Quick and Easy Donuts
Quick and Easy Donuts is a medium American recipe that serves 12. 200 calories per serving. Recipe by Bincy Chris on YouTube.
Prep: 1 hr 45 min | Cook: 20 min | Total: 2 hrs 20 min
Cost: $4.28 total, $0.36 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 0.5 cup Milk (room temperature)
- 2 tablespoons Unsalted Butter (softened)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Salt
- 1 teaspoon Active Dry Yeast (proofed in warm milk)
- 1 large Egg (room temperature)
- 0.5 tablespoon Water
- 2 cups Vegetable Oil (for deep frying)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Sugar
- 2 tablespoons Milk (for glaze, adjust for consistency)
Instructions
Combine liquid ingredients
In a mixing bowl, add the milk, granulated sugar, salt, active dry yeast, and the egg. Stir until the sugar and yeast dissolve.
Time: PT5M
Incorporate softened butter
Add the softened unsalted butter to the bowl and mix until fully combined.
Time: PT2M
Add flour and form shaggy dough
Sprinkle the sifted all‑purpose flour over the mixture and stir with a whisk until a rough, shaggy mass forms.
Time: PT3M
First kneading
Turn the dough onto a lightly floured surface and knead for 7–8 minutes until it becomes smooth and soft.
Time: PT8M
Add water and second knead
Drizzle ½ tablespoon of water onto the dough and knead another 5–6 minutes until the dough feels slightly sticky but elastic.
Time: PT6M
First rest (bulk fermentation)
Cover the dough with a clean kitchen towel and let it rest for 15 minutes at room temperature.
Time: PT15M
Divide and shape into balls
Portion the dough into 12 equal pieces (use a kitchen scale for precision). Roll each piece into a smooth ball, tucking the edges toward the centre.
Time: PT10M
Second rest (proof)
Place the dough balls on a tray, cover with a kitchen towel, and let them rest for another 15 minutes.
Time: PT15M
Shape the donut holes
Dust each ball with a little flour, gently press to flatten, then use your thumb to create a hole in the centre and widen it to about 2‑3 cm.
Time: PT5M
Final proof
Dust the shaped donuts with flour, cover loosely with cling film, and let them rise in a warm environment for 35–40 minutes, until they look puffy and have increased in size.
Time: PT40M
Heat oil for frying
Fill a frying pan with enough vegetable oil to submerge the donuts and heat over medium heat until the oil reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the donuts
Carefully lower a few donuts into the oil. Fry for about 1½ minutes on each side, turning once, until they turn a light golden‑brown.
Time: PT3M
Temperature: 350°F
Drain and cool
Remove the donuts with a slotted spoon, place on paper towels to absorb excess oil, then transfer to a cooling rack.
Time: PT5M
Prepare vanilla glaze
In a small bowl, whisk together 1 cup powdered sugar, 1 tsp vanilla sugar, and 2 tbsp milk. Adjust with a little more milk for a thinner glaze or more powdered sugar for a thicker coating.
Time: PT5M
Glaze the donuts
Dip each cooled donut into the glaze or drizzle over the top. Place back on the cooling rack to let the glaze set.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat, Egg, Milk, Butter
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Milk: Almond milk, Soy milk
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Coconut sugar
- Instead of Salt: Sea salt
- Instead of Active Dry Yeast: Instant yeast
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Powdered Sugar: Icing sugar
- Instead of Vanilla Sugar: Vanilla extract (1 tsp)
- Instead of Milk: Water
Equipment Needed
- Mixing Bowl
- Whisk
- Rolling Pin
- Kitchen Scale (optional)
- Kitchen Towel
- Cling Film
- Frying Pan
- Thermometer
- Paper Towels
- Cooling Rack
- Measuring Cups
- Measuring Spoons
- Sifter (optional)
Critical Steps — Do Not Skip
- Kneading the dough to the correct elasticity (steps 4‑5)
- Adding the small amount of water without over‑flouring (step 5)
- Final proof until the donuts are puffy (step 10)
- Maintaining oil temperature at 350°F for even frying (steps 11‑12)
Chef Tips from the Video
- Use room‑temperature butter for a smoother dough.
- A kitchen thermometer is essential for accurate oil temperature.
- Dust the work surface liberally with flour to prevent sticking while shaping.
- For a richer glaze, replace part of the milk with melted butter.
Troubleshooting
Dough feels too dry and cracks when shaping.
Add a teaspoon of water at a time, kneading until the dough becomes pliable. Avoid adding too much flour.
Dough is overly sticky and sticks to the hands.
Lightly dust the work surface and your hands with flour; continue kneading – the dough will absorb excess moisture.
Donuts do not puff up during frying.
Make sure the dough has completed its final proof and that the oil temperature is steady at 350°F. Over‑crowding the pan also reduces puffiness.
Donuts turn brown too quickly on the outside.
Lower the oil temperature to 325°F (163°C) and fry in smaller batches to maintain consistent heat.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag; good for up to 1 month. Reheat in the oven.
Room temperature: Best eaten the same day; keep in a covered container for up to 6 hours.
Make-Ahead Tips
- The dough can be prepared a day ahead, covered and refrigerated; bring to room temperature before the final proof.
- Fried donuts keep well frozen; reheat in a 350°F oven for 5‑7 minutes for a fresh‑out‑of‑the‑oven texture.
Frequently Asked Questions
What is the cultural significance and history of soft and fluffy homemade donuts in American cuisine?
Donuts originated from Dutch "olykoeks" brought to America in the 19th century and evolved into the sweet, fried treats we know today. The soft, airy texture became popular in the early 20th century with the rise of mass‑produced yeast‑leavened donuts, becoming a staple at diners and coffee shops across the United States.
What traditional regional variations of donuts exist within the United States?
In the U.S., you’ll find cake‑style donuts in the South, yeast‑leavened fluffy donuts in the Midwest, and specialty glazed or filled varieties in New York and Boston. Each region adds its own twist, such as maple glaze in Vermont or apple‑cinnamon topping in New England.
How are soft and fluffy donuts traditionally served in American coffee shops?
They are usually served warm, either plain with a light sugar dusting, glazed with vanilla or chocolate, or filled with custard, jam, or cream. They are often paired with a hot coffee, latte, or cold milkshake for a classic breakfast‑or‑snack combo.
On what occasions are soft and fluffy donuts commonly enjoyed in American culture?
Donuts are popular for breakfast, mid‑day snacks, and special occasions like National Donut Day, fairs, and family brunches. They’re also a favorite treat for school events and office coffee breaks.
What authentic ingredients are essential for traditional American yeast‑leavened donuts versus common substitutes?
Traditional recipes call for all‑purpose flour, active dry yeast, milk, butter, egg, and granulated sugar. Common substitutes include almond milk for dairy‑free versions, melted butter for a richer crumb, or instant yeast for a quicker rise, though the texture may vary slightly.
What other American breakfast dishes pair well with soft and fluffy donuts?
They pair beautifully with classic breakfast items such as scrambled eggs, bacon, hash browns, or a fresh fruit salad. A hot cup of coffee or a cold glass of milk balances the sweetness nicely.
What makes these soft and fluffy donuts special compared to typical store‑bought donuts?
The home‑made version uses a short, two‑step proofing process that yields a light, airy crumb and a tender crust. Freshly fried at the correct temperature, they stay moist inside and develop a subtle vanilla flavor that mass‑produced donuts often lack.
What are the most common mistakes to avoid when making soft and fluffy donuts at home?
Common errors include over‑kneading, which can make the dough tough; adding too much flour after the water step, which creates a dense crumb; and frying at too high a temperature, which browns the exterior before the interior cooks fully.
Why does this donut recipe use a short 15‑minute final proof instead of a longer double proof?
A short, warm proof allows the yeast to produce enough gas for puffiness without over‑fermenting, keeping the dough light and preventing a sour flavor. The recipe’s added water also helps achieve a softer texture in less time.
Can I make these soft and fluffy donuts ahead of time and how should I store them?
Yes, you can fry the donuts, let them cool completely, then freeze them in a single layer before transferring to a zip‑lock bag. Reheat in a 350°F oven for 5‑7 minutes to restore their softness. They also keep refrigerated for up to two days.
What does the YouTube channel Bincy Chris specialize in?
The YouTube channel Bincy Chris focuses on easy‑to‑follow home cooking tutorials, especially Indian‑inspired and comfort‑food recipes that use minimal ingredients and straightforward techniques for everyday cooks.
How does the YouTube channel Bincy Chris's approach to American comfort food differ from other cooking channels?
Bincy Chris blends clear, step‑by‑step narration with visual close‑ups of each technique, emphasizing quick preparation and minimal equipment. Unlike many channels that rely on complex methods, Bincy keeps recipes approachable for beginners while still delivering authentic flavors.
Last updated: September 1, 2026
