• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
KITCHEN @ HOSKINS
  • Halloween
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Halloween
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Halloween
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast

    Homemade Donuts

    Published: May 17, 2023 · Modified: Aug 13, 2023 by Maria Doss · This post may contain affiliate links · 131 Comments

    • Share!
    Jump to Recipe
    pinterest image.
    pinterest image.
    pinterest image
    pinterest image,
    pinterest image.

    This Homemade Donuts recipe is mega popular! Ultra soft, light, airy and they are sinfully addictive. I have provided countless tips and tricks to achieve the most amazing doughnuts you'll ever make. It's as light as biting into a cloud.

    3 glazed donuts on a white plate.

    Is there anything better than hot deep fried dough that's just insanely soft, made from scratch and with real, natural ingredients? These are truly the best glazed homemade doughnuts you will ever make at home! It's almost as good as Krispy Kreme.

    These homemade donuts is one of the best recipe ever like the homemade garlic knots!! I've made it countless times, Google Gods love it and a reader favorite for years.

    Krispy Kreme is by far our favorite doughnuts! They are absolutely to die for! Unfortunately, the closest Krispy kreme location is about 32 miles away from our home. So, I had to come up with a recipe to satisfy or cravings!

    They are actually better than any store bought glazed doughnuts you'll ever buy. They practically melt in your mouth when you take a bite.

    Is it donuts or doughnuts? Doughnut is the original spelling in the early 1800s. The word "DONUT" is an American variant, that seemed to have appeared in the late 1800s, but gained popularity after the Massachusetts-based chain Dunkin' Donuts was introduced.

    Yeast is a living organism, whose function is to consume sugars and starches, and then convert them into carbon dioxide and alcohol, which gives the finished homemade donuts it's lift and flavor like in no knead dinner rolls.

    You will find two types of yeast in the grocery store - active dry and instant. Active dry yeast is dried at higher temperature whereas the instant is dried at more gentle temperatures. So, according to Cook's Illustrated, substituting equal amounts for one of the other will not provide the same results.

    The secret of this homemade donuts recipe is in the right proportion of ingredients and the sponge. Traditionally used in sour dough bread making, sponge is a bubbled mixture of flour and wet ingredients that is very sticky. The two-step process of forming gluten allows to create the base for an airy texture just like a homemade bread.

    Tip: If you like to make it by hand, then mix for about 5 minutes, using a wooden spoon in step-1 and another 5-6 minutes in step-2 of the recipe.

    Jump to:
    • Why will you love this recipe?
    • Ingredients
    • Glaze Variations
    • How to make?
    • Helpful tips
    • Trouble shooting
    • How to store leftovers?
    • Recipe FAQs
    • More tasty treats
    • Homemade Donuts

    Why will you love this recipe?

    • Ultra soft, light and airy as a cloud.
    • Made using pantry ingredients.
    • Supremely popular donuts recipe

    Few reader feedbacks

    "Tried out your recipe today and it was absolutely delightful. So light and fluffy, ever so slightly crispy exterior and really flavorful even though I didn’t use the nutmeg. Anyone leaving a bad comment here definitely did something wrong along the way. It’s fab, thank you!"

    "I made these today and got rave reviews! Then I forgot to save it to Pinterest! So after searching the internet for nearly an hour….Yay!…I fond it! Saved to Pinterest….even started a donut board with this as the first one posted! They turned out perfect. The key is following exactly as the recipe is printed"

    "I am a huge Krispy Creme doughnuts, buy I live in Brazil! I’ve been trying several recipes until this (very last) one. Today was the 5th time I mixed the dough (by hand). Result is always fluffy and airy doughnuts. Since I am from Spain, I have compared the spices and I prefer to infuse the milk wit crashed cardamon seeds and I filter them out. Depending on how many people we are, I sometimes freeze the doughnuts after the second rise due to superb Sunday treats for lazy rainy days. Thank you for this great récipe"

    "Omg!!!! This recipe was awesome!!! The donuts were so light, fluffy and soft!!! First time I made them. They were just perfect 😍 I will be looking at more of your recipes"

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    1. Milk - The amount of milk is key. During frying, the moisture turns into steam, creating hollow pockets as the moisture tries to escape. I like to use full fat whole milk for it's richness.
    2. Butter - Butter is fat and water. When it's heated, the water turns into steam., which then lifts the dough and helps in creating a light and airy texture.
    3. Yeast - Make sure that the yeast is fresh. Yeast is a living organism and is best stored in the freezer.
    4. Eggs -It's crucial to have the eggs at room temperature. Cold eggs will hinder the yeast's ability to activate.
    5. All purpose flour - It provides structure and texture in the homemade donuts recipe. It has 10 to 11 percent protein when compared to 12 to 14 percent protein in bread flour. Lesser protein all purpose flour minimizes gluten formation and thus creating super tender yeast doughnuts.
    6. Nutmeg - Do not buy pre ground nutmeg. Buy whole nutmegs and grate fresh for this homemade donuts recipe.
    7. Oil - I like to use neutral oils, such as vegetable oil, canola oil or sunflower oil, because it has a high smoke point. Peanut oil will also work great! If you use an oil with a low smoke point, the oil will burn as the fat breaks down, imparting an unpleasant taste.

    Glaze Variations

    1. Chocolate - Add 1 to 2 tablespoons of cocoa powder along with confectioners sugar.
    2. Sprinkle - Stir in fine colored sprinkles into the glaze.
    3. Maple - Replace vanilla extract with maple flavoring.
    4. Flavorings - Use orange zest, bourbon or rum instead of vanilla.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    donut dough in a stainless steel bowl of stand mixer along with flat beater.

    1. Make a sponge- Add milk, butter, yeast, eggs, sugar, salt, nutmeg and 2 cups of flour into a stand mixer and mix to create a very soft and sticky dough. This is secret in achieving a fluffy crumb! This method is usually adopted in making making Asian style breads that is very light and airy.

    Pro tip: Use the right amount of liquids! Excess liquid creates a looser dough, which allows the steam bubbles expand more quickly, whereas less liquid will result in a drier dough. The gas bubbles then have a harder time forming and are more likely to collapse.

    Tip: Use the right measuring cup! Liquid measurements should be made in liquid cup measure and not a dry cup measure.

    donut dough in a stainless steel bowl of stand mixer.

    2. Add remaining flour and knead to a soft dough, using the dough hook. The dough should stick to the bottom and little bit to the sides. Don't worry - This is due to high moisture content and this is essential in creating a best homemade donut recipe.

    Pro tip: Soft dough equals soft doughnuts. Do not be tempted to mix in more flour!

    risen donut dough in a stainless steel bowl.

    3. Let dough rise for about 1 and ½ hours, until doubled in volume. Find the warmest spot in your kitchen , like a sunny window, near the stove top or in a luke warm oven.

    Pro tip: I found that this homemade donuts recipe benefits remarkably when kneaded in a stand mixer. It resists the temptation to add extra flour to tame the very sticky dough, which can make the doughnuts denser and not that amazing soft and fluffy texture!

    risen cut donut dough on parchment paper.
    risen cut donut dough on parchment paper.

    4 & 5. Shape the dough - Dump the homemade donut dough onto a floured kitchen counter, Roll ½ inch to ¾ inch thick, dusting the top with flour as well. Cut doughnut shapes and place on floured cookie sheets. Cover with a clean kitchen towel and place again in the same warm spot for about 30-60 minutes, until they almost double in size.

    Tip: Don't have a donut cutter? Use a 3-inch round cookie cutter (a wide mouth canning ring would also work) and the fat end of a large piping tip to cut the holes.

    deep fried donuts on a wire rack.

    Deep fry homemade donuts in moderate heat, until pale golden on both sides. Drain on paper towel. Remove when they are light golden in color and not get dark in color.

    Tip: How do you know if the oil is ready? Pinch a small piece of dough and add into the oil. It should take about a minute to get golden in color.

    The best temperature to deep fry is 330-340 degrees F. If you own a deep fry thermometer then this is great time to use. Hotter oil will get the outside brown fast before the doughnuts have a chance to rise, whereas cooler oil will cause them to absorb oil and might make them greasy.

    Pro tip: Yeast releases carbon dioxide gas, forming thousands of tiny air pockets inside the cut donut dough, causing it to rise. When the risen dough hits the hot oil, those air pockets expand further giving a high rise.

    Tip: Don't overcrowd! Adding too many donuts will cause the oil temperature to drop rapidly and your doughnuts might absorb some oil, making them greasy.

    Did you know? When you drop the homemade donuts in the hot oil, the rapid change in temperature causes the air bubbles inside the dough, to expand bringing in lightness to the doughnuts.

    Make glaze - Stir confectioners sugar, water, salt and vanilla extract, until you get the drippy consistency. Dip the tops or both sides in glaze and place on a wire rack for glaze to set.

    Helpful tips

    • Oil temperature - Magic temperature is 330-340 degrees F. Hotter will get the outside brown fast before the homemade donuts have a chance to rise fully in the oil. If you own a deep fry thermometer then this is great time to use. If not, medium heat is perfect and test one doughnut - it should take about a minute on each side to get golden. Adjust heat accordingly. 
    • Color, color, color - Pale golden and not any darker. Letting the homemade donuts brown will form a crusty outside, but not the light texture we are aiming for. 
    • Measure flour correctly - Adding too much flour to the homemade donut recipe is the most common mistake and will make your glazed donuts dense. The best way to measure -fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

    Trouble shooting

    Not fluffy - There could be several reasons for this:

    1. Yeast not active - Yeast is a living organism that, when activated with liquid, it creates air bubbles that gives the homemade donuts its rise and fluffy texture. Yeast needs to be tested to ensure it’s still alive and ready to work as intended.
    2. Dough did not rise enough - If the yeast was expired or the liquids was too hot or cold, then it will kill the yeast.
    3. There was more flour - Measure your flour and other ingredients correctly. More than needed flour will cause the homemade donuts to become dense.

    How to store leftovers?

    These homemade donuts are absolutely best when fresh! However, unglazed donuts can be refrigerated, in an air tight container for up to 4 days (warm in the microwave for few seconds before eating). It can be stored in a sealed container at room temperature, beyond that the glaze begins to get sticky.

    Recipe FAQs

    Can I cut the recipe in half to make less donuts? Or is it going to affect the end result?

    Absolutely! However, the only issue is that half the recipe might be too less for the stand mixer. Otherwise, it does not affect the result in any way.

    Can use self-raising flour instead of all purpose flour? 

    Self raising flour has rising agents, like baking powder or baking soda in it, So, this will not work when combined with yeast.

    Does the active dry yeast require more rise time than instant yeast?

    I have not tried this recipe with instant yeast. However, the general rule is if that if a recipe calls for 1 ¼ teaspoons of active dry yeast, use 1 teaspoon of instant yeast. 

    Does the yeast not have to be proofed separately?

    When working with active dry yeast, you don’t have to proof it separately. It works just as well however you will have to make sure the temperature of ingredients are exactly as mentioned in the recipe.

    a close up shot of half bitten donut.

    More tasty treats

    • 6 chocolate chip cookies on a round black plate.
      Air fryer Chocolate Chip Cookies
    • a piece of almond flour mug cake on a black plate.
      Almond Flour Mug Cake
    • chocolate peanut clusters on a tray sprinkled with salt.
      Chocolate Peanut Clusters
    • almond flour peanut butter cookies on a wire rack.
      Almond Flour Peanut Butter Cookies

    Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipe

    3 glazed donuts on a white plate.

    Homemade Donuts

    This Homemade Donuts recipe is mega popular! Ultra soft, light, airy and they are sinfully addictive. I have provided countless tips and tricks to achieve the most amazing doughnuts you'll ever make. It's as light as biting into a cloud.
    4.1 from 180 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 25 doughnuts
    Calories: 120kcal
    Author: Maria Doss

    Ingredients

    • 1 and ½ cups milk, lukewarm (whole milk or 2%)
    • 1 stick unsalted butter ( ½ cup ), room temperature
    • 4 and ½ teaspoons active dry yeast
    • 3 large eggs, room temperature
    • 6 tablespoons sugar
    • 1 and ½ teaspoons salt
    • 1 teaspoon freshly grated nutmeg
    • 5 cups + ¼ cup + 2 tablespoons all purpose flour, divided
    • additional flour for dusting
    • vegetable oil, for deep frying

    Glaze

    • 3 cups confectioners sugar
    • 5 to 6 tablespoons water
    • 1 and ½ teaspoons vanilla extract
    • 2 pinches salt
    Prevent your screen from going dark

    Instructions

    To make doughnuts

    • Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your stand mixer. Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
    • Add remaining all purpose flour ( 3 cups + ¼ cup + 2 tablespoons ) and switch to a dough hook, knead on medium speed for additional 3 minutes (dough will be very soft).
      Remove bowl from the mixer, scrape the sides of the bowl and cover bowl with a clean kitchen towel and place in the warmest spot in your kitchen. Let dough rise for about 1 ½ hours or until doubled in size.
      Pro tip: Soft dough equals soft doughnuts. Do not be tempted to mix in more flour!
    • Dust working surface liberally with all purpose flour, Dump dough and dust flour on top. Gently roll into ½ to ¾th inch thick, cut circles with a doughnut cutter
      Tip: Don't have a donut cutter? Use a 3-inch round cookie cutter (a wide mouth canning ring would also work) and the fat end of a large piping tip to cut the holes.
    • Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45 - 60 minutes. 
    • Line a large baking sheet with paper towels and place a wire rack on top. 
    • When ready to fry, add vegetable oil in a large dutch oven until comes to about 2-inches height. Place over medium high heat until 330 to 340 degrees (use a deep fry thermometer , refer notes if you do not own one). Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides (45-60 seconds per side). Remove doughnuts onto the cooling rack.
      Tip: How do you know if the oil is ready? Pinch a small piece of dough and add into the oil. It should take about a minute to get golden in color.
      Pro Tip - Deep fry only until pale golden and not any darker!  Letting the homemade donuts brown will form a crusty outside, but not the light texture we are aiming for. 
    • Repeat until all doughnuts and holes have been fried. 
      Pro tip: Yeast releases carbon dioxide gas, forming thousands of tiny air pockets inside the cut donut dough, causing it to rise. When the risen dough hits the hot oil, those air pockets expand further giving a high rise.

    Glaze doughnuts

    • In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick. 
    • Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack. 
      Let glaze set for about 20 minutes before serving. We never wait that long around here:) 
    • These soft glazed doughnuts are best eaten hot!!! However, to enjoy them later (but not more than a day) microwave one doughnut for 7 seconds.

    Notes

    Luke warm - An easy way to check without a thermometer- sprinkle few drops of water on the inside of your wrist. It should neither feel hot nor cold. 
    Nutmeg gives the classic doughnut shop flavor to the doughnuts. Do not use nutmeg powder, grate freshly with a microplane or a fine grater.
    During cooler days, I adopt the oven method to rise the dough - Set oven temperature to 170 degrees F (or the lowest that your oven can go to). As soon as the oven begins to heat, let it warm up for 20-30 seconds (don’t let it go to 100 degrees). Turn off oven and place the bowl inside and let rise until doubled. If oven reaches 100 degrees or higher, leave the oven door open for a minute or two to cool down a touch before keeping the dough
    Oil temperature – Magic temperature is 330-340 degrees F. Hotter will get the outside brown fast before the doughnuts have a chance to rise fully in the oil. If you own a deep fry thermometer then this is great time to use. If not, medium heat is perfect and test one doughnut – it should take about a minute on each side to get golden. Adjust heat accordingly. 

    Nutrition

    Serving: 1donut | Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 186mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 169IU | Vitamin C: 0.002mg | Calcium: 23mg | Iron: 0.1mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

    « Creamy Chicken Pesto Pasta
    Air Fryer Broccoli »

    Reader Interactions

    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      May 07, 2018 at 1:19 am

      These look sinfully addictive!! And totally like the ones from the donut shop. I have never fried donuts, just baked them. I will have to try this!!

      Reply
      • Maria Doss

        May 07, 2018 at 5:44 am

        It is well worth the effort, thank you Kelly:)

        Reply
      • Vladimira Miranda

        August 24, 2023 at 10:59 am

        5 stars
        This is the best donuts recipe I have ever tried! I made them like 10 times already and they are always a huge success in my family, my kid's school (I made a double batch for one school event and they all were gone in less than 5minutes 😃), at my husband's work. Honestly, this is THE perfect donuts recipe. Thank you so much for sharing it with us all.

        Reply
        • Maria Doss

          August 24, 2023 at 3:57 pm

          That’s so great to hear! So glad you enjoyed it hun – Maria ❤️

          Reply
    2. Kelsie | the itsy-bitsy kitchen

      May 07, 2018 at 1:10 pm

      These look light as air, Maria! I've never had a Krispy Kreme but I'm going to try these so I see what I'm missing 🙂

      Reply
      • Maria Doss

        May 07, 2018 at 1:23 pm

        Thank you Kelsie:)

        Reply
        • Josephine Okon

          May 14, 2023 at 10:15 am

          5 stars
          Thank you for the recipe. I made mine dairy free and just substituted the milk for water, and the butter for Nutelex and they still turned out amazing. I just had one cold and it was as soft and good as it was when freshly hot. I made mine with no holes like the sugar-coated jam-filled Donut truck ones, and I think they were heaps better, much less yeasty or dense. Very soft and fluffy as advertised. Two thumbs up!!

          Reply
          • Maria Doss

            May 14, 2023 at 3:10 pm

            I'm so glad to hear that, have a great day hun - Maria

            Reply
    3. Kim | The Baking ChocolaTess

      May 12, 2018 at 2:03 pm

      5 stars
      Oh EM GEE..hello light and fluffy glazed donuts! Heavenly!!

      Reply
    4. Jane

      May 17, 2018 at 11:07 pm

      2 stars
      Not the best doughnut I've made. IMHO not anywhere as good as proclaimed. After 2nd raising, fell flat when taken out of warm oven to fry. Very disappointed

      Reply
      • Maria Doss

        May 18, 2018 at 1:16 am

        I'm so sorry that it did not work out for you. If may I ask, what was the reason behind cut doughnut dough being in a warm oven?

        Reply
        • Georgia

          February 02, 2023 at 1:58 am

          In your instructions, after putting the cut doughnuts on the pans, you say to "place again in the same warm spot for about 30-60 minutes". One of the warm spots mentioned for the first rise was a warm oven. (to answer your question to Jane)

          Reply
          • Maria Doss

            February 02, 2023 at 4:28 am

            Hi Georgia, if your kitchen is not warm then a lukewarm oven comes in handy. This method can be used for both first and second rise - Hope it helps, Maria

            Reply
    5. Cheshta

      September 16, 2018 at 2:17 pm

      5 stars
      Can these be baked instead of fried

      Reply
      • Maria Doss

        September 16, 2018 at 4:04 pm

        I'm sorry the answer is NO!! This recipe works only for deep frying, I'm so sorry that this is of no help to you:)

        Reply
    6. Shylet

      November 24, 2018 at 7:54 am

      I don’t have fresh nutmeg can use powder or without

      Reply
      • Maria Doss

        November 25, 2018 at 1:18 am

        You can skip totally skip the Nutmeg without any problem. Have fun 🙂

        Reply
        • Tazz

          May 07, 2020 at 8:18 pm

          5 stars
          Hi there!

          Tried out your recipe today and it was absolutely delightful. So light and fluffy, ever so slightly crispy exterior and really flavourful even though I didn't use the nutmeg. Anyone leaving a bad comment here definitely did something wrong along the way. It's fab, thank you!

          Reply
          • gracefultaste

            February 17, 2023 at 1:33 am

            Same here… was a delight to my boys on a rainy day and can I share that I did not use handmixer ( dont have any) but did everything by hand and it still turned out absolutely delicious fluffy and light .. only advise have your glaze ready so you dunk your donuts right in there from frying…once its cool it gets a bit chewy but you can microwave for 7 seconds as recipe instructs and its fluffy again.Will definitely make this again. Thank you for this fabulous recipe.

            Reply
            • Maria Doss

              February 17, 2023 at 4:47 am

              Happy to hear hun, have a wonderful weekend - Maria

      • Tim Wren

        February 19, 2022 at 3:39 am

        @Shylet, I always use the powder (have never bought fresh nutmeg) and it tastes great IMO. Love the slight taste, definitely prefer it to going without.

        Reply
    7. Nick

      May 07, 2019 at 6:53 pm

      5 stars
      Awesome just made the donuts without nutmeg and they are like the donuts back home in Texas!

      Reply
      • Maria Doss

        May 08, 2019 at 1:22 pm

        Awesome!! So glad that you loved them:)

        Reply
        • April

          February 09, 2020 at 1:36 am

          Anything like Shipley's? Please say yes. Because I don't like Krispy Kreme and I haven't lived in Texas for almost 10 years. :'(

          Reply
          • Maria Doss

            February 26, 2020 at 2:17 pm

            I'm sorry, the answer is no:) We Californians have never had the opportunity to taste Shilpey's donuts until now.

            Reply
    8. Alyssa

      May 17, 2019 at 3:49 am

      Can I cut the recipe in half to make less donuts? Or is it going to affect the end result of the donuts?

      Reply
      • Maria Doss

        May 17, 2019 at 1:26 pm

        Hi Alyssa, You could totally do that but, the only problem is that half the recipe is too less for the stand mixer. Otherwise, it does not affect the result in any way:)

        Reply
    9. Valerie Stewart

      May 19, 2019 at 3:24 pm

      5 stars
      Veteran baker; novice donut maker. Everything was perfect except mine had a yeasty tang—it didn’t affect my enjoyment, but the kids weren’t wowed. Any clue what went wrong? Measurements were not the problem. Thank you!

      Reply
      • Maria Doss

        May 20, 2019 at 4:20 am

        Hi Valerie, Hmmm... that is strange. Could it be because the dough might have taken a long time to rise? Was it a colder day? I'm really puzzled, let me know.

        Reply
        • Valerie Stewart

          May 21, 2019 at 7:29 pm

          I made the dough in the evening and fried it in the morning. I do that with pizza dough, but they may be it. Next time, I'll make them right away! Thanks!

          Reply
          • Maria Doss

            May 22, 2019 at 12:53 pm

            Ah... thank you so much for letting me know. I usually fry them as soon as they rise:)

            Reply
            • Maybel

              May 09, 2020 at 8:26 pm

              You said 5cups+1/4c+2tbs flour.so why in the procedure its only 3cups+1/4c+2tb?

            • Maria Doss

              May 10, 2020 at 1:45 am

              Hi Maybel,

              If you look at the first step in the instructions, we combine 2 cups of flour along with first 7 ingredients and mix together. The second step involves mixing REMAINING FLOUR and that is the 3cups+1/4c+2tb.

              So, all the 5cups+1/4c+2tbsp flour is used in two stages. Hope it helps:)

      • Wanda Smith

        March 01, 2020 at 3:21 pm

        What about the eggs how many do I use

        Reply
        • Maria Doss

          March 01, 2020 at 3:46 pm

          It is 3 large eggs at room temperature

          Reply
    10. Wendy

      May 22, 2019 at 12:25 am

      5 stars
      Oh my goodness! These are wonderful! Easy straightforward recipe. Husband is ready to make these again! Wonderful!

      Reply
      • Maria Doss

        May 22, 2019 at 12:52 pm

        Yay!!! So glad that you loved it 🙂

        Reply
    11. Zainab

      June 30, 2019 at 1:25 pm

      5 stars
      It turned out to be finger licking yummy..
      I glazed it with chocolate though😍
      Thanks alot..

      Reply
    12. Michelle

      September 28, 2019 at 7:04 pm

      5 stars
      I made these today, and they came out perfect! The dough is super soft/sticky, but one it rose and I rolled it on floured surface it worked out fine. I used the trick of letting them rise on individual squares of parchment the gently lowering them into the oil them remove the paper. That helped the dough from deflating since it’s such a soft dough! Will make this recipe again! THANKS!!

      Reply
    13. Doty Sever

      March 07, 2020 at 4:40 am

      5 stars
      I made these today and got rave reviews! Then I forgot to save it to pinterest! So after searching the internet for nearly an hour....Yay!...I fond it! Saved to pinterest....even started a donut board with this as the first one posted! They turned out perfect. The key is following exactly as the recipe is printed. (Although instead of nutmeg, I added 2 tsp. Vanilla to the batter. Also, I added a Tablespoon of melted butter to the glaze recipe. So much for following directions, eh!

      Reply
    14. Sabrina

      March 10, 2020 at 6:21 pm

      Does the active dry yeast require more rise time than instant yeast? I have been using instant and donuts are great but with active dough has excess air bubbles when I roll it out to cut doughnuts. Doughnuts end up flat on bottom and not nearly as fluffy

      Reply
      • Maria Doss

        March 11, 2020 at 1:14 pm

        Hi Sabrina, I have not tried this recipe with instant yeast. However, the general rule is if that if a recipe calls for 1 1/4 teaspoons of active dry yeast, use 1 teaspoon of instant yeast. So, my guess is that a SAME MEASURE might not work. Hope it helps:)

        Reply
        • Sabrina

          March 12, 2020 at 12:14 am

          So do you not prove the yeast before adding to other ingredients? From directions it is just added in without mixing with water and setting aside. Just wondered since most other recipes I've seen say to prove yeast.

          Reply
          • Maria Doss

            March 12, 2020 at 12:26 am

            When working with active dry yeast, you don't have to proof it separately. It works just as well however you will have to make sure the temperature of ingredients are exactly as mentioned in the recipe.
            On a side note - I have been working only with active dry yeast for about 20 years of baking and have never proofed it separately. So, this works with all other yeast based goodies.

            Reply
            • Sabrina

              March 12, 2020 at 12:57 am

              Thank you. Newbie here to yeast baking. Good to know your experience.

            • Maria Doss

              March 12, 2020 at 1:09 am

              Anytime:)

    15. Sabrina

      March 12, 2020 at 12:15 am

      So do you not prove the yeast before adding to other ingredients? From directions it is just added in without mixing with water and setting aside. Just wondered since most other recipes I've seen say to prove yeast.

      Reply
      • Sabrina

        March 14, 2020 at 9:22 pm

        Made these again last night. Turned out out good but question. Is it normal to have small gas bubbles in dough after 1st rise? I let dough double in size (about an hour) and when I rolled it out there were small gas bubbles that created empty air pockets in fried doughnut.???Still very good other than that. Yours look perfect.

        Reply
        • Maria Doss

          March 15, 2020 at 3:53 pm

          Tiny air bubbles are not that uncommon when working with yeast dough, since that is the nature of yeast. However, after the first rise, if you notice too many bubbles, then punch the dough 3-4 times gently which will take out most of the bubbles and then the remaining will vanish when rolling the dough being rolled.
          What brand of yeast did you use?

          Reply
    16. Sabrina

      March 15, 2020 at 6:34 pm

      Redstar.

      Reply
    17. Lee

      March 24, 2020 at 1:23 pm

      Tried recipe, dough was hard with 5 cups flour! Ended up baking it to make bread, need to check your recipe, very disappointed ☹️

      Reply
      • Maria Doss

        March 24, 2020 at 3:32 pm

        Hi LEE, I'm sorry that this recipe did not work for you. That being said, i will highly encourage you to go through all the ingredient measurements. This is one of our hugely popular recipes - You can see some of the pictures shared by our readers on Pinterest here - https://www.pinterest.com/pin/308707749452614958/activity/tried.
        Hope it works for you again:)

        Reply
    18. Ashley

      April 05, 2020 at 7:40 pm

      Hello I was wondering if you can use bread flour? Thank you these look amazing can’t wait to make them!

      Reply
      • Maria Doss

        April 06, 2020 at 12:03 am

        Hi Ashley, Due to the higher protein content, bread flour will produce a more chewier and not-so-soft doughnut. Hope it helps:)

        Reply
    19. Ashley

      April 06, 2020 at 12:34 am

      Ok thank you I am going to make these tomorrow!

      Reply
    20. Billy Foley

      April 06, 2020 at 9:32 pm

      5 stars
      Do you have a version of this recipe with weights in grams rather then cups ect?

      Reply
      • Maria Doss

        April 07, 2020 at 3:05 am

        Hi Billy,

        I have included the weight measurements here-

        Ingredients
        1 and 1/2 cups milk, lukewarm (whole milk or 2%) (360 ml)
        1 stick unsalted butter ( 1/2 cup ), room temperature (113 gms)
        4 and 1/2 teaspoons active dry yeast
        3 large eggs, room temperature
        6 tablespoons sugar (75 gms)
        1 and 1/2 teaspoons salt
        1 teaspoon freshly grated nutmeg
        5 cups + 1/4 cup + 2 tablespoons all purpose flour, divided ( 738 to 742 gms)
        additional flour for dusting
        vegetable oil, for deep frying

        Hope it helps:)

        Reply
      • Anndrisha David

        April 26, 2021 at 9:37 am

        @Maria Doss, hello. Can I freeze the dough after its rolled out and cut into doughnut rings, please advise thank you

        Reply
        • Maria Doss

          April 27, 2021 at 12:23 am

          Hi Anndrisha,

          I don't have any readers trying this method, but it sounds like a great idea and I don't see any reason for it not working. You could follow this process for freezing dough - After the cut doughnut circles have proofed, place in a parchment lined baking sheet, cover with a plastic wrap and freeze until solid. To fry - Remove baking sheet from freezer, remove plastic wrap, cover with clean kitchen towel, and let thaw completely, until room temperature. Deep fry according to instructions.
          Hope it helps, Maria

          Reply
    21. jerty bautista

      April 14, 2020 at 5:04 am

      5 stars
      These where absolutely amazing!!!!
      Now how do i store the rest? 😂😂not fried doughnut?

      Reply
      • Maria Doss

        April 14, 2020 at 6:08 am

        Hi Jerty,
        That sounds wonderful!
        As far as the question goes, the doughnuts are absolutely best when fresh.
        However, UNGLAZED donuts can be refrigerated in an air tight container for about 4 days (warm in the microwave for few seconds before eating).
        GLAZED donuts can be stored in a sealed container at room temperature for about 1 day.
        Hope it helps:)

        Reply
      • Cara

        October 12, 2021 at 4:57 pm

        @jerty bautista, I froze these freshly fried doughnuts (cooled them first) and when I thawed them several weeks later and glazed them they were still amazing!

        Reply
        • Maria Doss

          October 12, 2021 at 6:07 pm

          That sounds wonderful, Maria

          Reply
    22. Bela

      April 23, 2020 at 4:21 pm

      5 stars
      I am a huge Krispy Creme doughnuts, buy I live in Brazil! I’ve been trying several recipes until this (very last) one.
      Todas was the 5th time I mixed the dough (by hand).
      Result is always fluffy and airy doughnuts. Since I am from Spain, I have compared the spices and I prefer to infuse the milk wit crashed cardamon seeds and I filter them out.
      Depending on how many people we are, I sometimes freeze the doughnuts after the second rise due to superb sunday treats for lazy rainy days
      Thank you for this great récipe

      Reply
      • Maria Doss

        April 23, 2020 at 11:20 pm

        I'm a huge cardamom fan, so I absolutely love the idea of cardamom infused doughnuts. Thank you for the kind feedback:)

        Reply
    23. Cassandra

      April 26, 2020 at 7:10 pm

      5 stars
      Hello, These turned out amazing! Very happy with the end product, Thank you! I wanted to add I did try allowing the yeast to bloom first. Mix the warm milk, sugar and yeast. Bloom 10 minutes and then carry on with the recipe. The rising of the dough only took 1/2 an hour doing it this way. I'm not sure if it was a fluke or if by allowing the yeast to bloom it shortens the rising time. The second rising was also half an hour and honestly they could have been done in 15 because they were getting BIG. Either way they turned out great! Very light and airy and moist. Maybe doing it this way cuts a bit of time which is nice! Thanks again!!

      Reply
    24. Bayan

      May 12, 2020 at 12:19 pm

      Hi, I was wondering if you can use self-raising flour ? Thank you

      Reply
      • Maria Doss

        May 12, 2020 at 3:49 pm

        NO!!! I'm sorry Bayan, that is not the answer that you are looking for.
        Self raising flour has rising agents (like baking powder/baking soda) in it, So, this will NOT WORK when combined with yeast.
        Hope it helps:)

        Reply
    25. Yusuf bola

      May 17, 2020 at 10:47 am

      Hello.in you recipe above does it mean there is no need of water at all after adding the one and half cup of milk

      Reply
      • Maria Doss

        May 17, 2020 at 2:09 pm

        Hi Yusuf, Yes. Milk will be the only liquid. Hope it helps:)

        Reply
    26. Yolanda

      June 05, 2020 at 3:51 am

      Hey! I want to make this dessert tomorrow and I was wondering if I could mix with a fork or a spoon instead of a stand mixer( because I don't have one).

      Reply
      • Maria Doss

        June 05, 2020 at 7:15 am

        Hi Yolanda, These doughnuts are best made with a stand mixer for that amazing soft and fluffy texture.
        However, if you wanna try making by hand, then try mixing for about 5 minutes (using a wooden spoon) in step-1 and another 5-6 minutes in step-2.
        Hope it helps:)

        Reply
    27. Cindy Gilmartin

      June 08, 2020 at 8:05 pm

      I would like to make these donuts to fry tomorrow morning. I did these in one day the first time and they were fabulous, but I'd like to refrigerate the dough at some point and finish raising before frying. Is this possible, and if so, at which step. I have chores in the morning and don't want these done mid morning after breakfast. Thanks for the fantastic recipe. I treated my neighbor to some and she ate three by the time I got next door. They're that good!

      Reply
      • Maria Doss

        June 09, 2020 at 12:13 am

        Hi Cindy, Glad you loved these doughnuts:) I might try refrigerating them at step-4 (cut doughnuts, place them on baking sheets as per direction, cover the sheets with plastic wrap and then refrigerate). You will need place the baking sheets at room temperature (remove plastic wrap at this stage and loosely wrap with kitchen towel) to completely thaw and the dough has risen as per direction before frying them. Hope it helps:)

        Reply
    28. Nancy

      June 20, 2020 at 5:38 am

      Hi! Recipe looks great. Just wondering if I can use airfryer for these? Can I substitute equal butter with healthier oil? I.e. olive oil or avocado oil

      Reply
      • Maria Doss

        June 20, 2020 at 3:50 pm

        Hi Nancy, Avocado/olive oils have a flavor of their own which might come through in the end product. I might go with half butter and half flavorless vegetable/corn oil.
        As with air-fryer, I haven't tried these in an air-fryer nor did any of the readers. I'm so sorry that I'm not able to offer any help.

        Reply
    29. Michaela Volpe

      June 24, 2020 at 6:38 pm

      Hi there
      My plan is to try these today however I dont have a stand mixer only an electric handheld one it does have two dough hook attachments though. Is it possible to still make these with that?Thank you!

      Reply
      • Maria Doss

        June 25, 2020 at 4:02 am

        Hi Michaela, I think it should work:) However, I would suggest halving the recipe for the first time and see how it works.

        Reply
      • Ruth

        April 10, 2021 at 10:52 pm

        @Maria Doss,
        I have a handheld mixer and it work out fine. The dognuts are really A.M.A.Z.I.N.G
        Thank you Marianhh

        Reply
        • Maria Doss

          April 12, 2021 at 3:50 pm

          Hi Ruth, I'm so glad that it worked with a hand held mixer - Maria

          Reply
    30. Kemi

      June 27, 2020 at 12:49 am

      For the sponge can I put it overnight in the fridge and continue the next day? Cos that’s what I have seen done for sponge method. Is there a reason why you didn’t let it rise at room temp or fridge before adding the rest of the ingredients?
      Thank you

      Reply
      • Maria Doss

        June 27, 2020 at 3:13 am

        Hi Kemi, Since there is double rising in the recipe, you will not need to rise the sponge. You just mix it right away, hope it helps:)

        Reply
    31. Nunu

      June 28, 2020 at 4:16 am

      So u have recipe for half quantity? This recipe resulted in too many donuts for small family of 4 to consume.

      Reply
      • Maria Doss

        June 28, 2020 at 1:52 pm

        Hi Nunu, I totally agree with you, this recipe results in a LOT of doughnuts:)
        If you place your cursor (do not click) over the number 25 (on servings), a slider will pop up! Use that to reduce to the number of doughnuts that you like and it automatically adjusts all ingredients to that serving.
        However, if the quantity is reduced, then it will be kinda difficult to work in the stand mixer. Hope it helps:)

        Reply
        • Eddy

          December 23, 2020 at 2:16 pm

          3 stars
          How to cut perfect doughnut holes

          Reply
          • Maria Doss

            December 24, 2020 at 12:35 am

            Hi Eddy, A doughnut cutter comes in handy! if you do not own one, then the broader end of a cake decorating piping tip (medium/ large ones) work like a charm. Hope it helps, happy holidays:)

            -

            Reply
    32. Shah

      August 06, 2020 at 10:41 pm

      I want to make 50 of ths delicious doughnuts can you please help me with the correct ingredients to be able to make 50 doughnuts for a get together on the weekend ♥️🙏 thank you.

      Reply
      • Maria Doss

        August 06, 2020 at 11:19 pm

        Hi Shah, Here are the ingredient measurements for 50 doughnuts :
        3 cups milk
        2 sticks unsalted butter ( 1 cup )
        3 tablespoons yeast (9 teaspoons)
        6 large eggs
        3/4 cup sugar (12 tablespoons)
        1 tablespoon salt (3 teaspoons)
        2 teaspoons grated Nutmeg
        10 cup + 3/4 cup all purpose flour
        Glaze
        6 cups confectioners sugar
        1/2 to 3/4 cup water
        1 tablespoon vanilla
        1/4 teaspoon salt

        Hope it helps:)

        Reply
    33. Wanga Robert

      August 21, 2020 at 5:54 am

      Is it possible to make these soft doughnuts for commercial purposes. like is it a good business venture?

      Reply
      • Maria Doss

        August 22, 2020 at 4:26 pm

        Hi Wanga, this recipe is designed for home cooking. I'm not really sure how it will work as a business:)

        Reply
    34. Linda

      October 24, 2020 at 11:02 am

      For a warm proving environment, warm tumble drier is brilliant

      Reply
      • Maria Doss

        October 26, 2020 at 1:04 am

        Thanks for the tip Linda, I've got to try this 🙂

        Reply
    35. Bernadette

      November 14, 2020 at 12:02 pm

      5 stars
      Omg!!!! This recipe was awesome!!! The donuts were so light, fluffy and soft!!! First time I made them. They were just perfect 😍 I will be looking at more of your recipes.

      Reply
    36. Luciana

      December 26, 2020 at 1:20 am

      Amazing donuts!

      Reply
    37. Chene

      January 03, 2021 at 3:42 pm

      I tried your receipe and it was superb soo light airy fluffy nd nice thank you

      Reply
      • Maria Doss

        January 03, 2021 at 5:15 pm

        Hi Chene, Sounds wonderful, glad you liked it:) Wishing you a very happy 2021!!!

        Reply
    38. Jummy

      February 07, 2021 at 3:42 pm

      My mixer is faulty and I want to try these doughnuts because they look really amazing and easy, I don't know if I can do it manually instead

      Reply
      • Maria Doss

        February 08, 2021 at 12:29 am

        Hi Jummy, Though these doughnuts could be made by hand (will include a LOT of kneading/mixing), the result is not gonna be as soft as the machine method. So sorry that this wasn't the reply you wanted to hear, Maria

        Reply
    39. Shirley

      February 16, 2021 at 12:08 pm

      5 stars
      Normally when I bake my donuts, it gets dry and not as soft as it should be the day after. Does your donuts still get silky and soft until the day after (maybe 2 or 3 days) as well?

      Reply
      • Maria Doss

        February 18, 2021 at 4:16 pm

        Hi Shirley, My apologies for a late reply, our website is going through some core changes. Regarding the donuts, these deep fried donuts are BEST WHEN FRESH and recommended to be consumed on the day they are made. However, if you wish to store them for a couple of days, then warm them for a few seconds in a microwave, just before eating.

        Reply
    40. Lilian

      February 26, 2021 at 3:42 pm

      Hi, can you share the recipe with grams? Thankyou

      Reply
      • Maria Doss

        February 28, 2021 at 6:57 pm

        Sure Lilian, will add the measurements very soon. Thanks, Maria

        Reply
    41. tahneek sattar

      April 14, 2021 at 10:02 pm

      hi there i was wondering if i could put the dough in the fridge overnight and make the batch the next day would that over proof it?

      Reply
      • Maria Doss

        April 14, 2021 at 10:52 pm

        Hi Tahneek, I'm sorry, you could take that route, but the doughnuts don't turn out as soft as the ones made right away - Maria

        Reply
    42. Tim Wren

      September 21, 2021 at 2:09 am

      I've made these a time or two and the texture is always perfect! The best homemade donut recipe I've ever tried. However, every time I make these, I notice I always end up with far fewer than 25. Last time I think I got twenty, maybe twenty two. This time I only got fifteen (and fifteen donut holes, for each one). Do you have any advice? I'm pretty sure the round cutter I'm using is three inches across

      Reply
      • Maria Doss

        September 22, 2021 at 12:49 am

        Hi Tim,

        My guess is that rolled dough is a little thicker than it's supposed to be. Try rolling a bit thinner to get more doughnuts, Maria

        Reply
    43. Mags

      October 31, 2021 at 12:43 pm

      OMG!!!! first try absolutely amazing. Totally delicious. Thank you for sharing. Had to use instant yeast but worked perfectly.

      Reply
      • Maria Doss

        October 31, 2021 at 3:21 pm

        Thank you Mags, happy to hear that, Maria

        Reply
    44. Sharon Cole

      January 02, 2022 at 5:02 pm

      For the flour… I know typically you would use it packed, but do you pack it then sift it or are the measurements already sifted? Makes a big difference! Thanks!

      Reply
      • Maria Doss

        January 04, 2022 at 3:40 pm

        Hi Sharon, This recipe requires it to be measured packed (without sifting). Wishing you a wonderful holidays and new year, Maria

        Reply
    45. Monica

      January 27, 2022 at 5:50 pm

      5 stars
      I can't wait to try this recipe. After thoroughly reading thru the posts, I've learned quite a lot and most of my questions have been addressed, thanks to everyone's input. I have only one question remaining, and that is, I live in a high-altitude area. Should I make adjustments to the ingredients by increasing or decreasing anything?

      Reply
      • Maria Doss

        January 30, 2022 at 3:58 pm

        Hi Monica, We do not have any readers trying at a high altitude. One note that we would like to offer is that lower air pressure at high altitude (over 3,000 feet) allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. So, please adjust the rising time accordingly, Maria

        Reply
    46. Maria

      January 30, 2022 at 2:39 pm

      Hi I just made these on firday but they are anything but light and fluffy. I dont know what I did wrong.
      Also what do you do with the rest of the dough after cutting them?
      I had so much. I did reroll and cut those out too.
      ? Over mixed maybe?
      They are so heavy

      Reply
      • Maria Doss

        January 30, 2022 at 3:44 pm

        Hi Maria, Here are a few things that might have gone wrong for not yielding a light and fluffy donuts-
        1. Yeast is towards the expiring stage
        2. Eggs/Butter should be at room temperature and milk lukewarm (105°F to 115°F) ---> The temperature of ingredients added is CRITICAL when working with yeast dough. Any colder or hotter ingredient will inhibit the yeast from blooming.
        3. Dough was not risen enough.
        4. Roll and handle the dough with gentle hands so that we don't deflate the dough.

        Place excess dough (after cutting/before second rise) on a parchment lined baking sheet, wrap well and freeze for a few days. Thaw them at room temperature, and let rise at a warm place until doubled in size. Deep fry as instructed.

        Hope it helps, Maria

        Reply
    47. Monica

      February 04, 2022 at 10:05 pm

      5 stars
      I made it! Best ever glazed donut recipe I've ever tried. It pays to read thru the comments. I learned a lot. This dough is as light as a cloud when ready for frying, so handling is tricky. I took the suggestion from one of the commentators of placing them individually on square parchment cut-outs, which I was out of, so I used waxed paper instead. Worked really well. I'm not as proficient at "multi-tasking" as I used to be, so I fried them one at a time, thus giving each fluffy puff of dough my undivided attention. I made the traditional glaze and for a little variety, some chocolate and maple. I filled a few with Bavarian Cream, using a basting injector syringe that I've had in my drawer, forever! Everyone loved them. From now on, this will be my "go-to" for donut-making.

      Reply
      • Maria Doss

        February 07, 2022 at 6:03 am

        Hi Monica, Thanks you for the detailed feed back. I love the idea Bavarian cream filling, YUM - Maria

        Reply
    48. Cynthia

      May 21, 2022 at 5:37 pm

      5 stars
      These by far are the best donuts I have ever made. I've tried other recipes but ended up with dense not good donuts. I will make these again.

      Reply
      • Maria Doss

        May 22, 2022 at 2:52 am

        Hi Cynthia, Happy to hear hun, Maria

        Reply
    49. Rachel

      May 25, 2022 at 10:24 am

      5 stars
      I make these almost everyday 🙂 I'm a baker and have eaten and made so many donuts! This recipe is the best because its light, not greasy and blows everyone away. Other bakeries go for brioche, but they are so much denser and more bread like! These are soft and memorable!

      Reply
      • Maria Doss

        May 27, 2022 at 1:10 pm

        Happy to hear hun, Maria

        Reply
    50. Gadija Kaldine

      June 25, 2022 at 1:52 pm

      Made these Doughnuts & came out delicious. Will share this recipe with family & friends. Thank you so much for sharing your recipe.

      Reply
      • Maria Doss

        June 25, 2022 at 3:31 pm

        Hi Gadija, Glad you loved the doughnuts. Have a great weekend, Maria

        Reply
    51. Rosita

      October 01, 2022 at 5:18 am

      5 stars
      First try. Awesome, super soft and fluffy...best donut from scratch..I definitely gotta keep this recipe on my phone so I don't have to forget in the near present and future time. So unbelievable amazing, this is definitely my way on bonding with my kids. Love to bake and cook. This recipe was my first choice for trying something new. Thanks

      Reply
      • Maria Doss

        October 02, 2022 at 1:10 pm

        Happy to hear hun, have a great Sunday - Maria

        Reply
    52. Marion

      October 14, 2022 at 12:15 am

      5 stars
      I’m making these tomorrow. Will using cake flour create a fluffier texture?

      Reply
      • Maria Doss

        October 14, 2022 at 2:06 am

        Hi Marion, Hmm... these are very fluffy using just all purpose flour. May be you could try replacing half the flour with cake flour - Maria

        Reply
    53. Krista

      October 23, 2022 at 1:47 am

      5 stars
      Excellent recipe. My family loves them and I'm excited to make them again. Im curious if I can use this recipe to make donuts with filling instead of making a donut hole. Also would love to make a dutchie style donut by adding raisins. Has anyone adapted the recipe to do either of those things?

      Reply
      • Maria Doss

        October 24, 2022 at 6:48 pm

        Glad to hear hun. You could totally make them without a hole for jelly filled donuts (make sure that they are not too big in size). We don't have any readers try the Dutch style, but it should work just fine. Our guess is that it might not be as light and airy due the dried fruits addition. However, it sounds super delish. Hope it helps - Maria

        Reply
    54. Katy

      April 19, 2023 at 5:44 am

      Is the cooking time the same if you do not cut a donut hole?

      I am planning to make these for my daughter's birthday party which is at 10am. Am I ok to make them the night before or should i get up very early?

      Reply
      • Maria Doss

        April 19, 2023 at 2:33 pm

        Hi Katy,
        May be 10 to 20 seconds more, but make sure they don't get darker in color (this is one of the crucial tip to get the softest donuts).
        If you want the best results then we will suggest waking up early 😔 However, some of our readers have had success with refrigerating (wrap the pan with plastic wrap) the donuts overnight (after the first rise), leaving at room temperature for 2 to 4 hours, until thawed and to rise again, before deep frying.
        Hope it helps and wishing your daughter a wonderful birthday - Maria

        Reply
    55. K

      June 19, 2023 at 10:30 pm

      Has anyone made this at High Altitude? Any Comments appreciated.
      Anxious to try this recipe!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
    About Maria ->

    Halloween recipes

    • one skull shaped chip half immersed in salsa, placed in a small black bowl.
      Halloween Chips
    • Halloween pop tarts in the shape on ghosts placed on a black plate.
      Halloween Pop Tarts
    • two sandwiches in the shape of owls on a black board.
      Halloween Sandwich
    • no bake halloween chocolate pumpkins on a board.
      No Bake Halloween Pumpkins

    New Recipes

    • a white pot with mashed potatoes along with a black spoon.
      Yukon Gold Mashed Potatoes
    • cooked pumpkin cake topped with chocolate chips in a white mug.
      Pumpkin Mug Cake
    • sliced pumpkin cake topped with chopped pecans on a white tray.
      Pumpkin Cake
    • sweet potato biscuits on a white tray along with a small white bowl with butter.
      Sweet Potato Biscuits
    • a hand swirling mashed potatoes in a white bowl using a black spoon.
      Instant Pot Mashed Potatoes
    • a hand pouring syrup on 3 pancakes on a white plate.
      Healthy Pumpkin Pancakes

    Footer

    Copyright © 2022 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook
    395 shares