These Ring Doughnuts are soft, fluffy, golden, and deliciously tender inside. Made with a simple yeast dough, they puff up beautifully when fried and can be finished with a classic sugar coating, sweet glaze, or melted chocolate.
Perfect for breakfast, afternoon tea, weekend baking, or a homemade treat, these doughnuts taste best while they’re still slightly warm.
Why You’ll Love These Doughnuts
- Light and fluffy inside
- Golden and slightly crisp outside
- Simple homemade dough
- Easy to shape into classic rings
- Delicious with sugar, glaze, or chocolate
- Perfect for sharing
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup warm water
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Frying
- Vegetable oil, enough for deep frying
For the Sugar Coating
- 1/2 cup granulated sugar
Optional Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
How to Make Ring Doughnuts
1. Activate the Yeast
In a small bowl, combine the warm milk, warm water, sugar, and yeast.
Let it sit for about 5–10 minutes, until the mixture becomes slightly foamy.
If you’re using instant yeast, this step isn’t strictly necessary, but it can help confirm that the yeast is active.
2. Make the Dough
In a large mixing bowl, combine the flour and salt.
Add the eggs, melted butter, vanilla, and yeast mixture.
Mix until a soft, slightly sticky dough forms.
3. Knead
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth and elastic.
You can also use a stand mixer fitted with a dough hook.
Avoid adding too much extra flour. A slightly soft dough helps produce lighter doughnuts.
4. Let the Dough Rise
Place the dough in a lightly greased bowl.
Cover with plastic wrap or a clean kitchen towel.
Allow it to rise in a warm place for about 1–1 1/2 hours, or until doubled in size.
5. Roll and Cut
Punch down the risen dough gently.
Roll it out on a lightly floured surface to about 1/2 inch thick.
Use a doughnut cutter or two round cutters to cut out the doughnuts.
Place the cut doughnuts on a parchment-lined tray.
Don’t throw away the centers. They can be fried separately to make delicious doughnut holes.
6. Second Rise
Cover the shaped doughnuts loosely and allow them to rest for another 30–45 minutes.
They should look noticeably puffier.
7. Heat the Oil
Heat vegetable oil in a deep, heavy saucepan or deep fryer to approximately 350°F (175°C).
Keep the temperature as consistent as possible.
If the oil is too hot, the outside will brown before the center cooks. If it’s too cool, the doughnuts can absorb excess oil.
8. Fry the Doughnuts
Carefully place a few doughnuts into the hot oil.
Fry for approximately 1–2 minutes per side, turning once, until golden brown.
Don’t overcrowd the pan.
Transfer the cooked doughnuts to a paper towel-lined plate or wire rack to drain.
9. Coat or Glaze
While the doughnuts are still warm, toss them gently in granulated sugar.
For glazed doughnuts, whisk together the powdered sugar, milk, and vanilla until smooth.
Dip the cooled doughnuts into the glaze and place them on a wire rack until the glaze sets.
Tips for Perfect Ring Doughnuts
Don’t Add Too Much Flour
The dough should be soft and slightly tacky. Too much flour can make the doughnuts heavy instead of fluffy.
Give the Dough Enough Time to Rise
Proper fermentation is what gives yeast doughnuts their light texture.
Keep the Oil at the Right Temperature
Aim for around 350°F (175°C) and fry in small batches.
Don’t Overcrowd the Pan
Adding too many doughnuts at once can dramatically lower the oil temperature.
Let the Doughnuts Drain
A wire rack allows excess oil to drain away while keeping the exterior from becoming soggy.
Easy Variations
Cinnamon Sugar Doughnuts
Combine granulated sugar with ground cinnamon and toss the warm doughnuts in the mixture.
Chocolate Glazed Doughnuts
Dip the cooled doughnuts into melted chocolate and let them set.
Vanilla Glazed Doughnuts
Use the simple powdered sugar glaze and add a little extra vanilla.
Lemon Glazed Doughnuts
Replace some of the milk in the glaze with fresh lemon juice and add a little lemon zest.
Filled Doughnuts
Skip the center hole and fry the dough as round discs. Once cooled, fill them with jam, custard, pastry cream, or chocolate.
How to Store Doughnuts
Homemade doughnuts are best enjoyed fresh on the day they’re made.
Store leftovers in an airtight container at room temperature for up to 2 days.
For the best texture, warm them briefly before serving.
Frequently Asked Questions
Can I bake these instead of frying?
Yes. Place the shaped doughnuts on a lined baking sheet and bake at 375°F (190°C) until lightly golden, usually around 10–14 minutes. They will have a softer, bread-like texture rather than the traditional fried-doughnut exterior.
Why are my doughnuts dense?
Dense doughnuts can result from too much flour, insufficient kneading, or not allowing the dough to rise properly.
Can I prepare the dough the night before?
Yes. You can cover the dough and refrigerate it overnight. Allow it to come closer to room temperature before shaping and completing the second rise.
How do I know when the oil is ready?
A kitchen thermometer is the most reliable method. Aim for approximately 350°F (175°C).
Final Thoughts
These Ring Doughnuts are a classic homemade treat with a soft, fluffy center and beautifully golden exterior. Whether you coat them in sugar, dip them in glaze, or finish them with chocolate, they’re an easy way to bring fresh bakery-style doughnuts straight to your kitchen.