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Homemade Doughnuts

40 mins
12 doughnuts


  • 200 ml (6.7oz) warm milk
  • 400 g (14.1oz) all-purpose flour
  • 40 g (1.4oz) Butter
  • 2 Tbsp Sugar
  • 7 g yeast
  • 1/2 teaspoon Salt
  • 1 egg
  • Oil for frying
  • sugar for sprinkling


  • Add the milk, 2 tablespoons of sugar, yeast, salt and flour to a large bowl.
  • Mix all ingredients with your hands and then knead it.
  • Cover the area and let it rise for approximately 45 minutes in a warm location.
  • Take the dough out of the ball and flatten it slightly. Divide into 12 equal pieces.
  • Make round balls of dough with your hands.
  • Make a sausage-like shape from the ball. Fold the ends together. (See image)
  • Fold the dough into a donut shape. (See image)
  • Cover and let rest for approximately 30 minutes.
  • Over medium heat, heat enough oil to fry the donuts in a cast iron pan. Fry the donuts until golden.
  • Flip the donuts over and fry the other side, until golden brown and cooked through.
  • Sprinkle with sugar

Notes and Tips for Recipe

Be sure to not heat the oil too much. Donuts will burn if the oil is too hot. Donuts should be baked at 350-375°F (180-190°C) for the best results. A candy thermometer is a great investment.


You can make a sugar-cinnamon mix. Combine 1/2 cup of granulated Sugar with 1 tablespoon ground cinnamon. Butter can be used to brush the donuts so that the sugar sticks to them.


Glazed donuts are also available if you don’t want sugar-sprinkled ones. Mix 1/2 cup butter, 2 teaspoons vanilla extract, 4 cups powdered sugar (fine), and enough milk to make a glaze. Let the donuts cool down before coating them with the glaze.


These donuts can be made in an Airfryer but they are not suitable for baking in the oven.


Plain donuts can be kept in an airtight container in a refrigerator for up to four days. You can store sprinkled or glazed donuts at room temperature for up to a day.