you’ve ever wanted to make perfect homemade doughnuts—light, fluffy inside with a golden, slightly crisp exterior—this is the recipe. These classic yeast-raised doughnuts taste just like (or better than!) your favorite bakery doughnuts and are perfect for glazing, sugaring, or filling.
This recipe works beautifully in homes across the United States, UK, and Canada, using easy-to-find ingredients and clear steps.
⭐ Why This Is Truly the Best Doughnut Recipe
Ultra-soft and fluffy texture
Rich flavor without being greasy
Perfect for glazing, coating, or filling
Proven, bakery-style yeast dough
Easy to follow, even for beginners
Once you make these, you’ll never go back to store-bought doughnuts.
🧾 Ingredients (Makes 12–14 Doughnuts)
For the Doughnuts
¾ cup warm milk (about 110°F / 43°C)
2¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
2 large eggs, room temperature
¼ cup unsalted butter, melted
1 teaspoon salt
3½ cups all-purpose flour (plus extra for dusting)
Oil for frying (vegetable or canola)
For the Classic Glaze
2 cups powdered sugar
3–4 tablespoons milk
1 teaspoon vanilla extract
🥣 Step-by-Step Instructions
1️⃣ Activate the Yeast
In a large bowl:
Mix warm milk, yeast, and 1 tablespoon of sugar
Let sit for 5–10 minutes until foamy
👉 If it doesn’t foam, your yeast is inactive—start again.
2️⃣ Make the Dough
Add to the yeast mixture:
Remaining sugar
Eggs
Melted butter
Salt
Mix well. Gradually add flour, mixing until a soft dough forms.
3️⃣ Knead Until Perfect
Knead by hand for 8–10 minutes (or 5–6 minutes with a stand mixer)
Dough should be smooth, elastic, and slightly tacky (not sticky)
This kneading step is key to the best doughnut texture ever.
4️⃣ First Rise
Place dough in a lightly greased bowl
Cover and let rise in a warm spot for 1–1½ hours
Dough should double in size
5️⃣ Shape the Doughnuts
Roll dough to ½-inch thickness
Cut with a doughnut cutter or two round cutters
Place on a floured tray, cover lightly
Let rise again for 30–45 minutes until puffy.
🔥 Frying the Doughnuts (The Secret to Perfection)
Oil Temperature Matters!
Heat oil to 350°F / 175°C
Too hot = burnt outside, raw inside
Too cool = greasy doughnuts
Frying Steps
Fry 1–2 minutes per side until golden
Remove and drain on paper towels
💡 Don’t overcrowd the pan—this keeps oil temperature stable.
✨ Make the Classic Glaze
Whisk together:
Powdered sugar
Milk
Vanilla
Dip warm doughnuts into glaze and place on a rack to set.
🍩 Optional Toppings & Variations
Sugar-Coated Doughnuts
Roll warm doughnuts in:
Cinnamon sugar
Vanilla sugar
Powdered sugar
Chocolate Glaze
Replace vanilla glaze with:
½ cup melted chocolate
2 tablespoons butter
1 tablespoon corn syrup (optional, for shine)
Filled Doughnuts
Fill with:
Vanilla custard
Chocolate pastry cream
Strawberry or raspberry jam
❌ Common Mistakes to Avoid
Skipping the second rise (results in dense doughnuts)
Overheating oil
Adding too much flour
Frying cold dough
Avoid these, and your doughnuts will be bakery-level perfect.
🧊 Storage & Reheating Tips
Best eaten fresh (same day)
Store at room temperature for 24 hours
Reheat briefly (8–10 seconds in microwave)
⭐ Final Thoughts
This truly is the best doughnut recipe ever—soft, fluffy, golden, and absolutely irresistible. Whether glazed, sugared, or filled, these homemade doughnuts will impress family, friends, and anyone lucky enough to try one.