The thing about donuts they can be a hit or miss. I must admit this yields a huge batch (48 pieces) in total.

But is totally worth it. The dough is so fluffy you can squeeze it and it would spring back into it’s full gloryiness.

Do NOT Bake. I tried it and they came out dry with a bread like consistency. Simply fry for one minute per side until golden.

Fluffy Donuts

Perfect and fluffy homemade donuts.
Prep Time 3 mins
Cook Time 30 mins
Total Time 33 mins
Course Dessert
Cuisine American
Servings 48 pieces


  • Stand Mixer.


  • 2 TBSP Instant Yeast 20 g
  • ¼ cup warm water
  • 1 ½ cup warm milk
  • 1/3 cup sugar
  • 2 eggs room temperature
  • 2 tsp vanilla
  • 5 cups flour + more for dusting and handling
  • 1 tsp salt
  • 1/3 cup butter cut into small cubes room temp


  • Mix water and yeast, set aside to activate 5 – 10 minutes.
  • Meanwhile mix milk, sugar, eggs, and vanilla.
  • In the bowl of you stand mixer, mix flour and salt.
  • Add the activated yeast mixture, and the milk mixture.
  • Mixture will be sticky. DO NOT BE AFRAID, that’s perfectly fine and result in fluffiness.
  • Flour your work surface and knead dough by hand, add flour so it doesn’t stick to your hands BUT not too much to make the dough dry.
  • Form in a ball, and place in a bowl for 2 hours covered to rise.
  • Flour your work surface again, and roll out the dough. Dusting slightly after you’ve rolled it into a rectangle.
  • If you have a donut cutter, use it, if not a glass cup would suffice.
  • Once you’re done shaping your donuts, cover with a tea towel and let them rest for at least an hour until they double in size again.
  • Deep fry in oil until both sides are golden.
  • Drain on a tea towel and wait to completely cool before glazing or decorating.



Keyword Donuts