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 ->
tahneek sattar
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?
Maria Doss
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
Tim Wren
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
Maria Doss
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
Mags
OMG!!!! first try absolutely amazing. Totally delicious. Thank you for sharing. Had to use instant yeast but worked perfectly.
Maria Doss
Thank you Mags, happy to hear that, Maria
Sharon Cole
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!
Maria Doss
Hi Sharon, This recipe requires it to be measured packed (without sifting). Wishing you a wonderful holidays and new year, Maria
Monica
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?
Maria Doss
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
Maria
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
Maria Doss
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
Monica
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.
Maria Doss
Hi Monica, Thanks you for the detailed feed back. I love the idea Bavarian cream filling, YUM - Maria
Cynthia
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.
Maria Doss
Hi Cynthia, Happy to hear hun, Maria
William
These are amazing donuts. Have you made twist donuts out of this recipe. If so how many grams of dough you use for each teist...
Maria Doss
Hi William, I'm not sure that this donut recipe will work for twisted donuts, because the dough is very soft and you might have a difficult time getting perfect looking twists - Maria
Rachel
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!
Maria Doss
Happy to hear hun, Maria
Gadija Kaldine
Made these Doughnuts & came out delicious. Will share this recipe with family & friends. Thank you so much for sharing your recipe.
Maria Doss
Hi Gadija, Glad you loved the doughnuts. Have a great weekend, Maria
Rosita
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
Maria Doss
Happy to hear hun, have a great Sunday - Maria
Marion
I’m making these tomorrow. Will using cake flour create a fluffier texture?
Maria Doss
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
Krista
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?
Maria Doss
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
Katy
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?
Maria Doss
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
K
Has anyone made this at High Altitude? Any Comments appreciated.
Anxious to try this recipe!
Rather Not Say
I love this recipe, but I don’t live at High Altitude Area
Maria Doss
This recipe is designed for normal altitude and not high altitude - Maria
Randy Lee Gilmore
This recipe is fantastic! I did activate the yeast first. Amazing donuts!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Michael
No matter how much I tried to coat my rolling pin as well as doughnut cutter with flower it just kept sticking it was a total mess. I finally had to add 7 cups of flower to it and even then it was so liquid that it flowed into a bread baking pan. So Plan B, its in the proofing oven now and is rising very nicely so hoping I end up with some good sweet bread. The only way that recipe would work for me is if I had an extruder with a knife and it fell directly into the hot oil.
Maria Doss
Hi Michael, So sorry to hear that you had trouble with this donut recipe. My guess would be that liquid measurement was much higher than mentioned in the recipe - Maria
Courtney
Do you activate the yeast first? If so how do you do this?
Maria Doss
Hi Courtney, When working with active dry yeast, you don’t have to proof it separately. However, if you like it activate it separately, then here are the instructions:
1. Before beginning with step-1, stir 1 1/2 cups LUKEWARM milk, 4 1/2 tsps yeast and 2 tablespoons sugar in a bowl.
2. Cover the bowl and let it sit for 10 to 15 minutes.
3. The mixture would have thickened and look foamy.
4. Add all this into the stand mixer along with 1 stick room temperature butter, 3 room temperature eggs, remaining 4 tablespoons sugar, 1 1/2 tsps salt, 1 tsp grated nutmeg and 2 cups all purpose flour.
5. Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
6. Proceed with step-2 in the recipe.
Hope it helps, Maria
G
The recipe was terrible and did not work. I wanted to make it as a treat for my friend who’s getting knee surgery and it quite literally tasted like a pizza crust. It also did not cook fully without turning almost black. I tried less oil, in the oven and deep frying and nothing worked. 10/10 do not recommend.
Maria Doss
We're sorry to hear that this didn't work out for you. This recipe has been highly popular since it was shared in 2017 with rave reviews. We're not sure where things went wrong, but if you could provide more details, we'd be happy to help troubleshoot and figure out what happened. Happy holidays - Maria
J
OooOoooOoooo!!! Love this recipe I just started venturing into donuts and this recipe was perfect . I have to admit I was VERY tempted to add more flour but I trusted the process and they came out really nice . The second time I added dough softener to the recipe and they were ultra fluffy and soft, my husband ate 6 right away 😂 . I’ll definitely be making donuts instead of cinnamon rolls now on Sunday's !
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Debbie Cleveland
Can these be baked instead of frying?
Maria Doss
Hi Debbie, I'm sorry! This recipe is specifically designed for deep frying, and we're not sure how it will turn out if baked - Maria