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There’s a particular kind of joy in making donuts at home. Part of it comes from the smell that takes over your kitchen, and part from the simple pride of biting into something golden and soft that didn’t come from a bakery box. This recipe grew out of my own years of tinkering as a home baker (hi, Sarah here from Bake My Sweet) and I’ve kept it deliberately unfussy. No stand mixer, no specialty equipment, just a straightforward process that actually works even for beginners.

Even if you’re new to yeast dough, you’ll see that the shaping is surprisingly forgiving. And if you ever find the dough turning out a bit dense (it happens more than the internet likes to admit), a splash more milk or a longer first rise usually turns things around.

Why This Recipe Works

What makes this one different isn’t any magic ingredient but the balance of technique with flexibility. Think of it as a donut recipe tuned for the realities of a home kitchen whether that’s in Mumbai, Melbourne, or Minneapolis.

• A mix of butter and neutral oil keeps the texture tender without turning greasy.
• Yeast gives the dough that airy lift it should taste light, not heavy like fried bread.
• A little milk and eggs soften the crumb, though the recipe avoids going too “rich,” since enriched doughs can easily veer dense.
• Chilling the dough briefly before cutting is one of those slightly fussy steps that, while optional, really does help. It keeps the donuts holding their shape without constant rerolling.

I’ll admit, I originally resisted the fridge rest I wanted donuts straightaway—but it honestly made my third test batch the best.

Ingredients (18–20 medium donuts)

Small notes from my own kitchen: if your milk is straight from the fridge, warm it gently before using (but keep it below 40°C/104°F). Salted butter is fine too—just cut the added salt. And while you can use fancy oils, honestly plain sunflower or canola works best here.

Basic Equipment

• Rolling pin & mixing bowl
• Whisk or wooden spoon
• A digital scale (really, it spares you dense dough)
• A pot for frying or a baking tray
• A glass for cutting the shapes (no need for a dedicated cutter)

A slotted spoon helps, but if you find yourself fishing donuts with tongs, you’re not alone—I’ve done it and it works in a pinch.

Step-by-Step Guide

Step 1: Wake up the yeast
Mix warm milk, sugar, and yeast. Wait for froth. If nothing happens, the yeast probably gave up on you, and it’s best to start fresher.

Step 2: Mix wet ingredients
Whisk eggs, butter, oil, milk-yeast mix, and sugar. You’re aiming for smooth not perfect.

Step 3: Add dry ingredients
Flour and salt go in. Don’t panic if it looks shaggy or sticky; that’s normal. Over-flouring is what ruins donuts more often than anything else.

Step 4: Knead
About 8–10 minutes. The dough should bounce back slowly when pressed. You don’t need to punish it with endless kneading just enough to develop elasticity.

Step 5: First Rise
Cover and let it sit somewhere draft-free until doubled. Depending on your kitchen temperature, it may take 60 minutes… or 90. The dough decides.

Step 6: Roll and Cut
Half an inch thick is good. A drinking glass works fine for cutting no need for a special cutter unless you’re particular about perfect rings.

Step 7: Second Rise
Let them puff up a little on the tray. If they look like they’ve had a lazy nap instead of a full sleep, that’s exactly right.

Step 8: Fry or Bake
Fry in oil around 170–175°C. Two minutes per side does it. I’ve baked them too at 190°C, but fair warning: the texture leans more toward a sweet bun than classic fried donut. Still tasty, just different.

Troubleshooting (a.k.a. the common donut heartbreaks)

• Dense, heavy results → Too much flour or not enough rise time.
• Oily donuts → Frying oil wasn’t hot enough, or the pan was overcrowded.
• Raw inside, dark outside → Oil way too hot. Use a thermometer if you can.
• Tough texture → Overworked dough or too much rerolling.

Substitutions & Variations

I’ve tested a few swaps:

• Egg-free: 80g yogurt per egg isn’t perfect, but still gives soft results.
• Dairy-free: Almond or oat milk plus coconut oil works, though the flavor tips tropical.
• Flavor twists: Orange zest in the dough makes them sing. Cocoa powder works too, but reduce flour a little.

Storage Notes

Donuts are peak-fresh within the first day. Past that, they lose their magic. They freeze fairly well before frosting or glazing, though reheated donuts never taste quite as “just fried.”

From My Own Test Kitchen

• Batch 1: Too stiff. Added 15g more milk—helped a lot.
• Batch 2: More butter, softer flour—nicer, but donuts spread in oil.
• Batch 3: Half butter, half oil, rested dough in fridge—winner. The chill time made shaping so much easier, and the donuts fried beautifully golden.

That’s the version you see here.

Per donut (plain): about 180 kcal. But honestly, I recommend ignoring the number until after your second one—it’s the kind of math that spoils the fun.

By Sarah at Bake My Sweet
I tested this recipe way too many times so you don’t have to. Good donuts are comforting in a way store-bought ones rarely are. If you try this method, tell me how yours turn out—I’d love to hear the tweaks you make in your own kitchen.

Homemade Donuts Recipe: Fluffy, Quick, and Customizable

Course: DessertCuisine: American, InternationalDifficulty: Intermediate

Servings

18

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

180

kcal

Total time

2

hours 

20

minutes

Rise Time: 90 minutes (total for both rises)

These donuts are soft, golden, and made from scratch with ingredients easily found in India and other home kitchens. You’ll get bakery-style results, whether you fry or bake, with tips to avoid common mistakes and ideas for flavor variations. The recipe is adaptable for egg-free, dairy-free, or gluten-free bakers.

Ingredients

• 500g (4 cups) all-purpose flour

• 7g (2¼ tsp) active dry yeast

• 60g (¼ cup) granulated sugar (plus 1 tsp for yeast)

• 240g (1 cup) whole or 2% milk

• 60g (4 tbsp) unsalted butter, melted

• 30g (2 tbsp) neutral oil like sunflower

• 2 large eggs

• 5g (1 tsp) salt

Directions

• Activate the yeast:
  Warm the milk to 38–40°C (98–104°F). Add 1 tsp sugar, then sprinkle the yeast on top. Wait 5–10 minutes until it’s frothy and smells yeasty. If nothing happens, your yeast may be too old—start again.
• Mix wet ingredients:
  In a large bowl, whisk the eggs, melted butter, oil, milk-yeast mixture, and remaining sugar until everything is smooth.
• Add dry ingredients:
  Stir in the flour and salt until you have a shaggy dough. Don’t worry if it looks uneven at this stage—just aim for no dry patches.
• Knead the dough:
  Turn the dough out onto a floured surface. Knead for 8–10 minutes until it’s smooth, elastic, and just a little sticky. (If it sticks to your hands, lightly dust with flour, but don’t overdo it.)
• First rise:
  Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot (25–28°C) until doubled in size—this takes about 60–90 minutes. To test, poke the dough with a finger: if the indentation stays, it’s ready.
• Shape the donuts:
  Roll the dough out on a floured surface to about ½ inch thick. Use a dough cutter or glass to cut out rounds. Use a smaller cutter or bottle cap for the centers if you want classic ring donuts. Place the cut doughnuts and holes on a parchment-lined tray.
• Second rise:
  Cover the tray and let the donuts rise for another 20–30 minutes. They’ll puff up a bit but shouldn’t double in size.
• Fry or bake:
  To fry: Heat oil (sunflower or neutral) in a heavy pot to 170–175°C (338–347°F). Fry the donuts in batches for 1–2 minutes per side until golden brown. Use a slotted spoon to turn and lift them out; drain on paper towels.
  To bake: Preheat your oven to 190°C (375°F). Bake the donuts for 8–10 minutes until golden. Watch closely—they cook fast.
• Finish:
  Let the donuts cool slightly before glazing, dusting with sugar, or filling with jam. Best eaten fresh, but they keep at room temperature for a day in an airtight container.

Notes

• Tips, Variations, and Substitutions
  Dairy-free: Use almond milk and coconut oil instead of milk and butter.
  Egg-free: Substitute each egg with 80g thick yogurt or 50g applesauce.
  Gluten-free: Use a gluten-free flour blend with 1 tsp xanthan gum, but expect a denser result.
  Flavor ideas: Add citrus zest, cinnamon, or cocoa for new twists.
  Scaling: Double or halve the recipe as needed—keep yeast amounts and rise times the same
• Storage
  Room temperature: Up to 24 hours in an airtight container.
  Fridge: Up to 3 days; warm gently before eating.
  Freezer: Unfrosted donuts freeze well for up to 3 months; thaw at room temp and refresh in a hot oven for 3–5 minutes.
• Troubleshooting
  Dense donuts: Dough may need a longer rise or less flour—use a scale for accuracy.
  Oily donuts: Oil may be too cool, or donuts overcrowded in the pan—fry in batches and keep temperature steady.
  Burnt outside, raw inside: Oil is too hot—use a thermometer.
  Tough texture: Overkneading or rerolling—knead just until smooth, and don’t rework scraps too much.
  Poor rise: Check yeast expiry and milk temperature.