How To make Doughnuts at Home Simple Recipe
Making homemade glazed doughnuts is easier than you think. Ready in about 2 hours, these taste like doughnuts from your favorite bakery, but they’re made in the comfort of your own home. For doughnut success, follow my step-by-step photos, helpful success tips, and foolproof recipe. Using this same doughnut dough, you can create other flavored frosted doughnuts too!
Also Read: Easy recipe for masala popcorn
With that signature bakery taste and texture, doughnuts from a doughnut shop are incredibly delicious and indulgent. When you can’t pick up your favorite doughnuts, why not make them at home instead? Today we’re taking a deep dive into homemade doughnuts– fried, sugary, old-fashioned, and comforting. It’s so much fun to be able to make them from scratch without leaving the comforts of home.
There’s a lot to cover today, so let’s get started.
Ingredients
- one c. whole milk
- one fourth 1/4 c. plus 1 tsp. granulated sugar, divided
- one packet (or 2 1/4 tsp.) active dry yeast
- 4 1/2 c. all-purpose flour, plus more for surface
- 1/2 tsp. kosher salt
- 6 tbsp. melted butter
- 2 large eggs
- half1/2 tsp. pure vanilla extract
- Canola or vegetable oil, for frying
- 1/4 c. whole milk
- 2 c. powdered sugar
- half 1/2 tsp. pure vanilla extract
Method of Donuts:
- Grease a large bowl with cooking spray and set it aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over the yeast and let sit until frothy, about 8 minutes.
- In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.
- Form into a tight ball then place dough in the oiled bowl and cover with a clean dishtowel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.
- Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punches out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.
- Make the glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside.
- Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2” oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster!
- Transfer doughnuts to the paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then place onto a cooling rack (or eat immediately!).