The first time I watched my grandmother make doughnuts, I was seven years old, standing on a rickety wooden stool that wobbled with every eager shift of my weight. Her kitchen was a symphony of sizzling oil and vanilla-scented steam, and I was mesmerized by the way she’d gently lower each tender ring into the bubbling pot. The oil would hiss and dance around the dough, transforming what looked like simple bread into golden, pillowy circles of pure joy. Years later, that same kitchen scent still transports me instantly to Saturday mornings spent in her company, flour dusting our aprons and anticipation thick in the air. She never measured anything precisely, working instead by feel and instinct, but somehow her doughnuts emerged perfect every time – crispy on the outside, impossibly light within, glazed with a sweetness that seemed to capture sunshine itself. This recipe carries forward that same spirit of kitchen magic, transforming everyday ingredients into something that speaks directly to the soul.
These homemade doughnuts represent everything wonderful about baking from scratch. Unlike their commercial counterparts, these tender beauties boast a delicate crumb that practically melts on your tongue, with a subtle yeast complexity that develops beautiful flavor notes as they rise. The process itself becomes a meditation in patience and anticipation, watching simple ingredients transform through the alchemy of time and heat into something extraordinary that fills your home with the most intoxicating aroma.
Table of Contents
Ingredients
For the Doughnut Dough:
- 3½ cups all-purpose flour, plus extra for dusting
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- ¾ cup whole milk, warmed to room temperature
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
For Frying and Finishing:
- 6 cups vegetable oil for deep frying
- 2 cups powdered sugar
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Method
Begin this journey by creating the foundation of flavor in a large mixing bowl. Whisk together the flour, granulated sugar, yeast, and salt, letting these dry ingredients mingle and get acquainted. The yeast, still dormant at this stage, holds all the potential for the magic that’s about to unfold. In a separate bowl, combine the warm milk with melted butter, beaten eggs, and vanilla extract. The temperature here matters tremendously – too hot and you’ll kill the yeast, too cold and it won’t activate properly. The mixture should feel pleasantly warm against your wrist, like bathwater for a baby.
Pour the wet ingredients into the dry mixture, and here’s where the real transformation begins. Using a wooden spoon or your hands, bring everything together into a shaggy, slightly sticky dough. Don’t worry if it looks messy at this point – trust the process. Turn this mixture onto a lightly floured surface and knead for about eight minutes, until the dough becomes smooth and elastic. You’ll know it’s ready when you can stretch a small piece thin enough to see light through it without tearing. This step requires patience, but each fold and push develops the gluten structure that will give your doughnuts their perfect texture.
Place the kneaded dough in a greased bowl, cover with a damp kitchen towel, and set it in a warm, draft-free spot to rise. This first rise usually takes about an hour, and you’ll know it’s complete when the dough has doubled in size. There’s something deeply satisfying about watching this slow expansion, the dough growing plump with possibility. While you wait, prepare your workspace by lining baking sheets with parchment paper and dusting them lightly with flour.
Once risen, gently punch down the dough to release the built-up gases. Roll it out on a floured surface to about half-inch thickness, working gently to preserve the airy structure you’ve created. Using a doughnut cutter or two round cutters of different sizes, cut out your doughnuts and holes. The scraps can be re-rolled once, though these second-generation doughnuts might be slightly denser. Place each cut doughnut on your prepared baking sheets, leaving plenty of space between them for their second rise.
Cover the shaped doughnuts with clean kitchen towels and let them rise again for about thirty minutes. They should look noticeably puffed and feel light when gently touched. Meanwhile, heat your oil in a heavy-bottomed pot to 375°F, using a candy thermometer to monitor the temperature. The oil depth should be at least three inches to allow the doughnuts to float freely.
The frying process requires attention and care. Gently lower three or four doughnuts into the hot oil, being careful not to overcrowd the pot. They should immediately sizzle and start to puff, rising to the surface within seconds. Fry for about sixty to ninety seconds on the first side, until deep golden brown, then flip carefully with a slotted spoon and fry the second side for another minute. The sound of the oil should be a steady, gentle bubbling – too aggressive and your temperature is too high, too quiet and it’s too low.
Remove the finished doughnuts to a wire rack set over paper towels, letting excess oil drain away. While they’re still warm but not scorching hot, prepare your glaze by whisking together powdered sugar, milk, vanilla, and a pinch of salt until smooth and glossy. Dip each doughnut face-down into the glaze, letting any excess drip back into the bowl, then return to the wire rack to set.
Chef’s Notes
Temperature control is absolutely crucial for success with this recipe. If your kitchen is cool, try placing the rising dough near a warm oven or on top of the refrigerator. For the oil temperature, invest in a good candy thermometer and maintain steady heat throughout frying. These doughnuts are best enjoyed within hours of making, but they can be stored covered at room temperature for up to two days. For a delicious variation, try adding a teaspoon of cinnamon to the dough or experimenting with different glaze flavors like chocolate or maple.
Serves: 12 doughnuts plus holes
Total Time: 3 hours (including rising time)
Active Cooking Time: 45 minutes