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Homemade Donuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 26 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 donuts
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

This recipe for homemade donuts yields light, fluffy, and tender fried treats coated with either a classic vanilla glaze, chocolate glaze, or cinnamon sugar. Made from scratch using buttermilk and sour cream, these donuts feature a perfectly crispy exterior and a soft interior, fried to golden perfection in high-heat oil. Ideal for a weekend breakfast or a special dessert, the recipe walks through creaming the butter and sugar, mixing the dough gently, frying at precise temperatures, and finishing with delicious toppings.

Ingredients

Dough

  • 5 tablespoons salted butter (room temperature, 70g; add ⅛ teaspoon salt if using unsalted)
  • ½ cup granulated sugar (all-natural cane sugar)
  • 2 large eggs (room temperature)
  • ¾ cup buttermilk (room temperature)
  • 1 tablespoon vanilla bean paste (or vanilla extract)
  • 2 tablespoons sour cream (full-fat, room temperature or plain Greek yogurt)
  • 3⅓ cups unbleached all-purpose flour (438g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ to ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt (or ¾ teaspoon if using unsalted butter)
  • 4 cups high-heat oil for frying (such as vegetable or canola oil)

Classic Vanilla Glaze

  • 1½ cups powdered sugar (172g)
  • 2 to 3 tablespoons milk (or half-and-half or water)
  • 1 teaspoon vanilla extract (or vanilla bean paste)

Chocolate Glaze

  • 1½ cups powdered sugar (172g)
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract or vanilla bean paste

Cinnamon Sugar

  • ½ to ¾ cup granulated sugar
  • 1 to 2 tablespoons ground cinnamon

Instructions

  1. Make the Dough: In a stand mixer bowl fitted with a paddle attachment, cream the softened butter on medium-high speed for 2 minutes until smooth. Add granulated sugar and beat on medium-high until light and fluffy, about 2 to 4 minutes depending on sugar coarseness.
  2. Add Eggs and Flavorings: Reduce mixer speed to medium. Add eggs one at a time, beating 30 to 60 seconds per egg, scraping down sides as necessary. Mix in the vanilla bean paste and sour cream until just combined.
  3. Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, kosher salt, and nutmeg in a separate bowl.
  4. Combine Dry and Wet Ingredients: With the mixer on low, add the flour mixture in increments of about ¼ cup alternated with the buttermilk, starting and ending with flour. Mix only until the dough looks shaggy and sticky, then use a spatula to incorporate any remaining flour streaks.
  5. Shape and Rest Dough: Turn out the sticky dough onto a well-floured surface. With floured hands, gently fold and turn the dough, adding just enough flour to prevent sticking. Press into a 1-inch thick rectangle, fold the dough into thirds like an envelope, pat out again, and repeat folding once more. Finally, roll the dough to just under ½ inch thick (about ⅜ inch). Cover with a tea towel and rest for 5 to 10 minutes while heating oil.
  6. Heat the Oil: Pour 2 to 3 inches of high-heat oil into a deep heavy-bottomed pot (like a Dutch oven). Attach a candy/frying thermometer so it is submerged but not touching the bottom. Heat oil over medium until it reaches 350°F to 375°F (adjust temperature for altitude as needed).
  7. Prepare Cooling Station and Toppings: Set a cooling rack over a paper towel-lined baking sheet for draining donuts. Prepare glazes and cinnamon sugar in wide shallow bowls: for classic or chocolate glaze, sift powdered sugar (and cocoa for chocolate), add remaining glaze ingredients, and whisk smooth; for cinnamon sugar, whisk granulated sugar with cinnamon.
  8. Cut the Donuts: Using a 3- to 3¼-inch donut cutter, press straight down without twisting to cut shapes. Use a slightly larger cutter for the donut holes and gently stretch holes if needed. Transfer cut donuts and holes to a parchment-lined tray, cutting as close as possible. Expect about 9 donuts per roll; reroll scraps as necessary.
  9. Fry the Donuts: Slide 2 to 4 donuts in at a time into hot oil, placing the smooth side down first. Fry for 90 seconds to 2 minutes, then flip and fry about 1 minute more. Donuts should reach an internal temperature of about 200°F. Fry donut holes by stirring and turning continuously for 60 to 90 seconds until golden. Remove all to the cooling rack to drain.
  10. Glaze and Serve: Let donuts cool slightly for about a minute before dipping in glaze or rolling in cinnamon sugar so coatings stick better. Wait approximately 10 minutes before applying chocolate glaze for the perfect soft but crackly finish. Serve warm.

Notes

  • If you do not have buttermilk, make your own by adding 1 tablespoon lemon juice or white vinegar to ¾ cup milk, let sit 5 minutes before using.
  • Use a thermometer for oil temperature to prevent greasy or undercooked donuts; maintain 350°F to 375°F during frying.
  • Do not twist the cutter when cutting donuts to avoid sealing edges which hinders rising.
  • Frying donuts in small batches prevents large drops in oil temperature and ensures even cooking.
  • You can substitute sour cream with full-fat plain Greek yogurt.
  • High-altitude frying at 5,280 feet requires slightly reducing frying temperature by about 15°F (3°F per 1,000 ft elevation).

Find it online: https://ivysrecipes.com/homemade-donuts-recipe/