Recipe By Sanah
Published Jun 19th
Prep 20m Cook 35m Additional 2h Ready In 2h 55m
Servings 24 doughnuts Calories 193.7

Yeast doughnuts covered with glazed icing… even better than the store bought ones! Easy and fun to make.

Recipe Ingredients

  • ¾ cup scalded milk
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • 1 (.25 ounce) envelope active dry yeast
  • ¼ cup warm water
  • 4 cups sifted all-purpose flour
  • 1 teaspoon freshly grated nutmeg
  • ⅓ cup butter or margarine
  • 2 eggs, beaten
  • oil for deep frying
  • 2 cups confectioners' sugar
  • 6 tablespoons milk

Cooking Directions

  1. 1 In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
  2. 2 In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
  3. 3 On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
  4. 4 Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
  5. 5 To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.

Nutrition Facts

  • Calories 193.7
  • Carbohydrate 29.4 g
  • Cholesterol 23.2 mg
  • Fat 7.1 g
  • Fiber 0.6 g
  • Protein 3.2 g
  • Saturated Fat 2.4 g
  • Sodium 53.6 mg
  • Sugar 13.2 g

Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. I hate giving bad reviews but I did not care for this recipe. The doughnuts were light and fluffy but there wasn't a taste to the dough. It was beyond bland and had a bad aftertaste. The glaze didn't help it had a very chalky taste. I will continue to search for a better recipe.
  2. Basically a good, serviceable recipe. The nutmeg, however, is way, WAY off. Too much, so that spice overpowers and dominates the flavor. About 1/4 tsp gives you that nice little hint of taste. In no case, however, would I ever put in more than 1/2 tsp, and that's if you really like nutmeg. If allowed - Read more ...
  3. Good recipe. I was a Navy cook for 8 years and we had a similar recipe. This is a very easy recipe. The dough itself is not very sweet, which can be nice so they are not too sweet. I also added a little bit of sugar with the yeast and water to allow the - Read more ...
  4. Was wanting something more light and airy these are more a cake donut
  5. These didn't rise much at all and are pretty bland. The glaze is just sugar rather than having a flavor and needs vanilla or something. They had a cakelike texture which is not what I was going for. If you like cake doughnuts and put a good frosting or glaze on these they would be - Read more ...
  6. i have tried many doughnut recipes and none have ever worked but these were great light fluffy and tasty
  7. these doughnuts were very easy to make. They were light and fluffy but they lacked taste. I would sugguest adding the nutmeg or vanilla extract to give it some flavoring. I topped them with icing glaze containing confectioner's sugar milk and vanilla extract to give the icing some vanilla flavor.
  8. This is the best doughnut recipe I've ever tried. They taste like the real thing! WONDERFUL!!!
  9. My husband and I made them on a date night together and were both surprised about how easy these were to make. They took time to rise but goodness was it worth it! Thanks Sanah!:) P.S...chocolate glaze is wonderful on them!

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