So, here’s the thing: the donut recipe I grew up with always seemed weirdly mysterious — like some ancient family secret, hiding somewhere behind flour-sprinkled kitchen counters. You buy donuts from a bakery and think you could never, ever pull that trick off at home. Guess what? Turns out, homemade sugar donuts might be the most user-friendly treat on the planet. Like, anyone can do it. (If you’ve tackled something fun and easy like this fantastic banana-banana bread recipe or just whipped up that apple pie filling recipe, you’re already halfway there in spirit.) Really, all it takes is a handful of ingredients, some patience, and the willpower not to eat them all before you sprinkle the last bit of sugar. 
Table of Contents
Best Ingredients for Homemade Doughnuts
Let’s be honest — fresh ingredients are half the battle here. If you’ve only grabbed stale flour from the back of your pantry, trust me, your donuts will know. For the classic, fluffy texture everyone dreams about, I use all-purpose flour. Don’t try to get fancy with cake flour, unless you want cake, not a donut. Sugar, but not too much, or they’ll end up sticky instead of perfect. I always say, pick whole milk if you can. It gives a richness that’s hard to fake with the lighter stuff.
Here’s the real kicker — yeast. If you want a five-star bakery puff, don’t skip it! Use instant or active dry yeast. I’ve even been known to warm up the milk juuust a smidge so my yeast is super happy (pro tip for the win). Oh, and never underestimate a good pinch of salt. It’s what brings the whole flavor together. Butter adds that classic donut “chew” and flavor, so don’t sub margarine unless you’re, I dunno, desperate? Some folks like a little extra vanilla or nutmeg. I say play around once you’ve nailed the basics.
“Okay, I have tried dozens of donut recipes and this one comes out so light and fluffy every single time. My family was basically fighting over the last donut!”
Highly recommend following this method for a true homemade experience.
How to Make Homemade Glazed Doughnuts from Scratch
This part brings back so many kitchen disasters and eventual triumphs — and really, once you get how dough works, you’ll never look back. Start simple: mix warm milk, a bit of sugar, and yeast, and just let it sit. I remember messing this up by using boiling milk once (yeah, don’t do that!). You want it cozy-warm, not piping hot. Once it looks foamy, like a bubble bath for yeast, add your beaten eggs, soft butter, and the rest of your sugar. Throw in your flour and salt, then mix. I do it by hand sometimes if I’m feeling old-school, but a mixer works wonders.
After kneading, that dough should be a teensy bit sticky but not crazy. Cover and let it rise for at least an hour. It wants to double up, so give it some time. Then, roll it out and cut with a simple round cutter (or a glass, if you lost yours like me). Let those rounds rise again, covered with a kitchen towel. Fry’em up in hot oil until golden on each side — so satisfying to watch. I’m guilty of eating one piping hot, right out of the oil, before any glaze or sugar. Still counts, I think.
Tips for Frying and Storing Homemade Doughnuts
Okay, the frying part sounds scary, but don’t bail! Keep your oil at a steady medium-high heat — if it’s too hot, donuts burn before they cook through. I’ve made that mistake way too many times. If your oil bubbles crazy as soon as you drop the dough in, turn it down a bit. Fry just two or three at a time so they don’t crowd or cool off your oil.
When you’re done, plunk them on a rack or paper towels to drain. And yes, fresh is always better, but if you must save them, stick the cooled ones in a container with a loose lid. They get a bit firmer as time goes, but a super quick microwave zap can bring back the softness. Oh, and keep them away from the fridge, unless you like dry, sad donuts. Don’t say I didn’t warn you.
How to Make the Glaze for Donuts
Alright, this part is almost suspiciously easy. Toss powdered sugar into a bowl, splash in some milk, and a drop of vanilla. Seriously, you’ll only need a whisk and one bowl. You want the glaze to ooze off the spoon, not pour off in a watery river. If it’s too runny? More sugar. Too thick? Extra teeny splash of milk. No magic ratio — just go slow and eyeball it. Dip donuts while they’re warm so the glaze sticks like a dream.
I’ve tried adding a little lemon zest before and wow, that was a winner. If you want colored glaze, just add a drop of food dye. No shame in a pink donut, promise.
Topping Ideas for Your Donuts
Don’t stop at glaze, friends. This is the fun part! I dunk them in cinnamon sugar sometimes — sounds simple, tastes like a fair. My sis loves rainbow sprinkles (unreasonably so). Crushed freeze-dried berries? Big flavor. You could even drizzle some melted chocolate on top or do a quick swipe of peanut butter and a sprinkle of chopped peanuts. Go nuts (pun totally intended). If you’re in the mood for something wild, check out a blackberry cobbler recipe or the classic banana cake recipe. The sky’s the limit.
Serving Suggestions:
- Serve warm with a side of hot cocoa, and you’ll feel like you’re in a cozy cafe.
- Stack them up on a pretty plate at brunch — instant crowd pleaser.
- Dust lightly with extra powdered sugar right before serving.
- Add a drizzle of honey or a scoop of ice cream for an over-the-top dessert.
Common Questions
What’s the best way to get donuts fluffy every time?
Let your dough rise in a warm spot and don’t rush. A slow, steady rise makes soft donuts.
Can I bake instead of fry?
Some folks do, but honestly, you miss that signature crispy edge. It’s just not the same.
What oil is best for frying donuts?
I always reach for something neutral like vegetable or canola oil. Olive oil tastes too strong.
How long do homemade donuts stay fresh?
They’re best the day you make them. If you must store, keep at room temp and finish by the next day.
Any good flavor twists?
Try swapping regular sugar with brown sugar in the dough, or add a pinch of cinnamon or cardamom!
Ready to Make the Sweetest Memories?
Making homemade sugar donuts really is easier than it looks. The secret? Good ingredients, patience, and a willingness to laugh at yourself if you fling flour around the kitchen (been there). If you ever need to change things up, check out a Homemade Glazed Doughnuts (Recipe + Video) – Sally’s Baking or dive into Simple Homemade Sugar Donuts – Let the Baking Begin! for more inspiration. When you’re ready for glazing tips, see Homemade Donuts Recipe (Glazed & Iced) – Cooking With Karli too. Go on, try a donut recipe this week — your kitchen will smell amazing, I promise. 
Sugar Donuts
Ingredients
Dough Ingredients
- 2 cups all-purpose flour For the classic, fluffy texture.
- 1 cup whole milk Warm to activate yeast.
- 2 tbsp granulated sugar Plus more for the glaze.
- 1 tbsp instant or active dry yeast Essential for fluffiness.
- 1 tsp salt Enhances flavor.
- 2 large eggs Beaten.
- 4 tbsp butter Softened for flavor and texture.
Glaze Ingredients
- 1 cup powdered sugar For glazing.
- 2 tbsp milk Add more to thin or less for thickness.
- 1 tsp vanilla extract Optional, for flavoring.
Instructions
Prepare the Dough
- Mix warm milk, sugar, and yeast in a bowl and let sit until foamy.
- Add beaten eggs, soft butter, and remaining sugar to the yeast mixture.
- In a separate bowl, combine flour and salt, then mix with the wet ingredients until a dough forms.
- Knead the dough until slightly sticky, then cover and let rise for at least an hour.
Shape and Fry
- Roll out the dough and cut out donut shapes with a round cutter.
- Let the shaped donuts rise again, covered with a towel.
- Fry in hot oil until golden brown on each side.
- Drain on a rack or paper towels.
Make the Glaze
- In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Dip warm donuts in the glaze to allow it to stick.
Serve
- Serve warm, garnished with powdered sugar or toppings of choice.
