Homemade Doughnuts

Come at me Krispy Kreme.


Homemade doughnuts. Yep, you read right. Light, warm, and dripping with glaze, these are the real deal my friends. I lovveee a good doughnut! No shame. C’mon, a doughnut isn’t that bad for ya! Think about it this way: Doughnuts have sugar and there is sugar in fruit and fruit is healthy, so….. (How about that logic 😉 )

My favorite kind of doughnut is a plain one with chocolate icing, but the traditional glazed doughnut comes in a close second.

Anyways, there’s been a recent doughnut fad. Have ya noticed? Doughnut shops, doughnut food trucks, doughnut wedding cakes, mini doughnuts, custom doughnuts, savory doughnuts, and the list goes on! So to accommodate this trend and keep your wallet happy, I’ve hopped on the train and decided to post this homemade doughnut recipe.

Before making these I was tempted to buy a doughnut pan where you just pour the batter into round molds. However, when my family frowned upon that idea, I ventured into new territory and made these doughnuts the traditional way.

I’ve made these twice and I think the secret to a successful doughnut has a lot to do with how long you let them rise. Don’t get too excited. The dough needs a good 3-4 hours to rise completely. The original recipe says to let the dough rise in the fridge so that it is somewhat firm before rolling out. My suggestion is to let the dough rise completely in a warm place and then put it into the fridge.

Also, a heads up that this is not my own recipe! I’m not that good you guys. It came from- you guessed it- Pinterest, which sourced it back to pioneerwomen.com. You can find the original recipe here. The recipe below is word-for-word from the website except for my own modifications which you will see italicized. All pictures are my own. Enjoy friends 🙂

Homemade Doughnuts



  • 1-1/8 cup Whole Milk, Warm
  • 1/4 cup Sugar
  • 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
  • 2 whole Large Eggs, Beaten
  • 1-1/4 stick Unsalted Butter, melted
  • 4 cups All-purpose Flour
  • 1/4 teaspoon Salt


  • 3 cups Powdered Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Vanilla
  • 1/2 cup Cold Water Or Milk

Preparation Instructions

To Make the Dough:

1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly buttered bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place in a warm place to let rise for 3-4 hours. 
16. When the dough has risen, move it to the fridge for another 3-4 hours.

To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.

IMG_1492  IMG_1487
3. Using a 3-inch cutter, (I have a set of circle cutters, use something relatively large-ish) cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.

4. Cut holes out of each round using a 1 1/2-inch cutter. If you don’t have a 1 1/2-inch cutter, you could do what I did and use the large end of an icing tip.

5. Place both doughnuts and holes on a floured baking sheet or one covered with parchment paper.
6. Let the baking sheets sit for 15-30 minutes in a warm place. This will allow them to rise again. They should appear puffy when ready. The top picture (below) was taken just after cutting out the doughnuts. The picture on the bottom was taken after the doughnuts were given time to rise.

IMG_1490  IMG_1521

To Fry the Doughnuts:

1. Heat plenty of vegetable shortening in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. Very very quickly.

IMG_1523  IMG_1524

3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels.

5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.

To Glaze:

1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
IMG_1461 IMG_1468

If you wanna get really crazy you can add chocolate icing and sprinkles or any other flavor icing and toppings.

Happy baking! 








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