15 Minute Donuts from Scratch
on Jun 06, 2014, Updated Aug 22, 2024
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This 15 Minute Donuts from Scratch recipe is a great way to have fresh donuts on the table without spending hours prepping. Easy & delicious!
These quick donuts are not only easy to make but also a blast to decorate. Toss them in cinnamon sugar or top with your favorite glaze for a fresh, warm treat that’s sure to delight everyone. Perfect for a sweet snack or a family baking session, these donuts offer instant gratification and customizable fun!
The donut holes take less time, but the glazed donuts are SO worth the effort. But here are my three tried and true donut recipes that deliver bakery-quality taste at home are:Beth’s Famous Glazed Yeast Donuts, Simple Pumpkin Donut Holes, and Homemade glazed donuts. The donut holes take less time, but the glazed donuts are SO worth the effort.
I’d take a donut over a chocolate bar any day. I don’t have access to fresh donuts where I live, so I’ve gotten pretty great at making my own. Easy glazed donuts are my favorite yeast donut recipe, but it’s one that I save to make when friends are over.
Table of Contents
Why You’ll Love This Recipe
- Quick preparation and cooking time fits easily into busy schedules.
- Simple and engaging activity for family members of all ages.
- Recipe can be adapted with various toppings or flavors to suit different tastes.
- Homemade donuts are cheaper than store-bought options.
Recipe Ingredients
- Flour
- Sugar
- Eggs
- Nutmeg
- Whole milk
- Butter
- Vanilla extract
- Vegetable oil (2 quarts)
- Powdered sugar for dusting
See the recipe card for full information on ingredients and quantities.
How To Make 15 Minute Donuts
Step #1. In a medium bowl add the flour, baking powder, and salt. Whisk to combine.
Step #2. In a separate bowl add the sugar, eggs, and nutmeg together and whisk to combine. Add the milk, butter, and vanilla extract and whisk to combine.
Step #3. Slowly add the egg mixture to the flour mixture and stir with a wooden spoon until well combined, but don’t over mix.
Step #4. Heat oil in a dutch oven to 350 degrees, fry batter-formed ping pong ball-sized dough until crispy and brown, about 3-6 minutes, then drain on paper towels, dust with powdered sugar, and serve warm.
Recipe FAQs
This recipe uses powdered sugar because it is an easy and sweet coating that also looks pretty. You can also use granulated sugar and add in cinnamon for some tasty cinnamon sugar donuts!
Yes, you can prepare the dough ahead of time and keep it refrigerated. Just bring it to room temperature before rolling and cutting.
You can add flavors like vanilla, cinnamon, or nutmeg to the dough. For a different coating, try cinnamon sugar or a chocolate glaze.
How do I store donuts?
Allow the donuts to cool before storing them. You can wrap them in foil or plastic and store them in the fridge for about a week, or you can store them in an airtight container in the freezer for up to three months.
Expert Tips
- Ensure your dough is smooth and evenly mixed. Overmixing can develop the gluten too much and lead to tough donut holes, while undermixing might cause them to fall apart during frying.
- Maintaining the right oil temperature (350°F to 375°F) is crucial. If the oil isn’t hot enough, the donut holes will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside before cooking through inside. Use a candy or deep-fry thermometer to keep track.
- When shaping your donut holes, aim for consistent size to ensure they cook evenly. A small ice cream scoop or two spoons can help you form perfect rounds.
- Don’t overcrowd the frying pan or pot, as this can cause the oil temperature to drop and result in unevenly cooked donuts. Fry in small batches to keep the oil temperature steady.
- Use a slotted spoon or a spider to gently turn the donut holes in the oil. This ensures they brown evenly on all sides. It usually takes about 2-3 minutes per batch.
More Dessert Recipes To Consider
Dessert Recipes
Rhubarb Crumb Bars
Cookies
Maple Sugar Cookies
Pies, Crisps & Tarts
Healthy Pumpkin Pie Recipe
Pies, Crisps & Tarts
Homemade Coconut Cream Pie
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15 Minute Donuts from Scratch
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon ground nutmeg
- 1/2 cup whole milk
- 2 tablespoons butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 2 quarts vegetable oil
- Powdered sugar for dusting
Instructions
- In a medium bowl add the flour, baking powder, and salt. Whisk to combine.
- In a separate bowl add the sugar, eggs, and nutmeg together and whisk to combine. Add the milk, butter, and vanilla extract and whisk to combine.
- Slowly add the egg mixture to the flour mixture and stir with a wooden spoon until well combined, but don’t over mix.
- Heat 3 inches of oil in a dutch oven over medium-high heat until the oil reaches 350 degrees. Using two spoons, make a ball of batter about the size of a ping pong ball. Use one spoon to carefully scrape the dough ball from the other spoon into the hot oil. Repeat this 5 or 6 times and then fry the donuts until they are crispy and very brown on all sides, 3-6 minutes total. Be sure to adjust the temperature as needed to keep the oil temperature at 350 degrees.
- Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet. Let the donuts drain while you repeat the process with the rest of the batter. Dust the donuts with powdered sugar and serve warm.
- These are best eaten right after making.
Notes
- For frying donuts, it’s crucial to use an oil with a high smoke point to avoid any burnt flavors. Canola, vegetable, or peanut oil are all excellent choices as they handle high temperatures well, ensuring crispy, golden donuts without absorbing excess oil.
- Maintaining the correct oil temperature (350°F) is key to achieving perfect donuts. Use a deep-frying thermometer to monitor the oil. If the temperature drops, the donuts may absorb extra oil and become soggy. If it’s too high, they may burn on the outside before cooking through.
- To ensure uniformity and ease while frying, use two spoons to shape your dough into smooth balls about the size of a ping pong ball. This method helps keep your hands clean and the donuts more uniform in size and shape, leading to even cooking.
- Avoid overcrowding the pan when frying. Doing so can lower the oil’s temperature rapidly, resulting in undercooked donuts. Fry in small batches, typically 5-6 at a time, to allow for consistent cooking and easy management of donut color and crispiness.
- After frying, it’s important to drain the excess oil by placing the donuts on a baking sheet lined with paper towels. This step ensures your donuts remain crisp and aren’t overly greasy. Let them drain for a few minutes before coating.
- For best results, coat the donuts with powdered sugar while they are still slightly warm. The residual heat helps the sugar adhere better, creating a lovely, sweet crust. You might also consider setting up a coating station with powdered sugar in a shallow bowl for easy tossing and even coverage.
Serving Suggestions
Nutrition
This post was originally published in 2014 and has been updated in April 2024.
These look like Denny’s pancake puppies! Delicious!
Have you tried this with whole wheat flour instead of all purpose? Or splitting it half and half?
I did half and half once, but not all whole wheat. I think the 100% whole wheat would be too dense but the 50/50 was great!
I use to make donuts all the time when my boys were little. Thanks for post this. I’m going to make them for my granddaughters.
Thanks for the great donut recipes! Anything easy for molasses donuts?
I don’t care for nutmeg can you substitute something else
Cinnamon is great or you can leave it out all together!
Do you think these could be baked in a donut pan? I have everything besides the 2 quarts of oil.
Thanks
I have no clue… I think they’d turn out a bit like a muffin that way. I would love to know if you try it though!
Those look so yummy….
Thanks for all these great udeas
. .. . you just made it wwaayy too easy to be bad . . . LOLOL These are awesome!! Just finished making & devouring these tasty little delites . . . . thanks for the recipe!!
I am in love with this!! A quick way to donuts makes me a happy girl. Pinned!
Thanks girl!
these look so good melissa, and I love that they are so easy