Classic Homemade Doughnuts

These Classic Homemade Doughnuts are soft, fluffy, and perfectly golden with a tender crumb and just the right amount of sweetness. I love frying up a fresh batch when I’m craving a comforting, bakery-style treat right from my own kitchen.

Why You’ll Love This Recipe

I love how satisfying it is to make doughnuts from scratch—they’re light, airy, and taste far better than anything I can grab at the store. Whether I coat them in cinnamon sugar, glaze them, or fill them with jam or cream, each bite is a perfect balance of rich, soft dough and sweet finish. They’re fun to make, even more fun to decorate, and absolutely worth the little extra effort.

this Recipe

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
active dry yeast
whole milk
unsalted butter
eggs
salt
vanilla extract
vegetable oil (for frying)

Optional toppings:
powdered sugar
cinnamon sugar
vanilla glaze
chocolate glaze

directions

1. I warm the milk until it’s just slightly warm to the touch (about 110°F), then sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.

2. In a large bowl, I mix the flour, sugar, and salt.

3. I add the foamy yeast mixture, eggs, melted butter, and vanilla extract. I stir until a soft dough forms.

4. I knead the dough for about 5–7 minutes, until it’s smooth and elastic. I add a bit more flour if it’s too sticky.

5. I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

6. I roll out the dough on a floured surface to about ½-inch thick and cut out doughnuts using a doughnut cutter or two round cutters.

7. I place the doughnuts on a baking sheet lined with parchment paper and let them rise again for 30–40 minutes, covered loosely.

8. I heat vegetable oil in a deep fryer or large pot to 350°F and carefully fry the doughnuts, 2–3 at a time, for 1–2 minutes per side or until golden brown.

9. I remove them with a slotted spoon and drain on paper towels.

10. While still warm, I dip the doughnuts in cinnamon sugar, powdered sugar, or glaze them once they cool slightly.

Servings and timing

This recipe makes about 12 doughnuts and takes around 2½ hours—20 minutes to prep, 1 hour and 30 minutes to rise, and 15–20 minutes to fry and finish.

Variations

Sometimes I fill the doughnuts with jam, lemon curd, or pastry cream using a piping bag after frying. I also make chocolate-glazed versions with sprinkles or add a little nutmeg and cardamom to the dough for a classic old-fashioned flavor.

storage/reheating

I store leftover doughnuts in an airtight container at room temperature for up to 2 days. They’re best fresh, but I reheat them in the microwave for about 10 seconds to soften. If I want to keep them longer, I freeze unglazed doughnuts and reheat as needed.

FAQs

Can I bake these instead of frying?

Yes, but they’ll have a different texture—more like a soft roll. I bake them at 375°F for 10–12 minutes and glaze while warm.

Can I make the dough ahead of time?

Yes, I make the dough, let it rise once, then refrigerate overnight. I let it come to room temp and rise again before frying.

What oil is best for frying?

I use neutral oils like vegetable, canola, or peanut oil—they hold up well at high temperatures and don’t affect the flavor.

How do I keep the doughnuts from getting greasy?

I make sure the oil is at the right temperature (350°F) and don’t overcrowd the pot. Proper frying keeps them light, not greasy.

Can I use instant yeast instead of active dry?

Yes, I can skip the proofing step and mix it directly into the flour, but I still warm the milk slightly to help the dough rise.

Conclusion

Classic Homemade Doughnuts are one of those treats that always feel special—crispy on the outside, soft and fluffy inside, and endlessly customizable. Whether I keep them simple or dress them up with glazes and fillings, they’re a delicious way to turn a basic morning into something memorable.