Here’s a full classic donut recipe (for yeasted donuts) — fluffy on the inside, golden on the outside, with optional glaze or toppings.
Classic Yeast Donuts – Full Recipe
Ingredients
For the dough:
2 1/4 tsp (1 packet) active dry yeast
3/4 cup warm milk (110°F / 43°C)
1/4 cup granulated sugar
2 tbsp unsalted butter, melted
1 egg
1/2 tsp salt
2 1/2 cups all-purpose flour (plus more for dusting)
Vegetable oil (for frying)
Optional Glaze:
1 1/2 cups powdered sugar
2–3 tbsp milk or water
1/2 tsp vanilla extract
Instructions
1. Activate the yeast
In a small bowl, mix warm milk and sugar. Sprinkle in the yeast. Let sit 5–10 minutes until foamy.
2. Make the dough
In a large bowl or stand mixer, mix the yeast mixture, egg, melted butter, and salt.
Gradually add flour and mix until a dough forms. Knead by hand or with a dough hook for 5–7 minutes until smooth and elastic.
3. First rise
Place dough in a greased bowl, cover with plastic wrap or a towel.
Let rise in a warm spot for 1–1.5 hours until doubled in size.
4. Roll & cut
On a floured surface, roll dough to about 1/2-inch thickness.
Use a donut cutter or two round cutters (about 3″ and 1″) to cut out donuts.
Re-roll scraps to make more donuts.
5. Second rise
Place cut donuts on a floured parchment-lined tray. Cover loosely with a towel.
Let rise for 30–45 minutes until slightly puffy.
6. Fry
Heat oil in a heavy pot to 350°F (175°C).
Fry donuts in batches, 1–2 minutes per side, until golden.
Drain on paper towels.
7. Glaze (optional)
Mix powdered sugar, milk, and vanilla to form a smooth glaze.
Dip warm donuts in glaze, let excess drip off, then set on a wire rack.
Optional Toppings:
Chocolate glaze (melt chocolate + cream)
Cinnamon sugar (mix 1/2 cup sugar + 1 tbsp cinnamon)
Sprinkles or chopped nuts
