How To Make Homemade Donuts

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. Second Proof

   Cover the cut donuts loosely with plastic wrap and let rise for another 1 hour until puffed.

   Time: PT1H

10. 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

11. 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

12. 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

13. 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

14. Prepare Vanilla Glaze

    Mix 1 cup confectioners sugar, 1 tsp vanilla extract, 1 tsp lemon juice, and 2 tbsp milk until smooth.

    Time: PT3M

15. 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