Name: Doughnuts Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup warm water (100–110°F / 38–43°C); 1/2 cup granulated sugar (100 g); 2 1/4 teaspoons active dry yeast (one 0.25-oz / 7 g packet); 1 large egg, room temperature; 1/2 cup whole milk or evaporated milk, room temperature (120 ml); 2 teaspoons vanilla extract (10 ml); 3 3/4 to 4 cups all-purpose flour, divided (450–480 g); 1 teaspoon salt; 3 tablespoons unsalted butter, at room temperature (42 g); Vegetable oil or peanut oil for deep frying; 1/2 cup powdered sugar (60 g) for dusting (optional)

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Last updated on February 3, 2026

Warm Cravings and Easy Baking

Do you ever get hit with a sudden craving for something warm, fluffy, and a little indulgent—like the doughnuts you used to steal off the breakfast table as a kid? I certainly do, and I love turning that craving into something I can enjoy without the stress. For someone new to yeast doughs, shaping, proofing, and frying can feel intimidating, but this Doughnuts Recipe is straightforward and forgiving. I’ll walk you through the whole process, and along the way I’ll share small swaps and tips that make these doughnuts easier and a bit kinder to a health-conscious plate. If you’re curious about lighter baking treats, I sometimes compare comfort recipes to gluten-free cupcake recipes for inspiration—simple swaps can yield surprisingly wholesome results.

A Quick Look at This Doughnuts Recipe Recipe

This Doughnuts Recipe gives you a treat that delivers modest protein and calcium from the egg and milk, plus energy from carbohydrates that’s helpful when you need a satisfying snack. It’s not a fiber-rich everyday choice, but when portioned mindfully it can fit into a balanced eating pattern as an occasional comfort food. Using whole milk provides calcium and a little extra vitamin D compared with lower-fat milks, while the egg adds protein and structure to the dough. With small adjustments—like reducing the dusting of powdered sugar or pairing doughnuts with a protein-rich breakfast—you can enjoy this recipe as part of a nourishing routine that balances indulgence and mindful portions.

Ingredients You’ll Need for Doughnuts Recipe

Here’s a clear breakdown of everything to have on hand. Measures are included so you can prep and portion for one batch.

Essentials

3/4 cup warm water (100–110°F / 38–43°C) — activates the yeast and gently warms the dough.
1/2 cup granulated sugar (100 g) — provides food for the yeast and light sweetness.
2 1/4 teaspoons active dry yeast (one 0.25-oz / 7 g packet) — the rising agent that makes doughnuts light and airy.
1 large egg, room temperature — protein and structure.
1/2 cup whole milk or evaporated milk, room temperature (120 ml) — adds fat for tenderness and calcium.
2 teaspoons vanilla extract (10 ml) — flavor enhancer.
3 3/4 to 4 cups all-purpose flour, divided (450–480 g) — the main structure for the dough.
1 teaspoon salt — balances flavor.
3 tablespoons unsalted butter, at room temperature (42 g) — enriches the dough and improves texture.
Vegetable oil or peanut oil for deep frying — choose a neutral oil with a high smoke point.
1/2 cup powdered sugar (60 g) — for dusting (optional; see substitutions).

Optional add-ons

A pinch of ground cinnamon or nutmeg in the dough for warm spice.
Zest of one orange or lemon for a citrus lift; fold it into the dough or sprinkle on top.
A light glaze made from powdered sugar + milk + vanilla for less dusting.
A small amount of whole wheat flour (up to 1 cup) for added fiber—see substitutions.
Fresh fruit or yogurt on the side to add nutrients and balance the treat.

Substitutions and shortcuts

Milk: Swap whole milk for low-fat milk if you prefer fewer calories; evaporated milk gives a richer flavor if that’s what you have.
Butter: Use an equal amount of margarine or coconut oil for a dairy-free version, but textures will vary.
Flour: For more fiber, replace up to 1 cup of all-purpose flour with whole wheat pastry flour. If you need gluten-free, use a trusted 1:1 gluten-free baking blend—note the texture and rising times may change.
Sugar: You can reduce granulated sugar by 10–20% without harming yeast activity much; powdered sugar dusting can be adjusted or replaced with a light cinnamon-sugar mixture for flavor control.
Frying: If deep-frying isn’t your preference, brush the tops with oil and bake at 375°F (190°C) for about 12–15 minutes until golden—these will be more like baked doughnuts or doughnut holes in texture.
Shortcut: Use a stand mixer with a dough hook to save elbow grease and produce a more consistent dough. If you don’t have a mixer, knead by hand for 8–10 minutes until smooth.

How to Make Doughnuts Recipe Step-by-Step

My approach is all about making the process comfortable for beginners while preserving flavor and a pleasant texture. I’ll include small cues so you don’t overwork the dough or overheat the oil.

Proof the yeast: Pour 3/4 cup warm water (100–110°F) into a medium bowl, sprinkle in the yeast and half of the granulated sugar (50 g), and let it sit for about 5 minutes. You want the surface to become foamy—this is the yeast waking up. If it doesn’t foam after 10 minutes, your yeast may be inactive and you should try a new packet.
Combine wet ingredients: Whisk together the milk, vanilla, remaining sugar, and the room-temperature egg in a large bowl. Adding the egg at room temperature helps the dough come together more smoothly and supports proper yeast action.
Start the dough: Add 1 3/4 cups of the flour (about 210 g) to the wet mix and whisk until smooth. This creates a batter-like base that will make kneading easier.
Mix and knead: Attach the dough hook to your stand mixer. Add the remaining flour and the teaspoon of salt to the bowl and mix on medium speed. Once the flour is mostly incorporated, add the butter one tablespoon at a time, allowing it to be absorbed before adding the next. Mixing on low speed once the butter is in will help develop gluten without overheating the dough. If you’re kneading by hand, add the butter a little at a time and knead until smooth and elastic—about 8–10 minutes.
Dough readiness: Mix until the dough is smooth and pulls away from the bowl—about 4 minutes on low-medium speed. The dough should be slightly tacky but not sticky. If it’s overly sticky, add a tablespoon or two of flour; if it’s too dry and cracking, add a teaspoon of water at a time.
First rise: Transfer the dough to an oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot until doubled in size—around 1.5 to 2 hours depending on room temperature. A warm oven with the light on can help if your kitchen is cool.
Shape the doughnuts: Punch the dough down gently to release large air pockets. Roll the dough into a 1/2-inch thick rectangle on a lightly floured surface. Cut the dough into 2–2 1/2-inch squares (this recipe makes beignet-style squares). If you prefer ring doughnuts, roll thicker and use cutters instead.
Rest before frying: Let the cut pieces rest on a floured tray for 15–20 minutes. This relaxes the gluten and creates a lighter interior after frying.
Heat the oil: Using a heavy-bottomed pot, heat oil to 360°F (182°C). Use a thermometer—consistent temperature is key to good texture. If oil is too cool, doughnuts absorb oil and become greasy; if too hot, they brown too quickly and remain doughy inside.
Fry in batches: Fry 3–4 pieces at a time to avoid crowding. Cook until puffed and golden, turning once—about 90 seconds to 2 minutes per side, depending on thickness. Remove with a slotted spoon and drain on paper towels or a wire rack.
Finish and serve: While still warm, dust with powdered sugar or dip in a light glaze. Serve within a couple of hours for the best texture; if you want to reheat later, 10–15 seconds in the microwave or a quick warm in the oven will revive them.

Nutrient-preserving tips:

Use moderate frying times at the correct temperature to avoid excessive oil absorption.
Pair with a protein-rich breakfast (Greek yogurt or a boiled egg) to balance carbs and increase satiety.
Consider baking a portion or using a lighter dusting of sugar to reduce added sugar per serving.

I like to keep a thermometer on hand and a small tray nearby for quick staging—these little habits make the process calmer and more reliable. For more ideas on making recipes fit special diets or weeknight routines, I sometimes reference broader one-pot and gluten-free techniques like one-pot gluten-free and dairy-free dinner recipes for inspiration on simplifying prep and swaps.

Common Mistakes to Avoid

Even experienced home cooks trip up on small details that change texture or flavor. Below are the most common missteps and how to avoid them.

Mistake 1: Using water that’s too hot or too cold

If the water is hotter than 110°F you risk killing the yeast; colder than 95°F and the yeast will be slow to activate. Always check with a quick-read thermometer or test the water on your wrist—it should feel warm, not hot.

Mistake 2: Overcrowding the oil when frying

Putting too many dough pieces into the oil at once drops the temperature and results in greasy, unevenly cooked doughnuts. Fry in small batches and allow the oil to return to 360°F between batches.

Mistake 3: Skipping the rest/proof time

Rushing the rise or skipping the second short rest after cutting leads to dense doughnuts. Yeast needs time to make gas pockets that create that pillowy interior—set aside the time and the payoff will be worth it.

Serving Suggestions for Doughnuts Recipe

These doughnuts are best enjoyed warm and simple, but here are a few balanced serving ideas that pair indulgence with nutrient-rich sides.

Fresh fruit and yogurt

Serve a doughnut with a bowl of plain Greek yogurt and fresh berries. The protein and probiotics from yogurt balance the sweetness, while berries add fiber and antioxidants.

Tea or coffee with a side of nuts

A warm beverage and a small handful of almonds or walnuts make the treat feel like a mindful snack—nuts add healthy fats and protein for better satiety.

Light brunch plate

Include one doughnut with a leafy green salad and a hard-boiled egg for a brunch that blends comfort and nutrition: greens for vitamins and the egg for extra protein.

Conclusion

I love how this Doughnuts Recipe brings comfort without making the day feel off-track—portion control, smart pairings, and a few ingredient swaps make it a treat that fits into a healthy lifestyle. If you want a regional spin or inspiration for beignet-style frying and finishing, this New Orleans-style beignets guide is a lovely companion to explore technique and presentation. Try the recipe once as written, then experiment with smaller sugar dustings, baked versions, or whole-grain flour substitutions to make it your own. If you give them a go, tell me how you adapted them—I’m always curious about readers’ creative swaps.

FAQs About Doughnuts Recipe

Q1: How long does the Doughnuts Recipe dough keep in the fridge?
A1: The dough for this Doughnuts Recipe can be refrigerated after the first rise for up to 24 hours; bring it back to room temperature and allow a short second rise before shaping and frying. Cold dough is harder to shape and will need time to relax.

Q2: Can I bake instead of fry in this Doughnuts Recipe?
A2: Yes. For a lighter version of this Doughnuts Recipe, you can bake the cut pieces at 375°F (190°C) for about 12–15 minutes until golden. Texture will be slightly different—less crispy on the outside—but still enjoyable.

Q3: Is this Doughnuts Recipe suitable for meal-prep or freezing?
A3: Doughnuts made from this Doughnuts Recipe can be frozen after cooling. Store in an airtight container for up to a month. Reheat gently in the oven or microwave to refresh before serving.

Q4: How can I reduce the sugar in this Doughnuts Recipe without ruining the texture?
A4: You can reduce the granulated sugar slightly (10–20%) in the dough without impacting yeast performance much. For finishing, use a light dusting of powdered sugar or a thin glaze to control added sugar per serving.

Q5: Can I make this Doughnuts Recipe gluten-free?
A5: You can adapt the Doughnuts Recipe using a 1:1 gluten-free baking blend, but expect differences in texture and rising. Consider adding a binding agent like xanthan gum if your blend doesn’t include it, and be prepared for slightly denser results.

Doughnuts Recipe

Warm Cravings and Easy Baking

A Quick Look at This Doughnuts Recipe Recipe