How to make Soft, fluffy and Airy donuts at home !!! The best home made donuts ever
How to make Soft, fluffy and Airy donuts at home !!! The best home made donuts ever !!! is a medium American recipe that serves 8. 250 calories per serving. Recipe by The apron on YouTube.
Prep: 3 hrs 2 min | Cook: 22 min | Total: 3 hrs 39 min
Cost: $4.70 total, $0.59 per serving
Ingredients
- 150 mL Milk (lukewarm, about 35‑40°C)
- 30 g Granulated Sugar (divided: 15 g for yeast, 15 g for dough)
- 5 g Active Dry Yeast (about 1½ teaspoons, ensure freshness)
- 400 g Bread Flour (high‑protein flour for chew)
- 2.5 g Salt (½ teaspoon fine sea salt)
- 30 g Mashed Potato (optional, adds extra softness)
- 2 large Eggs (room temperature)
- 40 g Unsalted Butter (soft, added gradually)
- 2 L Vegetable Oil (for deep‑frying, maintain 150‑160°C)
- 20 g Granulated Sugar (for coating) (optional, roll warm donuts)
Instructions
Activate Yeast
Warm the milk to about 35‑40°C, add 15 g sugar and 5 g active dry yeast, stir quickly and let sit 10‑15 minutes until foamy.
Time: PT15M
Mix Dry Ingredients
In a large bowl combine 400 g bread flour, the remaining 15 g sugar, ½ teaspoon salt, and optional mashed potato. Whisk to distribute evenly.
Time: PT5M
Combine Wet and Dry, Initial Knead
Add the foamy yeast mixture and two room‑temperature eggs to the dry ingredients. Knead on low speed (or by hand) for about 5 minutes until the mixture just comes together and looks slightly sticky.
Time: PT5M
Incorporate Butter and Continue Kneading
Gradually add 40 g soft unsalted butter while kneading. Continue kneading for 15 minutes until the dough is smooth, elastic, and pulls away cleanly from the bowl.
Time: PT15M
Window‑Pane Test
Take a small piece of dough and gently stretch it; if you can see light through without tearing, the gluten is developed enough.
Time: PT2M
First Rise
Cover the bowl with a clean towel or plastic wrap and place in a warm spot (or oven with the light on) for about 1 hour, or until doubled in size.
Time: PT1H
Punch Down and Shape Dough
Gently punch the risen dough to release excess air, then roll it out to about ½‑inch thickness. Use a large round cutter for the outer shape and a smaller cutter for the hole. Place cut donuts on a lined tray.
Time: PT10M
Second Rise
Cover the shaped donuts and let them rise again for about 1 hour, until puffy and soft to the touch.
Time: PT1H
Final Rest
Allow the donuts to rest for an additional 10 minutes while you heat the oil.
Time: PT10M
Heat Oil
Fill a deep‑fry pot with enough oil to submerge the donuts and heat to 150‑160°C (300‑320°F).
Time: PT5M
Temperature: 150-160°C
Fry Donuts
Carefully lower a few donuts into the oil, leaving space between them. Fry for about 2 minutes per side, turning once, until they puff up and turn a light golden color.
Time: PT12M
Temperature: 150-160°C
Drain and Coat
Remove donuts with a slotted spoon and place on a wire rack or paper towels to drain. While still warm, roll in granulated sugar if desired.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten
Allergens: Eggs, Milk, Wheat, Butter
Ingredient Substitutions
- Instead of Milk: Almond milk, Soy milk
- Instead of Granulated Sugar: Cane sugar, Coconut sugar
- Instead of Active Dry Yeast: Instant yeast (same amount), Fresh yeast (double amount)
- Instead of Bread Flour: All‑purpose flour (texture will be less chewy)
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Mashed Potato: Potato starch
- Instead of Eggs: 2 tbsp applesauce (texture will change), 2 tbsp yogurt
- Instead of Unsalted Butter: Margarine, Vegetable oil (will affect texture)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Granulated Sugar (for coating): Powdered sugar
Equipment Needed
- Small Saucepan
- Large Mixing Bowl
- Whisk
- Kitchen Scale
- Dough Mixer (optional) (optional)
- Rolling Pin
- Donut Cutter Set
- Baking Sheet or Line Tray
- Clean Kitchen Towel or Plastic Wrap
- Wire Rack
- Deep‑Fry Pot
- Thermometer
- Slotted Spoon
- Paper Towels
Critical Steps — Do Not Skip
- Activating the yeast properly
- Window‑pane test to confirm gluten development
- Maintaining oil temperature at 150‑160°C
- Second rise after shaping
- Frying in small batches to avoid temperature drop
Chef Tips from the Video
- Bread flour’s higher protein content creates the perfect chew and lift.
- Softened butter added gradually yields a tender crumb; cold butter will make the dough tough.
- If the dough feels too sticky, lightly flour your hands instead of adding more flour to the bowl.
- A light dusting of sugar after frying adds a pleasant crunch without a glaze.
Troubleshooting
Dough does not rise.
Check that the milk was warm, not hot, and that the yeast is fresh. If needed, add a pinch more yeast and give it another 10‑15 minutes.
Donuts are dense or heavy.
Ensure the oil temperature stays between 150‑160°C and do not over‑knead the dough. Also, make sure the second rise is complete before frying.
Donuts absorb too much oil and become greasy.
Fry in small batches, keep the oil temperature steady, and drain on a wire rack rather than letting them sit in oil.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat briefly before serving.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 2 months. Reheat in the oven.
Room temperature: Best eaten the same day; can keep for 4‑5 hours in a cool, dry place.
Make-Ahead Tips
- The dough can be prepared the night before; let it rise, shape, and refrigerate overnight. Bring to room temperature before the second rise.
- Fried donuts freeze well; 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 fluffy donuts in American cuisine?
Donuts became a staple of American street food in the early 20th century, popularized by doughnut shops and later by coffee chains. Their soft, airy texture reflects the influence of European fried pastries adapted to mass‑production and home cooking.
What regional variations of donuts exist within the United States?
In the U.S., you’ll find cake‑style donuts in the South, yeast‑leavened airy donuts in the Midwest, and specialty glazed or filled varieties in New England. Each region adds its own twist, such as maple glaze in Vermont or apple‑cinnamon fillings in the Midwest.
How are soft fluffy donuts traditionally served in American coffee shops?
They are usually served warm, either plain, rolled in sugar, or glazed. Many coffee shops pair them with a hot beverage like coffee or latte, and they are often displayed in a glass case to showcase their golden exterior.
What occasions or celebrations are soft fluffy donuts associated with in American culture?
Donuts are a popular treat for breakfast meetings, office gatherings, and holiday brunches. In some regions they are featured at fairs, fundraisers, and even as a sweet offering on National Donut Day (first Friday of June).
What authentic ingredients give American yeast donuts their signature airy texture?
The key ingredients are bread flour for higher gluten, active dry yeast for lift, and a modest amount of butter and eggs for richness. Adding a touch of mashed potato, as suggested in the video, further softens the crumb.
What other American dishes pair well with soft fluffy donuts?
They pair beautifully with a strong coffee, cold milk, or a fruit‑based smoothie. For a savory contrast, serve them alongside a breakfast plate of scrambled eggs and bacon.
What are the most common mistakes to avoid when making soft fluffy donuts at home?
Common errors include using milk that’s too hot (killing the yeast), over‑kneading or adding too much flour (making the donuts tough), frying at too high a temperature (causing greasiness), and skipping the second rise after shaping.
Why does this donut recipe fry at a lower temperature of 150‑160°C instead of the typical 180°C?
A lower oil temperature allows the interior to steam and expand gently, creating a pillowy crumb while the exterior slowly turns golden. Frying too hot would brown the outside before the inside fully cooks, resulting in dense donuts.
Can I make these soft fluffy donuts ahead of time and how should I store them?
Yes. After the first rise, you can shape the donuts, cover, and refrigerate overnight. Let them come to room temperature, complete the second rise, then fry. Store fried donuts in an airtight container in the fridge for up to 3 days or freeze for longer storage.
What does the YouTube channel The apron specialize in?
The YouTube channel The apron focuses on approachable home‑cooking tutorials, emphasizing classic comfort foods, detailed technique explanations, and practical tips for everyday cooks.
How does the YouTube channel The apron’s approach to American bakery‑style recipes differ from other cooking channels?
The apron combines clear, step‑by‑step visuals with science‑based explanations (like yeast activation temperature) and emphasizes troubleshooting, whereas many channels simply show the final product without deep dives into why each step matters.
Last updated: September 1, 2026
