The Best Homemade Raised Doughnuts

Soft, fluffy, and perfectly golden, these homemade raised doughnuts are everything a classic doughnut should be. Made with a rich yeast dough and gently fried until light and airy, they have a tender interior and a delicate crispness on the outside. Finished with a smooth vanilla glaze, these doughnuts are ideal for breakfast, brunch, or a special homemade treat.

Although yeast doughnuts may seem intimidating, this recipe breaks the process down into simple, manageable steps. With a little patience and the right technique, you’ll be rewarded with bakery-quality doughnuts made right in your own kitchen.

Ingredients

Dough

35 g butter
35 g vegetable shortening
375 ml whole milk, warm
75 ml warm water
3 teaspoons instant or quick yeast
50 g caster sugar
1½ teaspoons salt
½ teaspoon ground nutmeg
⅛ teaspoon ground mace
2 large eggs, lightly beaten
½ teaspoon vanilla extract
660 g strong white flour
2–3 liters vegetable oil, for frying

Vanilla Glaze

400 g icing sugar, sifted
2 teaspoons golden syrup or corn syrup
A small pinch of salt
A few drops vanilla extract
About 90 ml hot water or warm milk

Instructions

1. Prepare the milk mixture

Gently warm the milk until it is just warm to the touch, not hot. Add the butter and vegetable shortening to the warm milk and stir until fully melted. Set aside to cool slightly.

2. Activate the yeast

In a small bowl, combine the warm water with the sugar and yeast. Stir briefly and allow the mixture to sit for about 5 minutes, until foamy and active.

3. Mix the dough

Pour the milk mixture into a large mixing bowl or the bowl of a stand mixer. Add the yeast mixture, beaten eggs, vanilla extract, nutmeg, and mace. Mix gently to combine.

Gradually add the flour and salt while mixing on low speed. Once the dough begins to come together, increase the speed to medium and knead for about 5 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky. If needed, add a small amount of extra flour.

4. First rise

Transfer the dough to a lightly oiled bowl, turning it once to coat the surface. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.

5. Shape the doughnuts

Turn the risen dough out onto a lightly floured surface. Gently knead once or twice, then roll the dough to a thickness of about 1 to 1.5 cm. Use a doughnut cutter or round cutters to cut out doughnuts and holes.

Place the shaped doughnuts onto a lightly greased baking sheet, leaving space between each one.

6. Second rise

Cover the doughnuts loosely and let them rise again for about 30–45 minutes, until puffy and noticeably lighter.

7. Fry the doughnuts

Heat the vegetable oil in a deep pan or fryer to 365–375°F (185–190°C). Carefully lower a few doughnuts into the hot oil, being careful not to overcrowd the pan.

Fry for about 1½ minutes per side, or until golden brown. Doughnut holes will cook faster, about 30 seconds per side. Remove and drain on paper towels.

8. Prepare the glaze

In a bowl, whisk together the icing sugar, golden syrup, salt, vanilla extract, and hot water or milk. Mix until smooth and pourable. Adjust the liquid as needed to achieve a thin glaze.

9. Glaze the doughnuts

While the doughnuts are still warm, dip the tops into the glaze. Place them glaze-side up on a wire rack set over a baking tray and allow the glaze to set before serving.

Tips for Perfect Raised Doughnuts

Keep oil temperature consistent to prevent greasy or undercooked doughnuts
Do not overwork the dough when rolling
Glaze while warm so the icing adheres smoothly
Serve the same day for the best texture and flavor

These homemade raised doughnuts are soft, light, and irresistibly delicious. Whether enjoyed plain, glazed, or topped with your favorite additions, they are sure to become a favorite treat in your kitchen.