For the longest time I convinced myself that making true, airy, raised donuts at home was a feat. Something for professional bakers with industrial kitchens. I assumed it was a messy, high-effort endeavor not worth the trouble. I couldn’t have been more wrong. Once I finally made my first batch, I realized how perfect raised donuts are surprisingly simple and so rewarding to make.
Honestly, after experiencing the magic of a warm, homemade donut, I don’t think I can ever go back to buying them from the store. Conventional store-bought donuts are typically loaded with preservatives and processed oils that leave me feeling sluggish. Taking control of the ingredients means I get to enjoy a truly fresh, delicious treat without the unwanted side effects. Join me in learning to make your own classic raised donuts!
Warm (do not boil) 1/4 cup of milk on the stove and whisk in your yeast and sugar. Allow this to rest for at least 5 minutes, until the mixture is foamy.
While this mixture is resting, combine your salt, flour, egg, olive oil, softened butter, and milk into a mixing bowl. Start out with 1 1/2 cups of milk, you can add more as needed when mixing. Next pour in your yeast mixture to the same mixing bowl.
Combine your ingredients with the dough hook attachment on low (“stir” on Kitchen Aid mixer). As the dough comes together take note if the dough is too dry. If more milk is needed, slowly pour it in as the mixer is running until the dough comes together and begins to form a ball. The dough will take anywhere from 5-10 minutes to thoroughly combine and come together. Cover your bowl – you can use a lid, beeswax wrap, plastic wrap, a damp towel, or even a plate – anything to keep the moisture in. Allow your dough to rest until it has roughly doubled. This may take 1-2 hours depending on the temperature in your kitchen.
Once your dough has doubled in size, remove it from the bow and punch it down. Divide into equal parts, the smaller the better as this will help them to cook all the way through. I typically divide this batch into about 16 donuts, but you can get creative and personalize how you’d like! Shape your pieces into classic donuts and allow to rise a second time. The second rise will take about one hour.
Once your donuts have risen, heat oil on the stove to 350o – 375o F. You can use avocado oil, peanut oil, coconut oil, canola oil, lard, tallow, or vegetable oil. I have a candy thermometer which is so helpful for maintaining a consistent oil temperature. Cook only a few donuts at a time to keep the oil temperature from dropping drastically. Fry about 1 minute per side, or until each side is deep gold. Using a slotted spoon, remove the donuts and allow them to dry and cool on a wire rack.
To glaze your donuts, simply whisk your powdered sugar and milk (or water) together to reach a runny consistency. Dip your donuts in the mixture and allow to dry again. Enjoy!
FAQs
What kind of oil can I use?
You can use avocado oil, peanut oil, coconut oil, canola oil, lard, or vegetable oil. I have always used avocado oil with success! The best oils for frying donuts are neutral-flavored with high smoke points. Canola, peanut, and vegetable oils provide a light, crispy texture without affecting flavor. For a denser, classic, or slightly crispier donut, liquid shortening, lard, or tallow are excellent, flavorful options.
What temperature should my frying oil be?
For the best frying results, you should keep your oil between 350o and 375o F.
Classic Raised Donuts (So Easy!)
Ingredients
Method
- Warm (do not boil) 1/4 cup of milk on the stove and whisk in your yeast and sugar. Allow this to rest for at least 5 minutes, until the mixture is foamy.¼ cup milk (or water), 1 tbsp yeast, 2 tbsp sugar
- Combine your salt, flour, egg, olive oil, softened butter, and milk into a mixing bowl. Begin with 1 1/2 cups of milk, you can add more as needed when mixing. Next pour in your yeast mixture to the same mixing bowl.1½ tsp salt, 5 cups all-purpose flour, ¼ cup olive oil, 3 tbsp butter, 1½ – 2 cups milk
- Combine your ingredients with the dough hook attachment on low ("stir" on Kitchen Aid mixer). If the dough is too dry, slowly pour in more milk as the mixer is running until the dough comes together and begins to form a ball. The dough will take anywhere from 5-10 minutes to thoroughly combine and come together.
- Cover your bowl – you can use a lid, beeswax wrap, plastic wrap, a damp towel, or even a plate – anything to keep the moisture in. Allow your dough to rest until it has roughly doubled. This may take 1-2 hours depending on the temperature in your kitchen.
- Once your dough has doubled in size, remove it from the bow and punch it down. Divide into equal parts, the smaller the better as this will help them to cook all the way through. This recipe will make 16 average sized donuts. Shape your pieces into a classic donut shape and allow to rise a second time. The second rise will take about one hour.
- Once your donuts have risen, heat oil on the stove to 350o – 375o F. Fry about 1 minute per side, or until each side is deep gold. Using a slotted spoon, remove the donuts and allow them to dry and cool on a wire rack.4-8 cups oil
- To glaze your donuts, simply whisk your powdered sugar and milk (or water) together to reach a runny consistency. Dip your donuts in the mixture and allow to dry again.2 cups powdered sugar, 4-5 tbsp milk (or water)
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