The Best Easy Doughnut Recipe (Fluffy and Golden!)

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Want an easy doughnut recipe that yields light, fluffy, golden results… and that elusive white ring? You’re in the right place! This simple step by step recipe walks you through everything you need to know. Here’s how to make them…

Why you’ll love this recipe

You know that pale white ring you see around the middle of a really good doughnut? That’s the sign of a perfectly made one, and this recipe is designed to help you get it every time! No expensive equipment needed either, just the basics, this recipe, and your hands.

New to bread baking? My Baking for Beginners guide is a great place to start before diving in!

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

• Flour – A strong flour or bread flour works best with doughnuts. Avoid using plain/all purpose flour if you can.
• Sugar – Use a fine sugar (like caster/superfine) so it absorbs into the dough more easily. Granulated sugar has larger crystals, and will take longer to incorporate.
• Yeast – In this recipe, I use fast action yeast. Any brand will do, just don’t switch for fresh yeast as this will change the balance of ingredients.
• Salt – Table salt is fine. No need to get fancy, or use your expensive sea salt!
• Butter – This is used to enrich the dough. A good quality one will always taste better, so use the best you can afford.
• Milk – Also used to enrich the dough, full fat/whole milk will give you the best flavour. You can switch it out for semi skimmed or dairy free alternatives (oat, soy etc) if you like though.
• Eggs – Any eggs will work. Just make sure they’re large ones, and not tiny! Or it can mess with the balance of ingredients.
• Oil – While only used for frying, it will still impart a good deal of flavour. Choose a neutral one for this reason. Like vegetable or sunflower oil.

Emma’s top tips

Here are tips you’ll find helpful when making this recipe.

• Make sure you read the full recipe before you begin. That way, there won’t be any surprises, and you’re less likely to make potentially costly mistakes.
• Don’t have the time to wait for the milk and eggs to come to room temperature? Crack the eggs into a small saucepan along with the milk. Heat very gently over a low heat (stirring constantly) until they reach room temperature.
• Make sure you put the salt and yeast on opposite sides of the bowl when making the dough, as salt can kill yeast.
• I highly recommend using a dough scraper for this recipe. It’s a very sticky dough, making it hard work if you only use your hands.
• Want a better flavour? After the 90 minute prove – cover and place it into the fridge overnight. The longer the prove, the better the flavour. (Allow to sit at room temperature for a while before using though, as the cold will slow down the next process.)
• Although it’s possible to make doughnuts without one, using a thermometer to get the oil to the right temperature takes out a lot of guess work and stress.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

• Making the initial dough will take around 20 minutes, followed by a 30 minute resting time.
• Next is kneading. This will take between 10 and 20 minutes.
• Then comes the 1st prove. It should take around 60-90 minutes. At this stage, you can refrigerate overnight. Just bring it back to room temperature before moving onto the next step.
• Shaping your doughnuts should take about 15-20 minutes.
• Now time for the 2nd prove, which will take around 60 minutes.
• Finally, frying your doughnuts will take about 4 minutes per batch. (How many you can cook will depend on the size of your doughnuts, and the size of your pan.)

Product suggestions

Life in the kitchen is SO much easier when you have the right equipment! Here are the tools I used and recommend…

• Dough scraper – An absolute must for this recipe. The dough is very sticky, and a scraper makes it so much easier to handle.
• Thermometer – Takes all the guesswork out of getting the oil to the right temperature. Cheap, and well worth having in your kitchen!
• Large heavy based saucepan or stock pot – Essential for frying. A heavy base helps stability, and to maintain a steady oil temperature, which is key to getting that white ring.
• Large baking tray – You’ll need one or two for proving your shaped doughnuts before frying.

How To Make Doughnuts – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make 12 large doughnuts.

Please note, this recipe includes both UK metric and US Cup measurements.

• 500g (3 + 1/4 Cups) Strong White Flour
• 50g (1/4 Cup) Caster Sugar
• 7g (2 tsp) Dried Fast Action Yeast
• 10g (1 + 3/4 tsp) Salt
• 50g (1/4 Cup) Unsalted Butter, room temp
• 275g (1 + 1/4 Cup) Full Fat Milk, room temp
• 2 Large Eggs, room temp
• Oil For Frying

Toppings (optional)

Classic sugar doughnut

• Caster Sugar

Glazed doughnut

• 250g (2 Cups) Icing / Powdered Sugar
• Pinch of Salt
• 1/2 tsp Vanilla Extract
• 3-4 tbsp Cold Water

Essential equipment

• Large Mixing Bowl
• Fork
• Dough Scraper
• 1-2 Large Baking Trays
• Tea Towel
• Large Saucepan
• Thermometer

Making the dough

Add the flour (500g | 3 + 1/4 Cups), caster sugar (50g | 1/4 Cup), yeast (7g | 2 tsp) and salt (10g | 1 + 3/4 tsp) to a large bowl. Make sure you put the yeast and salt on opposite sides of the bowl. Then briefly rub everything together.

Using the tips of your fingers and thumbs – rub in the butter (50g | 1/4 Cup) until you get a breadcrumb like consistency.

Next, make a well in the centre and add the milk (275g | 1 + 1/4 Cup) and eggs (2 x Large). Mix with a fork (or your hands) until there is no more flour visible and everything has been incorporated. Yes, this is a very wet and sticky dough. That’s ok.

Now cover with cling film and leave to rest for 30 minutes. It should then look a little more plump than before.

Next, tip the dough out onto a work surface and knead (with the help of a dough scraper) for about 10-20 minutes. It depends on your technique as to how long it will actually take, but you’re aiming for a soft dough that will pass the windowpane test.

I know it seems like it will never improve, but trust me, it will. Don’t be tempted to add any extra flour if you can help it.

When it’s ready, place the dough back into the bowl and allow to prove for 60 – 90 minutes. (Until about doubled in size.)

At this point you can cover and put it in the fridge overnight. This will actually help develop a much better flavour. If you do this, make sure you allow it to sit at room temperature before using, as the cold will slow down the next process.

Alternatively, you can just move straight onto the next step.

How to shape doughnuts

Prepare 1 or 2 large baking trays by covering in cling film and greasing with oil.

Then tip the dough out onto a lightly floured surface, and shape into a ‘sausage’. Divide the dough into 12 equal portions, then shape into balls. (James Morton’s book Brilliant Bread has an excellent guide to shaping breads if you need any further guidance.)

Now poke a hole in the middle of each one, and stretch it out by rotating your hands. (A bit like if you were starting the Saturday Night Fever dance!)

Place them onto the prepared baking sheets, cover with a slightly damp tea towel, and allow to prove for another 60 minutes.

Your doughnuts are ready to be fried when you can poke them lightly and the dough springs back all the way.

How to fry doughnuts

If you have a deep fat fryer – great. If not, it doesn’t matter. I used a large, heavy based saucepan and it worked just as well.

First, heat the oil to 170°C/338ºF. Once it has reached this temperature, reduce the heat to stop it getting any hotter.

Remember to regularly check with a thermometer to ensure the temperature is holding steady. (If using a deep fat fryer, it should hold the temperature for you without having to change any settings or check with a thermometer.)

Now fry each doughnut for approx 2 minutes on each side. Be careful when you flip it over, as the oil may splash, and it will be very hot.

Then, using a slotted spoon, transfer to a plate covered in kitchen roll, to absorb any excess oil. Repeat the process for any remaining doughnuts.

At this point you can eat them as they are, or decorate with one of the following options… Whatever you choose, make sure you allow them to cool a little before eating!

How to sugar a doughnut (optional)

Place some caster sugar into a bowl, and roll each doughnut in it. It’s as simple as that!

How to glaze a doughnut (optional)

Place all the glaze ingredients (250g | 2 Cups of Icing Sugar, pinch of salt, 1/2 tsp of vanilla, 3-4 tbsp of cold water) into a bowl, and whisk until smooth and a little runny.

Submerge the top half of each cooked doughnut into the glaze, and place on a cooling rack set over baking paper to catch any drips.

How to store homemade doughnuts

Homemade doughnuts are definitely best eaten on the day. They go stale very quickly! That being said, they will last for 2 or 3 days in an airtight container at room temperature. You can revive them a little, by microwaving for 5-10 seconds.

FAQs

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Easy Doughnut Recipe

Yield: 12 Servings

Prep Time: 45 minutes

Proving Time: 3 hours

Cook Time: 30 minutes

Total Time: 4 hours 15 minutes

Make the most PERFECT homemade doughnuts with that elusive 'white ring', using this easy doughnut recipe!

4.4 Stars (77 Reviews)

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Ingredients

• 500g (3 + 1/4 Cups) Strong White Flour
• 50g (1/4 Cup) Caster Sugar
• 7g (2 tsp) Dried Fast Action Yeast
• 10g (1 + 3/4 tsp) Salt
• 50g (1/4 Cup) Unsalted Butter, room temp
• 275g (1 + 1/4 Cup) Full Fat Milk, room temp
• 2 Large Eggs, room temp
• Oil For Frying

Iced Glaze *

Toggle ingredient group

• 250g (2 Cups) Icing Sugar
• Pinch of Salt
• 1/2 tsp Vanilla Extract
• 3-4 tbsp Cold Water

Essential Equipment

Toggle ingredient group

• Large Mixing Bowl
• Fork
• Dough Scraper
• 1-2 Large Baking Trays
• Tea Towel
• Large Saucepan
• Thermometer

Instructions

1. Rub together the flour, sugar, yeast, salt and butter in a large mixing bowl until breadcrumb like.

1. Make a well in the middle, and add the milk and eggs. Mix until incorporated. (It will be very wet and sticky.)
2. Cover and leave to plump up for 30 mins.
3. Tip out onto a work surface and knead for 10 - 20 mins until elastic. Using a dough scraper will help make it a little easier. (Be patient and don't be tempted to add more flour.)
4. Put back into the bowl, cover and prove for 60 - 90 mins until doubled in size.
5. Cover a large baking tray in cling film and grease with a little oil. Then divide the dough into 12 equal pieces and roll into balls.
6. Poke a hole in the middle of each one, and stretch out slightly to form a ring. Then place them on the lined tray, cover with a damp tea towel and prove for 60 mins.
7. When the doughnuts can be lightly poked and spring back all the way, they're ready. Heat the oil in a large saucepan to 170°C/338ºF.
8. Fry each one for approx 2 mins on each side until golden.
9. Then place on a kitchen towel to drain any excess oil. Repeat until all the doughnuts are fried.
10. Make the glaze by mixing the icing sugar, salt, vanilla and cold water together in a bowl. Then drizzle over each doughnut. Alternatively you can simply roll them in caster sugar.

Notes

* Alternatively, you can simply roll them in caster sugar

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Serving

These are best eaten on the day for the best flavour and texture.

Tips

• Make sure you read the full recipe before you begin. That way, there won't be any surprises, and you're less likely to make potentially costly mistakes.
• Don’t have the time to wait for the milk and eggs to come to room temperature? Crack the eggs into a small saucepan along with the milk. Heat very gently over a low heat (stirring constantly) until they reach room temperature.
• Make sure you put the salt and yeast on opposite sides of the bowl when making the dough, as salt can kill yeast.
• I highly recommend using a dough scraper for this recipe. It’s a very sticky dough, making it hard work if you only use your hands.
• Want a better flavour? After the 90 minute prove - cover and place it into the fridge overnight. The longer the prove, the better the flavour. (Allow to sit at room temperature for a while before using though, as the cold will slow down the next process.)
• Although it’s possible to make doughnuts without one, using a thermometer to get the oil to the right temperature takes out a lot of guess work and stress.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Vogue E401 Plain Plastic Scraper
• 
  Jam Sugar Confectionery Thermometer Stainless Steel by Tala

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 163mgCarbohydrates: 69gFiber: 2gSugar: 25gProtein: 7g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

If you like this easy doughnut recipe…

…you might also like:

• Easy drop scones (Scotch pancakes)
• Caramel croissant pudding
• Air fryer Creme Egg croissants
• Paul Hollywood’s Jam and Custard Doughnuts
• Baked Doughnuts Recipe

I want to see YOUR baking!

Have you used this fluffy doughnut recipe? I’d love to know if you have! Tag me in your pics on Instagram and Facebook, or email me at emma@kitchenmason.com.

Emma Mason

Emma is a British recipe writer, home cook, and founder of Kitchen Mason. For over 15 years, she has been creating simple, comforting recipes and practical kitchen tips that help tired, everyday people make dinner feel easier and more enjoyable again. Passionate about British home cooking, Emma shares reliable recipes, comforting classics, and realistic kitchen guidance designed for real life. Her work has also been featured in publications including Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On:  British home cooking, Easy dinner ideas, Comford food recipes, Recipe writing