Doughnuts (the dough)

baking breakfast comfort food dessert doughnuts homemade pastry recipe snack sweet treats Jan 08, 2023
These are homemade doughnuts that you can make anytime!

Is it doughnuts or donuts? It doesn’t matter because they’re AMAZINGLY GOOD! Make sure to check out my chocolate glaze recipe and my vanilla glaze recipe.

Here’s my recipe for the perfect doughnut. Or donut.
(don’t forget to read the helpful tips below the recipe.)

Enjoy and happy baking!


2 Tablespoons active dry or instant yeast (28 g)
1/4 cup lukewarm water—about 110° F (236 g)
1 1/2 cups lukewarm milk—about 30° C
(366 g)
1/2 cup granulated sugar (100 g)
1 teaspoon salt (6 g)
2 eggs
1/3 cup shortening or unsalted butter, room temperature (75 g)
5-6 cups AP flour

Sprinkle the yeast over the water and gently stir. If you are using active dry yeast you need to let it sit for 5 to 10 minutes until it’s bubbly. If you are using instant yeast you can skip this step.

In a stand mixer using the whisk attachment pour in the yeast and water, milk, sugar, salt, eggs, butter or shortening, and 2 cups of the flour. Start mixing on low then increase to medium until everything is combined. Switch to bread dough hook.

Continue adding the flour a quarter cup at a time until the dough pulls away from the sides of the bowl and slides off the hook cleanly or mostly cleanly. It should be tacky but not sticky.

Knead by hand or on low speed with the stand mixer for about five minutes until the dough passes the window pain test.**

Place dough in a lightly greased bowl, cover with plastic, and let rise until double in size, about 30 to 60 minutes depending on how warm the room is.

Once it has risen, punch the dough down and roll it out to half inch thick on a lightly floured surface.

Use a round or square cookie cutter (a large glass works, too!), cut out your donuts. You should be able to get about 10 to 14 depending on the size.***
Using a large piping tip, cut out centers for the donuts and cut extra donut holes with any remaining dough.

Place a dish towel over the cut out pieces and let rise another 30 to 45 minutes until double or almost double in size.

Meanwhile, heat oil in a skillet on the stove top or an electric skillet to 375° F (191° C). Have some paper towels laid out to the side of the skillet. Gently place the donuts into the hot oil and fry only 1 to 2 minutes on each side until lightly browned. Watch carefully this goes quick! Used tongs or the end of a wooden spoon to lift the donuts out and place them on the paper towels to drain.

Repeat this process with the donut holes continually turning as they fry.

Cool completely before glazing.

Helpful tips:

1-As with any yeasted dough, the amount of flour will depend completely on your environment, the humidity, the climate, the temperature etc.
Humid climates may need a little more flour than dry or cool climates.

**2-The windowpane test: when you pull a chunk of dough off and stretch it in front of a window or bright light, you should be able to see light through the dough before it tears. If it tears too soon continue kneading until it passes this test.

***3-You can try re-rolling the excess though but just know that it will not be as smooth. It’s much more difficult to roll out the second time around. I actually like to cut up the extra dough in small pieces, fry them, and then quickly toss them in a cinnamon sugar mixture immediately after frying. I also like to do this with the donut holes (toss in cinnamon/sugar—do it while it’s hot and slightly oily so it sticks)

4-if you want to speed up the rising process, simply place the dough that’s in the bowl in a sunny patch in your kitchen or near a space heater. Not too close, be careful!


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