Homemade Donut Recipes: Three You’ll Actually Want to Make Again

There is something about a fresh donut that no shop-bought alternative really matches. The warmth, the way the glaze sets, the fact that you made it yourself — it all adds up. Donuts have a reputation for being complicated, but the reality is that most recipes, including the three below, are far more approachable than they look. Whether you are baking for a weekend breakfast, a casual gathering, or simply because you feel like it, these recipes deliver the goods.

According to Wikipedia’s history of the doughnut, the fried pastry traces its roots to Dutch olykoeks (oily cakes) brought to America in the early 19th century. Since then, it has become one of the most recognizable foods in the world — and one of the most endlessly adaptable.

What you need to know before you start

A few things apply across all three recipes:

• Flour matters. All-purpose flour is the standard for donuts because it produces a soft, pillowy texture. Bread flour has too much protein and makes donuts chewy rather than tender.
• Oil temperature for frying. If frying, the oil should sit between 170–180°C (340–360°F). Too cool and the donuts absorb excess oil; too hot and the outside browns before the inside cooks through. A kitchen thermometer makes this far less stressful.
• Do not over-mix. Over-mixing activates gluten and leads to dense donuts. Mix until just combined and stop.
• Baking vs frying. Baked donuts are lighter and cleaner to make at home. Fried donuts have a slightly crispier exterior and more traditional texture. Both are valid — it comes down to what you are after.

Recipe 1: Fruity cereal donuts

These are the ones that look like they belong in a food magazine. Rainbow-coloured, cereal-topped, and genuinely delicious at breakfast or as an afternoon snack. They are baked, not fried, which makes them quicker and considerably less messy.

Ingredients

• 310g all-purpose flour
• 200g sugar
• 2 eggs
• 240ml milk
• 120ml vegetable oil
• ½ tsp vanilla extract
• ½ tsp salt
• ¼ tsp baking soda
• 30g rice cereal (for soaking in milk to make cereal milk)
• 30g crushed cereal (mixed into the dry batter)
• 45g fruity cereal (for topping)
• 270g sifted powdered sugar (for the glaze)

Instructions

1. Preheat your oven to 220°C. Grease a nonstick donut pan with butter.
2. Soak 30g of rice cereal in 180ml of milk for 20 minutes, then strain the milk — this is your cereal milk for the glaze.
3. In a large bowl, combine flour, crushed cereal, salt, and baking soda.
4. In a separate bowl, whisk together eggs, 240ml milk, vanilla extract, sugar, and vegetable oil.
5. Fold the wet ingredients into the dry until just combined. Do not over-mix.
6. Pipe or spoon the batter into the prepared donut pan and bake for 10 minutes, until a skewer comes out clean.
7. Transfer donuts to a wire rack and let them cool completely before glazing.
8. Make the glaze: whisk together 270g sifted powdered sugar with ¼ cup of cereal milk until smooth.
9. Dip the top of each cooled donut into the glaze, then immediately press into the fruity cereal topping.
10. Set on the rack for 20 minutes to allow the glaze to set before serving.

Recipe 2: Red velvet donuts

Red velvet anything gets attention — and these baked donuts are no exception. The cream cheese frosting takes them from good to very good. They are easy to transport, hold their shape well, and look far more impressive than the effort involved.

Ingredients

• 1 cup all-purpose flour
• ½ cup dark brown sugar
• 2 tbsp cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 2½ tbsp melted butter
• 1 egg
• ½ cup buttermilk
• 1 tsp vanilla extract
• 2 tsp red food colouring

Cream cheese frosting: 3 oz soft cream cheese, 3 tbsp soft butter, 2 cups sifted confectioner’s sugar, 2 tbsp milk, 1 tsp vanilla extract, pinch of salt.

Instructions

1. Preheat your oven to 180°C. Grease your donut pan.
2. Whisk together flour, brown sugar, cocoa powder, baking powder, and salt in a bowl.
3. In a separate bowl, mix melted butter, egg, buttermilk, and vanilla extract.
4. Add the wet ingredients to the dry and stir until just combined.
5. Stir in the red food colouring until the batter is evenly coloured.
6. Pipe or spoon into the donut pan and bake for 12–14 minutes.
7. Cool on a wire rack before frosting.
8. For the frosting: beat cream cheese and butter together until smooth, then gradually add powdered sugar, milk, and vanilla. Beat until fluffy.
9. Frost the cooled donuts and serve. These keep well in the fridge for a day or two.

Recipe 3: Peach donuts

These are the most unusual of the three and arguably the most satisfying. Whole Saturn peaches are dipped in spiced batter and fried until golden, then served warm with vanilla ice cream. The contrast between the warm, cinnamon-spiced crust and the cold ice cream is what makes this one stand out.

Cinnamon and nutmeg are not just decorative flavours here — both have long histories in cooking for good reason. If you want to know more about how to use warming spices effectively in baking and cooking, see our guide to essential food spices every kitchen needs.

Ingredients

• 1 dozen Saturn peaches (or small flat peaches)
• 1½ cups all-purpose flour
• ½ cup sugar
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 egg
• 1 cup milk
• 2 tsp butter, melted
• Vegetable oil, for frying
• Cinnamon sugar (for rolling)
• Vanilla ice cream, to serve

Instructions

1. Combine flour, sugar, salt, cinnamon, and nutmeg in a large bowl.
2. In a separate bowl, whisk egg, milk, and melted butter, then fold into the dry ingredients until a smooth batter forms.
3. Heat vegetable oil in a deep pot to 180°C.
4. Dip each peach into the batter to coat, then carefully lower into the hot oil.
5. Fry for about 10 minutes, turning occasionally, until golden and cooked through.
6. Drain on paper towels, then roll in cinnamon sugar while still hot.
7. Serve immediately with a scoop of vanilla ice cream alongside.

Tips for getting better results

A few things make a consistent difference regardless of which recipe you use. First, let your baked donuts cool completely before glazing or frosting — adding glaze to a warm donut results in a runny, uneven finish that soaks into the surface rather than setting on top. Second, if you are frying, do not crowd the pot. Frying too many at once drops the oil temperature significantly, which leads to greasy donuts rather than crisp ones. Third, use fresh leavening agents — baking powder that is more than six months old loses potency and produces flat, dense baked donuts. For more recipe inspiration and ideas, the BBC Good Food doughnut recipes collection has a solid range of variations worth exploring.

Baked vs fried donuts: which is better?

This comes down to what you value. Baked donuts are considerably easier to make at home — no hot oil to manage, less cleanup, and a lighter final texture. They work particularly well with dense flavours like red velvet or cereal milk glaze, where the richness of the topping makes up for the lighter base. Fried donuts have a slightly crispier exterior, a chewier ring around the edge, and a richer mouthfeel. If you want something that tastes closest to a traditional bakery donut, frying is the right choice. If you want something you can make on a Tuesday morning without much fuss, bake them.

Frequently Asked Questions About Homemade Donuts

What’s the secret to making fluffy donuts?

For yeast donuts, proper proofing is the key — let the dough rise until doubled in size, and allow a second proof after shaping. For baked donuts, do not over-mix the batter and ensure your baking powder is fresh. Over-mixing develops gluten, which makes the texture dense and tough rather than soft and light.

What are the most popular types of donuts?

The most popular donuts in the US are glazed donuts, followed by apple fritters, donut holes, blueberry cake donuts, and cronuts (the croissant-donut hybrid). Classic glazed remains the benchmark by a significant margin — the simplicity of a well-made yeast ring with a thin glaze is hard to beat.

What are common mistakes when making donuts at home?

The most common mistakes are: using expired yeast or old baking powder, over-mixing the batter or dough, frying at the wrong oil temperature (usually too low), and adding glaze or frosting before the donuts are fully cooled. Getting the oil temperature right — between 170 and 180°C — makes a bigger difference to the final result than most people expect.

Which flour is best for donuts?

All-purpose flour produces the best texture for most donut recipes — soft and pillowy without being too dense. Cake flour can be used for an even lighter result in baked donuts. Bread flour has too much protein and produces a chewy, tough texture that most people do not want in a donut.

Is it better to bake or fry homemade donuts?

Both produce good results, but with different characteristics. Baked donuts are lighter, easier to make, and generate far less mess. Fried donuts are closer to the traditional bakery texture — slightly crispy outside, soft and airy inside. For casual home baking, baked donuts are usually the better starting point. For the classic experience, frying is worth the effort.