Homemade Raised Doughnuts

Homemade Raised Doughnuts
The Spruce
Ratings (115)
  • Total: 50 mins
  • Prep: 30 mins
  • Cook: 20 mins
  • Yield: 18 servings

Homemade doughnuts are amazingly tender. In all honesty, they can also be a major pain to make, but when you're aiming to impress, these will do the job every single time.  They are a case of the homemade and the D.I.Y. standing in for the local in a most spectacular fashion.

The dough for these raised doughnuts isn't terribly sweet, so the coating of sugar doesn't make them cloying at all. A mix of cinnamon and sugar or your favorite frosting or glaze would be just as tasty.

You might also like these Sour Cream Old-Fashioned Doughnuts.

Ingredients

  • 2 quarts cooking oil (or lard)
  • 1 tablespoon dry active yeast
  • 1/3 cup sugar (plus more for coating doughnuts)
  • 3 1/4 cups flour (plus more for rolling and shaping)
  • 1 egg
  • 4 tablespoons butter (softened)
  • 1/2 teaspoon sea salt (fine)

Steps to Make It

  1. Gather the ingredients.

    Doughnuts - Recipe ingredients
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  2. Dissolve yeast in 1 cup of warm water.

    Doughnuts - Recipe
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  3. Let sit about 5 minutes until the yeast foams a bit (so you know it's active).

    Doughnuts - Recipe
     The Spruce
  4. Beat in 2 cups of the flour, sugar, egg, butter, and salt. Add the remaining 1 1/4 cups flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl.

    Doughnuts - Recipe
     The Spruce
  5. Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours. Alternatively, you can chill the dough overnight.

    Doughnuts - Recipe
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  6. Punch down the dough and turn it onto a floured surface.

    Doughnuts - Recipe
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  7. Roll dough to about 1/2-inch thick. 

    Doughnuts - Recipe
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  8. Use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!

    Doughnuts - Recipe
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  9. Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.

  10. Heat an inch or two of oil or lard in a large heavy pot to 350 F to 375 F. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.

  11. Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat.

    Doughnuts - Recipe
     The Spruce
  12. Cook doughnuts until light brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with remaining doughnuts.

    Doughnuts - Recipe
     The Spruce
  13. Serve warm if at all possible.

    Doughnuts - Recipe
     The Spruce