Name: Grandma’s Irresistible Homemade Donuts Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1/2 cup granulated sugar; 2 1/4 teaspoons (1 packet) active dry yeast; 1 teaspoon salt; 1 cup milk, lukewarm (about 110°F); 1/4 cup (1/2 stick) unsalted butter, melted; 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; Vegetable oil, for frying (about 3 inches deep); 4 cups powdered sugar; 1/2 cup milk; 1 teaspoon vanilla extract; Optional: Food coloring (for fun!)

Ingredients

3 cups all-purpose flour, plus more for dusting

1/2 cup granulated sugar

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon salt

1 cup milk, lukewarm (about 110°F)

1/4 cup (1/2 stick) unsalted butter, melted

2 large eggs, lightly beaten

1 teaspoon vanilla extract

Vegetable oil, for frying

4 cups powdered sugar

1/2 cup milk

1 teaspoon vanilla extract

Optional: Food coloring (for fun!)

Instructions

Step 1: In a large bowl, combine the lukewarm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy.

Step 2: Add the melted butter, beaten eggs, and vanilla extract to the yeast mixture. Whisk until well combined.

Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.

Step 4: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If needed, add flour a tablespoon at a time to reduce stickiness.

Step 5: Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a towel, and let rise in a warm place for 1 to 1.5 hours until doubled in size.

Step 6: Punch down the dough and turn it onto a floured surface.

Step 7: Roll the dough out to about 1/2 inch thickness.

Step 8: Use a donut cutter or two round cookie cutters to cut out donuts and holes.

Step 9: Place donuts and holes on a parchment-lined baking sheet, cover loosely, and let rise for 30-45 minutes until puffy.

Step 10: Heat about 3 inches of vegetable oil in a heavy pot to 350°F (175°C), checking with a deep-fry thermometer.

Step 11: Fry a few donuts at a time in hot oil for 1-2 minutes per side until golden brown. Avoid overcrowding the pot.

Step 12: Remove donuts with a slotted spoon and drain on a wire rack lined with paper towels.

Step 13: Let donuts cool slightly before glazing.

Step 14: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust thickness with more milk or powdered sugar as needed.

Step 15: For colored glaze, divide into bowls and add food coloring drops as desired.

Step 16: Dip each donut into the glaze to coat both sides or spoon the glaze over them.

Step 17: Place glazed donuts on the wire rack and allow glaze to set for 15-20 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the dough.

Try rolling donuts in cinnamon sugar after frying for a tasty twist instead of glazing.

If you don’t have a donut cutter, use a large and small round cutter or even a cup and bottle cap.

Use vegetable oil with a high smoke point, like canola or peanut oil, for best frying results.

For a fluffier donut, ensure your yeast is fresh and your milk is lukewarm but not hot.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 25% less and mix it directly with the flour, skipping the proofing step with milk and sugar.

How do I know when the oil is at the right temperature?

The oil should reach 350°F (175°C) for frying donuts. Use a deep-fry thermometer to check. If you don’t have one, drop a small piece of dough into the oil—it should sizzle and rise to the surface within seconds.