These are classic yeast-raised donuts — the kind with a light, open crumb and a thin glaze that sets just enough to crack when you bite in. The dough comes together in a stand mixer, needs about two hours of rise time, and fries in under five minutes per batch. If you’ve been putting off making donuts at home because it seems fussy, this recipe is a good place to start.
The short version of why this works
Two things matter most here. First, the yeast proof: combining warm milk (100–110°F) with the yeast and letting it foam before adding anything else tells you immediately whether your yeast is alive. Skip that step and you risk mixing a full batch of dough that never rises. Second, the second rise after cutting — those 30 to 45 minutes on the tray are what give the donuts their puff before they hit the oil. Cut them and fry them straight away and you’ll get dense, bready rings instead of the light ones you’re after. Both steps are just waiting, but they’re not optional.
Substitutions that actually work
- Whole milk: 2% works fine. Skim milk produces a slightly less tender crumb. Non-dairy milks (oat or full-fat coconut) can substitute — warm them to the same temperature range.
- Unsalted butter: Coconut oil works as a straight swap for a dairy-free version. Use refined coconut oil if you don’t want any coconut flavor in the dough.
- All-purpose flour: Bread flour adds a little more chew. It’s a real difference — skip the bread flour if you want the softer, classic texture.
- Granulated sugar coating: Powdered sugar, cinnamon sugar, or just the vanilla glaze from the recipe card all work. The granulated sugar coating is the simplest option and holds up better if the donuts are sitting out for a few hours.
Leftovers and make-ahead
Fried donuts are best within a few hours of cooking, but they hold reasonably well. Store them uncovered at room temperature for up to one day — covering them traps steam and makes the exterior soggy. For longer storage, freeze unglazed donuts in a single layer, then transfer to a zip bag; they keep well for up to six weeks. Reheat from frozen in a 350°F oven for 6–8 minutes, then glaze or sugar them while still warm. The real make-ahead move is to prepare the dough the night before: after the first rise, punch it down, cover it tightly, and refrigerate overnight. The next morning, take it out, let it sit at room temperature for 20–30 minutes, then roll, cut, and do the second rise as usual. Cold-fermented dough is noticeably more flavorful and means most of the work is already done before anyone wakes up.
Common problems and fixes
- Donuts absorb too much oil and taste greasy: The oil temperature dropped during frying. Frying in small batches (2–3 at a time) keeps the oil temperature stable. Use a thermometer and let the oil return to 350°F between batches.
- Donuts are dense with a tight crumb: The second rise was cut short, or the dough was overworked when re-rolling scraps. The recipe card notes to re-roll scraps only once — that limit matters. Over-kneaded or over-handled dough tightens up and won’t puff properly.
- Donuts brown on the outside but are raw or doughy inside: The oil is too hot. At temperatures above 365°F the outside sets before the inside cooks through. Dial back to 350°F and be patient.
- Glaze is too thick or sets before you finish dipping: Add whole milk one teaspoon at a time until it coats a spoon but drips off cleanly. If it starts to thicken as you work, set the bowl over a pot of warm water for a minute and stir — it loosens right up.
- Dough is sticky and hard to roll: Chill it for 15 minutes before rolling rather than adding more flour. Extra flour worked into the dough at this stage makes the finished donuts tough.
Classic Yeast-Raised Donuts
Equipment
- Stand mixer with dough hook
- Rolling Pin
- Biscuit cutter or donut cutter
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Wire rack
- Mixing bowls
Ingredients
For the Donut Dough:
- 1 cup whole milk warm to 100-110°F (38-43°C)
- 2 ¼ teaspoons active dry yeast 1 packet
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ¼ cup unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 4 cups all-purpose flour plus more for dusting
- ½ teaspoon kosher salt
For Frying and Coating:
- 1 quart neutral oil canola or vegetable oil, for frying
- 1 cup granulated sugar for dusting (optional)
For Vanilla Glaze:
- 2 cups powdered sugar sifted
- ¼ cup whole milk adjust as needed for consistency
- 1 teaspoon pure vanilla extract
Instructions
- In a stand mixer bowl, combine warm milk and yeast. Let stand for 5–10 minutes until foamy. This confirms your yeast is active.
- Add sugar, eggs, melted butter, and vanilla extract to the bowl. Mix briefly, then add flour and salt. Knead with dough hook on medium speed for 6–8 minutes, or until dough is smooth and elastic. It should pull away from the sides and be tacky but not sticky.
- Lightly oil a clean bowl, place the dough in it, and cover with a damp towel or plastic wrap. Let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Punch down the dough and roll it out on a floured surface to about 1/2 inch thick. Cut out rounds using a 3-inch donut cutter (with a 1-inch hole in center). Re-roll scraps once only, as overworking the dough can make it tough.
- Place cut donuts and holes on parchment-lined trays. Cover and let rest for 30-45 minutes, or until puffy but not collapsed.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry 2–3 donuts at a time, about 1 minute per side, until golden brown and puffed. Drain on a wire rack over a sheet pan.
- If using, toss warm donuts in granulated sugar for a classic coating.
- For Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Dip warm donuts halfway, let the glaze drip, and return to rack to set.
Notes
- Use bread flour instead of all-purpose for a chewier texture.
- Substitute melted coconut oil for butter for a dairy-free version.
- Add a pinch of nutmeg or cardamom to the dough for a deeper flavor profile.
- Donuts are best same-day but can be refreshed briefly in the microwave for 10 seconds the next day.
Nutrition
Your questions, answered
Can I make the dough ahead of time?
Yes — refrigerating the dough overnight after the first rise is the most practical approach. Take it out the next morning, let it rest at room temperature for 20–30 minutes so it’s easier to roll, then cut and do the second rise as normal.
Do I need a deep fryer, or can I use a regular pot?
A heavy-bottomed pot works well. Use one with high sides and at least a quart of oil so the donuts float freely and the temperature stays stable. A candy or fry thermometer is important here — guessing the oil temperature is the most common reason donuts turn out greasy or undercooked.
Can I bake these instead of frying them?
You can bake them at 375°F for about 10–12 minutes, but the result is noticeably different — more like a soft roll than a donut. The fried version has a thin, slightly crisp exterior that you simply don’t get from the oven.
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