Imagine this: Sunday morning with hours of doing nothing on the couch, your home filled with the smell of sugar-baked donuts. There is just something so cozy, so warm and fuzzy, about a homemade chocolate donut, isn’t it? The crunch outside crunchy, air-light within is a big ol’ hug from your go-to bakery. These old-school yeast donuts are a labor of love, but one so carefully well worth it. They’re not something to drive for; they’re a smile-bringer, memory-reminder sweet.
- Pure Comfort: It’s the taste of one of those old-fashioned coffee shop donuts, but lovingly made in your home kitchen.
- Customizable Fun: Glaze them, fill them, or sugar them your way!
- Family Tradition: This recipe is so family tradition, back and down again.
Now you must be wondering: all this before these are even out, all this pan-frying and rising. It’s not a contest; it’s a presence thing, like some lazy weekend ritual. The dough just all coheses into a happy plop, and the rising is alchemy. You’ll be a kitchen rockstar when you see those golden disks. And the glaze? That “lick-your-fingers” magic.
These donuts are full of history, such as the time when in 1950 a mother gave this recipe to her son. That initial interest blossomed into passion for the kitchen and now it’s your turn to fan that ember into flames. Put yourself in your family and friends around you, wide-eyed with wonder, dreams pouring out of chests for a taste. With each bite, another strand is woven into the fabric of your existence. It’s baking in love, and it’s definitely worth it.
Why You’ll Love This Recipe
Let’s discuss how these donuts are going to be a thief for your taste buds and your heart. They’re old-fashioned fried donut rings, built out of sheer bliss. Light, airy crumb that you can’t help but breathe in. Don’t be afraid of the frying; with two ease-ups, it’s easier than you think. What do you need? For the most part, ingredients that are probably waiting in your pantry, aside from maybe the yeast. It’s a recipe that’s screaming, “You’ve got this!”
- Easy to Master: Easy for any body to master.
- Versatile Toppings: Glaze is fine, or go crazy with chocolate ganache.
- Perfect Texture: Light and airy and crisped to perfection.
I love this recipe because it is just so simple. You don’t need to be a fantastic baker you just need to be the kind of person who can enjoy a fantastic donut. You can top them with a drizzle of sweetness, a sprinkle of cinnamon, or a cream filling. The dough is very forgiving and the end result is always wonderful. It is like little goodies that you treat yourself to every time you make them.
And for goodness’ sake, there’s something just so wonderful about store-bought-beating. They’re so wonderful, you’ll find yourself wondering why in the world you’ve ever gone and wasted money on donuts in the first place. They’re wonderful to share (or not no judgments!). If frying for friends or indulging yourself, they’ll surely do the trick. You’ll be a donut-baking superhero in no time.
Building Your Donut-Making Dream Team
Alright, let’s round up the ingredients to make these dreamy donuts happen. You’ll need 3-1/2 teaspoons of active dry yeast the star that makes your dough rise like magic. Then grab 1/4 cup lukewarm water (around 105°F), 1/2 cup whole milk, and 12 tablespoons of vegetable shortening or butter. Add 1/4 cup granulated sugar, 2 large eggs, 1 teaspoon salt, and 4 to 5 cups all-purpose flour.
- Yeast Power: Active dry yeast needs to be reactivated in warm water to foam.
- Pantry Staples: All can be kept in your home cupboard.
- Versatile Flour: You use the flour depending on the stickiness of dough.
For cake, you can get away with 1 cup powdered sugar, 3-4 tablespoons hot water, and a dusting of vanilla. These plain ingredients transform into a sweet, high-gloss glaze the perfect size. An electric flour-measuring scale is handy, but don’t worry pay attention to the feel of the dough as you work. For frying, 2 cups vegetable oil, canola oil, or even lard work. It’s all about simplicity of flavor.
Time-saver tip: avoid sprinkling the salt on top of the yeast it could be the one that keeps it from getting activated! Sprinkle over the flour first or sprinkle in after mixing wet ingredients together. Instant yeast allows you to skip the warming up of the milk, but active dry yeast prefers that kind of nice 105°F. Convenient facts. You’ve got all your ducks lined up in a row now, so it’s time to get this donut party started!
Matcha Mochi Doughnuts
Equipment
- 1 Electric Mixer With paddle attachment
- 1 Large Dutch Oven For deep frying
- 1 Kitchen Thermometer To monitor oil temperature accurately
- 1 Small Ring Cutter Approximately 1 1/4 inches
- 1 Microwave For making the starter
Ingredients
Main
- 1/4 cup glutinous rice flour
- 3 tablespoons whole milk
- 2 cups glutinous rice flour plus more for kneading
- 1/3 cup granulated sugar
- 1 tablespoon matcha powder
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup whole milk
- 3 tablespoons unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 1 large egg beaten
- Vegetable oil for frying
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon matcha powder
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 3 to 4 tablespoons whole milk plus more as needed
- Sprinkles for topping, if desired
Instructions
- For the starter: Mix the rice flour and milk in a small microwave-safe bowl until smooth. Microwave for 20 seconds and stir (the mixture will be very thick). Microwave for 10 seconds, then stir. The mixture should now be very sticky (it will pull like a rubber band when stretched upwards with a spoon) and have gone from white to translucent. If not, microwave for 10 seconds more. Set aside to cool slightly.
- For the doughnuts: Combine the rice flour, granulated sugar, matcha powder, baking powder and salt in the bowl of an electric mixer. Mix with the paddle attachment on low just to combine. Whisk together the milk, butter, vanilla and egg in a spouted measuring cup. Add to the mixer bowl and beat on medium to combine. Scrape in all of the starter and mix until the dough comes together. Mix on high speed until very smooth, 1 to 2 minutes. (The dough will not clean the sides of the bowl and be slightly sticky to the touch.)
- Dust your work surface with rice flour and empty the dough onto the counter. Knead until soft and smooth (almost like Play-Doh). Cut 12 (4-by-4-inch) squares of parchment. Roll the dough to a scant 1/2 inch and cut as many circles as you can with a 1 1/4-inch ring cutter. Reroll to cut more circles. Group 6 dough rounds on a piece of parchment in the shape of a circle, with the pieces touching and a hole in the middle. Pat gently to seal the pieces together. Repeat with the remaining circles to get about 12 doughnuts.
- Meanwhile, heat about 2 inches of oil in a large Dutch oven to 340 degrees F.
- To fry, slide the doughnuts, still on the paper, into the hot oil in batches of 4. Let fry about 30 seconds, then remove the papers and discard. Continue to fry until cooked, 5 to 6 minutes total per batch. Let cool completely before glazing.
- For the glaze: Whisk the confectioners’ sugar and matcha in a small bowl to combine. Whisk in the lemon juice, vanilla and 3 tablespoons of the milk to make a smooth, thick glaze. (Gradually add 1 tablespoon more milk if needed.) If the glaze is still too thick (it should run leisurely from a spoon), add more milk a teaspoon at a time to reach the desired consistency.
- Dip the top of each doughnut in the glaze and then into the sprinkles if using. Place on a baking rack to dry and harden.
Notes
Working and Kneading Your Dough
Get your mixer (or your fingers) dirty and have fun with dough! Start off by getting your yeast activated: mix 3-1/2 teaspoons active dry yeast with 1/4 cup warm water (about 105°F). Let it sit for 10 minutes until it’s all foamy that’s your indicator it’s alive and active. If milk is scalded, heat the milk and let it cool to lukewarm to place yeast in happy camper condition. Let’s now activate this dough.
- Yeast Activation: Foamy yeast is your cue to activate your dough.
- Gentle Mixing: Sustained mix to blend ingredients mess-free.
- Dough Hook Magic: The mode makes kneading simple for best texture.
In your stand mixer using the flat beater, combine yeast mixture, warm milk, sugar, salt, shortening, and eggs. Mix low until just combined, then continue on with the dough hook. Add 1 cup flour at a time, well mixed before adding next cup. Knead 3-4 minutes until in a ball that is slightly sticky. If kneading by hand, do 6-8 minutes until smooth and elastic.
What we’re looking for is a light, floured lightly dough to floured and the donuts are going to weigh too much, and light and fluffy is what we want! Too sticky, don’t add the flour yet; just knead a little more. It’s complete when it scrubs the bowl but remains tacky. This dough is your baby, so you need to handle it kindly. First rise now!
My Mom’s Raised Doughnuts
Equipment
- 1 Stand Mixer with paddle and dough hook attachments
- 1 Small Saucepan for melting shortening and milk
- 1 Deep Fryer or Heavy-Bottomed Pot for safe deep frying with sufficient oil depth
- 1 Doughnut Cutter 3 1/2-inch round with 1-inch center
- 1 Wire Rack for cooling and draining excess oil
Ingredients
Main
- 2 .25 ounce packages active dry yeast
- 1 teaspoon white sugar
- ½ cup warm water 100 to 110 degrees F/40 to 45 degrees C
- ¾ cup milk
- ⅓ cup vegetable shortening
- ¼ cup white sugar
- 1 teaspoon salt
- 4 cups sifted all-purpose flour
- 2 eggs
- 2 quarts vegetable oil for frying
- 1 tablespoon warm water
- ½ teaspoon vanilla extract
- 1 cup confectioners’ sugar sifted
Instructions
- Dissolve yeast and 1 teaspoon white sugar in 1/2 cup warm water in a small bowl. Let stand until it forms a creamy foam layer on top, 5 to 10 minutes.
- Heat milk and vegetable shortening in a small saucepan over medium-low heat until shortening melted and tiny bubbles appear around edges. Remove from heat.
- Place 1/4 cup white sugar and salt into the bowl of a stand mixer fitted with the paddle attachment; add milk mixture. Beat on low speed until sugar is just dissolved; let stand until warm.
- Beat in 1 cup flour, yeast mixture, and eggs on low speed until smooth. Gradually beat in remaining 3 cups flour until forms a soft dough.
- Continue beating dough on low speed until it pulls away from the sides of the bowl, 2 to 3 minutes.
- Turn out dough onto a well-floured work surface; knead until smooth and elastic, 2 to 3 minutes.
- Form dough into a ball; place into a large greased bowl and grease top of dough. Cover the bowl with waxed paper and let dough rise a warm place until doubled in volume, 1 to 1 1/2 hours.
- Punch down dough; roll out on a floured work surface until 1/2-inch thick. Cut out doughnuts with a 3 1/2-inch round doughnut cutter with a 1-inch center cutter. Let doughnuts rise on the work surface until very light and fluffy, 40 to 60 minutes.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently pick up and carefully drop doughnuts into the hot oil in batches of 2 or 3; fry until light golden brown, flipping once, about 2 minutes. Repeat with remaining doughnuts.
- Transfer doughnuts to paper towels to drain.
- Combine 1 tablespoon warm water and vanilla extract in a bowl; stir in confectioners’ sugar to make the glaze. Spread a thin layer of glaze over warm doughnuts.
Notes
2. Dough Handling: Avoid overworking the dough. Knead just until smooth and elastic, as over-kneading can result in tough doughnuts. The two proofing stages are vital for developing flavor and achieving maximum fluffiness. A warm, draft-free environment is ideal for rising.
3. Frying Technique: Maintain a consistent oil temperature of 350°F (175°C) using a thermometer. Frying in small batches prevents the oil temperature from dropping too much, ensuring even cooking and a beautiful golden-brown color without excessive greasiness.
4. Glaze Application: Glaze the doughnuts while they are still warm to allow for optimal absorption and a thin, even coating that sets nicely. Adjust the glaze consistency with a few drops more water if too thick for a smoother finish.
Letting Your Dough Turn Into Awesomeness
Your dough is ready for its first big moment: the rise. Place it in a lightly greased bowl to prevent sticking, then cover it with a damp tea towel or oiled plastic wrap. Find a warm spot in your kitchen maybe near a sunny window and let it rest for 30-60 minutes. You’re aiming for it to double, or even nearly triple, in size. This is where the fluffy magic happens.
- Warm Spot: Temperate room will activate the active yeast.
- Patience is a Virtue: Be patient and do not try to speed up the rise for a light and airy texture.
- Look for Size: The dough would have been puffed and several times larger.
This rise is all about giving the yeast time to create air pockets for that perfect donut texture. You’ll smell a subtle, yeasty aroma that promises good things to come. Don’t poke it too soon let it grow undisturbed for the best results. If your kitchen’s cool, it might take a bit longer, and that’s okay. Patience is your friend here.
When you pump it up, you just lightly tap it to let the air out. Such a blast, like blowing big bubble! This is how you form the dough, and you’re closer than ever to golden donuts. The dough now becomes soft and easy to work with and ready for the next. You’re doing wonderfully keep at it!
Gluten-Free Tuesday: Vegan Apple Doughnuts Recipe
Equipment
- 2 Large Mixing Bowls For separating wet and dry ingredients.
- 1 Doughnut Cutter Or a round cutter with a smaller one for the hole.
- 1 Heavy-bottomed pot or deep fryer Essential for safe and even deep frying.
- 1 Candy/Deep-fry thermometer Crucial for maintaining optimal oil temperature.
- 1 Wire rack with paper towels For draining excess oil after frying.
Ingredients
Main
- 11.25 ounces 2 1/4 cups brown rice flour
- 2 ounces 1/2 cup potato starch
- 2 ounces 1/2 cup tapioca starch
- 4 ounces 1/2 cup dark brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons ground flax seeds
- 1/4 cup very hot water
- 1 1/4 cup “natural” apple juice or apple cider
- 2 tablespoons vegetable corn or canola oil
- White rice flour for dusting counter
- Oil for deep frying
- about 1 cup granulated sugar for rolling doughnuts
Instructions
- First, prepare the flax “egg” by combining the ground flax seeds with very hot water in a small bowl; stir well and set aside for 5-10 minutes to thicken.
- In a large mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, dark brown sugar, baking powder, 2 teaspoons cinnamon, salt, and xanthan gum until thoroughly combined.
- In a separate medium bowl, combine the thickened flax egg, apple juice or cider, and vegetable oil.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until a cohesive dough forms. Be careful not to overmix.
- Lightly dust a clean surface with white rice flour. Turn the dough out and gently roll it to approximately 1/2-inch thickness. Use a doughnut cutter to cut out doughnut shapes and their holes.
- In a heavy-bottomed pot or deep fryer, heat the oil for deep frying to 350-360°F (175-180°C), monitoring with a candy thermometer.
- Carefully lower 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and cooked through.
- Using a slotted spoon or spider, transfer the fried doughnuts to a wire rack lined with paper towels to drain excess oil.
- In a shallow dish, place the granulated sugar (about 1 cup) and the remaining 1/2 teaspoon ground cinnamon. While the doughnuts are still warm, roll them in the sugar mixture until evenly coated.
- Serve the vegan apple doughnuts immediately for the best flavor and texture.
Notes
Shaping and Proofing Your Donuts
And the pièce de résistance: rolling that dough out into a donut! Turn out onto lightly floured surface and knead 2-3 minutes to smooth out. Cut in half so it will be easy to manage, and roll each half to 1/2 inch thickness. Cut out those old familiar rings with donut cutter (biscuit cutter and piping tip for center rings). Flour dust the cutter so it won’t stick.
- Smooth Rolling: Same thickness = same frying.
- Save the Holes: Donut holes would be ideal for minitiny centers!
- Re-Roll Scraps: Save scraps to re-roll more donuts rather than discarding them.
Place each donut on lightly floured parchment squares on a baking tray, spacing them out to avoid sticking during proofing. Cover with a kitchen towel and let them rise for 45 minutes to an hour, until they’re almost tripled in size. This final proofing is key for that melt-in-your-mouth texture. Keep them in a warm spot, and watch them puff up beautifully. You’re almost at the frying stage!
When they are fry time, be prepared with fry station. Fill deep pan or Dutch oven 2 cups vegetable oil and heat to 345-350°F. Use oil thermometer; insert thermometer in so a pinch of dough will pop and bounce off top. That temp will provide a golden brown crust but not oily donuts. Buckle up; best is yet to come!
Crispy and Creamy Doughnuts
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer (or sturdy wooden spoon)
- 1 Doughnut Cutter
- 1 Deep-fryer or large heavy skillet
- 2 Wire Racks For draining oil and excess glaze
Ingredients
Main
- 2 .25 ounce envelopes active dry yeast
- ¼ cup warm water 105 to 115 degrees F
- 1 ½ cups lukewarm milk
- ½ cup white sugar
- 1 teaspoon salt
- 2 large eggs
- ⅓ cup shortening
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
- ⅓ cup butter
- 2 cups confectioners’ sugar
- 1 ½ teaspoons vanilla
- 4 tablespoons hot water or as needed
Instructions
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. Dotdash Meredith Food Studios
- Mix yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour together in a large bowl for a few minutes with an electric mixer at low speed, or stir with a wooden spoon. Beat in remaining flour, ½ cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Turn the dough out onto a floured surface, and gently roll out to ½-inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. Dotdash Meredith Food Studios
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
Frying and Glazing Your Donuts
This is where magic turns to pure delectableness: frying time! Lower one donut at a time from paper square into hot oil gently, not splashing. Fry three or four batches simultaneously for 1-1.5 minutes per side. Flip with tongs when golden brown. Frothing along edges of oil will stop when done.
- Safety First: Handle hot oil with care not to be burned.
- Golden Perfection: Brown once, turn over to brown both sides.
- Drain Well: paper towels or cooling rack for supporting crispy donuts.
Drain donuts with slotted spoon and leave to sit on paper towels or cooling rack over lined sheet pan. Otherwise, they will be soggy. Warm up the glaze (but not incandescent!), but not burned!: combine 1 cup powdered sugar, 3-4 tbsp hot water, and a pinch of vanilla until extremely smooth. Glaze each donut for that finger-licking, shiny look.
If variety is your game, dust them with granulated or powdered sugar, or a light dusting of cinnamon for an extra shot of spice. Or chocolate-coat them if you’re treating. Your donuts are your palette get creative! Don’t get too excited about eating them, however; they’ll taste best if you do so immediately.
Filling and Storing Your Donuts
One thing special about these donuts? Fill them with something magical! Chill, pipe with chocolate cream, raspberry jam, or vanilla custard through a pastry bag. To make chocolate cream, scald heavy cream, spoon it over chocolate chips, and whisk silky smooth with a dusting of powdered sugar. Raspberry jam is as easy as dipping into your absolute favorite top-shelf jar. Vanilla custard is a speedy whisk of milk, egg yolks, sugar, cornstarch, butter, and vanilla in heat to set.
- Chocolate Dream: Rich, creamy filling that is sinful.
- Fruity Burst: Sweet-tart raspberry jelly surprise center in raspberry.
- Classic Custard: Creamy, comforting, it’s donut anarchy.
These donuts are best eaten the day they are fried and will be light on the inside and crunchy on the outside. They’ll keep a day or two stored but get a little stiff and the glaze sets. Store filled donuts refrigerated for 1-2 days, but in reality, they would not last that long. Store them covered so that they stay fresh. Eat them fresh.
If ahead of time, can be refrigerated or frozen. Keep overnight in covered container and then simply proof and knead normally. Wrap tightly if frozen, thaw and refrigerate day before, and do same thing. That provides flexibility of fresh donuts whenever desire strikes!
