How to Make Your Own Doughnuts

There's no need to spend a fortune on Krispy Kreme when you can make your very own delicious batch of doughnuts from the comforts of your own home! Take a look at our 2 easy doughnut recipes and see what twists you can put on them to make it your own...

How to Make Cake Doughnuts

Serves:     24

Ingredients:

• 2 tablespoons unsalted butter, softened
• 1-1/2 cups sugar, divided
• 3 eggs
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 3 teaspoons ground cinnamon, divided
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup 2% milk
• Neutral oil, like canola or peanut, for deep-fat frying

Method:

1. Cream the butter and sugar

Start by beating the butter and 1 cup of the sugar in a large bowl until the mixture is thick and pale colored, about 5 minutes. This step not only mixes the two ingredients together, but it also creates air in the dough, resulting in a lighter, fluffier texture later on in the process. Once the butter and sugar are well combined, add the eggs one at a time, beating well after each addition.

2. Bring the dough together and let it rest

Meanwhile, in a large bowl, combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg. Alternatively add the dry ingredients with the milk to the butter mixture, beating well with each addition. Continue until all the ingredients are well mixed. Cover and refrigerate the dough for 2 hours.

3. Cut the doughnuts

Turn the dough onto a heavily floured surface and shape it into a large, 1/4-inch thick rectangle. Cut out your doughnut shapes with a floured 2-1/2-inch doughnut cutter. If you don’t have a cutter, you can use a 1-cup measure to make the outer cut and a piping tip to remove the center hole.

4. Fry them up

In an electric deep fryer, heat about a quart of neutral oil (like canola or peanut) to 375° F. Add the doughnuts three or four at a time, taking care not to add so many that the oil will drop more than 10° F. Fry the doughnuts for 3 to 5 minutes, flipping once, until they’re golden brown on both sides. Drain the doughnuts on a baking sheet lined with a cooling rack and continue frying until all the doughnuts are cooked.

If you don't have an electric fryer, you’ll need a lot of neutral-flavored oil like canola, a quart or maybe two, depending on the size of your pot. Fill the pot until there are 2 to 3 inches of oil in it.

5. Roll the doughnuts in cinnamon and sugar

Combine the remaining sugar and cinnamon to use as a sugary topping. Roll the warm doughnuts in the mixture and serve hot or at room temperature.

How to Make Yeast Doughnuts

Serves:      18

Ingredients:

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115° F)
• 1-1/4 cups warm milk (110° to 115° F)
• 1/2 cup canola oil
• 1 cup sugar
• 1/2 teaspoon salt
• 3 eggs
• 6 cups all-purpose flour
• Neutral oil, like canola or peanut, for deep-fat frying
• Confectioners’ sugar or additional sugar, optional

Method:

1. Prime the yeast

Unless you’re using the instant kind, you’ll want to proof the yeast for 5 to 10 minutes. In a large bowl, dissolve yeast in warm water (110° to 115° F). Set aside until the mixture is bubbly.

2. Bring the dough together and let it rest

Once the yeast is bubbly and fragrant, add the warm milk, oil, sugar, salt and eggs and stir to mix. Stir in flour until the dough comes together to a very sticky mixture. Cover the bowl with a clean kitchen towel and let it rise in a warm place until it has doubled in size, about 45 minutes. When your timer goes off, stir the dough to release the air. Replace the kitchen towel and let the mixture rise for another 45 minutes.

3. Cut the doughnuts and let them rise

Gently stir down the dough and roll it out onto a well-floured surface. Roughly shape the dough into a large, 1/2-inch thick rectangle. Cut out your doughnut shapes with a floured 2-1/2-inch doughnut cutter and place the doughnuts on a greased baking sheet. Cover the baking sheets with a towel and let the doughnuts rise for 45 minutes.

4. Fry them up

In an electric deep fryer, heat about a quart of neutral oil (like canola or peanut) to 375° F. Add the doughnuts three or four at a time, taking care not to add so many that the oil will drop more than 10° F. Fry the doughnuts for 2 to 4 minutes, flipping once, until they are golden brown on both sides. Drain the doughnuts on a baking sheet lined with a cooling rack and continue frying until all the doughnuts are cooked. Dust the cooked doughnuts with confectioners’ sugar, if desired.

If you don't have an electric fryer, you’ll need a lot of neutral-flavored oil like canola, a quart or maybe two, depending on the size of your pot. Fill the pot until there are 2 to 3 inches of oil in it.

5. Glaze away

Plain doughnuts can be delicious but a glaze is just 10x better! For a translucent look, plunk the doughnut into glaze while it’s still warm. Want it more opaque? Let the doughnut cool a bit before dunking. You can always double dunk a doughnut!

Glaze Recipes

Chocolate Glaze: Bring 1/2 cup heavy whipping cream and 2 Tbsp. light corn syrup just to a boil; pour over 6 oz. chopped semisweet chocolate. Stir with a whisk until smooth. Stir in 2 tsp. vanilla extract. Makes 1 cup.

Quick Chocolate Frosting: Prepare Chocolate Glaze, then stir in 2 cups confectioners’ sugar until smooth. Let stand 15 minutes or until spreadable. Makes 1-3/4 cups.

Maple Glaze: Whisk 2 cups confectioners’ sugar, 3 Tbsp. 2% milk, 2 Tbsp. maple syrup and 1/2 tsp. maple flavoring until smooth. Makes 1 cup.