Homemade Soft & Delicious Donuts : Easy Recipe

My kids’ absolute favourite treat is sinking their teeth into a soft, tender donut.

There’s something so satisfying about seeing them enjoy homemade donuts, especially when I know exactly what goes into them.

After testing many different recipes, this one stands out above the rest : easy, foolproof, and perfect for sharing a cosy, delightful snack with your family.

Essential Ingredients for Soft and Fluffy Homemade Donuts

Here’s everything you need to achieve perfectly tender, bakery-style donuts at home. Each ingredient plays a key role in creating a light, soft texture and a rich, comforting flavour.

• 2 room-temperature eggs : Eggs add richness, structure, and moisture. Bringing them to room temperature helps them blend smoothly into the dough and supports proper yeast activation.
• 1 packet dry active yeast : Use dry yeast meant for bread dough, it rises more reliably and creates that airy, fluffy interior donuts are known for.
• 1 teaspoon vanilla extract : A touch of vanilla enhances the overall flavour and adds a warm, sweet aroma to the dough.
• 60 g granulated sugar : Sugar sweetens the donuts and also helps feed the yeast, contributing to a better rise.
• A pinch of salt : Essential for balancing flavours, just like in brioche, salt prevents a flat or overly sweet taste.
• 60 g unsalted butter : Butter enriches the dough and gives the donuts their soft, tender crumb.
• 250 ml warm milk : Warm milk activates the yeast and creates a softer, more supple dough.
• About 500 g flour : Opt for a brioche-style or high-quality flour for extra softness and a beautifully fluffy texture.

Step-by-Step Instructions for Perfect Homemade Donuts

Follow these clear, detailed steps to achieve soft, airy donuts every time. The process is simple, beginner-friendly, and delivers reliable results.

• Melt the butter with the milk : Warm them together on the stove or in the microwave until the butter dissolves completely.
• Let the mixture cool slightly : It should feel warm to the touch, never hot, excess heat can damage the yeast.
• Transfer to a mixing bowl : Pour the warm butter–milk mixture into a large bowl.
• Add the flavourings and yeast : Mix in the vanilla extract, sugar, eggs, salt, and dry yeast.
• Whisk to combine : Use a hand whisk to blend everything into a smooth, unified mixture.
• Incorporate the flour gradually : Start mixing with the whisk, then switch to your hands or a stand mixer fitted with dough hooks as the dough thickens.
• Knead until soft and elastic : The dough should be smooth, pliable, and just slightly tacky but not sticky.
• Let the dough rise : Cover the bowl with cling film and place it in a warm, turned-off oven. Allow it to rise for 1 to 1½ hours, or until doubled in volume.
• Punch down the dough : Gently deflate it to remove trapped air.
• Roll out the dough : On a lightly floured surface, roll it to a thickness of about 1 to 1.5 cm.
• Cut the donut shapes : Use a donut cutter or a wide glass (around 10 cm), and use a smaller cutter to create the centre hole.
• Prepare for the second rise : Arrange the donuts on a floured surface, lightly dust the tops, and cover them with a cloth or cling film.
• Let rise again for 30 minutes : This step ensures extra softness and a lighter texture when frying.
• Heat the oil and fry : Fry the donuts for a short time on each side until golden, flipping once for even cooking.
• Finish with your favourite topping : Glaze them with chocolate, sugar icing, or serve warm with salted butter caramel for a decadent touch.
• Optional: Bake instead of frying : For a lighter version, you can bake the donuts, they come out surprisingly soft, airy, and delicious.

How to Fry Donuts Easily Using Baking Paper Squares

Handling risen donut dough can be tricky, especially once it becomes light and airy. To keep their shape perfect and make the transfer effortless, try this simple method:

• Prepare small squares of baking paper : Cut parchment into squares slightly larger than each donut, this gives them support during the second rise and makes moving them much easier.
• Place each donut on a square : After cutting the dough, set every donut directly onto its own piece of baking paper. Leave them to rise this way for 30 minutes. The paper prevents the dough from sticking to your work surface or losing its shape when you lift it.
• Heat oil in a large pan : For the best flavour and texture, fry the donuts in a wide, shallow pan rather than a deep fryer. A large pan allows you to control the temperature better and helps the donuts cook evenly without becoming greasy.
• Transfer donuts using the paper : When the oil is hot, pick up each donut by grabbing the corners of the baking paper. Gently lower the donut into the oil paper-side down. After a few seconds, the paper will loosen, simply remove it with tongs.
• Fry until golden : Cook the donuts on both sides until they puff up and turn evenly golden. A large pan lets you watch them closely and flip them at the perfect moment.

This method keeps the donuts perfectly round, avoids deflating the dough, and makes frying much less stressful, especially for beginners.