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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Make the glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside.
6. 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!
7. 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!).

Zarwash Gulrez