My first homemade donuts experiment was a delightful journey. Using fresh ingredients and a touch of culinary magic, I created dough that yielded airy, golden treats with a delectable glaze. The aromatic butter and vibrant vanilla infused every bite with richness and charm. This homemade donuts recipe is simply irresistible.

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I’ve been experimenting with doughnut recipes for years and I finally nailed a method that makes these Perfect Yeast Doughnuts every single time. I mix 1 cup warm whole milk (about 100°F) with 2 1/4 teaspoons of active dry yeast and 1/3 cup granulated sugar to kick start the dough.

Then I toss in 2 large eggs plus an extra yolk for a richer taste, and blend in 1/2 cup of melted unsalted butter. I always find that using 4 cups of all-purpose flour and a pinch of salt ensures a dough that’s just right for shaping.

Once the dough is ready I like deep frying it in vegetable oil until it turns a beautiful golden color. And you cant forget the glaze!

I whisk together 2 cups of powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract for that perfect sweet finish. If you like homemade donuts that are a bit different from your regular baked donut recipes then youre gonna love this one.

Why I Like this Recipe

I really like this recipe because it makes the dough super soft and fluffy after it rises, which makes eating the doughnuts feel like a treat. I also dig how the glaze comes together so nicely—whisking together the powdered sugar, milk, and vanilla gives it that perfect sweet kick that totally ups the flavor game. Plus, I enjoy the whole deep frying part even though it can be a bit stressful sometimes; nothing beats watching them turn a beautiful golden brown. Lastly, there’s something fun about sharing these doughnuts with my friends, which makes cooking and eating them even more special.

Ingredients

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Whole milk supplies rich proteins and a gentle sweetness, helping wake up the yeast for proper rising.
Active dry yeast fuels the dough’s rise, turning simple sugars into a light, airy texture.
Granulated sugar sweetens the dough and aids in browning, giving the doughnuts a lovely golden crust.
Eggs add protein and moisture while binding ingredients together, making the dough richer and more tender.
Unsalted butter brings tender richness and healthy fats that keep the doughnuts moist and flavorful.
All-purpose flour and salt set the stage, balancing the dough’s structure and taste just right.
Powdered sugar, milk and vanilla form a smooth glaze that perfectly complements each doughnut.

Ingredient Quantities

1 cup warm whole milk (around 100°F)

2 1/4 teaspoons active dry yeast

1/3 cup granulated sugar

2 large eggs plus 1 extra egg yolk

1/2 cup unsalted butter, melted and cooled a bit

4 cups all-purpose flour (you may need a little extra for dusting)

1/2 teaspoon salt

Vegetable oil for deep frying (about 2 quarts or enough to fill your fryer)

For the glaze: 2 cups powdered sugar

For the glaze: 1/4 cup milk

For the glaze: 1 teaspoon vanilla extract

How to Make this

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1. In a large bowl, mix 1 cup of warm whole milk (around 100°F) with 2 1/4 teaspoons of active dry yeast, 1/3 cup granulated sugar, and then add 2 large eggs plus 1 extra egg yolk. Let it sit for about 5-7 minutes until it gets frothy.

2. Stir in 1/2 cup melted and slightly cooled unsalted butter.

3. Gradually add 4 cups all-purpose flour and 1/2 teaspoon salt, mixing until a soft, sticky dough forms.

4. Transfer the dough to a floured surface and knead it for about 6-8 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl, cover it up, and let it rise in a warm place for about 1 hour or until it doubles in size.

6. Once risen, punch it down and roll it out on a floured surface to about a half-inch thickness, then cut into doughnut shapes using round cutters.

7. Set the doughnuts on a baking sheet, cover them lightly, and let them rest for another 30 minutes so they can rise a bit more.

8. Heat about 2 quarts of vegetable oil in a deep fryer or a large deep pan until it reaches around 350°F.

9. Fry the doughnuts in small batches for about 1 minute per side or until they turn a nice golden brown. Remove them carefully and place on paper towels to drain the extra oil.

10. To make the glaze, whisk together 2 cups powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract. Dip the still-warm doughnuts into the glaze or drizzle it over them and let it set before serving.

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A whisk (you can also use a fork if needed)
4. A stirring spoon or spatula
5. A small pan or microwave-safe bowl to melt butter
6. A clean, floured countertop or board for kneading and rolling dough
7. A rolling pin
8. A round doughnut cutter or any round cutter
9. A baking sheet
10. A kitchen towel or some plastic wrap for covering dough while it rises
11. A deep fryer or a large, deep pan for frying
12. Tongs or a slotted spoon to remove doughnuts from hot oil
13. Paper towels for draining oil
14. Another bowl for mixing the glaze ingredients

These are all the tools you’ll need to whip up the recipe.

FAQ

Q: Why do I add an extra egg yolk?

A: The extra yolk makes the dough richer and gives the doughnuts a softer, cakey texture. It helps with flavor and moisture.

Q: What if my yeast doesn't foam up in the milk?

A: If you dont see bubbles or foam within 5-10 minutes, your yeast might be old or the milk too hot or too cold. Try again with fresh yeast and check the temperature.

Q: How can I make sure my doughnuts come out light and fluffy every time?

A: Be sure to let the dough rise until its doubled in size. Also, handle the dough gently during shaping so you dont knock out the air bubbles.

Q: Can I use a different kind of milk than whole milk?

A: Yeah, you can use other milks but whole milk gives the best flavor and texture. Using skim or low fat may change the doughnuts a bit.

Q: How do I get the glaze just right?

A: Mix powdered sugar, milk, and vanilla until its smooth and a little runny. If it thickens too fast, add a bit more milk and stir until it reaches your desired consistency.

Perfect Yeast Doughnuts Every Single Time! Recipe Substitutions and Variations

1 cup warm whole milk: You can swap this with almond milk or oat milk. Make sure it’s warmed up to about 100°F so the yeast works right.
2 1/4 teaspoons active dry yeast: If you dont have this, instant yeast works fine; just use about 75 to 80% of the amount stated here.
1/3 cup granulated sugar: Some folks use honey instead. Just keep in mind that you might need to tweak the liquid in the dough a little bit.
1/2 cup unsalted butter: Margarine or even coconut oil (melted) can be used instead. The flavor may change a bit but it still works well.
4 cups all-purpose flour: You could mix in some bread flour or even try a gluten free flour blend if needed, though you may need to add a bit more liquid.

Pro Tips

1. Be sure your warm milk really is around 100°F, cause if it’s too hot it can kill the yeast and then your dough wont rise as it should. Also, let your melted butter cool a bit so you dont cook the eggs when you mix’em in.

2. When kneading your dough, dont add too much extra flour. It can be super tempting to cover every bit of stickiness but too much flour can lead to a tough dough time.

3. Keep a close eye on the oil temp when frying. Getting it to exactly around 350°F is key so that your doughnuts cook evenly without ending up too greasy or burnt.

4. If your glaze seems too thick, just add a tiny bit more milk until you get a smooth, drizzly consistency. Over glazing can make the doughnuts soggy so try not to do too much.