This quick and easy doughnut recipe will help you make soft, fluffy doughnuts using a simple one-rise method. Whether you choose to bake or fry them, these homemade treats will have a perfectly light texture and just the right amount of sweetness.

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Cuisine: American
Prep Time: 35 minutes
Cook Time: 15 minutes
Proofing Time: 50 minutes
Total Time: 1 hour 40 minutes
Servings: 18 medium-sized (68mm) doughnuts

Why You’ll Love Making It

• Beginner-Friendly – Simple, step-by-step instructions make it easy for anyone to achieve perfect doughnuts.
• Soft & Fluffy Texture – These doughnuts rise beautifully, giving them a light and airy interior.
• One-Rise Method – Cuts down the wait time without compromising on flavor or texture.
• Versatile – Bake them for a lighter version or fry for a classic doughnut experience.
• Perfect for Any Occasion – Whether it’s breakfast, a dessert, or a special treat, these doughnuts are always a hit.

Ingredients

• 390g all-purpose flour (3 cups, loosely packed) – Gives structure and lightness to the dough.
• 165g warm milk or water (3/4 cup – 1 tbsp) – Helps activate the yeast and create a soft texture. Warm milk adds richness, while water keeps it lighter.
• 57g unsalted butter (1/4 cup, melted) – Adds moisture and a subtle buttery flavor.
• 1 large egg (at room temperature) – Contributes to structure and tenderness.
• 50g granulated sugar (1/4 cup) – Provides sweetness and aids in yeast activation.
• 3/4 tsp salt – Enhances overall flavor and balances the sweetness.
• 1 tsp instant yeast (or active dry yeast) – Makes the dough rise, giving it a fluffy texture.
• 1 tsp vanilla extract or 1/2 tsp nutmeg powder – Adds warm, aromatic flavor.
• 125g powdered sugar (1 cup) – Forms a smooth, sweet coating.
• 2 tbsp milk (30ml) – Thins out the glaze for the perfect consistency.
• 1 tsp vanilla extract – Enhances the sweetness with a subtle flavor.
• 150g semi-sweet or milk chocolate – Creates a rich, indulgent topping.
• 60ml hot cream (1/4 cup) – Helps melt the chocolate into a smooth sauce.

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Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the warm milk (or water), egg, sugar, salt, yeast, vanilla extract (or nutmeg), and melted butter. Stir well until the sugar dissolves. Gradually add the flour and mix with a wooden spoon until a rough, shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for 10-12 minutes until it becomes soft, smooth, and elastic. The dough should feel slightly tacky but not sticky. If it’s too sticky, add a little flour; if too dry, add a teaspoon of warm milk.

Flatten the dough slightly, cover it with a clean kitchen towel, and let it rest for 5 minutes to relax the gluten.

Step 2: Shape the Doughnuts

Lightly flour your work surface and roll out the dough to about 1/2-inch (1.3 cm) thickness. Using a doughnut cutter (or a round cookie cutter and a smaller cutter for the hole), cut out as many doughnuts as possible. Gather any scraps, gently knead them together, and roll them out again to cut more doughnuts.

Place the cut doughnuts on a parchment-lined baking tray, leaving space between them to allow for rising.

Step 3: Proof the Doughnuts

Cover the tray loosely with plastic wrap and let the doughnuts proof in a warm place for 50-60 minutes, or until they puff up and nearly double in size.

Step 4: Bake or Fry the Doughnuts

To Bake: Preheat your oven to 350°F (175°C). Bake the risen doughnuts for 13-15 minutes, or until the tops turn light golden brown. Be careful not to overbake, as they can become dry.

To Fry: Heat oil in a deep pan to 350°F (175°C). Fry the doughnuts 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.

Step 5: Make the Glaze

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip warm doughnuts into the glaze, allowing excess to drip off, then place them on a wire rack to set.

Step 6: Make the Chocolate Sauce

Place the chocolate in a heatproof bowl. Pour hot cream over it and let sit for 1-2 minutes. Stir until smooth. Dip or drizzle over doughnuts as desired.

FAQs

Can I Make the Dough Ahead of Time?
Yes! After kneading, cover and refrigerate the dough overnight. Let it come to room temperature before shaping and proofing.

Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
You can, but the doughnuts will be denser. For best results, use half whole wheat and half all-purpose flour for a balance of texture and flavor.

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