Why You’ll Love This Recipe
This recipe creates just the right amount of donuts for a small family breakfast or sweet snack. The donuts are light and airy with a crisp golden exterior and can be customized with glazes, sugar coatings, or fillings. They are simple, comforting, and taste best fresh from the fryer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
active dry yeast
warm milk
egg
unsalted butter
salt
vanilla extract
vegetable oil for frying
For coating or glaze:
granulated sugar
ground cinnamon
powdered sugar
milk
vanilla extract
Directions
In a small bowl, combine the warm milk, yeast, and a small amount of sugar. Let it sit until foamy.
In a mixing bowl, combine the flour, remaining sugar, and salt.
Add the yeast mixture, egg, melted butter, and vanilla extract. Mix until a soft dough forms.
Knead the dough until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size.
Roll the dough out on a lightly floured surface and cut out six donut shapes.
Place the donuts on a lined tray and let them rise again until puffy.
Heat vegetable oil in a deep pot to 350°F.
Carefully fry the donuts a few at a time until golden brown on both sides.
Transfer the donuts to a paper towel-lined plate to drain excess oil.
Coat warm donuts in cinnamon sugar or top with glaze as desired.
Servings and timing
Servings: 6 donuts
Prep time: 20 minutes
Rise time: 1 hour 15 minutes
Cook time: 10 minutes
Total time: about 1 hour 45 minutes
Variations
Fill the donuts with jam, custard, or chocolate cream.
Add nutmeg or cinnamon to the dough for extra warmth.
Use maple glaze or chocolate glaze instead of vanilla.
Make donut holes with the dough scraps for extra treats.
Top with sprinkles, crushed nuts, or toasted coconut.
Storage/Reheating
Fried donuts are best enjoyed fresh on the day they are made.
Store leftover donuts in an airtight container at room temperature for up to 2 days.
To reheat, microwave for 8 to 10 seconds or warm in a low oven for a few minutes.
Avoid refrigerating the donuts, as this can make them dry and firm.
FAQs
Can I make the dough ahead of time?
Yes. The dough can be refrigerated overnight after the first rise.
What oil is best for frying donuts?
Neutral oils such as vegetable, canola, or peanut oil work well.
How do I know when the oil is ready?
Use a thermometer to maintain the oil at 350°F for even frying.
Can I bake these instead of frying?
Yes, but the texture will be more bread-like and less traditional.
Why are my donuts greasy?
The oil may be too cool, causing the donuts to absorb excess oil.
Can I freeze fried donuts?
Yes. Freeze them without glaze or sugar coating for best results.
How can I keep donuts soft?
Store them in an airtight container while slightly warm.
Do I need a donut cutter?
No. You can use a drinking glass and a smaller cutter for the center.
Can I use instant yeast?
Yes. Instant yeast can be mixed directly into the dry ingredients.
What toppings work best?
Classic glaze, cinnamon sugar, powdered sugar, and chocolate icing are all great options.
Conclusion
Half-Dozen Fried Donuts are the perfect small-batch homemade treat with soft centers and crisp golden edges. Whether coated in cinnamon sugar or dipped in glaze, these fresh donuts bring bakery-style flavor right to your kitchen.
PrintHalf-Dozen Fried Donuts
These Half-Dozen Fried Donuts are soft, fluffy, and perfectly golden with a classic bakery-style flavor. Made in a small batch, they are ideal for fresh homemade donuts without making too many at once.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 donuts
- Category: Dessert
- Method: Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 3/4 cup warm milk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1/2 cup granulated sugar for coating
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract for glaze
Instructions
- In a small bowl, combine the warm milk, yeast, and a small amount of sugar. Let stand for 5 to 10 minutes until foamy.
- In a mixing bowl, whisk together the flour, remaining sugar, and salt.
- Add the yeast mixture, egg, melted butter, and vanilla extract. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface until smooth and elastic, about 5 to 7 minutes.
- Place the dough in a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Roll the dough out to about 1/2-inch thickness and cut out six donut shapes.
- Place the donuts on a lined tray, cover lightly, and let rise again until puffy, about 15 minutes.
- Heat vegetable oil in a deep pot to 350°F.
- Carefully fry the donuts a few at a time for 1 to 2 minutes per side until golden brown.
- Transfer the donuts to a paper towel-lined plate to drain excess oil.
- Coat warm donuts in cinnamon sugar or dip in glaze made from powdered sugar, milk, and vanilla extract.
Notes
- Use a thermometer to keep the frying oil at 350°F for even cooking.
- Add nutmeg or cinnamon to the dough for extra flavor.
- Fill the donuts with jam, custard, or chocolate cream if desired.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze unglazed donuts for up to 2 months and thaw before serving.
- Use donut scraps to make donut holes for extra treats.
Nutrition
- Serving Size: 1 donut
- Calories: 290 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
