How To Make Donuts

One of my favorite things is getting up on a Saturday morning and grabbing donuts. When the girls were little, donuts were always a favorite treat. As I’ve gotten older, making them on my own is much easier. Today, I’m going to talk about how to make donuts. These aren’t just donuts; these are the BEST ones you’ll ever have. We are talking about the melt-in-your-mouth kind of donut.

Do you call them donuts or doughnuts? This special treat is popular in many countries. It is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ‘Doughnut‘ is the traditional spelling, while ‘donut‘ is the simplified version.

Ingredients – Donuts

• Milk: Due to the fat content, milk helps to produce a softer donut, enriches the flavor, and browns the dough while cooking.
• Mashed Potatoes: They make them moist and fluffy.
• Butter: Helps to keep them from crumbling; prevents the water from evaporating, which creates a moist, soft, and fluffy donut.
• Eggs: Great protein source, helps bind the dough together, creating moist and soft donuts—increases browning during the cooking process. Egg yolks add to the deliciously rich flavor.
• Sugar: When used in yeast bread or donuts, sugar provides food for the yeast. It helps speed up the rise time in the rolls or donuts and maintains moisture, creating a softer roll or fluffy donut.
• Salt: Added to help tighten the gluten in the flour and acts as a preservative.
• SAF Instant Yeast (this is what I use) is a leavening agent that helps to produce the needed gas that causes the dough to rise. It feeds on the sugar that is added. The yeast mixture expels carbon dioxide in the rising process.
• Water: Water helps to keep the donut moist.
• White All-Purpose Flour (I use Bread Flour): All-purpose white flour has a lower protein content. Bread flour has more protein, which helps hold the shape of the donuts and adds more nutrients.

Ingredients – Donut Glaze

• Powdered sugar: Helps to create a smooth consistency; adds sweetness; preferred sugar in baked goods.
• Heavy Cream or Whole Milk: This is also called heavy whipping cream. It has a milk fat content of 36-40%. If you decide to use whole milk, combine 1/4 cup milk with 2 tbsp + 2 tsp melted butter to equal 1/3 cup heavy cream.
• Vanilla Extract: Adds and enhances the flavors of powdered sugar and heavy cream/whole milk. Some people call the coating a vanilla glaze!

Items Needed in The Kitchen:

• Doughnut/Donut Cutter
• Cookie Sheets (Baking Sheets)
• Cooling Rack
• Mixing bowl or Heavy-Duty stand mixer
• Rolling pin
• Dough Scraper
• Measuring cups and Measuring Spoons
• 12-inch Cast Iron Skillet
• Thermometer
• Donut Strainer Tool
• Pastry Cloth

How To Make Donuts

Donuts used to be the one DIY item in the kitchen that intimidated a few people. However, this recipe for homemade donuts is so easy that anyone can make them! You can’t go wrong with these! Whether you make them for breakfast or as a special treat, they are well worth your time.

For over twenty years, I made about ten dozen donuts on Halloween for our neighbors, who would come to our home for good food and conversation. Then we moved, and I miss that tradition. I cut the recipe down for all of us today! LOL!

Step One – Gather the Ingredients

Gather each of the ingredients. Using a measuring cup or spoon, measure them as directed and place them in individual bowls so they can easily be poured into the mixing bowl.

Step Two – Pour All Ingredients into a Mixing Bowl Except The Flour

I either use my Bosch bread mixer or my 6-quart Kitchen Aid mixer to mix this recipe, although you could mix these by hand. Today, I used my Kitchen Aid with a dough hook. A Kitchen Aid 6-quart can handle it, but it’s not strong enough to make bread.

I combine everything but the flour in the bowl all at once. I slightly mix the ingredients and slowly add the flour, mixing thoroughly.

Step Three – Mix Dough, Keeping the Dough Soft

Keep the dough soft, which means it will not pull away from the sides of the bowl like bread dough.

Step Four – Cover the Dough with Plastic Wrap

Use a spatula to push the dough down in the bowl. Cover the dough with some greased plastic wrap.

Step Five – Allow Dough to Rise and Double in Size

Be patient and let the dough rise until it doubles in size.

Step Six – Punch Down Dough – Cut Dough in Half

Punch down the dough and place it on a floured surface. After rolling it out on my pastry cloth, I used a dough cutter to cut it in half and cut 12 donuts from each portion.

Step Seven – Roll Out the Dough 1/2 inch thick – Cut the Dough with a 2.75-inch Donut Cutter

With a rolling pin, roll the dough out on a lightly floured surface about 1/2-inch thick, then cut it with a 2.75-inch doughnut cutter. I had Mark help me cut them.

Step Eights – Cover with Greased Plastic Wrap – Allow to Rise and Double the Original Size

Cover them with greased plastic wrap. Let them rise again until they double the original size.

Step Nine – Fry in Oil and Make Doughnut Glaze

Once they are double in size, they are ready to fry in oil. Make your glaze right now. It’s so easy—just use a whisk.

Step Ten – Heat Pan to 375°F. Cook 4-5 Donuts at a Time for 1 Minute

The oil temperature needs to reach (375°F) = (190°C) degrees. You can use a deep-fry thermometer to get an accurate temperature. Start cooking with 4-5 donuts in a 12-inch pan. Use tongs to flip the donuts. Cook each side for about 1 minute or until golden brown.

Drain on a cooling rack, with a baking sheet underneath and paper towels to collect excess hot oil. Use a slotted spoon if you have one. I ran out of energy, so I didn’t cook the donuts’ holes.

Step Eleven – Cool Them On A Wire Rack

Have the cooling wire rack ready to set the hot donuts on.

Step Twelve – Whisk Glaze and Warm in Microwave – Dip Donuts in Glaze While Warm

Whisk the glaze again and warm it up a bit in your microwave (30-second increments). When the donuts are warm, I like to dip them in the glaze. Make sure both sides are covered, and let the excess glaze drip onto a cookie sheet below the rack. I use a butter knife to flip them.

Finished Product

Serve immediately. For easy cleanup, I like to place the donuts on a parchment-lined baking sheet. These are best when served the same day and even better when eaten while still warm. Enjoy your Glazed Donuts with a glass of milk, a hot cup of chocolate, or coffee.

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How To Make Glazed Donuts

Can I use Instant Potatoes?

Yes, you can. I used these because they really are potatoes. I boiled 2 cups of water and used a fork to stir the flakes in. These worked great. You’ll not use the whole package. You only need one cup of mashed potatoes for this recipe.

They come in different flavors. Idaho Instant Potatoes are available at your local grocery store for about $2.00 to $2.50 a package.

How do you make DIY glazed donuts from scratch?

Well, this is the recipe you need to learn how to make glazed doughnuts from scratch. It’s very easy, and the kids can help! You can make your own instead of going to the store for some!

I usually make the donuts in a uniform round shape, but it would be really fun to use a round cookie cutter or other shapes if you have a different desired shape!

What is the glaze made of?

While making glaze can seem intimidating, my glaze is super easy to make! You will need powdered sugar, heavy cream, and vanilla extract. These are straightforward ingredients you can grab at the store and keep on hand at all times. The taste of the glaze on these is fantastic!

How bad is a glazed donut for you?

I don’t have the nutrition information for these donuts, but a few glazed donuts are probablyn’t bad for you as long as you don’t eat a dozen. I won’t lie, though. This recipe will make you want to eat a dozen donuts—they are that good!

Can I freeze DIY glazed gems?

Honestly, you can freeze almost anything as long as you wrap it up well. To freeze these donuts, I placed six doughnuts in each baggie and put them in the freezer. I wouldn’t keep them in the freezer for more than one month.

When you want a warm donut, just place a frozen one on a plate and microwave it. You will love these all over again. It’s like they just came off the cooling rack. SQUEAL!

What is the difference between a donut and a doughnut?

I quote Merriam-Webster: “Most dictionaries enter donuts as a variant of doughnut. The spelling of donut without the –ough has appeared in enough written sources (and has been made popular by brands such as Dunkin’ Donuts) that it has become an accepted spelling”.

What does a Glazed Donut mean?

It’s a deep-fried piece of dough frosted or glazed with powdered sugar, milk/cream, and vanilla.

Who invented the donut or doughnut?

I quote Fox News.com: “Captain Hanson Gregory (1832-1921) created the donut as a teen while trying to feed a crew of sailors — and changed American culinary culture forever. Americans have a “hole” lotta love for the donut. Credit Maine mariner Captain Hanson Crockett Gregory for that.”

Can I use active dry yeast instead of instant yeast?

I like to use instant yeast because it eliminates unnecessary steps. The instant yeast can be directly added to the dry ingredients, whereas you would need to dissolve the active dry yeast in warm water before adding it to the dry ingredients. It’s all about simplicity, right?

Can I make donut holes with the dough scraps?

Yes! Everyone loves eating the little donut holes! My mouth is watering! Cook the donut holes like you would the actual dough.

How can I make a chocolate glaze for these?

I really like the taste of the vintage glaze in this recipe! If you would like to make a chocolate glaze, I would recommend adding a tablespoon of cocoa powder at a time to the original glaze mixture until you find you reach your desired taste.

What is the best way to store these doughnuts?

I highly recommend storing these donuts in the fridge. They will last 4-5 days in an airtight container.

What is the best oil to use to fry donuts?

I highly recommend using vegetable oil, it has a very mild flavor. If you are interested in using another type of oil, I would recommend using canola oil, peanut oil, sunflower oil, or olive oil. They do have a little stronger flavor than vegetable oil.

Can I decorate the donuts?

This donut recipe is so versatile and can be modified to your liking. I really like a simple donut with a delicious glaze! It would be really fun to add some sprinkles if you like that taste and look.

Final Word

When you’re raising your children or having grandchildren over, remember that these types of memories are so important. These donuts are just one of those baked food items that the whole family will love.

Plus, it’s nice to have your very own recipe to pass down from generation to generation in your family. I hope your family enjoys this recipe just as much as mine does! May God Bless this world, Linda.