less crispy but lighter).
💰 Cost Breakdown
| Ingredient | Cost |
|---|---|
| Flour | $0.50 |
| Yeast | $0.25 |
| Milk/Eggs/Butter | $2.00 |
| Oil | $1.50 |
| Total | ~$4.25 (vs. $12+ for a dozen store-bought!) |
🍩 Flavor Variations
-
Boston Cream: Fill with custard + chocolate glaze.
-
Maple Bacon: Dip in maple glaze + crumbled bacon.
-
Apple Cider: Replace milk with reduced apple cider.
❓ FAQ
Q: Can I make the dough ahead?
A: Yes! Refrigerate after the first rise (up to 24 hrs), then shape/fry the next day.
Q: How to store leftovers?
A: Keep in an airtight container 1–2 days (best fresh!). Reheat 10 sec in the microwave.
Why Homemade Wins
-
No preservatives = pure, fresh flavor.
-
Endless customizations (matcha glaze, Nutella filling, etc.).
-
Impress friends/family with warm, pillowy donuts!
Pair with: Cold milk, coffee, or a DIY donut bar for parties!
Want a baked version or vegan substitute? Ask below! 😋
(Source: Inspired by classic recipes + Joy of Cooking)
🍩 Homemade Donuts So Good You’ll Skip the Shop!
Fluffy, golden, and melt-in-your-mouth delicious—these classic yeast-raised donuts rival your favorite bakery’s. Fry them fresh and top them your way!
📝 Ingredients
-
1 cup warm milk (110°F / 43°C)
-
¼ cup white sugar (+ 1 tsp for yeast)
-
2¼ tsp active dry yeast (1 packet)
-
2 large eggs, room temp
-
½ cup butter, melted & cooled
-
4 cups all-purpose flour (+ extra for dusting)
-
½ tsp salt
-
Oil for frying (vegetable, canola, or peanut oil)
Optional toppings:
-
Glaze: 2 cups powdered sugar + ¼ cup milk + 1 tsp vanilla
-
Cinnamon sugar: 1 cup sugar + 1 tbsp cinnamon
-
Chocolate ganache, sprinkles, or crushed nuts
👩🍳 Step-by-Step Instructions
1. Activate the Yeast
-
In a bowl, mix warm milk, 1 tsp sugar, and yeast. Let sit 5-10 mins until frothy.
2. Make the Dough
-
Whisk in eggs, melted butter, and remaining sugar.
-
Gradually add flour and salt, mixing until a shaggy dough forms.
-
Knead 5-7 mins (by hand or mixer) until smooth and elastic.
3. First Rise
-
Place dough in a greased bowl, cover with a towel, and let rise 1–1.5 hours (until doubled).
4. Shape & Cut
-
Roll dough ½-inch thick on a floured surface.
-
Cut with a donut cutter (or use a glass + shot glass for holes).
-
Transfer to parchment-lined trays; cover and let rise 30–45 mins (until puffy).
5. Fry to Perfection
-
Heat 2–3 inches oil to 350–375°F (175–190°C) in a deep pot.
-
Fry donuts 1–2 mins per side until golden.
-
Drain on a wire rack or paper towels.
6. Top & Enjoy!
-
Dip warm donuts in glaze, cinnamon sugar, or your favorite topping.
💡 Pro Tips
✔ Oil temp matters: Use a thermometer! Too hot = burnt outside, raw inside. Too cool = greasy.
✔ No yeast? Try cake donuts with baking powder instead.
✔ Bake option: At 375°F (190°C) for 10 mins (less crispy but lighter).
💰 Cost Breakdown
| Ingredient | Cost |
|---|---|
| Flour | $0.50 |
| Yeast | $0.25 |
| Milk/Eggs/Butter | $2.00 |
| Oil | $1.50 |
| Total | ~$4.25 (vs. $12+ for a dozen store-bought!) |
🍩 Flavor Variations
-
Boston Cream: Fill with custard + chocolate glaze.
-
Maple Bacon: Dip in maple glaze + crumbled bacon.
-
Apple Cider: Replace milk with reduced apple cider.
❓ FAQ
Q: Can I make the dough ahead?
A: Yes! Refrigerate after the first rise (up to 24 hrs), then shape/fry the next day.
Q: How to store leftovers?
A: Keep in an airtight container 1–2 days (best fresh!). Reheat 10 sec in the microwave.
Why Homemade Wins
-
No preservatives = pure, fresh flavor.
-
Endless customizations (matcha glaze, Nutella filling, etc.).
-
Impress friends/family with warm, pillowy donuts!
Pair with: Cold milk, coffee, or a DIY donut bar for parties!
Want a baked version or vegan substitute? Ask below! 😋
(Source: Inspired by classic recipes + Joy of Cooking)
🍩 Homemade Donuts So Good You’ll Skip the Shop!
Fluffy, golden, and melt-in-your-mouth delicious—these classic yeast-raised donuts rival your favorite bakery’s. Fry them fresh and top them your way!
📝 Ingredients
-
1 cup warm milk (110°F / 43°C)
-
¼ cup white sugar (+ 1 tsp for yeast)
-
2¼ tsp active dry yeast (1 packet)
-
2 large eggs, room temp
-
½ cup butter, melted & cooled
-
4 cups all-purpose flour (+ extra for dusting)
-
½ tsp salt
-
Oil for frying (vegetable, canola, or peanut oil)
Optional toppings:
-
Glaze: 2 cups powdered sugar + ¼ cup milk + 1 tsp vanilla
-
Cinnamon sugar: 1 cup sugar + 1 tbsp cinnamon
-
Chocolate ganache, sprinkles, or crushed nuts
👩🍳 Step-by-Step Instructions
1. Activate the Yeast
-
In a bowl, mix warm milk, 1 tsp sugar, and yeast. Let sit 5-10 mins until frothy.
2. Make the Dough
-
Whisk in eggs, melted butter, and remaining sugar.
-
Gradually add flour and salt, mixing until a shaggy dough forms.
-
Knead 5-7 mins (by hand or mixer) until smooth and elastic.
3. First Rise
-
Place dough in a greased bowl, cover with a towel, and let rise 1–1.5 hours (until doubled).
4. Shape & Cut
-
Roll dough ½-inch thick on a floured surface.
-
Cut with a donut cutter (or use a glass + shot glass for holes).
-
Transfer to parchment-lined trays; cover and let rise 30–45 mins (until puffy).
5. Fry to Perfection
-
Heat 2–3 inches oil to 350–375°F (175–190°C) in a deep pot.
-
Fry donuts 1–2 mins per side until golden.
-
Drain on a wire rack or paper towels.
6. Top & Enjoy!
-
Dip warm donuts in glaze, cinnamon sugar, or your favorite topping.
💡 Pro Tips
✔ Oil temp matters: Use a thermometer! Too hot = burnt outside, raw inside. Too cool = greasy.
✔ No yeast? Try cake donuts with baking powder instead.
✔ Bake option: At 375°F (190°C) for 10 mins (less crispy but lighter).
💰 Cost Breakdown
| Ingredient | Cost |
|---|---|
| Flour | $0.50 |
| Yeast | $0.25 |
| Milk/Eggs/Butter | $2.00 |
| Oil | $1.50 |
| Total | ~$4.25 (vs. $12+ for a dozen store-bought!) |
🍩 Flavor Variations
-
Boston Cream: Fill with custard + chocolate glaze.
-
Maple Bacon: Dip in maple glaze + crumbled bacon.
-
Apple Cider: Replace milk with reduced apple cider.
❓ FAQ
Q: Can I make the dough ahead?
A: Yes! Refrigerate after the first rise (up to 24 hrs), then shape/fry the next day.
Q: How to store leftovers?
A: Keep in an airtight container 1–2 days (best fresh!). Reheat 10 sec in the microwave.
Why Homemade Wins
-
No preservatives = pure, fresh flavor.
-
Endless customizations (matcha glaze, Nutella filling, etc.).
-
Impress friends/family with warm, pillowy donuts!
Pair with: Cold milk, coffee, or a DIY donut bar for parties!
Want a baked version or vegan substitute? Ask below! 😋
(Source: Inspired by classic recipes + Joy of Cooking)
