HOMEMADE DONUTS.

Simply the best homemade donuts you’ll ever have! These are seriously bakery quality donuts made with the simplest of ingredients that you probably already have! They are so airy and delicious — you will not stop eating them!
PREP: 40 M | RISE: 2 H | COOK: 10 M | SERVINGS: 15

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*Watch me make these donuts under my Instagram highlights! @sabreensaideat

GET CREATIVE.

Each donut is so unique! Get creative and have fun with different colored frostings, toppings, and shapes! You can top your donuts with sprinkles, fruit loops, walnuts, Oreo crumbs, or whatever you see fit! You can dye the glaze different colors using food coloring and you can even make all kinds of shapes of donuts using any old cookie cutters you may have! The world is yours. A donut-making party is all you need in your life!

FILL YOUR DONUTS.

I would highly suggest leaving some donuts without the hole in the center to make some cream-filled donuts! You can make Boston cream donuts or maybe an apple pie filling to go inside with a basic glaze on top — whatever you prefer! I filled mine with regular vanilla frosting and it was amazing!

FRY OR BAKE IT.

Obviously frying is best, but if you want to bake these donuts, go for it! Just bake them at 350° for about 20 minutes, or until they’re golden and fluffed up. I really suggest frying these though — if you’re going through all the hard work, might as well go the extra mile! 🤪

INGREDIENTS.

FOR THE DOUGH:
  • ​1 tbsp dry active yeast
  • 1 cup milk
  • 5 tbsp unsalted butter, room temp.
  • 1 tsp salt
  • 1/3 cup sugar
  • 1/4 tsp nutmeg (if not, it’s okay)
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 2 eggs
  • 3-6 cups flour, plus more for surface

FOR THE GLAZE:
  • ​1.5 cups powdered sugar
  • 4 tbsp cocoa powder (for chocolate glaze)
  • 3 tbsp milk
  • 2 tsp vanilla​

DIRECTIONS.

STEP 1: MAKE THE DOUGH.
  1. ​In a small bowl, activate the yeast by mixing it with 1/2 cup warm water. Let it sit for about 5 minutes while you do the next couple steps.
  2. Microwave the milk for 2-3 minutes until hot. Place the butter in a large bowl and pour the milk on top. Whisk the butter into the milk until completely melted (do not use an electric mixer unless you want milk all over your kitchen).
  3. Whisk in the salt, sugar, cinnamon, and nutmeg. Then, whisk in the vanilla and eggs until fully combined.
  4. Pour in the yeast mixture and whisk, then with a wooden spoon, begin mixing in 2 cups of flour. Add another 2 cups flour while mixing. Make sure the flour is being fully incorporated within the mixture.
  5. Now, you have to use your judgment. If the dough is still runny (or sticking to the bowl) add another 1/4 cup of flour at a time until it’s not anymore. I would say at most, you’ll only need an additional 1/2 to 1 cup of flour after the first 4 cups, but you be the judge.
  6. Sprinkle flour on a clean, dry surface and knead the dough for a few minutes, until it is smooth and no longer sticky at all. To knead, just fold over once and push in the palm of your hand, and repeat. Do NOT over knead!
  7. Place the dough in a greased bowl (with butter or nonstick spray) and place a towel over it in a warm place. Let it rise for at least 1 hour.

STEP 2: SHAPE THE DONUTS.
  1. ​Sprinkle flour on a clean surface, your rolling pin, and on your hands. Roll the dough out into a large circle and about a 1/2 inch thick.
  2. Use a large mug to cut out as many circles as you can in the first round of rolled out dough (the first is the best, so make the most of it). Start by being as close to the edges as possible!
  3. Use something tiny to cut out the hole in the center of each donut, something that is about an inch in diameter. Pack the leftover dough into a ball after you can’t make more circles anymore.
  4. Roll out the dough into a circle again with the same thickness and repeat the process of shaping out the donuts.
  5. Make munchkins (donut holes) with any leftover dough by making 2 inch balls.
  6. Place all the donuts on a baking sheet and cover with a clean towel. Let the donuts rise again in a warm place for at least another hour. In the mean time, make your glaze (scroll down)!

STEP 3: FRY THE DONUTS.
  1. ​In a wide and drop pan, heat 2 inches of cooking oil on medium-high heat (375° F). I found that my stove knob on 3.5/6 worked best! Wait until the oil is extremely hot to begin.
  2. Start by frying only one munchkin or donut to test out the oil. Let it fry on the one side until it is lightly golden (maybe 30 seconds), then flip for another 10-20 seconds. Use your judgment with the color of the donut. Repeat for all donuts.
  3. When taking the donuts out of the frying pan, set it on a paper towel to soak up any excess oil. Allow the donuts to cool for at least 10 minutes before adding the glaze!

STEP 4: GLAZE IT!
  1. ​In a small bowl, mix together the powdered sugar, cocoa powder, milk, and vanilla until you have a beautiful consistency!
  2. For vanilla glaze, do the exact same steps except you don’t add in the cocoa powder.
  3. For colored glaze, do the exact same steps as the vanilla glaze, then add in a drop or two or the food coloring of your choice!
  4. Once the donuts have cooled for at least 10 minutes, dip each one into the glaze by pushing it in just a bit and swirling it while dipped in. Then, pick it up carefully and let the glaze drip down a little.
  5. Transfer the glazed donut to a wire rack. If you’re adding sprinkles, add them immediately to the donut after glazing it before it hardens! Repeat for all donuts.
  6. To make the pretty lines on the donuts, wait for the glaze you’ve put on the donut in step 4 to harden (about 5-10 minutes), then drizzle on more glaze with a spoon.
  7. To make filled donuts, use a piping bag to pipe whatever filling you choose into the side of the donut. Make sure you pipe in enough, but not too much! I used simple canned vanilla frosting and it was delicious!

Note: Store your donuts in an airtight container and keep at room temperature for up to 2 days. Cream filled donuts should be stored in the refrigerator!

ENJOY!