Easy Donuts Recipe
These pillowy delights are proof that homemade donuts can be effortless! No fancy equipment or hours of rising needed, just simple ingredients and a little love. Dive into warm, fluffy donuts glazed to perfection – a homemade treat anyone can master.
Equipment
- Large mixing bowl
- Whisk
- Spatula
- Rolling Pin optional
- Doughnut Cutter optional
- Sharp knife
- Deep fryer or large pot with heavy bottom
- Thermometer
- Slotted spoon
- Paper towels
- Baking rack
- Mixing bowl or plate for glaze optional
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or more for desired glaze consistency
Instructions
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together milk, melted butter, egg, and vanilla extract.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix! The dough will be slightly sticky.
- Shape the donuts: On a lightly floured surface (optional), roll out the dough to about 1/2 inch thickness. Use a donut cutter or a sharp knife to cut out donut shapes. You can also re-roll the scraps to make a few more donuts.
- Resting dough: For perfectly risen donuts, let the shaped dough rest for 10-15 minutes before frying.
- Heat the oil: Fill your deep fryer or pot with enough oil to reach a depth of 2-3 inches. Heat the oil to 375°F (190°C) using a thermometer.
- Fry the donuts: Carefully drop the donuts into the hot oil, a few at a time. Fry for 1-2 minutes per side, or until golden brown. Flip once during frying.
- Drain and cool: Transfer the donuts to a paper towel-lined plate to drain excess oil. Let them cool slightly before glazing.
- Make the glaze: In a small bowl, whisk together powdered sugar and milk until smooth and pourable. Adjust the milk to reach your desired glaze consistency. You can have a thin glaze for dripping or a thicker glaze for dipping.
- Glaze the donuts: Dip the cooled donuts into the glaze, turning them to coat completely. Allow the excess glaze to drip off before placing them on a wire rack to cool completely.
Notes
For extra flavor, add a pinch of nutmeg or cinnamon to the dough.
You can also decorate your donuts with sprinkles, chocolate drizzle, or crushed nuts before the glaze dries.
Leftover donuts can be stored in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
For an even easier version, skip the rolling and shaping and simply drop spoonfuls of dough into the hot oil. You'll have donut holes – a perfectly delicious treat!