One of my favorite Saturday morning rituals is grabbing donuts. When the girls were little, donuts were always a favorite treat. As I’ve gotten older, making them on my own is much easier. Today, I’m going to talk about how to make donuts. These aren’t just donuts; these are the BEST ones you’ll ever have. We are talking about the melt-in-your-mouth kind of donut. Please note: I made a NEW recipe card below by halving the regular recipe.
Do you call them donuts or doughnuts? This special treat is popular in many countries. It is prepared in various forms as a sweet snack, either homemade or purchased from bakeries, supermarkets, food stalls, and franchised specialty vendors. ‘Doughnut‘ is the traditional spelling, while ‘donut‘ is the simplified version.
Ingredients – Donuts
- Milk: Due to the fat content, milk helps to produce a softer donut, enriches the flavor, and browns the dough while cooking.
- Mashed Potatoes: They make them moist and fluffy.
- Butter: Helps keep them from crumbling and prevents water from evaporating, creating a moist, soft, and fluffy donut.
- Eggs are an excellent protein source that help bind the dough, creating moist, soft donuts, and also increase browning during the cooking process. Egg yolks add to the delicious richness.
- Sugar: When used in yeast bread or donuts, sugar provides food for the yeast. It helps shorten the rise time in rolls or donuts, maintaining moisture and creating softer rolls or fluffier donuts.
- Salt: Added to help tighten the gluten in the flour and acts as a preservative.
- SAF Instant Yeast (this is what I use) is a leavening agent that helps produce the gas that makes the dough rise. It feeds on the added sugar. The yeast mixture expels carbon dioxide in the rising process.
- Water: Water helps to keep the donut moist.
- White All-Purpose Flour (I use Bread Flour): All-purpose white flour has a lower protein content. Bread flour has more protein, which helps hold the shape of the donuts and adds more nutrients.
Ingredients – Donut Glaze
- Powdered sugar: Helps to create a smooth consistency; adds sweetness; preferred sugar in baked goods.
- Heavy Cream or Whole Milk: Also called heavy whipping cream. It has a milk fat content of 36-40%. If you decide to use whole milk, combine 1/4 cup milk with 2 tablespoons and 2 teaspoons of melted butter to equal 1/3 cup of heavy cream.
- Vanilla Extract: Enhances the flavors of powdered sugar and heavy cream/whole milk. Some people call the coating a vanilla glaze!
Items Needed in The Kitchen:
- Doughnut/Donut Cutter
- Cookie Sheets (Baking Sheets)
- Cooling Rack
- Mixing bowl or Heavy-Duty stand mixer
- Rolling pin
- Dough Scraper
- Measuring Cups and Measuring Spoons
- 12-inch Cast Iron Skillet
- Thermometer
- Donut Strainer Tool
- Pastry Cloth
How To Make Donuts
Donuts used to be the one DIY item in the kitchen that intimidated a few people. However, this recipe for homemade donuts is so easy that anyone can make them! You can’t go wrong with these! Whether you make them for breakfast or as a special treat, they are well worth your time.
For over twenty years, I made about ten dozen donuts on Halloween for our neighbors, who would come to our home for good food and conversation. Then we moved, and I miss that tradition. I cut the recipe down for all of us today! LOL!
Step One – Gather the Ingredients
Gather each of the ingredients. Using a measuring cup or spoon, measure them as directed and place them in individual bowls so they can easily be poured into the mixing bowl.
Step Two – Pour All Ingredients into a Mixing Bowl Except The Flour
I use either my Bosch bread mixer or my 6-quart KitchenAid mixer for this recipe, though you could mix it by hand. Today, I used my KitchenAid with a dough hook. A KitchenAid 6-quart can handle it, but it’s not strong enough to make bread.
I combine all the ingredients except flour in the bowl at once. I mix the ingredients slightly and then slowly add the flour, mixing thoroughly.
Step Three – Mix Dough, Keeping the Dough Soft
Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.
Step Four – Cover the Dough with Plastic Wrap
Use a spatula to push the dough down in the bowl. Cover the dough with some greased plastic wrap.
Step Five – Allow Dough to Rise and Double in Size
Be patient and let the dough rise until it doubles in size.
Step Six – Punch Down Dough – Cut Dough in Half
Punch down the dough and place it on a floured surface. After rolling it out on my pastry cloth, I used a dough cutter to cut it in half, then cut 12 donuts from each half.
Step Seven – Roll Out the Dough 1/2 inch thick – Cut the Dough with a 2.75-inch Donut Cutter
With a rolling pin, roll the dough out on a lightly floured surface about 1/2-inch thick, then cut it with a 2.75-inch doughnut cutter. I had Mark help me cut them.
Step Eight – Cover with Greased Plastic Wrap – Allow to Rise and Double the Original Size
Cover them with greased plastic wrap. Let them rise again until they double the original size.
Step Nine – Fry in Oil and Make Doughnut Glaze
Once they have doubled in size, they are ready to be fried in oil. Make your glaze right now. It’s so easy—use a whisk.
Step Ten – Heat Pan to 375°F (190°C). Cook 4-5 Donuts at a Time for 1 Minute
The oil temperature needs to reach 375°F (190°C). You can use a deep-fry thermometer to measure the temperature accurately. Begin by cooking 4-5 donuts in a 12-inch pan. Use tongs to flip the donuts. Cook each side for about 1 minute or until golden brown.
Drain on a cooling rack, with a baking sheet underneath and paper towels to collect excess hot oil. Use a slotted spoon if you have one. I ran out of energy, so I didn’t cook the donut holes.
Step Eleven – Cool Them On A Wire Rack
Have the cooling wire rack ready to set the hot donuts on.
Step Twelve – Whisk Glaze and Warm in Microwave – Dip Donuts in Glaze While Warm
Whisk the glaze again, then warm it up a bit in your microwave (in 30-second increments). When the donuts are warm, I like to dip them in the glaze. Make sure both sides are covered, and let the excess glaze drip onto a cookie sheet below the rack. I use a butter knife to flip them.
Finished Product
Serve immediately. For easy cleanup, I like to place the donuts on a parchment-lined baking sheet. These are best when served the same day and even better when eaten while still warm. Enjoy your Glazed Donuts with a glass of milk, a hot cup of chocolate, or a hot cup of coffee.
Other Popular Posts:
How To Make Glazed Donuts
Glazed Donuts or Spudnuts
Ingredients
Doughnuts
- 2 teaspoons SAF yeast
- 1/4 cup warm water
- 2 cups scalded milk, cool slightly
- 1/2 cup butter, softened
- 3/4 teaspoon salt
- 2 large eggs, well beaten
- 1/2 cup white granulated sugar
- 1 cup mashed potatoes, no milk or butter added
- 1 teaspoon nutmeg, optional
- 6-1/2 cups white bread flour (that's what I use)
Doughnut Glaze
- 2 cups Powdered sugar
- 1/3 cup Heavy Cream or Whole Milk
- 1/2 teaspoon Vanilla Extract
Instructions
Doughnuts
- Gather the ingredients.
- I use my Bosch bread mixer or my 6-quart Kitchen Aid Mixer, although you could mix these by hand. I combine all the ingredients except flour at once in the bowl. I mix the ingredients slightly and then slowly add the flour. Mix thoroughly.
- Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.
- Cover the dough with some greased plastic wrap.
- Let the dough rise until it doubles in size.
- Punch down the dough and place it on a floured countertop. Cut the dough in half with a dough cutter.
- Roll the dough out on a lightly floured surface about 1/2-inch thick using a rolling pin, then cut with a 2.75-inch donut cutter.
- Cover them with greased plastic wrap. Let it rise again until it doubles the original size.
- Once they have doubled in size, they are ready to be fried in oil. I do not have a special deep fryer.
- I use an electric skillet or a cast-iron skillet with hot vegetable oil (375°F) = (190°C) about 2 inches deep. Start cooking with 4-5 donuts in the 12-inch pan, cooking each side for about 1 minute or until golden brown.
- Drain on a cooling rack with a cookie sheet underneath with paper towels to collect excess oil. You can use a slotted spoon if you have one.
Doughnut Glaze
- Have the cooling rack ready to set the hot donuts on.
- Whisk the ingredients together. I like to dip the donuts in the glaze when the donuts are warm.
- Make sure both sides are covered and let the excess glaze drip onto a cookie sheet below the rack. Serve immediately. These are best when served on the same day.
How To Make Glazed Donuts Recipe Cut In Half
How To Make Glazed Donuts of Spudnuts (Half of The Main Recipe)
Ingredients
- 1 teaspoon SAF yeast
- 1/8 cup warm water
- 1 cup scalded milk cool slightly
- 1/4 cup butter softened
- 3/8 teaspoon salt
- 1 large egg well beaten
- 1/4 cup white granulated sugar
- 1/2 cup mashed potatoes no milk or butter added
- 1/2 teaspoon nutmeg optional
- 3-1/4 cups white bread flour that’s what I use
Doughnut Glaze
- 1 cup powdered sugar
- 2 tablespoons + 2 teaspoons cup heavy cream or whole milk
- 1/4 teaspoon vanilla extract
Instructions
Doughnuts
- Gather the ingredients.
- I use my Bosch bread mixer or my 6-quart KitchenAid mixer, although you could mix these by hand. I combine all the ingredients except the flour in the bowl at once. I mix the ingredients slightly and then slowly add the flour. Mix thoroughly.
- Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.
- Cover the dough with some greased plastic wrap.
- Let the dough rise until it doubles in size.
- Punch down the dough and place it on a floured countertop. Cut the dough in half with a dough cutter.
- Roll the dough out on a lightly floured surface about 1/2-inch thick using a rolling pin, then cut with a 2.75-inch donut cutter.
- Cover them with greased plastic wrap. Let it rise again until it doubles in size.
- Once they have doubled in size, they are ready to be fried in oil. I do not have a special deep fryer.
- I use an electric skillet or a cast-iron skillet with hot vegetable oil at 375°F (190°C), about 2 inches deep. Start cooking with 4-5 donuts in the 12-inch pan, cooking each side for about 1 minute or until golden brown.
- Drain on a cooling rack with a cookie sheet underneath, with paper towels to collect excess oil. You can use a slotted spoon if you have one.
Doughnut Glaze
- Have the cooling rack ready to set the hot donuts on.
- Whisk the ingredients together. I like to dip the donuts in the glaze when the donuts are warm.
- Make sure both sides are covered, and let the excess glaze drip onto a cookie sheet below the rack. Serve immediately. These are best when served on the same day.
Can I use Instant Potatoes?
Yes, you can. I used these because they are, in fact, potatoes. I boiled 2 cups of water and stirred the flakes in with a fork. These worked great. You’ll not use the whole package. You only need one cup of mashed potatoes for this recipe.
They come in different flavors. Idaho Instant Potatoes are available at your local grocery store for about $2.00 to $2.50 a package.
How do you make DIY glazed donuts from scratch?
Well, this is the recipe you need to learn how to make glazed doughnuts from scratch. It’s very easy, and the kids can help! You can make your own instead of going to the store for some!
I usually make the donuts in a uniform round shape, but it would be really fun to use a round cookie cutter or other shapes if you have a different desired shape!
What is the glaze made of?
While making glaze can seem intimidating, it’s super easy! You will need powdered sugar, heavy cream, and vanilla extract. These are straightforward ingredients you can grab at the store and keep on hand at all times. The glaze on these is fantastic!
How bad is a glazed donut for you?
I don’t have the nutrition information for these donuts, but a few glazed donuts probably aren’t bad for you as long as you don’t eat a dozen. I won’t lie, though. This recipe will make you want to eat a dozen donuts—they are that good!
Can I freeze DIY glazed gems?
Honestly, you can freeze almost anything as long as you wrap it up nicely. To freeze these donuts, I placed six doughnuts in each baggie and put them in the freezer. I wouldn’t keep them in the freezer for more than one month.
To warm a frozen donut, place it on a plate and microwave it. You will love all of these again. It’s like they just came off the cooling rack. SQUEAL!
What is the difference between a donut and a doughnut?
I quote Merriam-Webster: “Most dictionaries enter donuts as a variant of doughnut. The spelling of donut without the –ough has appeared in enough written sources (and has been made popular by brands such as Dunkin’ Donuts) that it has become an accepted spelling”.
What does a Glazed Donut mean?
It’s a deep-fried piece of dough frosted or glazed with powdered sugar, milk/cream, and vanilla.
Who invented the donut or doughnut?
I quote Fox News.com: “Captain Hanson Gregory (1832-1921) created the donut as a teen while trying to feed a crew of sailors, and changed American culinary culture forever. Americans have a “hole” lotta love for the donut. Credit Maine mariner Captain Hanson Crockett Gregory for that.
Can I use active dry yeast instead of instant yeast?
I prefer using instant yeast because it eliminates unnecessary steps. Instant yeast can be added directly to the dry ingredients, whereas active dry yeast must be dissolved in warm water before being added to the dry ingredients. It’s all about simplicity, right?
Can I make donut holes with the dough scraps?
Yes! Everyone loves eating the little donut holes! My mouth is watering! Cook the donut holes in the same way as the actual dough.
How can I make a chocolate glaze for these?
I really like the taste of the vintage glaze in this recipe! If you would like to make a chocolate glaze, I would recommend adding a tablespoon of cocoa powder at a time to the original glaze mixture until you reach your desired taste.
What is the best way to store these doughnuts?
I highly recommend storing these donuts in the fridge. They will last 4-5 days in an airtight container.
What is the best oil to use to fry donuts?
I highly recommend using vegetable oil; it has a very mild flavor. If you are interested in using a different type of oil, I would recommend canola, peanut, sunflower, or olive oil. They do have a slightly stronger flavor than vegetable oil.
Can I decorate the donuts?
This donut recipe is incredibly versatile and can be easily modified to suit your taste. I really like a simple donut with a delicious glaze! It would be really fun to add some sprinkles if you want that taste and look.
Final Word
When you’re raising your children or having grandchildren over, remember that these types of memories are so important. These donuts are among those baked treats the whole family will love.
Plus, it’s nice to have your very own recipe to pass down through your family from generation to generation. I hope your family enjoys this recipe just as much as mine does! May God bless this world, Linda.
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