These Homemade Donuts are a wildly popular donut recipe! 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 at home. It's as light as biting into a cloud!
If you love this, you should try my cranberry orange rolls or the easy hot cross buns next!
Why you’ll love these light and fluffy donuts?
These are one of those recipes I keep coming back to—soft, light, and ridiculously pillowy, with that airy texture that reminds me of a warm, sweet cloud. If you love Krispy Kreme, you’ll be amazed at how similar these are, especially fresh and warm from your own kitchen.
The thin, sweet glaze melts right into every bite, giving them that classic bakery-style finish. And clearly, I’m not the only one who loves them—this has been our website’s most popular recipe since 2017, with thousands of readers making and loving them!
- maria doss
★★★★★
"OMG!!!! first try absolutely amazing. Totally delicious. Thank you for sharing. Had to use instant yeast but worked perfectly"
- MAGS
Here are some photos shared by our readers who’ve tried the recipe!
Jump to:
- Why you’ll love these light and fluffy donuts?
- Donut Ingredients
- Common mistakes to avoid when making donuts
- Tips for Success
- More Ways To Use Yeast
- Homemade Donuts Recipe
- How to make donuts at home?
- How to make a donut glaze with powdered sugar?
- Donut Glaze Variations
- Can You Freeze Homemade Donuts?
- Donut FAQs
- More tasty treats
Donut Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Milk: The amount of milk in your doughnut dough has a direct impact on texture. Using too little milk results in a firmer, drier dough, which produces denser doughnuts—far from the soft, pillowy texture we're aiming for. For best results, use full-fat whole milk, which adds richness, moisture, and a tender crumb thanks to its higher fat content.
- Butter: Butter contributes both fat and moisture to the dough. When heated, the water in butter turns to steam, helping lift the dough from the inside and creating that light, airy interior. The fat also tenderizes the dough, resulting in a softer crumb and a richer flavor.
- Yeast: Fresh, active yeast is key to well-risen doughnuts. Yeast is a living organism that feeds on sugar and creates carbon dioxide, which causes the dough to rise. To keep it active and extend its shelf life, store your yeast in the freezer in an airtight container, and always check expiration dates before making yeast donuts.
- Eggs: Eggs should always be brought to room temperature before mixing into the dough. Cold eggs can shock the dough and slow down yeast activity, which can lead to poor rising and a denser final texture. Room temperature eggs also incorporate more evenly for better structure.
- All-Purpose Flour: All-purpose flour offers just the right balance of protein (10–11%) to create structure without developing too much gluten. Unlike bread flour, which has a higher protein content (12–14%) and can make the yeast donut dough tough, all-purpose flour keeps the doughnuts soft, fluffy, and tender—ideal for that melt-in-your-mouth bite.
- Nutmeg: Nutmeg adds that signature warm, nostalgic flavor found in classic yeast-risen doughnuts. For best results, avoid pre-ground nutmeg, which loses its potency quickly. Instead, use whole nutmeg and grate it fresh—just a small amount goes a long way in enhancing the flavor.
- Oil for Frying: Use a neutral oil like vegetable or canola oil for frying. Avoid oils with low smoke points, like olive oil or unrefined coconut oil—they can burn easily, change the color and texture, and give your doughnuts an off taste.
Common mistakes to avoid when making donuts
Some common mistakes when making homemade donuts include using expired yeast, not allowing the dough to proof long enough, overworking the dough, adding too much flour, and frying at the wrong temperature.
- Yeast not active - Yeast is a living organism that creates air bubbles when activated with liquid, giving dough its rise and fluffiness. Always test yeast to make sure it’s still active before using.
- Proofing the dough - Kneaded donut dough should rise in a warm spot for 1 to 2 hours, or until it doubles in size. After cutting, let the donuts rise again for about 1 hour until they’re fluffy. This crucial step helps achieve the light, airy texture you find in Krispy Kreme donuts.
- Don't overwork the dough - Kneading yeast dough for too long develops excess gluten, which can make the donuts tough and chewy.
- More flour than needed - Measure your all-purpose flour carefully—using too much can make homemade donuts dense instead of light and fluffy.
- Fry at the right temperature - The ideal frying temperature is 330–340°F. If the oil is hotter, the donuts will brown too quickly on the outside before cooking through. Medium heat works best—test with a small piece of dough; it should take about a minute per side to turn golden. Adjust the heat as needed. If you own a deep fry thermometer then this is great time to use.
Avoid these common mistakes, and you'll be rewarded with soft, fluffy donuts—just like Krispy Kreme!
Tips for Success
- Oil temperature - The 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 in color. Adjust heat accordingly.
- Color, color, color - PALE GOLDEN AND NOT ANY DARKER! Letting the donuts deep fry until brown will form a crusty outside, and 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 is to fluff your flour in the canister with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Use the right amount of liquid—Too much makes the dough too loose, while too little results in a dry dough where gas bubbles struggle to form.
- Don't overcrowd when deep frying - Adding too many donuts will cause the oil temperature to drop rapidly and your doughnuts might absorb some oil, making them greasy.
- Storage - These are absolutely best when fresh! However, unglazed donuts can be refrigerated, in an airtight 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 becomes sticky.
- Glaze the donuts when warm - Glaze the donuts while they're still warm but cool enough to handle. At this stage, the glaze clings beautifully to the surface and sets into that classic thin, shiny coating. If the donuts are too hot, the glaze will melt and slide right off. If they've cooled completely, the glaze won't stick as evenly or create that smooth finish.
More Ways To Use Yeast
Homemade Donuts Recipe
Ingredients
- 1 ½ cups lukewarm milk (whole milk or 2%)
- 1 stick unsalted butter ( ½ cup ) at room temperature
- 4 ½ teaspoons active dry yeast or Instant yeast
- 3 large eggs at room temperature (NOT COLD)
- 6 tablespoons sugar
- 1 ½ teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 5 ¼ cups + 2 tablespoons all purpose flour divided
- vegetable oil for deep frying
For the glaze
- 3 cups confectioners sugar
- 5 to 6 tablespoons water
- 1 ½ teaspoons vanilla extract
- 2 pinches salt
Instructions
To make doughnuts
- Make a sponge. Combine the first 7 ingredients (milk through nutmeg) and 2 cups 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).
- Finish the dough. Add the remaining flour ( 3 ¼ cups + 2 tablespoons ) and switch to a dough hook, knead on medium speed for 3 minutes (dough will be very soft).Remove the bowl from the mixer and scrape down the sides of the bowl. Cover the bowl with a clean kitchen towel and place it in the warmest spot in your kitchen. Let the dough rise for about 1½ hours, or until it has doubled in size.Pro tip: Soft dough equals soft doughnuts. Do not be tempted to mix in more flour!
- Cut rounds. Generously dust your counter with flour, then turn the dough out onto the counter and lightly dust the top with more flour. Using a rolling pin, gently roll the dough to ½ to ¾ inch thick, then cut out the donuts with a donut cutter.Gather the scraps and gently press them together, kneading just once or twice—just enough for the dough to hold together. Avoid overworking the dough to preserve the air bubbles that make the donuts light and fluffy. Roll out the dough again and cut out more donuts.
- Rise again. 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.
- Prep. When you're ready to fry, pour enough oil into a large Dutch oven so it's about 2 inches deep. Heat the oil over medium-high heat until it reaches 330°F to 340°F (a deep-fry thermometer is very helpful here—see the notes below if you don't have one).Meanwhile, place a wire rack over a large baking sheet. This gives the donuts a place to drain any excess oil.👉 Keep a close eye on the oil temperature—it makes all the difference. If the oil is below 330°F, the donuts will absorb more oil and can turn out greasy. If it's above 340°F, they'll brown too quickly on the outside before the inside has a chance to fully cook and rise, leaving you with a crisp exterior instead of the soft, light, cloud-like texture you're after.
- Deep fry. Carefully add 2 to 4 donuts to the hot oil, making sure not to overcrowd the pan. Fry for 45 to 60 seconds per side, or until they're light golden brown on both sides. Transfer the donuts to the prepared wire rack and repeat with the remaining donuts and donut holes.👉 For the softest, lightest texture, avoid frying the donuts until they're dark brown. A pale golden color is exactly what you're looking for.Tip: To test if the oil is at the right temperature, pinch off a small piece of dough and carefully drop it into the oil. It should turn golden brown in about 40 to 50 seconds. If it browns much faster, the oil is too hot. If it takes much longer, let the oil heat a little more.
Glaze the doughnuts
- 👉 Glaze the donuts while they're still warm but cool enough to handle. At this stage, the glaze clings beautifully to the surface and sets into that classic thin, shiny coating. If the donuts are too hot, the glaze will melt and slide right off. If they've cooled completely, the glaze won't stick as evenly or create that smooth finish.
- Make glaze. In a medium bowl, whisk together all of the glaze ingredients until smooth. Start with 5 tablespoons of water, then add a little more, 1 teaspoon at a time, until the glaze is thin, smooth, and easy to dip.
- Glaze donuts. 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!
- Serving. These soft glazed donuts are at their absolute best while they're still warm. If you have leftovers, they're best enjoyed within 1 day. To bring back that freshness, simply microwave a donut for about 5 to 7 seconds before serving.
Notes
Nutrition
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.
How to make donuts at home?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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.
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.
👉 Soft dough equals soft homemade doughnuts. Do not be tempted to mix in more flour!
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Pro 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.
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.
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.
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.
How to make a donut glaze with powdered sugar?
A basic doughnut glaze is very simple and takes just a few minutes to make! Here's how:
- Gather the ingredients: Add 3 cups powdered sugar, 5 tablespoons water, 1 to 2 teaspoons vanilla extract and 2 pinches of salt into a large bowl.
- Mix the glaze: Mix all ingredients together until smooth and without any lumps.
- Adjust the consistency: If the glaze is too thick, add a few drops of water until it thins out. If it’s too thin, mix in more powdered sugar, a tablespoon at a time. The ideal donought glaze consistency is smooth, pourable, and thick enough to coat the doughnut without running off.
- Glaze the donuts: Dip each warm doughnut into the glaze, letting the excess drip off. Place on a wire rack over a baking sheet to catch drips. The glaze will set in about 20 minutes.
Donut Glaze Variations
Here are a few easy and delicious glaze variations for your glazed doughnuts to try:
- Chocolate Glaze – Mix powdered sugar, cocoa powder, milk, vanilla extract together.
- Maple Glaze – Combine powdered sugar, maple syrup, and milk with a pinch of salt.
- Lemon Glaze – Stir together powdered sugar, lemon juice and finely grated lemon zest.
- Orange glaze - Mix powdered sugar, orange juice and finely grated orange zest.
- Strawberry Glaze – Puree chopped fresh strawberries in a blender or a food processor. Pour into a bowl and mix with powdered sugar and a splash of lemon juice.
- Coffee Glaze – Mix powdered sugar, brewed coffee or instant espresso powder together.
- Caramel Glaze – Combine caramel sauce, powdered sugar, pinch of salt.
- Krispy Kreme Doughnut Glaze - Mix powdered sugar, vanilla extract, milk and a dash of corn syrup.
Can You Freeze Homemade Donuts?
Yes! Homemade donuts freeze surprisingly well, making them perfect for enjoying later. For the best results, freeze the donuts before glazing. While glazed donuts can be frozen, the glaze tends to become sticky or melt as the donuts thaw, so glazing them fresh gives you the best texture and flavor.
How to Freeze Unglazed Donuts? Let the fried donuts cool completely, then wrap each one tightly in plastic wrap to prevent freezer burn. Place the wrapped donuts in a freezer-safe bag or airtight container and freeze for up to 2 months.
How to Glaze Frozen Donuts? When you're ready to enjoy them, let the frozen donuts thaw at room temperature for 1 to 2 hours, until they're soft but still cool. Warm them in the microwave for 10–15 seconds—just until warm, not hot. Dip each donut into the glaze, let the excess drip off, then place it on a wire rack until the glaze sets.
Can You Freeze Glazed Donuts? Yes, you can, but the glaze may soften, melt, or become sticky during thawing. If you're planning ahead, I highly recommend freezing the donuts without the glaze and glazing them just before serving. They'll taste and look just like they were freshly made.
Donut FAQs
For homemade donuts, all-purpose flour is typically the best choice. With a moderate protein content of 10–11%, it provides enough structure for the dough without making it tough—resulting in soft, tender, and airy donuts.
Bread flour has higher protein, which develops more gluten and can make donuts denser and chewier.
Avoid self-rising flour, as it contains leavening agents like baking powder or baking soda, which isn’t suitable for yeast donuts and will affect the texture and rise.
The best oil for homemade donuts is a neutral, flavorless oil with a high smoke point, so it won’t overpower the delicate taste of yeast donuts. Oils like vegetable, canola, or sunflower oil cook evenly and keep your donuts tasting perfect—without any off-flavors.
If you don't have a donut cutter, you can still make donut shapes using common kitchen tools. Roll out your dough on a lightly floured surface to about ½ to ¾ inch thick. Use any of the following methods to cut donuts:
Round cookie cutter: Use a 3-inch round cookie cutter to cut out circles.
Other kitchen objects: You can use like a drinking glass or a small bowl to cut out the outer shape of the donut.
Knife: Using a sharp paring knife, cut out a circle, then carve a smaller circle in the center to form the donut shape. While it may be less uniform, it gets the job done.
To cut the inner holes: Use the wide end of a large piping tip to cut out the holes, as we did to shape the Halloween chips. You could also use a bottle cap or a shot glass to cut out the holes.
For soft, light, and perfectly cooked donuts, keep the oil between 330°F and 340°F. A deep fry thermometer is the easiest way to maintain this temperature, and it's well worth using if you have one. If the oil is too hot, the outside will brown too quickly before the inside has a chance to cook and rise properly. If it's too cool, the donuts will absorb excess oil and can turn out greasy.
Not sure if your oil is ready? Pinch off a small piece of dough and carefully drop it into the oil. It should take about 1 minute to turn a beautiful golden brown. If it browns much faster, the oil is too hot. If it takes much longer, let the oil heat up a little more.
As soon as the donuts hit the hot oil, the air bubbles trapped inside the dough rapidly expand. This is what gives homemade donuts their signature light, fluffy texture and those beautifully airy interiors.
More tasty treats
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
Kelly @ Kelly Lynns Sweets and Treats
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!!
Maria Doss
It is well worth the effort, thank you Kelly:)
Vladimira Miranda
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.
Maria Doss
That’s so great to hear! So glad you enjoyed it hun – Maria ❤️
Melissa Mcclain
I made two batches for these yesterday and everyone loved them
Maria Doss
That’s so great to hear! So glad everyone love them – Maria ♡
Kelsie | the itsy-bitsy kitchen
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 🙂
Maria Doss
Thank you Kelsie:)
Josephine Okon
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!!
Maria Doss
I'm so glad to hear that, have a great day hun - Maria
Kim | The Baking ChocolaTess
Oh EM GEE..hello light and fluffy glazed donuts! Heavenly!!
Jane
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
Maria Doss
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?
Georgia
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)
Maria Doss
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
Cheshta
Can these be baked instead of fried
Maria Doss
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:)
Shylet
I don’t have fresh nutmeg can use powder or without
Maria Doss
You can skip totally skip the Nutmeg without any problem. Have fun 🙂
Tazz
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!
gracefultaste
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.
Maria Doss
Happy to hear hun, have a wonderful weekend - Maria
Tim Wren
@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.
Nick
Awesome just made the donuts without nutmeg and they are like the donuts back home in Texas!
Maria Doss
Awesome!! So glad that you loved them:)
April
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. :'(
Maria Doss
I'm sorry, the answer is no:) We Californians have never had the opportunity to taste Shilpey's donuts until now.
Alyssa
Can I cut the recipe in half to make less donuts? Or is it going to affect the end result of the donuts?
Maria Doss
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:)
Valerie Stewart
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!
Maria Doss
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.
Valerie Stewart
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!
Maria Doss
Ah... thank you so much for letting me know. I usually fry them as soon as they rise:)
Maybel
You said 5cups+1/4c+2tbs flour.so why in the procedure its only 3cups+1/4c+2tb?
Maria Doss
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
What about the eggs how many do I use
Maria Doss
It is 3 large eggs at room temperature
Wendy
Oh my goodness! These are wonderful! Easy straightforward recipe. Husband is ready to make these again! Wonderful!
Maria Doss
Yay!!! So glad that you loved it 🙂
Zainab
It turned out to be finger licking yummy..
I glazed it with chocolate though😍
Thanks alot..
Michelle
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!!
Doty Sever
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!
Sabrina
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
Maria Doss
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:)
Sabrina
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.
Maria Doss
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.
Sabrina
Thank you. Newbie here to yeast baking. Good to know your experience.
Maria Doss
Anytime:)
Sabrina
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.
Sabrina
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.
Maria Doss
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?
Sabrina
Redstar.
Lee
Tried recipe, dough was hard with 5 cups flour! Ended up baking it to make bread, need to check your recipe, very disappointed ☹️
Maria Doss
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:)
Ashley
Hello I was wondering if you can use bread flour? Thank you these look amazing can’t wait to make them!
Maria Doss
Hi Ashley, Due to the higher protein content, bread flour will produce a more chewier and not-so-soft doughnut. Hope it helps:)
Ashley
Ok thank you I am going to make these tomorrow!
Billy Foley
Do you have a version of this recipe with weights in grams rather then cups ect?
Maria Doss
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:)
Anndrisha David
@Maria Doss, hello. Can I freeze the dough after its rolled out and cut into doughnut rings, please advise thank you
Maria Doss
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