Table of Contents
Introduction :
There’s something magical about fried dough.
Maybe it’s the smell. The way it travels. Sneaks up. Wraps around you like a
memory. Maybe it’s that first bite still warm, coated in sugar, melting the
moment it hits your tongue.
Or maybe it’s just donuts.
Big or small. Glazed or filled. Powdered, frosted, jammed with jelly, or simply
dusted with cinnamon. Doesn’t matter. Donuts are never just breakfast.
They’re a moment. A little chaos disguised as comfort.
And the truth? You don’t need a bakery. Or a drive-thru. You can make them.
Right here. In your kitchen. With flour on your elbows. Oil your stove. And a
grin that you can’t quite explain.
Let’s make donuts.
History of the Donuts:
Donuts didn’t start here.
Centuries ago, Europe had a thing for fried dough. The Dutch had
“olykoeks”—or oily cakes. Little balls of dough, fried until golden. Brought
them over to America in the 1600s. From there? The legend grew.
But here’s where it gets interesting—the hole.
One story says a sailor, Hanson Gregory, punched a hole in the center of his
mother’s dough cakes in 1847. Said the centers always came out raw. So,
hole it was. Others claim it was about stacking on ship spokes. Whatever the
reason, that circle stuck.
By the early 20th century, donuts exploded in popularity. With World Wars
came donut girls—volunteers who served donuts to soldiers. In the ’40s and
’50s? Diners. Counters. Coffee and donuts. A pairing as classic as anything.
Now, they’re everywhere. From cheap gas station cases to artisanal,
bourbon-glazed creations.
But the heart of it? Still the same. Warm. Sweet. Fried. Joy in every bite.
Ingredients :
This recipe makes about 12 regular donuts (plus holes, of course).
For the Dough:
● 3½ cups all-purpose flour (plus more for dusting)
● 2¼ tsp active dry yeast (1 packet)
● ¾ cup whole milk, warm (not hot)
● ¼ cup granulated sugar
● 2 large eggs
● 4 tbsp unsalted butter, softened
● ½ tsp salt
● 1 tsp vanilla extract
● ½ tsp ground nutmeg (optional, but gives classic flavor)
For Frying:
● Vegetable or canola oil (for deep frying, enough for 2-3 inches deep)
Basic Glaze:
● 1½ cups powdered sugar
● 3 tbsp milk
● ½ tsp vanilla
Optional Coatings:
● Cinnamon sugar (½ cup sugar + 2 tsp cinnamon)
● Chocolate glaze (swap milk for warm cream, add cocoa powder)
● Sprinkles, crushed nuts, shredded coconut, or… go rogue.
Tools You’ll Want:
● Mixing bowls
● Stand mixer with dough hook (or big muscles and a spoon)
● Rolling pin
● Donut cutter or two round cutters (3″ and 1″)
● Deep pan or fryer
● Thermometer (optional but helpful)
● Cooling rack + paper towels
Directions :
- Wake the yeast.
In a small bowl, stir warm milk and sugar. Sprinkle in yeast. Let it sit 5–10
minutes until foamy. If it doesn’t foam, your yeast is dead. Start over. No
shortcuts here. - Mix the dough.
In a large bowl (or mixer), combine flour, salt, nutmeg, and sugar. Add eggs,
softened butter, vanilla, and the foamy milk mixture.
Mix until a soft dough forms. Knead about 8 minutes in a mixer (or 12 by
hand) until smooth, elastic, and slightly tacky, not sticky.
Form into a ball. Place in a greased bowl. Cover with a towel.
Let it rise somewhere warm for 1 to 1½ hours, until doubled. - Roll & cut.
Punch down the dough gently. Roll out on a floured surface to about ½ inch
thick.
Use your donut cutter (or glass and bottle cap) to cut out circles. Set the rings
and holes aside on a floured tray.
Cover with a light cloth and let them rest 30–45 minutes. They’ll puff up a bit.
That’s good. - Heat oil.
Pour oil into a deep pot about 2 to 3 inches deep. Heat to 350°F (175°C).
Too hot? They’ll brown too fast.
Too cool? They’ll soak up oil and turn greasy.
Test with a scrap of dough, it should sizzle and float. - Fry!
Carefully place donuts in oil, a few at a time. Fry about 45–60 seconds per
side, or until golden brown.
Flip with tongs or a slotted spoon. Drain on a rack over paper towels.
Do the holes, too. They’re the best part, if we’re being honest. - Glaze, dunk, or dust.
While still warm, dip in glaze. Flip to coat both sides. Let the excess drip off on
a rack.
Or roll in cinnamon sugar while hot.
Or coat with powdered sugar once cool.
Or dip in chocolate glaze and rain down sprinkles like a mad genius.
Whatever you do, do it quickly. Donuts don’t wait.
Nutrition Facts (per serving) :
● Calories 331
● Fat
13g
● Carbs 47g
● Protein 5g
Serve It With:
Donuts shine fresh. Still warm. Melting in your hand. Just a little dangerous.
Line them up on a platter. Stack them. Let the glaze drip. Let the sugar dust
the counter. It’s part of the experience.
Serve with coffee. Cold milk. Or that leftover hot cocoa mix you’ve forgotten
about in the back of the pantry.
Invite no one. Or everyone.
Either way, these donuts steal the moment.
Storage :
Fried dough ages fast.
Donuts are best eaten the same day. If you must store them, keep them in an
airtight container at room temperature for up to 2 days. Reheat in the
microwave for 10 seconds, but they’ll be a little different. Still tasty.
Don’t refrigerate. It dries them out.
You can also freeze unglazed donuts. Wrap individually, freeze for up to 1
month. Thaw, then warm and glaze fresh.
Tips & Variations :
● Brioche-style: Add an extra yolk and more butter. Softer, richer.
● Jam-filled: Skip the hole. Fry, cool slightly, then pipe in raspberry jam or
lemon curd.
● Vegan? Sub plant milk, use egg replacer or aquafaba, and vegan
butter.
● Baked donuts? Entirely different beast. Not this recipe.
● Mini donuts? Use smaller cutters. Fry for a few seconds less. Excellent
for parties or portion control (but who wants that?).
Feeling wild? Try maple glaze with bacon bits. Or espresso glaze with sea
salt. Or… deep-fry the holes and call it a day.
Why We Love It :
Because donuts aren’t just food.
They’re a ritual. A reward. A peace offering. A bribe. A hug in fried form.
You don’t make donuts because you’re in a rush. You make them because the
morning feels slow. Because the kitchen feels quiet. Because your people
need cheering. Or because you do.
They’re messy. Slightly absurd. Indulgent. And entirely worth it.
They make your house smell like a dream. It makes you feel like a kid again.
Bring you into the moment.
That’s the power of donuts.
Conclusion :
You could go to a shop. Pick out a dozen. That’s easy. But making them?
That’s special. It means flour everywhere. Oil popping. Glaze is pooling on
your counter. But it also means something real. Something made with your
hands. With your time. With your heart.
And once you take that first bite, warm, soft, a little crispy at the edge, you’ll
Get it.
Donuts are more than sweet rings. They’re homemade joy.
So next time you’re craving something a little extra, something from scratch…
Don’t go out.
Roll up your sleeves. Make the donuts.
Also, I wrote an article about Red Velvet Cake. In learn this article, you will learn how to cook a homemade Red Velvet Cake.