Deep fry Donuts

Prep Time: 20 minutes
Resting Time (rising): 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 5 minutes
Difficulty: Moderate
Servings: 12–14 donuts (plus holes)
Cuisine: American
Category: Breakfast, Dessert, Snack

Introduction

Few things compare to the joy of biting into a fresh, warm, deep-fried donut — crispy on the outside, pillowy soft on the inside, and dusted with sugar or topped with a sweet glaze. These homemade donuts take you back to your favorite bakery or county fair, but better: they’re made from scratch, right in your own kitchen.

While baking donuts is popular today, deep frying remains the traditional way to get that signature golden exterior and airy, yeasted texture. This recipe will walk you through the entire process — from kneading the dough to the final glaze — so you can master classic deep-fried donuts at home.

Ingredients

 For the Donut Dough:

• 3 1/4 cups (400g) all-purpose flour, plus more for dusting

• 2 1/4 teaspoons (1 packet) active dry yeast

• 3/4 cup (180ml) whole milk, warm (about 110°F/43°C)

• 1/4 cup (50g) granulated sugar

• 1/4 cup (57g) unsalted butter, softened

• 2 large eggs

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla extract

• Vegetable oil (for deep frying)

 For the Glaze (Optional):

• 2 cups (240g) powdered sugar

• 1/4 cup (60ml) milk

• 1 teaspoon vanilla extract

Optional Toppings:

• Cinnamon sugar

• Chocolate glaze

• Sprinkles

• Maple glaze

• Powdered sugar dusting

Equipment Needed

• Mixing bowls

• Stand mixer with dough hook (optional, but helpful)

• Rolling pin

• Doughnut cutter or round cookie cutters (3” and 1”)

• Baking sheets

• Parchment paper

• Deep fryer or large heavy pot

• Candy or oil thermometer

• Slotted spoon or spider strainer

• Wire rack

• Paper towels

How to Make Deep-Fried Donuts

Step 1: Prepare the Dough

1. In a small bowl, mix the warm milk with the yeast and 1 teaspoon of sugar. Let it sit for 5–10 minutes until frothy (this means the yeast is active).

2. In a large bowl or the bowl of a stand mixer, combine the flour, remaining sugar, salt, and vanilla.

3. Add the eggs and softened butter to the flour mixture.

4. Pour in the frothy yeast-milk mixture and mix until a sticky dough forms.

If using a stand mixer: knead with a dough hook on medium speed for about 6–8 minutes, until the dough is smooth and elastic.

If kneading by hand: turn the dough out onto a lightly floured surface and knead for 10–12 minutes.

Step 2: First Rise

1. Shape the dough into a ball and place it in a lightly oiled bowl.

2. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.

Step 3: Cut the Donuts

1. Once the dough has risen, punch it down to release air.

2. Roll it out on a lightly floured surface to about 1/2 inch thick.

3. Use a donut cutter (or a 3-inch and 1-inch round cutter) to cut out donuts and holes.

4. Place the cut donuts and holes on a parchment-lined baking sheet.

5. Cover loosely with a towel and let rise again for 30 minutes, until puffy.

Step 4: Heat the Oil

1. In a large pot or deep fryer, heat 2–3 inches of vegetable oil to 350°F (175°C).

2. Use a thermometer to maintain temperature — too hot, and the donuts will brown too quickly; too cool, and they’ll absorb oil.

Step 5: Fry the Donuts

1. Carefully lower 2–3 donuts at a time into the hot oil using a slotted spoon or spider.

2. Fry for 1–2 minutes per side, or until golden brown.

3. Transfer to a paper towel-lined rack to drain excess oil.

4. Repeat with all donuts and donut holes (which will cook a bit faster).

Step 6: Glaze or Coat

Glaze Instructions:

1. Whisk together powdered sugar, milk, and vanilla until smooth.

2. Dip warm (but not hot) donuts into the glaze, flip to coat both sides, and place on a rack to set.

Other Ideas:

• Toss in cinnamon sugar immediately after frying.

• Dip in chocolate glaze and top with sprinkles.

• Dust with powdered sugar for a simple finish.

Tips for Perfect Donuts

• Don’t over-knead the dough. It should be smooth but soft.

• Second rise is crucial — this gives the donuts their light, airy texture.

• Maintain the right oil temperature — use a thermometer to avoid greasy or burnt donuts.

• Fry in batches — overcrowding the pot lowers the oil temperature.

• Let donuts cool slightly before glazing so the coating sticks properly.

Serving Suggestions

• Serve warm with coffee, hot chocolate, or chai latte.

• Make it a dessert bar: offer a variety of toppings and glazes.

• Donuts pair great with brunch spreads, especially during holidays.

Storing & Reheating

• Room temperature: Store in an airtight container for up to 2 days.

• Reheat: Pop in the microwave for 10–15 seconds to revive softness.

• Freezing: Freeze unglazed donuts for up to 2 months. Thaw and reheat before glazing.

Nutrition Information (Per Donut with glaze)

Note: Nutritional data is approximate and will vary with glaze type and frying method.