Donuts Recipe
Soft, pillowy yeast donuts with a light, tender crumb and a delicate golden crust — simple, comforting, and made to carry flavor beautifully.
Ingredients
Dough
- ¾ cup warm liquid total ½ cup diluted evaporated milk + ¼ cup water; warm, not hot
- 2¼ tsp active dry yeast 1 packet
- 2 tbsp granulated sugar
- 1 large egg room temperature
- 2 tbsp unsalted butter melted and cooled
- 2½ cups all-purpose flour plus up to 1 tbsp if needed
- ½ tsp salt
- ¼ tsp freshly grated nutmeg
- Neutral oil for hands
For Frying
- Neutral oil vegetable or canola
Optional Glaze (Simple, Not Sweet)
- 1 cup powdered sugar measured
- 2 –3 tbsp milk
- Pinch salt
Instructions
Activate the Yeast
- Warm the diluted evaporated milk mixture (lukewarm, not hot).
- Stir in sugar until dissolved, sprinkle yeast on top and then mix gently.
- Let bloom 5–10 minutes until foamy.
Make the Dough
- In a large bowl, add egg, melted butter, salt, and nutmeg to the yeast mixture.
- Gradually add flour, mixing until a soft, slightly sticky dough forms.
- Dough will look slightly sticky — this is correct.
Knead (Gentle Method)
- Turn dough onto a clean surface.
- Lightly oil your hands instead of adding flour
- Knead 6–8 minutes, by hand, just until smooth and relaxed
- Mixer: 5–6 minutes
- If dough still sticks, add 1 tablespoon flour only and knead briefly to incorporate.
- Stop kneading once the dough is soft and cohesive — not tight.
First Rise
- Place dough in a lightly greased bowl.
- Cover and rise in a warm spot until doubled, about 1 hour.
Shape the Donuts
- Turn dough out gently — do not re-knead.
- Roll to about ¾-inch thickness. Cut donuts and holes.
- Place on parchment-lined trays.
Second Rise
- Cover loosely and let rise for 40–45 minutes, until puffy but still light.
Fry
- Heat oil to 350°F (175°C).
- This will take 5-7 minutes on medium-low heat
- Fry donuts 1–2 at a time:
- About 45–60 seconds per side
- Light golden, not dark
- Remove and drain on a cooling rack or paper towels.
Notes
Dough Feel Matters More Than Exact Flour
- Donut dough should feel soft and slightly tacky, not dry.
- If sticky, first oil your hands lightly and continue kneading.
- Only add flour 1 tablespoon at a time, stopping as soon as the dough comes together.
- Knead just until the dough is smooth and elastic.
- A warm spot helps, but dough should rise slowly and evenly.
- If it doubles very quickly, your environment may be too warm — that’s okay, just keep an eye on texture, not time.
- Roll dough straight from the bowl with minimal handling.
- Aim for about ½–¾ inch thickness.
- Avoid re-rolling scraps more than once — reworked dough fries up denser.
- Donuts should look puffy and airy, not thick or over-inflated.
- Fry at 350°F (175°C).
- Oil too hot = dark outside, raw inside.
- Oil too cool = oily donuts.
- Fry in small batches to keep the temperature steady.
- Donuts should float and begin bubbling within 2–3 seconds.
- Flip once golden — avoid over-handling.
- 2–3 minutes per donut
(about 1–1½ minutes per side at 350°F / 175°C)
- Glaze donuts while warm, not hot.
- Work quickly — glaze thickens fast.
- If needed, thin glaze with 1 teaspoon liquid at a time.
