Doughnuts are one of the most beloved treats worldwide. With their soft, airy interior and golden, slightly crisp exterior, they are the perfect balance of sweetness and indulgence. This recipe creates classic, yeast-raised doughnuts that can be enjoyed in countless ways—rolled in sugar, glazed with chocolate, or filled with cream or jam. Making them at home allows you to control the ingredients, ensure freshness, and customize the flavors to suit your preferences.
In this guide, we will cover everything you need to know about preparing homemade doughnuts from scratch. We’ll start with the basic ingredient list, explain the role of each ingredient, walk through the step-by-step process, share tips for achieving the perfect texture, and offer variations for different styles and flavors. Whether you are making these for a weekend treat, a special occasion, or simply to satisfy a craving, this detailed recipe will help you create bakery-quality doughnuts in your own kitchen.
Ingredients
To make a batch of soft and fluffy doughnuts, you will need:
- 3 cups all-purpose flour
- 2 tablespoons butter, softened
- 7 grams baker’s yeast (instant or active dry)
- 5 tablespoons sugar
- 1 cup warm milk
Optional toppings or coatings:
- Granulated sugar for dusting
- Powdered sugar for a light finish
- Cinnamon sugar for a spiced touch
- Chocolate glaze or melted chocolate
- Classic sugar glaze
Ingredient Notes
Flour: All-purpose flour provides the perfect balance of protein for structure and tenderness. Too much protein (like in bread flour) will make the doughnuts chewy rather than soft, while too little protein (like in cake flour) may make them too fragile.
Butter: Butter adds richness and flavor to the dough. The small amount here ensures the dough remains light but still has a pleasant buttery aroma.
Yeast: The yeast is the leavening agent, creating tiny air bubbles that give the doughnuts their airy texture. You can use either instant yeast or active dry yeast; just be sure to activate it properly.
Sugar: Sugar not only sweetens the dough but also helps feed the yeast for better fermentation. It also contributes to browning during frying.
Milk: Milk adds moisture and a bit of richness, making the dough softer. Warm milk (around 37–40°C) helps activate the yeast.
Step-by-Step Instructions
Step 1: Activate the Yeast
If you are using active dry yeast, start by pouring the warm milk into a small bowl. Add 1 tablespoon of sugar and stir to dissolve. Sprinkle the yeast over the milk and let it sit for 5 to 10 minutes. When the yeast becomes foamy and bubbly, it is ready to use. If you are using instant yeast, you can skip this step and add it directly to the flour, but activating it first can still improve consistency.
Step 2: Mix the Dough
In a large mixing bowl, combine the flour, the remaining sugar, and softened butter. Add the yeast mixture (or milk and yeast if using instant yeast) and stir until the dough starts to come together. At first, it will look shaggy and slightly sticky.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes. You can also use a stand mixer with a dough hook for about 5 to 6 minutes. The goal is to develop gluten, which gives the doughnuts structure. The dough should become smooth, elastic, and only slightly tacky to the touch. Avoid adding too much flour, as this can make the dough dry.
Step 4: First Rise
Place the kneaded dough into a lightly greased bowl, turning it once to coat the surface with oil or butter. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size. The rise time can vary depending on room temperature; in cooler conditions, it may take longer.
Step 5: Shape the Doughnuts
Once the dough has doubled, gently punch it down to release excess air. Transfer it to a floured surface and roll it out to about 1 cm thickness. Use a round cutter (about 7–8 cm in diameter) to cut out circles. For the classic ring shape, use a smaller cutter or bottle cap to cut the center hole. Reroll scraps and repeat until all dough is used.
Step 6: Second Rise
Place the shaped doughnuts on a parchment-lined baking sheet, leaving space between them to expand. Cover loosely with a towel and let them rise for 30 to 40 minutes, or until puffy and slightly larger. This second rise is crucial for light texture.
Step 7: Fry the Doughnuts
Heat oil in a deep, heavy-bottomed pot to 170°C (340°F). Fry the doughnuts in small batches to avoid overcrowding, which can lower the oil temperature. Cook for about 1 to 2 minutes per side, turning once, until they are golden brown. Use a slotted spoon to transfer them to a paper towel-lined tray to drain excess oil.
Step 8: Add Toppings
While the doughnuts are still warm, coat them in granulated sugar, toss them in cinnamon sugar, or drizzle with glaze. For glazed doughnuts, let them cool slightly before dipping them into the glaze so it sets nicely.
Tips for Perfect Doughnuts
- Temperature Control: Keep the frying oil at 170°C to ensure even cooking. If the oil is too hot, the outside will brown too quickly while the inside remains raw. If it’s too cool, the doughnuts will absorb excess oil and become greasy.
- Even Thickness: Rolling the dough evenly ensures uniform cooking times.
- Don’t Overcrowd: Frying too many doughnuts at once will drop the oil temperature and affect texture.
- Freshness: Doughnuts are best enjoyed fresh on the day they are made, though they can be reheated gently.
Variations
Filled Doughnuts: Instead of cutting a center hole, leave the doughnut whole. After frying and cooling slightly, use a piping bag to fill with jam, custard, or whipped cream.
Baked Doughnuts: While the texture will differ, you can bake the doughnuts at 180°C (350°F) for 10–12 minutes. Brush with melted butter and coat in sugar for a lighter alternative.
Chocolate Glaze: Melt chocolate with a little cream to create a rich topping for your doughnuts.
Fruit-Flavored Glazes: Mix powdered sugar with fruit juice such as lemon, orange, or strawberry for colorful, flavored glazes.
Storage and Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag. Reheat frozen doughnuts in the oven at 160°C (325°F) for 5 to 7 minutes or in the microwave for about 20 seconds.
Why This Recipe Works
The combination of warm milk and sugar activates the yeast, ensuring a good rise. Kneading develops gluten for structure, while butter adds tenderness and flavor. The two rising stages give the doughnuts their signature airy interior, and frying at the correct temperature creates a crisp yet delicate crust. This balance of ingredients and technique produces consistently fluffy and delicious doughnuts every time.
Final Thoughts
Homemade doughnuts are worth the effort, and with this detailed guide, you can master the process. The recipe is flexible, allowing for endless flavor variations, and the results are always rewarding. Whether you prefer them simple with sugar or dressed up with elaborate glazes and fillings, these soft and fluffy doughnuts are sure to delight.