USADainty Donuts
Light and fluffy yeast donuts with a golden-brown exterior and tender crumb, glazed in a honey-lemon syrup — a classic treat perfect for any occasion.
What you'll need
Ingredients
- 500 gSee recipes with all-purpose flour
all-purpose flour
i - 80 gSee recipes with granulated sugar
granulated sugar
i - 7 gSee recipes with instant yeast
instant yeast (1 sachet)
i - 1 teaspoon
- 2See recipes with large eggs
large eggs
i - 180 mlSee recipes with lukewarm milk
lukewarm milk
i - 60 gSee recipes with unsalted butter
unsalted butter, softened and cubed
i - 1-1.5 litresSee recipes with vegetable oil for deep-frying
vegetable oil for deep-frying
i - 200 gSee recipes with granulated sugar
granulated sugar (syrup)
i - 150 mlSee recipes with water
water (syrup)
i - See recipes with juice of 1/2 lemon
juice of 1/2 lemon
i - 3-4 tablespoons
- See recipes with powdered sugar for dusting
powdered sugar for dusting (optional)
i
How to make it
Instructions
- 1
Dissolve the yeast and a tablespoon of sugar in lukewarm milk. Let stand 5-10 minutes until foamy. Whisk in remaining sugar, eggs, and salt. Gradually add flour, mixing until a dough forms.
- 2
Add softened butter and knead for 8-10 minutes until smooth and elastic. Let rise in a covered bowl for 1-1.5 hours until doubled.
- 3
Punch down, roll out to 1.5 cm thick, and cut out donuts. Let rest for another 30 minutes.
- 4
Prepare syrup: simmer sugar, water, and lemon juice until sugar dissolves. Add honey and simmer 5 more minutes. Keep warm.
- 5
Heat oil to 180°C. Fry donuts in batches for 1-2 minutes per side until golden brown. Drain briefly, then dip warm donuts in the hot syrup. Dust with powdered sugar if desired and serve immediately.
Frequently Asked Questions
Why do my donuts absorb too much oil?
The oil wasn't hot enough — frying temperature should be 170–175°C. Cold oil soaks into the dough before a crust forms. Use a thermometer and let the oil recover between batches.
Why are my donuts raw in the middle?
They are too large, or the oil is too hot — the outside burns before the center cooks. Keep them small (6–7 cm), fry at 170°C, and turn them halfway through.
Can I bake donuts instead of frying?
Yes, baked donuts are less greasy but have a more bread-like texture rather than the classic chewy-crispy contrast. Bake at 190°C for 10–12 minutes. They work best with a liquid glaze.
When should I add the glaze?
For a sugar glaze, dip the donuts while still hot so the glaze melts and sets in a thin coat. For chocolate or cream glazes, wait 5 minutes so the donut cools slightly — otherwise the glaze slides off.
How do I store donuts?
Eat them the day they're made for best texture. Unglazed donuts can be frozen immediately — reheat in the oven at 170°C for 5 minutes. Glazed donuts do not freeze or store well.
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