Homemade Donuts Recipe: Soft and Fluffy

Let’s be real—nobody ever regretted making the Homemade Donuts recipe. Okay, maybe your kitchen will look like a flour tornado hit it, but once you take that first bite of a warm, pillowy donut… yeah, totally worth it. If you’ve ever thought, “Can I actually pull this off at home?”—the answer is a big, sugary YES.

I’ve made these homemade donuts more times than I care to admit (my waistline knows 🫣), and every single time, they’ve turned out like something straight outta a bakery. Whether you’re here for a weekend baking project or just need something to dunk in your coffee that isn’t another sad granola bar—this is the recipe.

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Why Homemade Donuts recipe Hit Different

Ever noticed how donuts from your favorite shop taste great… until they sit out for a few hours? Yeah, that’s because fresh donuts are magic, and store-bought ones? Not so much after they go cold.

Here’s why making donuts at home just slaps:

• You get to choose what goes in—no mystery chemicals or sketchy stuff here. 👋
  
• They’re super soft and airy, like clouds you can eat
  
• Freshly fried = better than anything from a box
  
• You can customize the glaze, toppings, and shape (donut holes, anyone?)
  

Homemade donuts aren’t just better—they’re a whole experience. One whiff and you’ll feel like you just walked into a bakery—no joke.

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What You’ll Need (Don’t Panic, It’s Mostly Basic Stuff)

Alright, let’s get into the goodies. You don’t need a fancy deep fryer or a culinary degree. Just some pantry staples and a little patience.

🧂 Basic Ingredients:

• 2 ¼ teaspoons (1 packet) active dry yeast
  
• ¾ cup warm milk (not hot, just cozy)
  
• ¼ cup granulated sugar
  
• 2 tablespoons unsalted butter, softened
  
• 1 egg
  
• Use 2 ½ cups of all-purpose flour, and toss in a little extra for dusting.
• ½ teaspoon salt
  
• Oil for frying (vegetable or canola works great)
  

🍩 For the Glaze (because duh):

• 1 ½ cups powdered sugar
  
• 2–3 tablespoons milk
  
• 1 teaspoon vanilla extract
  

That’s it. If you’ve ever made basic bread or pizza dough, this won’t scare you.

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Step-By-Step: How to Make the BEST Homemade Donuts

Let’s break this down. I promise it’s easier than it sounds, and way more fun than scrolling through TikTok for another hour.

Step 1: Wake Up the Yeast

Mix the warm milk and sugar in a bowl, then sprinkle in the yeast. Let it sit for 5–10 minutes. If it starts to foam, you’re good to go. If not, the yeast might be dead. Sorry, yeast is high maintenance like that.

Step 2: Make the Dough

Toss in the egg and the softened butter with your yeast mix. Stir it up. Then slowly add the flour and salt. Keep mixing until you’ve got a dough that’s soft and a little sticky.

Pro tip: Use a stand mixer with a dough hook if you’ve got one. If not, roll up your sleeves and use some elbow grease.

Work the dough for 5 to 7 minutes until it feels stretchy and smooth. If it’s way too sticky, toss in a bit more flour (but not too much or you’ll end up with bricks).

Step 3: Let It Rise

Place the dough in a greased bowl, cover it up, and let it chill somewhere warm for an hour or so. It should double in size.

FYI: If your house is cold (ugh, winter), turn on your oven for 2 minutes, shut it off, and let the dough rise in there.

Step 4: Shape Those Beauties

Roll the dough out to about ½ inch thick. Cut out your donuts using a donut cutter—or get creative with a glass and bottle cap. Don’t forget to save the holes!

Place them on parchment paper and let them rest for 20–30 minutes so they puff up a bit.

Step 5: Fry Time!

Heat your oil to 350°F (175°C). Fry a few donuts at a time—don’t try to squeeze in too many or things get messy.

Let them fry for about a minute or two on each side until they’re nice and golden. Flip with tongs or a slotted spoon (please don’t use your fingers unless you like pain).

Drain them on paper towels and try not to eat them all before glazing.

Step 6: Glaze & Go

Whisk together powdered sugar, milk, and vanilla to make your glaze. Coat the donuts while they’re still warm, then let the glaze drip off.

Optional (but highly encouraged): Add sprinkles, cinnamon sugar, or crushed Oreos if you’re feeling chaotic.

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Common Mistakes (aka: What I Learned the Hard Way)

Yes, I’ve made every donut fail possible so you don’t have to. 😅

❌ Over-proofing the dough

It’ll deflate like a sad balloon. Stick to the rise times.

❌ Oil too hot or cold

Too hot = burnt outside, raw inside. Too cold = greasy donuts. Use a thermometer. It’s worth it.

❌ Skipping the test donut

Fry a test donut first—it’ll save you from burning the whole batch. Call it… quality control 😉

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Variations You’ll Want to Try Immediately

Tired of basic glaze? Same. Here are a few tasty twists:

🍫 Chocolate Glaze

• Melt ½ cup chocolate chips with 2 tbsp milk and 1 tsp butter. Stir until smooth. Dip away.
  

🍁 Maple Bacon

• Whisk together 1 cup of powdered sugar, a spoon of maple syrup, and a splash of milk.
  
• Top with crispy bacon bits.
  
• Yes, it’s weird. Yes, it’s amazing.
  

🥄 Filled Donuts

• Skip the donut hole.
  
• Fry the donut rounds, then load them up with jam, Nutella, or custard using a piping bag.
  
• Boom. Fancy bakery vibes.
  

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FAQ: Because I Know You’ve Got Questions

Can I bake these instead of frying?

Technically, yes. But IMO, it’s just not the same. You’ll get more of a fluffy bread roll than a legit donut. If you’re baking instead of frying, brush with butter and pop them in the oven at 375°F for about 10 minutes.

How do I store homemade donuts?

Eat them fresh if you can. If you’ve got leftovers (rare, but hey), stash them in an airtight container for a day or two. They go stale fast, so maybe invite friends over? (Or don’t—more for you.)

Can I make the dough ahead of time?

Totally—just pop the dough in the fridge after the first rise, and bring it back to room temp before shaping and frying.

Looking for More delicious recipes?

check out some of our other top recipes:
Apple Fritters Recipe
Ultimate Shrimp Boil Recipe
Street Tacos Recipe

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Final Thoughts: Donuts Make Everything Better

Look, life is hard. But biting into a warm, homemade donut? That’s the kind of joy that fixes a bad day. Making them takes a little effort, sure—but it’s nothing you can’t handle with some sugar, patience, and maybe a podcast in the background.

So if you’re still wondering whether to try this recipe… stop overthinking it. Just grab your ingredients and get messy. You’ll thank yourself when your kitchen smells like heaven and your mouth is full of fluffy goodness.

And hey, if anyone asks where you bought those “incredible donuts”? Just wink and say, Just smile and say, “Homemade, of course,” like it was no big deal.😉