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Melt-in-your-mouth homemade donuts are utterly addicting and absolutely worth the effort. Everyone loves these homemade donuts!!

Whether it’s for breakfast or just a treat, these are sure to knock off anyone’s socks! Best served warm, these goodies are right up there with our Homemade Cinnamon Rolls!

3 homemade donuts stacked on a white plate.


We Love Grandma’s Famous Donuts!

This donut recipe is an ALL-TIME family favorite. Whenever it gets cold or rainy, one of us kids is bound to text or call my mom and kindly ask if she’s up for making some Homemade Donuts.

She’s made them for decades and taught me how to make them, and I am so glad because they cannot be beat!

Why we love them:

  • Simple. There are several steps to make these donuts, but we promise you they are still quite simple.
  • Flavorful. They’re soft, warm, covered in a delicious glaze and just melt in your mouth. They are beyond delicious.
  • FAMOUS! These donuts are famous in our family, and they are so good, we love to make them in the winter, especially around Christmas (along with our Old Fashioned Donuts)!!

Ingredients

  • rapid rise yeast – use an equal amount of active dry yeast.
  • lukewarm water – the warm water should be around 105-120°F.
  • milk – I use 2% but whole milk or 1% milk can be used
  • shortening  room temperature
  • sugar
  • salt
  • cinnamon & nutmeg – or an equal amount of Pumpkin Pie Spice
  • eggs
  • all-purpose flour
  • powdered sugar sifted
  • vanilla extract

How to Make Donuts

  1. YEAST. Dissolve yeast in ¾ cup luke-warm water. Set aside. Heat 2 cups milk in microwave for 2-3 minutes.
  2. WET INGREDIENTS. While milk is heating add shortening (room temp) to a large bowl. Pour hot milk over it and whisk until mixed (there will still be some clumps). Add salt, sugar, nutmeg, and cinnamon. Stir well with a wooden spoon. Add 4 eggs and mix well.
  3. DRY INGREDIENTS. Add yeast mixture to batter and mix. Add 2 cups of flour and mix with a wooden spoon. Mix well. Add 2 more cups and mix. Add 2 more cups and mix. At this point, the batter should not be runny and resemble dough. Add 1 more cup of flour, give or take ½ cup.
    • Mix just until dough is smooth.
  4. KNEAD. Gently knead dough on floured surface until it is not sticky to the touch.
Cut donuts rising on a baking sheet.

Rise + Fry

  1. RISE. Place the soft dough into a lightly oiled bowl. Cover the bowl and let rise for 1 to 1½ hours. Dough should be about double in size when done.
  2. CUT + RISE AGAIN. Place dough on a lightly floured surface and roll out to about a 1 inch thickness. Cut the donuts out using a doughnut cutter as closely as possible. Save the middles for doughnut holes.
    • Move donuts and holes to a clean surface. Cover and let rise for 1 to 1½ hours.
  3. FRY. Once the donuts and holes are done rising, fry them in a large frying pan, deep fryer, or Dutch oven with vegetable oil until golden brown. Let drain on a cooling rack.

Cooking Variations

  • Bake donuts.
    • Place on a lightly greased cookie tray and brush the tops with melted butter. Bake for 12-14 minutes, rotating donuts halfway in between.
  • Air fry. The finished texture may be different from an oil-fried donut.
    • Working in batches, place some donuts into the basket making sure they are not touching.
    • Close the air fryer, set to 350°F and fry for 5-8 minutes. Length of time will depend on the size of your donuts. For donut holes fry for 3-4 minutes.

The Donut Glaze

While donuts are frying make your donut glaze.

  1. MIX 7 cups powdered sugar with ⅔ cup water and 1 tablespoon vanilla. Add donuts to glaze as soon as they are done frying and make sure both sides are covered.
  2. GLAZE. Place on a plate or wire rack to let excess vanilla glaze drain.

Glaze Variations

  • Chocolate glaze. Add a bit of cocoa powder to this glaze for a chocolate version.
  • Sprinkles. Add any kind of sprinkles or toppings.
  • Frosting. If you want more of a frosting, we recommend using less milk.
  • Fill your donuts. Do not punch out the center. Make and fry as directed, and then insert your filling of choice (pudding, jelly, Nutella) into the side of the donut when it has cooled.
  • Cinnamon sugar. Simply sprinkle or dip into a cinnamon sugar mixture.
Homemade donuts and donut holes on baking sheet.

storing info

  • Make ahead of time. Make them up until step 5. Cover and refrigerate until the next day. When ready to fry, let them come to room temperature and rise for an hour.
  • STORE. Homemade donuts will dry out if not stored properly. Place donuts in an airtight container. Store at room temperature for 1-2 days, in the refrigerator for 5-6 days or freeze for up to 3 months.
Close up of a tray filled with freshly glazed homemade donuts.

For More Breakfast Treats:

Coffee Cake

55 mins

Recipe Video

4.98 from 71 votes

Homemade Donuts Recipe

By: Lil’ Luna
Melt-in-your-mouth homemade donuts are utterly addicting and absolutely worth the effort. Everyone loves these homemade donuts!!
Servings: 30 + donut holes
Prep: 3 hours 15 minutes
Cook: 6 minutes
Rise: 2 hours
Total: 5 hours 21 minutes

Ingredients 

Dough

  • 2 tablespoons rapid rise yeast
  • ¾ cup lukewarm water
  • 2 cups milk
  • ½ cup shortening room temperature
  • cup sugar
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 4 eggs
  • 7 – 7½ cups all-purpose flour

Donut Glaze

Instructions 

  • Dissolve yeast in luke-warm water. Set aside.
  • Heat milk in the microwave for 2-3 minutes.
  • While milk is heating, add shortening to a large bowl. Pour hot milk over it and whisk until mixed (there will still be a few shortening clumps). Add salt, sugar, nutmeg, and cinnamon. Mix well with a wooden spoon. Add 4 eggs and mix well.
  • Add salt, sugar, nutmeg, and cinnamon and mix well with a wooden spoon. Add eggs and continue to mix, followed by the yeast mixture.
  • Add 2 cups of flour and mix with a wooden spoon. Continue to add flour (1-2 cups at a time) until the batter is no longer runny and is smooth. NOTE: you can also use a stand mixer.
  • Sprinkle flour onto a clean surface and place dough onto it. Gently knead dough until the surface is not sticky to the touch. NOTE: The dough should be very soft but not so sticky that you can't handle it fairly easily. Place the soft dough into a lightly greased bowl. Cover the bowl and let rise for 1 to 1½ hours. The dough should be about double in size when it's ready.
  • Place dough on a lightly floured surface and roll out to a 1 inch thickness. Cut the donuts out as closely as possible (save the middles for doughnut holes). Move donuts and holes to a clean surface. Cover and let rise for 1 to 1½ hours.
  • Mix glaze by mixing ingredients together in a large bowl.
  • Once the donuts and holes are done rising, fry them in a large frying pan with vegetable oil until golden brown (temperature of the oil should be between 365-380°F).
  • Add hot donuts to glaze making sure both sides are coated. Place on a wire rack over parchment paper to let excess glaze drain.

Video

Notes

  • Make ahead of time. Make them up until step 5. Cover and refrigerate until the next day. When ready to fry, let them come to room temperature and rise for an hour.
  • STORE. Homemade donuts will dry out if not stored properly. Place donuts in an airtight container. Store at room temperature for 1-2 days, in the refrigerator for 5-6 days or freeze for up to 3 months.

Nutrition

Serving: 1donut, Calories: 396kcal, Carbohydrates: 79g, Protein: 8g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.5g, Cholesterol: 24mg, Sodium: 172mg, Potassium: 101mg, Fiber: 2g, Sugar: 33g, Vitamin A: 58IU, Vitamin C: 0.004mg, Calcium: 34mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!


About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




95 Comments

  1. 5 stars
    I am so glad that you wrote about making these in an air fryer because i was going to ask you about that! This was so helpful and makes me less scared about making my own doughnuts.

  2. 5 stars
    THIS IS VERY SIMILAR TO THE RECIPE MY MOM USED TO MAKE WHEN WE WERE GROWING UP. THE NUTMEG MAKES THEM EXTRA YUMMY!!

  3. My wife has been craving home made donuts for a couple of Days now, so got the stuff and made them, although i screwed up and had the oil much too hot the first time around the second round turned out great! Thanks for the recipe!

  4. 4 stars
    I’m going to try making these but 1/2 everything since they make so many. I’d be the one eating them and I’m pre diabetic.

  5. Beige pants with sneakers, okay? Depends on what color matching sneakers, like this is part of a light beige, and preferably also with a light-colored sneakers, looks better, the overall look will look stylish and elegant, If you also want to do it, choose a pair of truly suited to their sneakers to match, it will be better. About this beige pants with sneakers, in fact, not too consider, and will definitely look good, if not look good if the color is fresh, with them, it will be more obvious fashion sense.

  6. 5 stars
    Have you ever made “Apple Cider Donuts” by adding apple cider as the liquid in the recipe. We used to live in Albany, New York and out in the countryside was the Indian Ladder Farm. One could go pick apples and they had a little country store. Whenever I’d get a hankering for those yummy donuts, I would pack the kids in the car and go get some for us and some to surprise my husband at work. They were the foundation of some special memories our family shares <3