Soft, fluffy, and perfectly golden, these melt-in-your-mouth donuts are a dream come true for anyone who craves a sweet, tender treat fresh from the kitchen. Lightly fried and full of flavor, they strike the ideal balance between airy and rich, making them perfect for breakfast, dessert, or an anytime indulgence.
Why You’ll Love This Recipe
I love how simple and rewarding this donut recipe is. The dough comes together effortlessly, and the results are bakery-worthy. The texture is pillowy-soft on the inside with just the right amount of crisp on the outside. These donuts are perfect for glazing, rolling in sugar, or enjoying plain. Plus, the ingredients are pantry staples, making this a go-to recipe when I want to whip up something sweet without an extra grocery run.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 ½ cups plain flour (410 grams)
½ tsp salt
1 cup milk (250 ml)
1 tbsp instant yeast (10 grams)
¼ cup sugar (50 grams)
1 egg (66 grams)
Directions
I start by warming the milk slightly until it’s lukewarm—not hot—to activate the yeast.
In a mixing bowl, I combine the milk, sugar, and yeast, then let it sit for about 5–10 minutes until foamy.
I add the egg and mix well.
Next, I gradually stir in the flour and salt, mixing until a soft dough forms.
I knead the dough on a lightly floured surface for about 8–10 minutes until it’s smooth and elastic.
I transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Once risen, I roll the dough out to about ½-inch thickness and cut out donut shapes using a cutter or glass.
I let the shaped donuts rest for another 20–30 minutes for a second rise.
I heat oil in a deep pan over medium heat and fry the donuts in batches, flipping once, until golden brown on both sides.
I drain the donuts on paper towels, then coat them in sugar or glaze them as desired.
Servings and timing
This recipe makes about 12–14 donuts, depending on the size of the cutter used.
Cinnamon sugar twist: I like tossing the warm donuts in a mix of cinnamon and sugar for a cozy twist.
Glazed donuts: I dip the cooled donuts in a simple glaze made of powdered sugar, milk, and vanilla extract.
Filled donuts: I omit the hole and fill the cooked donuts with jam, custard, or Nutella using a piping bag.
Chocolate-dipped: I dip the tops in melted chocolate and top with sprinkles or crushed nuts for a festive look.
Baked version: While not traditional, I sometimes bake the donuts at 375°F (190°C) for about 10–12 minutes to reduce oil.
Storage/reheating
I store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. To reheat, I pop them in the microwave for 10–15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.
FAQs
What type of oil is best for frying donuts?
I usually use a neutral oil with a high smoke point, like canola or vegetable oil, to fry donuts evenly and avoid overpowering the flavor.
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and refrigerate it after the first rise. I let it come to room temperature and rise slightly again before shaping and frying.
Why are my donuts dense instead of fluffy?
That typically happens when the dough is under-kneaded or the yeast isn’t active enough. I always make sure the yeast foams in the milk before proceeding and knead until the dough is elastic.
Can I bake these donuts instead of frying?
Yes, though they’ll have a slightly different texture. I bake them at 375°F (190°C) for about 10–12 minutes until golden, then brush with melted butter and coat with sugar.
How can I tell when the oil is the right temperature for frying?
I like to heat the oil to around 350°F (175°C). If I don’t have a thermometer, I drop a small piece of dough in—it should sizzle and float to the top quickly without browning too fast.
Conclusion
These melt-in-your-mouth donuts are everything I want in a homemade treat—simple, satisfying, and totally irresistible. Whether I glaze them, sugar them, or fill them, they never last long in my kitchen. Once I make these, store-bought donuts just don’t compare.
Soft, fluffy, and perfectly golden, these homemade donuts are a sweet, tender treat with a pillowy interior and crisp exterior—ideal for breakfast, dessert, or a cozy indulgence.
Ingredients
3 ½ cups plain flour (410 grams)
½ tsp salt
1 cup milk (250 ml)
1 tbsp instant yeast (10 grams)
¼ cup sugar (50 grams)
1 egg (66 grams)
Neutral oil for frying (e.g., canola or vegetable oil)
Optional: sugar, glaze, cinnamon sugar, jam, custard, Nutella, melted chocolate, sprinkles, or crushed nuts for topping
Instructions
Warm the milk until lukewarm, not hot.
In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add the egg and mix well.
Gradually add flour and salt, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Transfer to a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Roll the dough out to ½-inch thickness and cut out donut shapes.
Let the shaped donuts rest for 20–30 minutes for a second rise.
Heat oil in a deep pan to 350°F (175°C) and fry donuts in batches, flipping once, until golden brown.
Drain on paper towels and coat in sugar or glaze as desired.
Notes
Use a thermometer or test oil temperature with a small dough piece—it should sizzle and float quickly.
Dough can be prepared ahead and refrigerated after first rise; bring to room temperature before shaping.
To bake instead of fry, preheat oven to 375°F (190°C) and bake for 10–12 minutes.
Store donuts in an airtight container at room temp for 2 days or freeze for up to 2 months.
Reheat in microwave for 10–15 seconds or oven at 300°F (150°C) for a few minutes.
