Let This Be the Weekend You Try Making Donuts From Scratch (2024)

Few things are better than that first bite of a perfectly fluffy donut. Then, there’s the sensation of making your own. From the yeasty aroma of proofed dough wafting through the kitchen to the smell of freshly fried donuts, it’ll transport you to your favorite local bakery.

The best part? Making donuts is mostly hands-off. You can spend the bulk of this recipe flipping through a book or binging the latest TV show while you wait for your dough to rise.

Am I saying you’ll never buy a “hot now” donut from the store again? Nope. But you’ll sure taste the difference and have a blast experimenting with your favorite flavors at home. Plus, this is a great opportunity to get the kids involved (pre-frying) helping with kneading and shaping the dough. Once the fry station is all packed up, the kiddos can put their artistic eye to the test with different glazes and decorations.

Whether you’re team frosted, powdered, or sugared, you’ll find joy in making this homemade donut recipe your own. Happy frying!

Keys to Successful Homemade Donuts

• Make sure each of your ingredients is at the indicated temperature as this will affect proofing and the final product.
• Don’t rush the proof, otherwise the donuts will turn out dense and not fully puff when frying. To test if your donuts are proofed, gently poke one. If the dough bounces back right away, then they need more time. If your finger leaves an indentation and the dough slowly springs back, then you’re ready. Weather and environment can affect the timing, so be patient.
• If you’re nervous about deep frying, check out our guide to assuage your fears and ensure you’re set up for frying success.
• To double-check that your donuts are cooked through, use an instant-read thermometer. Once they emerge from the oil, they should reach about 190°F in the center of the dough.
• Drain the donuts on the paper towels for a minute or less, then transfer them to the wire rack. Otherwise, the donuts may reabsorb the oil.
• Don’t discard your oil. Let it completely cool, then strain it into an empty container. You can use the frying oil about 3 more times.

What If I Don't Have a Donut Cutter?

If you don’t have a 3-inch round cutter, you can use a wide-mouth cup or jar with a thin lip. For the 1-inch hole cutter, you can use the wide part of Wilton or Ateco frosting tip, or the lid of a twist-off wine or liquor bottle.

You’re the captain of your donut journey, so feel free to play with shapes and sizes depending on what you like and what tools you have handy. You could even make these square or heart-shaped.

You can skip rolling and cutting altogether if you prefer shaping by hand. Portion the dough into balls weighing about 80 grams each. Note, these will take a little longer to rise during the second proof. The good news is you can fill these with pastry cream, ganache, or fruit curd after frying.

Proof It Overnight

I love doing the initial proof of this recipe in the fridge overnight for so many reasons. The temperature of the fridge is easier to maintain, so you can have full control over this proofing stage. Cold dough is also easier to roll, less sticky, and seamless to cut. You will feel less rushed to cut your donuts and move on to the next step.

Do yourself a favor and make the dough the night before, let it proof overnight, and then proceed with the recipe.

Flavor Variations

There are plenty of options for flavoring these donuts by tossing them in flavored sugar or dipping them in various glazes. In addition to the vanilla glaze in the recipe, here are some ideas to get you started:

• Chocolate Glaze: 3/4 cup cocoa powder + 6 cups powdered sugar + 3/4 cup milk + 6 tablespoons light corn syrup
• Strawberry Glaze: 3/4 cup strawberry purée + 6 cups sifted powdered sugar
• Citrus Glaze: 1 tablespoon citrus juice + 2 tablespoons citrus zest + 6 cups sifted powdered sugar + 3/4 cup milk
• Mocha: 3 tablespoons espresso powder + 6 tablespoons cocoa powder + 6 cups powdered sugar + 3/4 cup milk
• Maple: 3/4 cup maple syrup + 1 tablespoon cinnamon + 6 cups sifted powdered sugar + 1/2 to 2/3 cup milk
• Cinnamon-Sugar: 3 tablespoons cinnamon + 2 cups sugar
• Mexican Hot Chocolate: 1/3 cup cocoa powder + 2 teaspoons cinnamon + 2 cups sifted powdered sugar
• Simply Powdered: 3 cups sifted powdered sugar

Storing and Freezing

Fresh donuts are best enjoyed soon after making, at least the same day. They’ll keep in an airtight container for 2 to 3 days.

Alternatively, you can prepare the dough, cut it out, and freeze the shapes before the second rise. Once frozen, transfer to a resealable plastic bag and freeze for up to 3 months. When ready to fry, let the donuts rest on a parchment-lined baking sheet at room temperature until thawed, about 2 hours, and continue with the frying directions.

More Fun With Dough

• New Orleans Beignets
• Pumpkin Spice Babka
• Apple Cinnamon Rolls
• Danish Kringle
• Bee Sting Cake (Bienenstich)