Donut recipes are the joy of any home and bakery. The doughy goodness of a donut melts in your mouth and reminds you of childhood. Whether glazed or topped off with delectable chocolate or filled with your favorite creme, homemade donuts are perfect for satisfying those sweet tooth cravings. They are the ideal combination for flour, milk, sugar, butter, and so much more. Here are just a few amazing fluffy donut recipes to bring some delight to your kitchen!
Melt In Your Mouth Original Glazed Donut
The original glazed donut is the most favorable of them all, and this recipe is one you’ll make once and use for every time you are craving the delightful treat. The dough. has the perfect amount of dough and butter to melt in your mouth. This classic recipe makes you feel the nostalgia and excitement when making it.
- 2 packet yeast ¼ ounce packets
- 62.5 grams warm water 105-115 degrees
- 366 grams lukewarm milk scalded, then cooled
- 100 grams sugar
- 1 teaspoon salt
- 2 eggs
- 102.5 grams shortening
- 625 grams all-purpose flour
- 872 grams vegetable shortening or vegetable oil if you would prefer for frying
- 300 grams confectioners’ sugar
- 61 grams milk
- 85.25 grams light corn syrup
- Add water and yeast together in your stand mixer and set aside for 10 minutes.
- Add in the milk, sugar, salt, eggs, shortening, and 2 cups of flour.
- Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour and mix until just combined.
- Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour.
- When you can push down on the dough, and your fingerprint stays, you’re ready to move on to the next step.
- Working with half the dough at a time, roll it to ½ inch thick on a floured surface.
- Dip your doughnut cutter in flour and cut out a dozen doughnuts with each half of the dough and out onto wax paper.
- Let rise, covered, in a warm spot for 30-45 minutes.
- In a cast-iron pan or another deep saucepan, heat the vegetable shortening to 375 degrees.
- Please use a thermometer to measure the temperature, as this is a critical step.
- Fry the doughnuts on each side for 90 seconds.
- Drain on a cooling rack until you finish cooking them all, then dip into the glaze.
- Add the powdered sugar, milk, and corn syrup to a bowl and microwave for 30 seconds to make the glaze.
Fluffy Sugar Coated Donut
This fluffy sugar-coated donut recipe is genuinely phenomenal. It has the perfect sweetness and delicate doughiness that sets it apart from other donut recipes. The dough is pillow-soft, and it is a simple homemade recipe you’ll never get enough of.
- 1 cup whole milk warm
- 2½ tsp dry active yeast
- 2 tablespoons granulated sugar
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter room temperature
- 1 large egg
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- Corn oil for frying
- Start off by making the yeast mixture first. In a large measuring cup, add 1 cup of warm milk (108 degrees Fahrenheit), 2½ tsp dry active yeast, and 2 tablespoons of granulated sugar.
- Whisk it up and let it froth up for about 5-10 minutes.
- Now, in a stand mixer, add 3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, 3 tablespoons unsalted butter, room temperature, 1 large egg, 2 large egg yolks, 1/2 teaspoon vanilla extract, and the frothy yeast mixture.
- Using the hook attachment, begin mixing the dough at a low speed. Once no more dry patches of flour are visible, pick the speed up to high. Continue mixing the dough for about 10-15 minutes. It takes time to get the right dough consistency. The dough should be just a little sticky and tacky to the touch.
- Then take the dough and place it into a large greased bowl with olive oil or neutral oil.
- Cover the dough with plastic wrap and let it rise for about one to two hours or until it doubles or even triples in size. The more the dough rises, the fluffier your donuts will be.
- Once the dough is done rising, punch it down and place it onto a floured surface. Then use a rolling pin to roll the donut dough to about 1/2 inch thick.
- Now cut out circles using a 3-inch biscuit cutter or glass cup. After you’ve cut out the donuts, reshape the scraps, roll them out and cut out some more circles. You should get about 16 donuts from the recipe.
- Place the cut-out donuts onto a baking sheet lined with parchment paper. Then cover them with a thin kitchen towel or plastic wrap and let them rise for 30 minutes.
- Heat 2 inches of corn oil to 340 degrees Fahrenheit in a heavy-bottomed pot. I recommend using an instant-read thermometer to monitor the oil temperature.
- Now fry each donut for about 2 minutes per side. You want them to be golden brown. Then use a large slotted spoon to transfer the fried donuts to a baking sheet lined with paper towels.
- Once the fried donuts cool to a warm temperate, roll them in a bowl of granulated sugar. 1 cup of sugar should be more than enough for all the donuts.
Donut recipes are made to be edgy and fun, with a lot of different combos to amaze the taste buds. This maple donut is original yet unique. It has a cakey texture that reminds me of muffins. This recipe is also fluffy and moist with the best nutty maple flavor.
- 2 tablespoons butter, softened
- 2 tablespoons vegetable oil
- 1/4 cup granulated sugar
- 3 tablespoons brown sugar
- 1 egg
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon maple extract or vanilla
- 1 1/3 cups all-purpose flour
- 1/2 cup milk
- 3 tablespoons butter
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon maple extract or vanilla
- 2 to 4 tablespoons milk
- Make the donuts: Heat oven to 425°F. Lightly grease 6 standard-size cavities of a donut pan.
- In a medium bowl with an electric hand mixer on medium speed, beat 2 tablespoons butter, oil, sugar, and 3 tablespoons brown sugar until smooth. Beat in egg until just incorporated.
- Use a spatula to stir in baking powder, baking soda, nutmeg, 1/4 teaspoon salt, and 1/2 teaspoon maple extract until combined. Stir 1 1/3 cups flour into butter mixture alternately with milk, beginning and ending with flour and making sure mixture is smooth and combined after each addition (batter will be thick).
- Spoon or pipe batter into prepared donut pan. Bake donuts 10 to 12 minutes or until a toothpick inserted in the thickest part of one donut comes out clean. Cool donuts in pan for 5 minutes, then turn out onto a cooling rack to cool completely.
- Meanwhile, make the crumb topping: In a small saucepan over medium-low heat, melt 3 tablespoons of butter. Stir in 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/8 teaspoon salt until combined. Stir in 3/4 cup flour until combined. Continue to cook and stir over medium-low heat 3-5 minutes or until mixture is lightly browned and well combined (mixture will look like wet sand). Remove from heat; set aside to cool.
- Make the maple glaze: In a medium bowl, whisk powdered sugar, 1 teaspoon cinnamon, 1 teaspoon maple extract, and 2 tablespoons milk until a smooth and slightly drippy glaze forms (add remaining 1-2 tablespoons milk to thin out the glaze, if needed).
- Dip tops of donuts in glaze; allow some glaze to drip off donuts. Dip glazed donuts in the crumb topping, pressing crumbs slightly to adhere to donuts. Return to a cooling rack, crumb topping side-up, to set.