How can I make filled doughnuts using regular dough?

Yes, you can make filled doughnuts with standard dough. Use a 3-inch biscuit or doughnut cutter without a center hole. Fry the dough at 350°F (177°C) for about 1.5 to 2 minutes per side, adjusting oil temperature to prevent burning. After frying, let the doughnuts cool for 5–10 minutes. Use a piping bag with a long tip to fill them with jam, custard, or other fillings until the doughnut feels weighted.

Can I cook doughnuts in an air fryer instead of frying them in oil?

While it's possible to prepare doughnuts in an air fryer, the texture will be more bread-like and resemble baked goods rather than traditional fried doughnuts. For the best taste and texture, frying in oil is recommended.

What is the best oil temperature for frying doughnuts?

The ideal oil temperature for frying doughnuts is between 350°F to 375°F (177°C to 190°C). Maintaining this temperature ensures the doughnuts cook evenly, developing a golden exterior without absorbing excess oil. Use a thermometer to monitor the heat and adjust the stove as needed.

How long should I let doughnuts cool before glazing or filling them?

Allow doughnuts to cool for about 5 to 10 minutes before glazing or filling. This resting time helps prevent the glaze from melting off and makes it easier to handle filled doughnuts without tearing the dough.

Can I make doughnuts ahead of time and store them?

Yes, doughnuts can be made ahead and stored in an airtight container at room temperature for up to 2 days for best freshness. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 1 month. Reheat gently before serving to restore softness.

Doughnuts: Easy Homemade Glazed Recipe with Video

Name: Doughnuts
Prep time: 4 h
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: – 1 cup whole milk, warmed to about 110°F (43°C); – 2 and 1/4 teaspoons instant or active dry yeast; – 1/3 cup granulated sugar, divided; – 2 large eggs; – 6 tablespoons unsalted butter, melted and slightly cooled; – 1 teaspoon pure vanilla extract; – 1/4 teaspoon ground nutmeg; – 1/2 teaspoon salt; – 4 cups all-purpose flour, plus more as needed; – 1 to 2 quarts vegetable oil for frying; – 2 cups confectioners’ sugar, sifted for the donut glaze; – 1/3 cup heavy cream, half-and-half, or whole milk for the donut glaze; – 1/2 teaspoon pure vanilla extract for the donut glaze

Ingredients

– 1 cup whole milk, warmed to about 110°F (43°C)

– 2 and 1/4 teaspoons instant or active dry yeast

– 1/3 cup granulated sugar, divided

– 2 large eggs

– 6 tablespoons unsalted butter, melted and slightly cooled

– 1 teaspoon pure vanilla extract

– 1/4 teaspoon ground nutmeg

– 1/2 teaspoon salt

– 4 cups all-purpose flour, plus more as needed

– 1 to 2 quarts vegetable oil for frying

– 2 cups confectioners’ sugar, sifted for the donut glaze

– 1/3 cup heavy cream, half-and-half, or whole milk for the donut glaze

– 1/2 teaspoon pure vanilla extract for the donut glaze

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Instructions

1- Whisk warm milk, yeast, and 1 tablespoon sugar together; cover loosely and let sit 5 10 minutes until foamy.

2- Add remaining sugar, eggs, butter, vanilla, nutmeg, salt, and 2 cups flour to the yeast mixture; beat on low speed 1 minute, scraping bowl as needed.

3- Add remaining flour and beat on medium speed until dough pulls away from bowl sides; add more flour 1 tablespoon at a time if needed, keeping dough slightly sticky.

4- Knead dough 5 7 minutes (in mixer or by hand on floured surface) until soft, elastic, and passes the windowpane test.

5- Grease a large bowl; place dough inside, turning to coat with oil; cover and let rise in a warm place 1.5 2 hours until doubled.

6- Punch down dough; roll out on floured surface to 1/2 inch thickness. Cut doughnuts using a 3 to 3.5-inch cutter; place doughnuts and holes on parchment or silicone mats. Cover loosely and rest 30 minutes.

7- Heat vegetable oil to 375°F (191°C) in a heavy-bottomed pot or Dutch oven.

8- Fry 2 3 doughnuts at a time for 1 minute per side; remove with slotted spoon to cooling rack. Maintain oil temperature at 375°F. Fry doughnut holes about 30 seconds per side.

9- Whisk glaze ingredients until smooth. Dip warm doughnuts in glaze, coating both sides; place on rack. Glaze sets in about 20 minutes.

10- Serve right away for the best taste; store leftovers in an airtight container at room temperature or refrigerated for 1 2 days.

Notes

🍶 Use whole milk or buttermilk for best richness; lower-fat or non-dairy milks reduce flavor.
⏲ Maintain consistent oil temperature at 375°F to avoid greasy or burnt doughnuts.
🍩 Freeze shaped (unglazed) doughnuts up to 3 months; thaw and rest before frying for convenience.

Author: Brandi Oshea
Prep Time: 2 hours 10 minutes
Rising and resting time: 1 hour 50 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Frying, Kneading, Mixing
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 doughnut
Calories: 250 kcal
Sugar: 12 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg