Easy Homemade Donuts that take 20 minutes from start to bite and taste as great, if not greater, than the ones you get from the donut shop! The most amazing homemade donut you’ll ever eat!
The Best Easy Homemade Donuts
Crispy on the outside and tender on the inside with a simple and sweet glaze all over. These Easy Homemade Donuts are perfection! These scratch-made donuts take about 20 minutes from start to bite and they’re amazing! They’re some of the best old-fashioned donuts I’ve ever had.
A Donut a Day
If you know me or have been following me on Instagram, you know I have a serious obsession/addiction/love (whatever you wanna call it!) for donuts. I just have to decide between my Blueberry Donuts Recipe and my 2-Ingredient Baked Cake Donuts and now this one! Every single morning, I’m dreaming of donuts and if I didn’t have any self-control, I would eat one (or a few!) every morning for breakfast. I have to remind myself that eating donuts every single morning is probably not the healthiest habit for me or my boys, so I limit us to no more than two mornings a week. Seems reasonable, right?!
Delicious Homemade Donuts in 20 Minutes
I bake donuts quite a bit here at home, but they’re just not the same as a good ol’ fried donut from the donut shop. I’ve been eager to come up with a recipe for my favorite old-fashioned donut, but I wanted it to be easy. Because honestly, we just aren’t very patient in the morning when the donut cravings are calling.
Most recipes I’ve seen or tried take a few hours as the dough needs to rise or rest before you can cut and fry them. These scratch-made donuts take about 20 minutes from start to bite and they’re amazing!
Accompanied by a hot cup of coffee or a cold glass of milk and I can’t imagine a sweeter way to start the day!
Homemade Indulgence
I used heavy cream in both the donuts and the glaze for a thicker texture and even more indulgent taste. Cause if you’re gonna go to the effort of frying your own donuts, you want them to be their best!
Like I said, 20 minutes start to bite! Seriously!
I’m pretty sure our trips to the donut shop will be less frequent from now on, but that limit of no more than two mornings a week of eating donuts for breakfast might be tough given how easy these are to make and how great they taste!
You’ve gotta try these! Simple, super sweet (of course!) & oh so scrumptious!! You’ll flip with excitement when you taste them and realize that you can make great donuts in the comfort of your own home in no time!
What Do I Need to Make Easy Homemade Donuts?
- Bread flour
- Granulated sugar
- Baking powder
- Kosher salt
- Heavy cream
- Egg
- Vanilla extract
- Butter
- Canola oil
- Powdered sugar
- Heavy cream
- Large pot or deep fryer
- Large and small round cookie cutters
- Cooing rack
How to Make Easy Homemade Donuts
- Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 350°F.
- While oil is heating, mix together the dough. In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the cream, egg, vanilla and melted butter.
- Stir the wet ingredients into the flour mixture and use your hands to knead the dough into a smooth ball.
- Place the ball of dough onto a lightly floured surface and roll out to about ½-inch thickness. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 20 donuts and donut holes.
- For the glaze, simply whisk together the powdered sugar, vanilla and heavy cream until smooth and thin enough to dip the donuts in. Add additional cream if the glaze is too thick or powdered sugar if it seems to thin.
- Once the oil has reached 350°F, carefully add donuts to the hot oil, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don’t want to burn them.
- Transfer the fried donuts to a wire rack that’s set over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
- While donuts are still hot, dip one side into and out of the glaze a few times.
- Return to the wire rack with the non-glazed side down. Let glaze set or bite right in while they’re still warm.
More Homemade Donut Recipes
If you love donuts, you’ll go nuts for this collection of The Best Homemade Donut Recipes. They’re so easy and so delicious. And as a bonus, I share some creative ways to enjoy store bought donuts, too!
How to Store Easy Homemade Donuts
Store homemade old fashioned donuts in an airtight container at room temperature for up to 3 days.
If you make these Easy Homemade Donuts and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Easy Old-Fashioned Donuts
- Prep Time: 12 mins
- Cook Time: 8 mins
- Total Time: 20 mins
- Yield: 20
- Category: Breakfast
Description
Easy Old-Fashioned Donuts that take 20 minutes from start to bite and taste as great, if not greater, than the ones you get from the donut shop! The most amazing homemade donut you’ll ever eat!
Ingredients
- 2 cups bread flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
- 1 large egg
- 1/2 teaspoon vanilla
- 1 tablespoon butter, melted
- canola oil, for frying
- Glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1–1/4 cups heavy cream
Instructions
- Fill a deep fryer or large pot with canola oil to at least 2 inches deep. Using a candy thermometer, heat oil to 350°F.
- While oil is heating, mix together the dough. In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the cream, egg, vanilla and melted butter. Stir the wet ingredients into the flour mixture and use your hands to knead the dough into a smooth ball.
- Place the ball of dough onto a lightly floured surface and roll out to about ½-inch thickness. Use a donut cutter or two round (one big, one small) cookie cutters to cut out donut shapes, dipping the cutters into flour as necessary to prevent sticking to the dough. Gather and reroll remaining dough until all the dough is used. You should have 20 donuts and donut holes.
- For the glaze, simply whisk together the powdered sugar, vanilla and heavy cream until smooth and thin enough to dip the donuts in. Add additional cream if the glaze is too thick or powdered sugar if it seems to thin.
- Once the oil has reached 350°F, carefully add donuts to the hot oil, taking care not to overcrowd them. Let donuts fry for 15-30 seconds on each side, flipping twice, for a total frying time of 2 minutes or until donuts are golden brown. They cook fast so watch them carefully as you don’t want to burn them.
- Transfer the fried donuts to a wire rack that’s set over a rimmed cookie sheet or paper towels to let excess grease drip off before dipping in glaze. Repeat frying process with remaining donuts.
- While donuts are still hot, dip one side into and out of the glaze a few times and return to the wire rack with the non-glazed side down. Let glaze set or bite right in while they’re still warm.
Notes
Store donuts in an airtight container for up to 3 days.
Haven’t made these yet cause I have a question.can I substitute vegetable oil for canola oil? Thankyou
Hi Dee! Yes, you definitely can. Enjoy!
Very good recipe: clear and easy to follow
The dough did exactly as promised and the process was pretty hassle free.
I’m not a cake donut enthusiast so they’re not to my taste sadly but my coworkers polished off the plate I brought in with rave reviews and I passed on the recipe to several of them.
I ended up with a lot of leftover glaze though, so I guess another round of donuts is gonna be in the menu soon (might try the more painstaking leavened type to be more to my own taste).
Only 1 thing would improve this recipe: the size of the cutters you were using – I had to guess from the photos and i think I went too big
Hi! Thank you so much for sharing. I’m thrilled your coworkers enjoyed them. Thank you for your feedback — I will measure my cutters and share what size I use.
Can I bake them instead of frying?
Thanks.
Hi, Mignone! Here’s a baked donut recipe that might be more what you’re looking for! https://thebakermama.com/recipes/sugar-coated-baked-donuts/ ❤️
Hi! Wondering if after they’re cut into donut shape i can freeze them for frying at a later time? Thanks so much!
Hi Jari! I haven’t tested freezing the dough so I couldn’t say for sure, but I think it’s certainly worth a try. I would recommend letting the dough rest, covered in a damp towel, at room temperature until almost defrosted before frying them. Hope this helps and that they turn out just as great. Enjoy!
Hello, I am Spanish and I do not know if I understand very well what you mean when you say “thick cream” is cream? evaporated milk? I don’t know what name is equivalent to Spanish. Thank you!
Hi Wisha! Here’s a great article about heavy cream along with great substitutes: https://www.healthline.com/nutrition/heavy-cream-substitutes Hope this helps. Enjoy!
Have you tried these in an air fryer?
Hi Jami! No, but I think they would work great. It might take some testing with the first few donuts for timing. I hope they turn out just as great! Enjoy!
Can it be any type of flour or does it HAVE to be Gold Metal?
It can be any bread flour. Enjoy!
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These donuts look so incredibly awesome! That’s mind boggling that they can be ready so quickly! YUM 🙂
Wow! Now, I think I’m the only person in the world to not be a fan of donuts, BUT I love bringing treats to my husband’s employees and I know they’d go crazy over these!! I’ve only ever made donut holes, so I’m super excited to try these 🙂 Happy Friday!!