Our favorite homemade donuts…these aren’t your typical overly sweet, heavy treats; they’re tender, nourishing, and just the right balance of indulgent and wholesome. Because they make the perfect share-around-the-table treat, your family will be asking for these on repeat.
740g all-purpose flour, plus more for dusting (about 5 3/4 cups spooned & leveled)
For frying
4 cups neutral frying oil, such as avocado oil or tallow
For Vanilla glaze
240g powdered sugar (2 cups)
15g melted butter (1 tablespoon)
45–75 g milk or water (3–5 tablespoons)
1 teaspoon vanilla extract (optional)
For vanilla sugar glaze
120 g granulated sugar (1/2 cup)
1 teaspoon vanilla extract (optional)
Instructions
For the dough
Warm the milk mixture. In a medium saucepan over medium heat, warm the milk and butter just until the butter melts. Remove from heat and cool to about 110°F.
Mix dry ingredients. In the bowl of a stand mixer, combine flour, instant yeast, sugar, salt, and nutmeg.
Add wet ingredients. Add warm milk mixture, warm water, and beaten eggs to the dry ingredients.
Mix the dough. Using the paddle attachment, mix on low until combined. Increase to medium speed and mix until smooth.
Knead. Switch to the dough hook and knead on medium speed until the dough pulls away from the sides of the bowl and is smooth and elastic, about 4–5 minutes.
First rise. Shape into a smooth ball and place in a lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 45–60 minutes
Roll and cut. Turn onto a floured surface. Fold gently twice, then roll to 3/8-inch thickness. Cut using a 2 1/2-inch doughnut cutter, with a 7/8-inch cutter for centers. Re-roll scraps up to twice. Place on a lightly floured sheet pan and let rise 30 minutes.
Frying
Heat oil. Heat oil in a deep fryer or heavy-bottomed Dutch oven to 365°F.
Fry the donuts. Fry 3–4 at a time for about 1 minute per side, until golden. Transfer to a wire rack over a paper towel–lined sheet pan.
Fry the holes. Fry doughnut holes 10–12 at a time for 1–2 minutes, stirring gently. Drain on a wire rack.
vanilla glaze
Make glaze. In a medium bowl, whisk together powdered sugar, melted butter and milk (or water) until smooth. Adjust consistency with extra liquid 1 teaspoon at a time if needed. Stir in vanilla extract, if using.
Glaze donuts. Once the donuts cool slightly, dip them into glaze. Let set for a few minutes.
Vanilla Sugar Glaze
Make sugar glaze. Combine granulated sugar and vanilla extract in a shallow bowl.
Toss warm donuts. Immediately after frying, toss donuts in the sugar glaze until coated.
Fresh made donuts are a classic family favorite…and they’re fun to make on top of that! Try them this weekend!
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740gall-purpose flourplus more for dusting (about 5 3/4 cups spooned & leveled)
For Frying
4cupsneutral frying oilsuch as avocado oil or tallow
For Vanilla Glaze
240gpowdered sugar2 cups
15gmelted butter1 tablespoon
45–75 g milk or water3–5 tablespoons
1teaspoonvanilla extractoptional
pinch of salt
For Chocolate Glaze
240gpowdered sugar2 cups
20gunsweetened cocoa powder1/4 cup
15gmelted butter1 tablespoon
45–75 g milk or water3–5 tablespoons
pinch of salt
For Vanilla Sugar Glaze (for tossing)
120ggranulated sugar1/2 cup
1teaspoonvanilla extractoptional
Instructions
Dough
Warm the milk mixture. In a medium saucepan over medium heat, warm the milk and butter just until the butter melts. Remove from heat and cool to about 110°F.
Mix dry ingredients. In the bowl of a stand mixer, combine flour, instant yeast, sugar, salt, and nutmeg.
Add wet ingredients. Add warm milk mixture, warm water, and beaten eggs to the dry ingredients.
Mix the dough. Using the paddle attachment, mix on low until combined. Increase to medium speed and mix until smooth.
Knead. Switch to the dough hook and knead on medium speed until the dough pulls away from the sides of the bowl and is smooth and elastic, about 4–5 minutes.
First rise. Shape into a smooth ball and place in a lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 45–60 minutes
Roll and cut. Turn onto a floured surface. Fold gently twice, then roll to 3/8-inch thickness. Cut using a 2 1/2-inch doughnut cutter, with a 7/8-inch cutter for centers. Re-roll scraps up to twice. Place on a lightly floured sheet pan and let rise 30 minutes.
Frying
Heat oil. Heat oil in a deep fryer or heavy-bottomed Dutch oven to 365°F.
Fry the doughnuts. Fry 3–4 at a time for about 1 minute per side, until golden. Transfer to a wire rack over a paper towel–lined sheet pan.
Fry the holes. Fry doughnut holes 10–12 at a time for 1–2 minutes, stirring gently. Drain on a wire rack.
Vanilla Glaze
Make glaze. In a medium bowl, whisk together powdered sugar, melted butter and milk (or water) until smooth. Adjust consistency with extra liquid 1 teaspoon at a time if needed. Stir in vanilla extract, if using.
Glaze doughnuts. Once the donuts cool slightly, dip them into the glaze. Let set for a few minutes.
Vanilla Sugar Glaze
Make sugar glaze. Combine granulated sugar (or powdered sugar) and vanilla extract in a shallow bowl.
Immediately after frying, toss doughnuts in the sugar glaze until coated.
Notes
Serve with a tall glass of (raw!) milk and a smile!
