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Assorted Donuts / Doughnuts

Donuts / Doughnuts

  1. Servings: 12 nos.

  2. Time: 90 minutes

  3. Difficulty: Medium

Tasty and light donuts

Recently I have been hearing about many outlets selling donuts in Bangalore and people going “mad over donuts” :-)…..So, I decided to try making these donuts which turned out to be relatively simple. There is no baking but deep frying involved in this recipe (of course we can make baked donuts as well but I deep fried them). Donut can be termed something in between bread and cake….Bread because yeast is added and cake because butter is added. We can enjoy donuts anytime of the day, be it breakfast, snack or even meal by itself!


For Donuts

  1. Plain flour (maida) : 3-1/4 cup + for dusting

  2. Powdered Sugar : 1/4 cup + for dusting

  3. Active Dry Yeast : 2 tsp

  4. Milk : 3/4 cup

  5. Eggs : 2

  6. Softened unsalted butter : 110 gms

  7. Vanilla Essence : 1 tsp

  8. Oil for deep frying

For Glaze

  1. Granulated sugar : 1/4 cup

  2. Milk : 6 tb sp

  3. Dark chocolate : 50 gms (tempered)

  4. Rainbow sprinkles


  1. In a bowl, sprinkle active dry yeast over luke warm milk. Add 1 tsp sugar to help activate the yeast. Keep it aside for 10-15 minutes until yeast foams well

  2. In another big bowl, sieve the flour so that it gets aerated well. Add to it 1/4 cup of sugar and mix well

  3. Beat two eggs lightly with the help of fork and add it to the flour. Add vanilla essence and mix it well with spatula

  4. Add well foamed milk and yeast mixture and also softened butter. Mix well and bring all the ingredients together

  5. Knead the dough for 5 minutes until it is forms a soft ball and no longer sticks to the bowl

  6. Keep in a warm place for 1 to 1.5 hours or until the dough doubles up in volume

  7. Punch the dough to take out the air from dough and allow to rise the dough again for 30 minutes

  8. Once again punch the dough and then keep it in freeze for 30 minutes so that the dough becomes pliable for rolling

  9. Lightly dust the floor with some flour and then roll the dough using rolling pin in 1/2 inch thick round. (For small / mini donuts, keep the thickness to 1/4 inch)

  10. Using donut cutter, cut out the donuts and arrange it in tray / plate. Keep covered using plain cloth at a warm place for 30-45 minutes until these donuts rise again

  11. Deep dry donuts in oil on medium until these turn golden brown and place these in a plate

  12. Dust the powdered sugar on the hot donuts

  13. For chocolate donuts, dip the cooled donut in tempered chocolate and take it out. Take rainbow sprinkles in a plate. Dip the wet chocolate side of donut in the sprinkles so that it gets coated well. Arrange it in plate

  14. For sugar glaze, mix granulated sugar and milk in pan and boil until sugar dissolves and mixture thickens a bit. Allow it cool. Dip the donuts from one side in the glaze and arrange it on the plate

  15. Serve the donuts either warm or even cold

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