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Recipe source: https://cooking.nytimes.com/recipes/1017060-doughnuts
Course Breakfast, Dessert, Snack
Servings 12 donuts and 12 donut holes



  • cups whole milk
  • tsps active dry yeast
  • 8 tbsps melted unsalted butter cooled
  • ¼ cup granulated sugar
  • 1 tsp salt
  • cups all-purpose flour
  • 2 quarts neutral oil I used canola.


  • cups powdered sugar
  • 2 - 3 tbsps whole milk
  • tsps vanilla extract


Prepare the yeast.

  • Warm milk to about 90°F. Mix the yeast into the milk and gently sir. Let the mixture sit. It's ready when it becomes foamy, which takes 5 - 10 minutes.

Start the dough.

  • Beat eggs, melted butter (make sure it's cooled), sugar, salt, and yeast mixture on medium speed. Add the flour while mixing slowly, about a cup at a time.
  • Once the dough is combined, knead it on a floured surface until smooth.
  • Once smooth, set it in an oiled bowl that is at least twice the size of the dough. Cover it with a towel and let it rise at room temperature for about an hour.

Cut the donuts.

  • Once your dough has rested for an hour, roll it out to about ½-inch thickness on a floured surface. Cut out donuts with concentric cookie cutters or a drinking glass for the large circle and a shot glass for the hole (this is what I did). Your donut cutter should be about 3" across. Cut until all dough is used.

Second rise.

  • Place your cut donuts and donut holes on two floured baking sheets, ensuring to evenly space them out. Cover again with a towel and let them rest in a warm place for about 45 minutes. They should puff up quite a bit (see my photo above).

Heat the oil.

  • When there's about 15 minutes left before the donuts are done rising, heat the oil in a heavy-bottomed pot such as a Dutch oven over medium heat.
  • Heat to 375°F. While it's heating, line a surface, plate, or cooling rack with paper towels so you have a place to drain your donuts when they're done frying.


  • Once your oil reaches 375°F, carefully place a few donuts into the oil using a metal utensil. After about a minute, flip them. You want them to be golden brown all over. Pay attention closely, as they will cook quite quickly, and the donut holes will cook even faster.
  • Once done, drain the donuts and donut holes on paper towels. Glaze and decorate as desired and enjoy.

To make the glaze:

  • Whisk powdered sugar, milk, and vanilla extract until smooth. Glaze donuts as desired.
Keyword donut, doughnut