Homemade Donuts Recipe

4.98 from 71 votes

Homemade Donuts Recipe

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

Prep Time3 15

Cook Time6

Rise2

Total Time5 21

Course: Breakfast, Dessert

Cuisine: American

Servings: + donut holes

Author: Lil' Luna

Ingredients

Dough

2 tablespoons rapid rise yeast
¾ cup lukewarm water
2 cups milk
½ cup shortening room temperature
⅔ cup sugar
2 teaspoons salt
1 teaspoon cinnamon
½ teaspoon nutmeg
4 eggs
7 - 7½ cups all-purpose flour

Donut Glaze

7 cups powdered sugar sifted
2 teaspoons vanilla extract
⅔ cup water

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