Total Time
50mins
Prep 30 mins
Cook 20 mins

Homemade doughnuts are amazingly tender and delicious. The dough itself isn't terribly sweet, so the coating of sugar doesn't make them cloying at all. A mix of cinnamon and sugar or your favorite frosting would be just as delicious.

Ingredients Nutrition

  • 1 tablespoon dry active yeast
  • 13 cup sugar, plus more for coating doughnuts
  • 3 14 cups flour, plus more for rolling and shaping
  • 1 egg
  • 4 tablespoons softened butter
  • 12 teaspoon salt
  • vegetable oil, canola oil or lard (for frying)

Directions

  1. Dissolve yeast in 1 cup of warm water. Let sit about 5 minutes until the yeast foams a bit (so you know it's active).
  2. Beat in 2 cups of the flour, sugar, egg, butter, and salt. Add the remaining 1 1/4 cup flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl. Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours. Alternatively, you can chill the dough overnight.
  3. Punch down the dough and turn it onto a floured surface. Roll dough to about 1/2-inch thick and use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!
  4. Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.
  5. Heat an inch or two of oil or lard in a large heavy pot to 350 - 375*F. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.
  6. Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat. Cook doughnuts until light brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with remaining doughnuts. Serve warm if at all possible.
  7. Makes about 18 homemade doughnuts and doughnut holes.