Food Sweet

Homemade Donuts 4 Ways

March 19, 2019

I try not to get in the habit of using my deep fryer too often but one great excuse is making donuts! This is the first time I have ever made them and I was so pleased with how they came out! I was quite surprised how easy the process was, although lengthy, I will definitely make these again.




This mixture made approximately 16 donuts and a collection of donut ‘holes’.

  • 180ml Warm Milk
  • 100g Sugar
  • 7.5g Yeast
  • 60g Softened Butter
  • 1 Egg
  • 1/2 tbsp Vanilla Extract
  • 315g Plain Flour
  • 1/2 tbsp Oil
  • Extra Flour (for kneading)


  1. Warm your milk and add the sugar & yeast, mix together in a large bowl.
  2. In a separate bowl combine the softened butter, egg and vanilla extract.
  3. Pour the butter and egg mix into the large bowl and combine the two mixtures.
  4. Using a sieve add the flour and combine until the dough is thoroughly mixed.
  5. Flour your work surface thoroughly and scrape your dough onto the side.
  6. Knead your dough for approximately 5 minutes until the dough springs back after being lightly poked.
  7. Place the dough back into a clean bowl, oil the inside of the bowl and top of the dough, then wrap the bowl with cling film and leave to rise in a warm place for an hour or until the dough has doubled in size.
  8. Once your dough has risen, flour the surface again and knead the dough briefly (adding flour) until it is no longer sticky to the touch.
  9. Roll the dough out to approximately 1/2 cm thick.
  10. Cut the donut shape and holes (I would recommend the back of a piping nozzle).
  11. Make sure your oil is heated fully (approximately 170°C) before placing the dough rings into the fryer.
  12. Cook the donuts until they are a deep golden brown and flip halfway. (to make sure they are cooked fully, they may need to be a darker brown than expected).
  13. For the toppings you can do any of the following;
  14. Coat the donuts directly in icing sugar.
  15. Coat them in a mixture of caster sugar and cinnamon (churros style).
  16. Mix together icing sugar and milk (or water) to create a glaze, then pour the mix over the donuts, repeat this process on each side until they is a solid glaze.
  17. After glazing, melt chocolate and then dip the (now dried) glazed donuts into the chocolate, top with sprinkles.


Also note that unlike some other cookies and cakes, I found that these donuts won’t last much longer than a week and for the best quality you will want to eat then in the first couple of days after making them (shouldn’t be too much of a task!).

Don’t be discouraged if they come out looking darker than you expected, I found that to cook them fully they needed to be quite a golden brown (as you can see in the photo below).


Donuts Before Decorating


Completed Donuts

Donuts Holes: Powdered Sugar & Cinnamon Sugar

If you try this recipe yourself, please let me know how it goes!

Other Sweet Treats: Cadbury Hot Chocolate Cake & Apple Puffs

thanks, sians blogs

  • Reply
    March 19, 2019 at 8:20 pm

    Absolutely love your blog! Such useful and awsome posts keep up the good work!

    • Reply
      Sian Roberts
      March 20, 2019 at 9:15 am

      Thank you so much! I really appreciate that 🙂

Leave a Reply

Follow @siansblogs

Instagram did not return a 200.

Follow Me!