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Donuts Recipe

Soft, pillowy yeast donuts with a light, tender crumb and a delicate golden crust — simple, comforting, and made to carry flavor beautifully.
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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Course Dessert, Snack
Cuisine American, Caribbean, Grenada
Servings 10 Donuts

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.
Kneading
  • Knead just until the dough is smooth and elastic.
First Rise
  • 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.
Rolling & Cutting
  • 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.
Second Rise
  • Donuts should look puffy and airy, not thick or over-inflated.
Frying Temperature
  • 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.
Frying Tip
  • 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)
Glazing
  • Glaze donuts while warm, not hot.
  • Work quickly — glaze thickens fast.
  • If needed, thin glaze with 1 teaspoon liquid at a time.