13 Homemade Donut Recipes (September 2026): Fry or Bake

The word “donut” can mean a yeast-raised ring, a tender cake round, a filled ball, or a piped choux cruller. These homemade donut recipes keep those families separate so the method, oil temperature, bake time, and topping suit the dough in front of you.

Table of Contents

First Decide: Fry, Bake, Fill, or Air-Fry

Fry yeast dough for a light, stretchy crumb.
Bake cake batter for a faster ring with less active handling.
Fill solid rounds only after they cool enough to hold jam.
Pipe choux when a ridged, airy cruller is the goal.

A donut pan is useful but not universal. The baked recipes need it; fried rings do not. This guide to donut pans for baked donuts explains cavity sizes if the equipment is the limiting step.

13 Homemade Donut Recipes for Frying, Baking, and Filling

Begin with the classic ring styles

1. Vanilla-Glazed Yeast Rings

Serves: 12 | Time: 2 hours 30 minutes | Method: fried yeast donuts

Ingredients

3/4 cup whole milk, warm
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
3 cups all-purpose flour plus 1/4 cup as needed
1 teaspoon kosher salt
2 quarts neutral frying oil
2 cups powdered sugar
1/4 cup milk for glaze
1 teaspoon vanilla extract

Instructions

Stir warm milk, yeast, and 1 teaspoon sugar; wait 5 to 10 minutes until foamy. Whisk in remaining sugar, eggs, and butter.
Add flour and salt, knead 6 to 8 minutes until smooth, then cover and rise until doubled, 60 to 90 minutes.
Roll to 1/2 inch, cut twelve rings, and proof on parchment for 25 to 35 minutes. Heat oil to 350°F.
Fry 45 to 60 seconds per side until golden and cooked through. Drain, cool 8 minutes, then dip in a glaze of powdered sugar, milk, and vanilla.

Substitutions: Use oat milk and vegan butter for dairy-free dough; instant yeast can be mixed directly with flour.

Storage: Best the day made; refrigerate unglazed donuts for 2 days or freeze for 1 month.

Tip: Return oil to 350°F between batches so the crust sets before absorbing excess fat.

2. Cinnamon-Sugar Cake Donuts

Serves: 12 | Time: 45 minutes | Method: baked donut pan

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
2 large eggs
3/4 cup buttermilk
1/3 cup melted butter
1 teaspoon vanilla extract
1/3 cup granulated sugar for coating
1 teaspoon cinnamon for coating
2 tablespoons melted butter for coating

Instructions

Heat the oven to 375°F and grease two six-cavity donut pans. Whisk flour, sugar, baking powder, cinnamon, and salt.
Whisk eggs, buttermilk, melted butter, and vanilla; fold into the dry ingredients just until combined.
Pipe batter into cavities two-thirds full and bake 10 to 13 minutes until the tops spring back. Cool in the pans for 3 minutes.
Combine coating sugar and cinnamon. Brush warm rings lightly with melted butter and toss in the coating.

Substitutions: Milk plus 2 teaspoons lemon juice can replace buttermilk; gluten-free cup-for-cup flour works.

Storage: Store loosely covered for 2 days or freeze uncoated rings for 1 month.

Tip: Overfilled cavities close the center holes, so stop at two-thirds full.

3. Old-Fashioned Sour Cream Donuts

Serves: 10 | Time: 1 hour 35 minutes | Method: fried cake donuts

Ingredients

2 1/4 cups cake flour plus more for rolling
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large egg yolks
2/3 cup full-fat sour cream
2 quarts neutral oil
1 1/2 cups powdered sugar
3 tablespoons milk

Instructions

Whisk cake flour, baking powder, nutmeg, and salt. Beat butter and sugar, add yolks, then alternate dry ingredients with sour cream.
Cover the sticky dough and refrigerate for 45 minutes. Roll on a well-floured surface to 1/2 inch and cut ten rings.
Heat oil to 340°F. Fry about 75 seconds on the first side and 60 seconds on the second until cracked and deep gold.
Drain for 5 minutes, whisk powdered sugar with milk, and dip the warm donuts. Let the glaze set on a rack.

Substitutions: Greek yogurt can replace sour cream but produces a slightly lighter crumb.

Storage: Keep at room temperature for 2 days; freeze unglazed for 1 month.

Tip: A lower oil temperature gives the thick cake centers time to cook before the outside darkens.

4. Apple Cider Donuts

Serves: 12 | Time: 55 minutes | Method: baked cider rings

Ingredients

1 1/2 cups apple cider
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
2 large eggs
2/3 cup brown sugar
1/2 cup plain yogurt
1/3 cup neutral oil
1 teaspoon vanilla extract
1/3 cup cinnamon sugar

Instructions

Boil cider in a wide saucepan until reduced to 1/2 cup, about 15 minutes, then cool. Heat the oven to 350°F and grease donut pans.
Whisk flour, baking powder, cinnamon, nutmeg, and salt. Whisk eggs, sugar, yogurt, oil, vanilla, and cooled cider.
Fold wet into dry, pipe into twelve cavities, and bake 11 to 14 minutes until the tops spring back.
Cool 3 minutes, release the rings, and coat them in cinnamon sugar while still warm.

Substitutions: Unsweetened apple juice can replace cider after reducing; dairy-free yogurt works.

Storage: Store for 2 days or freeze uncoated for 6 weeks.

Tip: Reducing cider concentrates apple flavor without watering down the batter.

Glazes and toppings that change the whole bite

5. Chocolate-Frosted Baked Donuts

Serves: 12 | Time: 45 minutes | Method: cocoa donut pan bake

Ingredients

1 3/4 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
3/4 cup granulated sugar
3/4 cup milk
1/3 cup neutral oil
1 teaspoon vanilla extract
6 ounces semisweet chocolate
1/2 cup heavy cream

Instructions

Heat the oven to 375°F and grease two donut pans. Whisk flour, cocoa, baking powder, and salt.
Whisk eggs, sugar, milk, oil, and vanilla, then fold into the dry mixture and pipe into twelve cavities.
Bake 10 to 13 minutes until a ring springs back. Cool fully on a rack.
Pour steaming cream over chopped chocolate, wait 2 minutes, stir smooth, and dip the cooled tops. Let the ganache set.

Substitutions: Use dairy-free milk, cream, and chocolate if needed; dark chocolate makes a firmer topping.

Storage: Refrigerate for 4 days and bring to room temperature before serving.

Tip: Ganache slides from warm rings, so cool them completely before dipping.

6. Lemon Poppy Seed Donuts

Serves: 12 | Time: 40 minutes | Method: baked citrus donuts

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons poppy seeds
2 large eggs
3/4 cup milk
1/3 cup melted butter
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup powdered sugar
2 tablespoons lemon juice for glaze

Instructions

Heat the oven to 375°F and grease donut pans. Whisk flour, sugar, baking powder, salt, and poppy seeds.
Whisk eggs, milk, butter, zest, and 2 tablespoons juice. Fold wet into dry and pipe the batter into twelve cavities.
Bake 10 to 13 minutes until pale gold and springy. Cool on a rack for 15 minutes.
Whisk powdered sugar with the remaining lemon juice and dip each top; let the glaze dry for 20 minutes.

Substitutions: Orange zest and juice can replace lemon; dairy-free milk and butter work.

Storage: Store covered for 2 days or freeze unglazed for 1 month.

Tip: Rub zest into sugar before mixing if you want stronger citrus aroma.

7. Maple Bacon Raised Donuts

Serves: 12 | Time: 2 hours 40 minutes | Method: fried filled rings

Ingredients

3/4 cup warm milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
2 large eggs
4 tablespoons melted butter
3 cups all-purpose flour
1 teaspoon kosher salt
2 quarts frying oil
1 1/2 cups powdered sugar
1/3 cup pure maple syrup
2 tablespoons milk
6 strips bacon, cooked crisp and chopped

Instructions

Bloom yeast in warm milk with 1 teaspoon sugar, then whisk in remaining sugar, eggs, and butter. Add flour and salt and knead until elastic.
Cover and rise until doubled, roll 1/2 inch thick, cut twelve rings, and proof 30 minutes.
Fry in 350°F oil for 45 to 60 seconds per side until golden; drain and cool for 10 minutes.
Whisk powdered sugar, maple syrup, and milk, dip the tops, and add cooked bacon while the glaze is wet.

Substitutions: Omit bacon and add toasted pecans for a meat-free topping; dairy-free butter and milk work.

Storage: Refrigerate because of bacon and eat within 2 days; freeze unglazed rings for 1 month.

Tip: Drain bacon thoroughly so grease does not break the maple glaze.

8. Cookies-and-Cream Donuts

Serves: 12 | Time: 45 minutes | Method: baked crumb donuts

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
3/4 cup milk
1/3 cup neutral oil
1 teaspoon vanilla extract
10 chocolate sandwich cookies, crushed and divided
1 1/2 cups powdered sugar
3 tablespoons milk for glaze

Instructions

Heat the oven to 375°F and grease donut pans. Whisk flour, sugar, baking powder, and salt.
Whisk eggs, milk, oil, and vanilla. Fold wet into dry with two-thirds of the cookie crumbs.
Pipe into twelve cavities and bake 10 to 13 minutes until set. Cool fully on a rack.
Whisk powdered sugar with glaze milk, dip the tops, and press on the reserved crumbs before the glaze sets.

Substitutions: Gluten-free sandwich cookies and flour work together; use plant milk for dairy-free rings.

Storage: Store for 2 days or freeze unglazed for 1 month.

Tip: Keep topping crumbs coarse enough to remain visible rather than dissolving into gray glaze.

For a full cookies-and-cream variation with its own presentation, the site’s cookies and cream doughnuts take that crumb-and-glaze pairing further.

Filled, seasonal, and shortcut donuts

9. Raspberry Jam-Filled Donuts

Serves: 12 | Time: 2 hours 40 minutes | Method: fried filled rounds

Ingredients

3/4 cup warm milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
2 large eggs
4 tablespoons melted butter
3 cups all-purpose flour
1 teaspoon kosher salt
2 quarts frying oil
3/4 cup thick raspberry jam
1/2 cup granulated sugar for coating

Instructions

Bloom yeast in warm milk with 1 teaspoon sugar. Add remaining sugar, eggs, butter, flour, and salt and knead 7 minutes.
Rise until doubled, roll 1/2 inch thick, cut twelve solid rounds, and proof 30 minutes on parchment.
Fry in 350°F oil for about 60 seconds per side until golden and cooked through. Drain and roll in sugar while warm.
Cool 10 minutes, poke a channel in each side, and pipe about 1 tablespoon jam into every round.

Substitutions: Thick lemon curd or pastry cream can replace jam; strawberry preserves also work.

Storage: Refrigerate filled donuts for 2 days; freeze unfilled rounds for 1 month.

Tip: Stop piping when the donut feels heavy or jam reaches the opening; extra pressure splits the seam.

10. Pumpkin Spice Donuts

Serves: 12 | Time: 45 minutes | Method: baked pumpkin donuts

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons pumpkin-pie spice
1/2 teaspoon kosher salt
1 cup pumpkin puree
2 large eggs
2/3 cup brown sugar
1/3 cup neutral oil
1/3 cup milk
1 teaspoon vanilla extract
1/3 cup cinnamon sugar

Instructions

Heat the oven to 350°F and grease two donut pans. Whisk flour, baking soda, spice, and salt.
Whisk pumpkin, eggs, brown sugar, oil, milk, and vanilla. Fold into the dry ingredients.
Pipe into twelve cavities and bake 11 to 15 minutes until the tops spring back without a wet dent.
Cool 3 minutes, release, and toss the warm rings in cinnamon sugar.

Substitutions: Sweet-potato puree can replace pumpkin; use nondairy milk if needed.

Storage: Refrigerate for 5 days or freeze uncoated for 6 weeks.

Tip: Pumpkin keeps the crumb moist, so use the spring-back cue rather than judging only by color.

11. Air-Fryer Biscuit Donut Bites

Serves: 16 | Time: 25 minutes | Method: air-fried shortcut bites

Ingredients

1 can refrigerated biscuit dough, 16 ounces
2 tablespoons melted butter
1/3 cup granulated sugar
1 teaspoon cinnamon
1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Instructions

Preheat the air fryer to 350°F. Separate the biscuits and cut each into two equal pieces; roll into sixteen balls.
Arrange one layer with space between pieces and air-fry for 5 to 7 minutes, turning once, until deep gold and cooked inside.
Mix granulated sugar with cinnamon. Brush half the hot bites with butter and roll them in cinnamon sugar.
Whisk powdered sugar, milk, and vanilla and drizzle it over the remaining bites after they cool for 5 minutes.

Substitutions: Pizza dough can replace biscuit dough but may need 1 to 2 extra minutes; plant butter works.

Storage: Eat the day made; refrigerate for 2 days and rewarm in the air fryer.

Tip: Split one bite from the first batch to confirm the dough is no longer raw before cooking the rest.

Choux and plated donuts for a different finish

12. Brown-Butter Churro Crullers

Serves: 10 | Time: 55 minutes | Method: piped fried choux

Ingredients

1 cup water
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 quarts frying oil
1/2 cup granulated sugar for coating
2 teaspoons cinnamon

Instructions

Bring water, butter, sugar, and salt to a boil. Add flour at once and stir over medium heat for 2 minutes until a film forms on the pan.
Cool 5 minutes, then beat in eggs one at a time until the dough is glossy and holds a V from the spoon. Pipe ten rings onto parchment squares.
Lower each ring with its paper into 350°F oil; remove the paper after 15 seconds. Fry 2 to 3 minutes per side until deeply golden and hollow-feeling.
Drain for 2 minutes, combine coating sugar and cinnamon, and toss the warm crullers.

Substitutions: Orange zest can flavor the dough; use cardamom instead of cinnamon for the coating.

Storage: Best within 6 hours; refrigerate for 1 day and recrisp at 325°F.

Tip: A deep golden crust indicates the moist choux interior has cooked long enough to stay open.

13. Strawberry Shortcake Donut Cups

Serves: 12 | Time: 50 minutes | Method: baked donut pan and filling

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
3/4 cup milk
1/3 cup melted butter
1 teaspoon vanilla extract
1 1/2 cups diced strawberries
1 tablespoon granulated sugar for berries
1 cup whipped cream

Instructions

Heat the oven to 375°F and grease donut pans. Whisk flour, sugar, baking powder, and salt.
Whisk eggs, milk, butter, and vanilla; fold into the dry mixture, pipe into twelve cavities, and bake 10 to 13 minutes until springy.
Cool completely. Toss strawberries with 1 tablespoon sugar and let them stand for 10 minutes.
Set each ring in a shallow dish and fill its center with whipped cream and strawberries immediately before serving.

Substitutions: Use blueberries or peaches instead of strawberries; whipped coconut cream makes a dairy-free topping.

Storage: Store unfilled rings for 2 days; refrigerate fruit and cream separately for 1 day.

Tip: Assemble only at serving time so berry juice does not soak through the cake rings.

The homemade donut recipes that use raw flour or eggs must be cooked fully; tasting raw dough is not a reliable doneness check. The FDA raw-flour guidance explains why flour should be treated as uncooked food.

Control the Frying Oil Instead of the Clock

A clip-on thermometer is more useful than a fixed minute count. Dough cools the oil when it enters, and crowded pots recover slowly. Fry only a few pieces at once, adjust the burner between batches, and keep the pot less than half full so bubbling oil has room.

Never add dripping-wet tools or frozen pieces to hot fat. Turn off the heat before moving the pot, let used oil cool completely, and strain it only when it can be handled safely. If a no-fry dessert is more practical, these easy dessert recipes widen the options.

Frequently Asked Questions

Why are fried donuts greasy?

Oil was probably too cool or the pot was crowded. Bring it back to the stated temperature between batches and drain finished pieces on a rack rather than letting them sit in pooled oil.

Why did yeast donuts stay dense?

Inactive yeast, insufficient kneading, or a short proof can all limit expansion. The dough should nearly double on the first rise and feel airy after shaping.

Can I use one glaze on every donut?

Yes, but apply a thin glaze to warm fried rings and thicker ganache to fully cooled cake donuts. Filled and plated donuts may need only sugar so their centers remain the focus.

How can I cut rings without a donut cutter?

Use a 3-inch round cutter or glass for the outer circle and a 1-inch cap for the center. Flour both edges lightly and press straight down without twisting.

Can baked donuts be made in a muffin tin?

Yes, but they become donut-flavored muffins and need a longer bake. Fill the cups halfway and begin checking around 14 minutes.

When is frying oil ready to discard?

Discard it if it smells rancid, foams excessively, looks very dark, or smokes below its normal frying temperature. Never pour oil down a drain.

Bottom Line: Let the Dough Choose the Method

Raised dough needs proofing and hot oil; cake batter needs a shaped pan; choux needs a deep golden fry; filled rounds need a cooling pause. Treating them as one recipe with different toppings creates avoidable failures.

Use these homemade donut recipes as separate road maps, then customize the final glaze, sugar, fruit, or crumbs. Temperature and dough structure do the real work; decoration should come only after the center is right.