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!
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Homemade Glazed Donuts
Learning how to make homemade donuts is truly something special. Whether apple fritters or maple bacon donuts, my family loves when they can smell a fresh batch of these or homemade pop tarts from the kitchen!
These yeast donuts are made with a simple dough flavored with vanilla and a hint of nutmeg and fried until light and airy like my homemade churros.
Why This Recipe Works
- Donuts and holes. This recipe not only yields 18 donuts, but nothing goes to waste. We get 18 donut holes too!
- Simplicity. Dipped in a simple vanilla glaze, this homemade donut recipe is going to be one you’ll keep for years!
Donut Recipe Ingredients
Find the full printable recipe with specific measurements below.
- All-purpose flour: It’s super important to measure your flour accurately. You don’t want dense donuts.
- Whole milk: Needs to be warmed to about 105°F to activate the yeast.
- Instant yeast: Using instant yeast means we don’t need to proof it. Just make sure it’s fresh and hasn’t expired.
- Oil for frying: Use a neutral tasting oil that has a high smoke point. Something like vegetable oil or peanut oil.
- You’ll also need: Granulated sugar, eggs, butter (softened, and slightly melted), vanilla, salt, and nutmeg.
- For the glaze: Sifted powdered sugar, whole milk, and vanilla extract.
Donut Glaze and Topping Ideas
This is a simple donut with delicate flavors that pairs well with all kinds of glazes and toppings. You can swap the vanilla glaze with chocolate glaze, maple glaze or powdered sugar glaze.
If you’re dressing them up for an occasion, add sprinkles to match. You can also dip them in cinnamon sugar or decide to leave off a glaze and enjoy the donut plain.
How to Make Homemade Donuts
- In the bowl of a stand mixer, combine all of the dough ingredients.
- Use the dough hook attachment to knead the dough until it comes together.
- Transfer to a greased bowl and cover with a towel. Let it rise until doubled in bulk.
- Roll out the dough to an even thickness of 1/2”. Use a 3-inch donut cutter to make 18 donuts and about 18 holes. Let them rise on a lined baking tray for another 20–30 minutes.
- Heat 2-3 inches of oil to 360°F in a heavy-bottomed pot over medium heat.
- Cook 2 donuts at a time for 45 seconds on each side until golden.
- Use a slotted spoon to remove them to a parchment lined baking sheet with a wire rack.
- Dip each one in the glaze. Double dip for a thicker glaze.
How to Make Donut Glaze
Combine all the ingredients for the glaze in a bowl and whisk to combine. Dip each warm donut in the glaze, making sure to coat both sides. For a thicker glaze, dip twice!
Place them back on the cooling rack so the baking sheet can catch any excess glaze. It will set in about 15 minutes.
Tips for the Best Donut Recipe
- If you find your dough too sticky when kneading it, you can add an extra tablespoon or two of flour. It should be soft and not overly sticky.
- I don’t recommend re-rolling excess dough. It shrinks as you try and cut it with the cutter. You can roll into balls if you’d like.
- You may or may not get exactly 18. Depending on how far your dough stretches, you may end up with 16.
- It’s super important to keep the oil at 360°F at all times. Use a candy thermometer to test it. Any hotter and the middle of the dough will be doughy. Any lower and your homemade doughnuts will be too greasy.
- Do not overcrowd the pot. Doing so will cause the oil temperature to become too low.
More sweet breakfast recipes to try: cruffins, overnight cinnamon rolls or cheese danish.
More Sweet Breakfast Recipes
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Homemade Donuts
Video
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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
My preference is vegetable oil just because I tend to have it on hand, it’s neutral in flavor, and it’s inexpensive. It’s also great for frying. Canola oil and peanut oil are two other options.
Use a glass for the donuts and a shot glass for the donut holes! If you don’t have a shot glass, you can use a small cookie cutter instead.
Once the dough comes together and is sitting in a greased bowl, cover it with plastic wrap and keep it refrigerated for 8–12 hours (or overnight). Once you’re ready to make the donuts, take the dough out of the fridge and let it come to room temperature for an hour. It should double.
As mentioned above, these donuts are best enjoyed the day they are made. However, 18 is a lot, so if you need to store them, keep them covered at room temperature for up to 2 days.
Categorized as: American, Bread, Breakfast, Kid-Friendly, Sweet Breakfast, Yeast Bread
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Look yummy
Can’t wait to hear how you enjoy them!
These are so fun to make! We made these for our kid’s first day of school and they loved it! It’s so simple to make! We prepared them the night before and they were ready in the morning!
Perfect first day of school breakfast! I’m so glad you and your kiddos enjoyed the donuts Ellie :)
These were unreal delicious! Cannot wait to make these over and over again!
There is nothing better than homemade donuts!! We make them as soon as the temps drop around here..we love them! This recipe is easy & makes the best donuts!
Can you use an air fryer instead?
Hi Jen! I haven’t tested the donuts in the air fryer. If you try it, let me know how it goes :)
My family was thrilled to have this treat as they love donuts!
So happy to hear this, glad they enjoyed them!
The flavors are great! I rolled out 17 donuts that were just a bit thinner than 1/2 inch thickness. The glaze was perfect for fully coating and the double layer is a must…so good! – recipe tester
So glad you enjoyed the donuts!