Donuts Dough Recipe

Fluffy on the inside, golden and crispy on the outside—these classic yeast donuts are perfect for glazing, dusting with sugar, or stuffing with fillings. Whether you’re making them for a weekend treat or a special occasion, this recipe gives bakery-style results every time.

Ingredients

1 packet rapid-rise yeast (about 2 1/4 teaspoons)
1/4 cup granulated sugar
3/4 cup warm milk (110°F / 43°C)
1/2 teaspoon salt
4 and 1/2 cups all-purpose flour
Oil for deep frying (vegetable, canola, or sunflower oil)

Optional Additions (Highly Recommended)

1 egg (adds richness and softness)
2 tablespoons butter, softened (for flavor and tenderness)
If you want to elevate your donuts, these additions make a big difference.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy and bubbly.

Tip: Make sure your milk is warm—not hot—to keep the yeast active.

Step 2: Make the Dough

Add the salt and flour to the yeast mixture, one cup at a time, mixing after each addition. Mix until the dough pulls away from the sides of the bowl. If using, add the egg and butter here.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.

Step 3: First Rise

Place the kneaded dough into a greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Step 4: Shape the Donuts

Punch down the risen dough. Roll it out on a floured surface to about 1/2-inch (1.2 cm) thickness. Use a donut cutter (or two round cutters—one large and one small) to cut out donut shapes. Re-roll the scraps and repeat.

Place the cut donuts (and donut holes, if desired) on a floured tray. Cover lightly and let them rise for another 30–45 minutes until puffy.

Step 5: Fry the Donuts

Heat oil in a deep pan to 350°F (175°C). Carefully add 2–3 donuts at a time. Fry for 1–2 minutes per side, or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined tray to drain excess oil.

Toppings and Finishes

Classic Sugar Coating: Roll warm donuts in granulated sugar or cinnamon sugar.
Glazed Donuts: Dip in a simple glaze (1 cup powdered sugar + 2 tbsp milk + 1/2 tsp vanilla).
Chocolate Glaze: Melt chocolate with a splash of cream and dip the tops.
Filled Donuts: Skip the hole and pipe in jam, cream, or custard after frying.

Storage & Make-Ahead Tips

Store: Keep leftover donuts in an airtight container at room temperature for 1–2 days.
Freeze: Freeze unfried, shaped donuts after the second rise. Freeze on a tray, then transfer to a bag. Thaw and fry as usual.