How To Make Homemade Donuts
How To Make Homemade Donuts is a medium American recipe that serves 12. 250 calories per serving. Recipe by Nick's Kitchen on YouTube.
Prep: 2 hrs 40 min | Cook: 10 min | Total: 3 hrs 5 min
Cost: $8.31 total, $0.69 per serving
Ingredients
- 2 cups Milk (Warm to about 110°F (43°C) for activating yeast)
- 0.25 cup Granulated Sugar (Divided: 1/4 cup for yeast activation, additional for glazes)
- 1 packet Active Dry Yeast (2 1/4 teaspoons, room‑temperature)
- 0.5 cup Unsalted Butter (Melted then cooled to room temperature)
- 2 pieces Large Eggs (Room temperature)
- 1 teaspoon Vanilla Extract (Divided for dough and vanilla glaze)
- 1 teaspoon Salt (Fine sea salt)
- 5 cups All-Purpose Flour (Sifted; may need a little more for dusting)
- 2 quarts Vegetable Oil (For deep‑frying; use a neutral oil with high smoke point)
- 2 cups Confectioners Sugar (Divided among three glazes)
- 2 tablespoons Cocoa Powder (Unsweetened)
- 4 tablespoons Milk (for glazes) (Whole milk works best)
- 2 tablespoons Strawberry Jam (For strawberry glaze)
- 1 teaspoon Beet Juice (For pink color in strawberry glaze)
- 1 teaspoon Lemon Juice (For vanilla glaze)
- 0.25 cup Rainbow Sprinkles (For topping finished donuts)
Instructions
Activate Yeast
Combine warm milk, 1/4 cup granulated sugar, and the packet of active dry yeast in the stand‑mixer's bowl. Stir briefly, then let sit for 15 minutes until foamy.
Time: PT15M
Mix Wet Ingredients
Add melted‑then‑cooled butter, eggs, vanilla extract, and salt to the yeast mixture. Attach the dough hook and mix on medium for about 1 minute until just combined.
Time: PT2M
Incorporate Flour Gradually
Add one‑third of the flour, mix until incorporated, then add half of the remaining flour, mix again, and finally add the rest of the flour. Continue mixing on medium until a sticky, tacky dough forms.
Time: PT5M
Knead with High Speed
Increase mixer speed to high and knead for 7–10 minutes. The dough is ready when it pulls away from the bowl sides and forms a smooth, uniform ball.
Time: PT10M
Hand‑Knead and Shape
Turn the dough onto a lightly floured surface and knead for 1–2 minutes until no longer sticky. Shape into a smooth ball.
Time: PT3M
First Proof
Place the dough ball in a buttered bowl, cover with plastic wrap, and let rest in a warm spot for 1 hour until doubled in size.
Time: PT1H
Punch Down and Roll Out
Deflate the risen dough gently, then roll or press it on a floured surface into an 11×4‑inch rectangle about 1‑inch thick.
Time: PT5M
Cut Donuts
Dust the donut cutter with flour, press into the dough, and lift the cut donut onto a parchment‑lined sheet. Set aside any donut holes for later.
Time: PT8M
Second Proof
Cover the cut donuts loosely with plastic wrap and let rise for another 1 hour until puffed.
Time: PT1H
Heat Oil for Frying
Fill a deep pan with vegetable oil to a depth of about 2 inches and heat to 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry Donuts
Using tongs, gently lower donuts (still on parchment) into the oil. Fry for 1 minute per side, then lift parchment and let donuts sink briefly before flipping. Remove and place on a wire rack over a paper‑towel‑lined baking sheet.
Time: PT10M
Temperature: 350°F
Prepare Chocolate Glaze
In a bowl whisk together 1 cup confectioners sugar, 2 tbsp cocoa powder, a pinch of salt, 2 tbsp milk, and enough milk to reach a smooth, pourable consistency.
Time: PT3M
Prepare Strawberry Glaze
Combine 1 cup confectioners sugar, 2 tbsp strawberry jam, 2 tbsp milk, and 1 tsp beet juice. Stir until smooth and pink.
Time: PT3M
Prepare Vanilla Glaze
Mix 1 cup confectioners sugar, 1 tsp vanilla extract, 1 tsp lemon juice, and 2 tbsp milk until smooth.
Time: PT3M
Glaze and Decorate Donuts
Dip each cooled donut into the desired glaze, let excess drip off, then immediately sprinkle with rainbow sprinkles. Place on a rack to set.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Gluten, Eggs, Dairy, Soy (if using soy oil)
Ingredient Substitutions
- Instead of Milk: Almond milk, Soy milk
- Instead of Granulated Sugar: Coconut sugar
- Instead of Active Dry Yeast: Instant yeast (use 1 3/4 tsp)
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Large Eggs: Flax egg (2 tbsp flaxseed meal + 6 tbsp water)
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Salt: Kosher salt (use 1 1/4 tsp)
- Instead of All-Purpose Flour: Bread flour (for chewier texture)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Confectioners Sugar: Powdered sugar
- Instead of Cocoa Powder: Dutch‑process cocoa
- Instead of Milk (for glazes): Half‑and‑half, Non‑dairy milk
- Instead of Strawberry Jam: Pureed fresh strawberries
- Instead of Beet Juice: Red food coloring (use sparingly)
- Instead of Lemon Juice: White vinegar (use half amount)
- Instead of Rainbow Sprinkles: Chocolate sprinkles, Colored sanding sugar
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Dough Hook
- Rolling Pin (optional)
- Bench Knife (optional)
- Donut Cutter (Ring Mold)
- Parchment Paper
- Plastic Wrap
- Frying Pan or Deep Fryer
- Thermometer (optional)
- Wire Rack
- Baking Sheet
- Whisk (optional)
- Fork (optional)
- Spoon (optional)
Critical Steps — Do Not Skip
- Activating yeast and confirming it becomes foamy
- Achieving the correct sticky‑tacky dough consistency
- First and second proofing periods
- Maintaining oil temperature at 350°F while frying
- Not pressing donuts down in the oil to preserve the white center line
Chef Tips from the Video
- Dust the donut cutter with flour and tap it gently to release donuts cleanly.
- Use parchment paper to lower donuts into oil; it prevents sticking and makes removal easy.
- For extra flavor, add a pinch of cinnamon to the chocolate glaze.
Troubleshooting
Yeast does not foam after 15 minutes.
The yeast may be dead or the milk too hot/cold. Use fresh yeast and ensure milk is around 110°F (43°C).
Dough is too dry and does not come together.
Add milk a tablespoon at a time until the dough reaches a sticky but manageable consistency.
Donuts are dense and do not puff up.
Make sure both proofing periods are completed and oil temperature is steady at 350°F; over‑crowding the pan also reduces puff.
Glaze is too thick and clumps.
Thin the glaze with a little extra milk, adding a teaspoon at a time while whisking.
Storage
Refrigerator: Store glazed donuts in an airtight container for up to 3 days.
Freezer: Freeze unglazed donuts wrapped individually in plastic, then place in a freezer bag for up to 2 months. Re‑heat before glazing.
Room temperature: Best eaten the same day; can sit out for up to 4 hours if covered.
Make-Ahead Tips
- The dough can be refrigerated after the first proof for up to 24 hours; let it come to room temperature before shaping.
- Glazes can be prepared a day ahead and stored in the refrigerator; whisk before using.
Frequently Asked Questions
What is the cultural significance and history of fried donuts in American cuisine?
Fried donuts originated in early American bakeries as a way to use leftover dough, becoming a staple treat at fairs, diners, and coffee shops. Over time they evolved into the iconic ring‑shaped pastry associated with breakfast and snack culture across the United States.
What are the traditional regional variations of fried donuts in the United States?
In the Northeast, Boston‑style “Boston cream” donuts are filled with custard and topped with chocolate. In the South, cake‑style donuts are denser and often glazed with sugar. In the Midwest, “crullers” are a light, airy version made with choux pastry.
How is fried donuts traditionally served in American households?
They are typically served warm, either plain, glazed, or dusted with powdered sugar, often alongside coffee or milk. Special occasions like birthdays and holidays feature decorated donuts with sprinkles or frosting.
What occasions or celebrations are fried donuts traditionally associated with in American culture?
Donuts are popular at breakfast gatherings, office meetings, school fundraisers, and holiday brunches. They also feature in “Donut Day” celebrations on the first Friday of June.
What makes fried donuts special or unique in American pastry tradition?
The signature white line in the center, created by frying the donut on parchment without pressing it down, gives the donut its light, airy texture. This technique sets American ring donuts apart from baked or filled varieties.
What are the most common mistakes to avoid when making bakery‑quality fried donuts at home?
Common errors include using water that’s too hot or cold for the yeast, over‑mixing the dough, under‑proofing, and frying at the wrong oil temperature. Each mistake can lead to dense, flat, or overly greasy donuts.
Why does this donut recipe use a two‑stage flour addition instead of adding all flour at once?
Adding flour gradually allows the mixer to develop gluten evenly and prevents a sudden overload that can make the dough too stiff. This method yields a smoother, more elastic dough that rises properly.
Can I make the donut dough ahead of time and how should I store it?
Yes, after the first proof you can refrigerate the dough in a covered bowl for up to 24 hours. Bring it back to room temperature before shaping, then proceed with the second proof before frying.
What texture and appearance should I look for when the donut dough is ready?
The dough should be sticky and tacky but pull away from the bowl walls, forming a smooth ball. After kneading, it should feel slightly elastic and no longer cling to your hands.
How do I know when the fried donuts are done cooking?
Donuts are done when both sides are golden‑brown (about 1 minute per side) and they float to the surface of the oil. The interior should be fully cooked, yielding a light, airy bite.
What does the YouTube channel Nick's Kitchen specialize in?
The YouTube channel Nick's Kitchen focuses on approachable home‑cooking tutorials, especially classic American comfort foods and detailed technique breakdowns for home bakers and cooks.
How does the YouTube channel Nick's Kitchen's approach to American pastry cooking differ from other cooking channels?
Nick's Kitchen emphasizes step‑by‑step visual cues, practical troubleshooting, and real‑world timing, allowing viewers to replicate bakery‑quality results without professional equipment. This hands‑on, no‑fluff style sets it apart from more entertainment‑focused channels.
Last updated: September 6, 2026
