If you’re craving homemade donuts but don’t have time for yeast-based doughs or long proofing hours, this quick and simple donut recipe is your sweet solution. These donuts come together in just minutes, fry to golden perfection, and coat beautifully with cinnamon-sugar. As a chef who often needs fast, satisfying treats for pop-up events or unexpected guests, this recipe has saved me more times than I can count. All it takes is basic pantry ingredients, one bowl, and a hot pan of oil.
Why You’ll Love These Homemade Donuts
These donuts are the real deal crispy on the outside, soft on the inside, and packed with flavor. Whether you’re serving them at brunch or sneaking one as a midnight snack, they never disappoint. And best of all, no special equipment or baking skills required.
- Fast and fuss-free: Ready in under 30 minutes, start to finish
- No yeast: Baking powder keeps them light and fluffy
- Fried to perfection: Golden crust with a pillowy center
- Customizable: Glazes, sprinkles, fillings make them yours
- Minimal cleanup: Simple ingredients and basic tools
“These donuts came together faster than my morning coffee and disappeared even faster.” – @CraveAndFry
Step by Step Instructions
Ingredients
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons melted butter
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
Directions
- Step 1: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 2: In another bowl, beat the milk, egg, vanilla extract, and melted butter until well combined.
- Step 3: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix the batter should be thick but smooth.
- Step 4: Heat oil in a heavy-bottomed pot or deep fryer to 350°F (180°C). Use a thermometer for accuracy.
- Step 5: Drop spoonfuls of batter into the hot oil. Fry in small batches to avoid crowding. Cook for 2-3 minutes per side, flipping once golden brown.
- Step 6: Remove the donuts and let them drain on a paper towel-lined plate to soak up excess oil.
- Step 7: Mix powdered sugar and cinnamon in a shallow bowl. Roll warm donuts in the mixture until fully coated.
- Step 8: Serve warm with coffee, tea, or even a scoop of vanilla ice cream.
Chef’s Tips for Donuts Success
Use the Right Oil
Stick to neutral oils like canola or sunflower for frying. They maintain high heat without adding flavor. For another easy fry treat, check out these Nutella-stuffed doughnuts that ooze indulgence with every bite.
Temperature is Everything
If your oil is too cool, the donuts will absorb it and turn greasy. If too hot, they’ll brown outside before cooking through. Use a thermometer, or test with a small piece of dough it should sizzle instantly. Master this, and you’ll be ready to try other fried favorites like fluffy baked paczki next.
Flavor Beyond Cinnamon Sugar
Want more variety? Try dipping them in a lemon glaze, drizzling chocolate, or topping with crushed nuts. You could also serve them alongside our zesty lemon cake for a citrusy contrast at your next dessert table.
FAQs About Quick and Simple Donuts
Can I bake these instead of frying?
This recipe is designed for frying, but you can try baking them in a donut pan at 350°F for 12-15 minutes. They’ll have a cakier texture, similar to our fluffy blender cake.
Can I store the leftovers?
Yes, but they’re best fresh. Store in an airtight container at room temperature for up to two days. You can also reheat briefly in the microwave.
Can I freeze the dough?
Not recommended. This batter is best cooked right away for the proper rise and texture. For make-ahead baking, try our easy cinnamon rolls instead.
What toppings can I use?
Try any of the following for variety:
- Chocolate ganache and sprinkles
- Powdered sugar glaze
- Coconut flakes
- Peanut butter drizzle
Donuts for Every Occasion
- Perfect for weekend brunches with fluffy pancakes
- Serve with crepes and fruit for a breakfast spread
- Pair with pineapple quick bread for a tropical theme
- Add to a dessert board with strawberry cheesecake and chocolate-dipped fruit
From My Kitchen (Donut Mishaps and Mastery)
The Overmixed Batter Disaster
Once I stirred the batter too long trying to make it perfectly smooth. The result? Tough, chewy donuts. Now I mix until just combined. That’s the key to light, fluffy texture.
Oil Temperature Lessons
I didn’t always have a thermometer, and my early batches paid the price. Some were raw inside, others burnt. Now, I test oil heat with a small batter drop if it rises and sizzles, it’s ready.
The Glaze Slide
One time, I dipped hot donuts straight into cold glaze. It slid off completely. I learned to let the donuts cool slightly, and warm the glaze gently for perfect coating every time.
Fun with Flavors
I’ve played with pumpkin spice, cocoa powder, and even espresso powder in the batter. Each variation has its charm. These quick donuts are a blank canvas much like our vanilla cupcakes.
“Homemade donuts don’t need yeast or fancy equipment. Just a bowl, a pan, and a craving.” – @QuickCraveBakes
Real World Donuts Lessons from the Fryer
Trying the Air Fryer – A Crispy Surprise
One day, I decided to test this quick donut recipe in my air fryer just to see what would happen. I shaped small balls of the same batter and gave them a light spray of oil. Air fried at 360°F for about 8 to 10 minutes, they turned out golden and surprisingly crisp. The texture wasn’t as airy as the deep-fried version, but they were delicious. If you’re curious about alternative baking methods, this pairs well with experiments like our 10-minute skillet bread no oven needed, just clever technique.
Making Donuts with Kids – Joy and Chaos
Baking donuts with little ones? Prepare for joy, flour everywhere, and sticky fingers. I let my niece roll the warm donuts in the cinnamon-sugar, and she declared herself “the sugar fairy.” It became a weekend tradition. If you’re baking with family, try pairing this recipe with something hands-on like easy crepes kids love decorating them with fruit, jam, or chocolate just like they love topping donuts.
Getting Creative with Fillings
I once scooped the batter into a piping bag and filled mini donut molds halfway, added a dollop of jam, then topped with more batter. Fried carefully, these turned into jelly-filled wonders. It reminded me of a mini version of baked paczki. You can also try stuffing them with Nutella, lemon curd, or even a thick vanilla custard for a gourmet upgrade.
Serving at Events – Donuts as Party Stars
Donuts are the ultimate crowd-pleasers. I once made a batch for a birthday brunch, served alongside fluffy vanilla cupcakes and strawberry crunch cheesecake. The table looked like a pastry lover’s dream. I displayed the donuts on a tiered stand with dipping sauces chocolate ganache, caramel, and raspberry glaze. Guests loved customizing their own. It elevated a simple fry-up into an interactive dessert experience.
When I Accidentally Made Mini Donut Holes
One time, I dropped tiny spoonfuls of batter just to test the oil, and they puffed up into perfect mini donut holes. I rolled them in sugar and served them with coffee. They were gone in minutes. Ever since, I make smaller batches when I want bite-sized sweets like donut popcorn. They go great with a breakfast spread featuring pineapple quick bread or milk buns.
Freezing and Reheating – What Works and What Doesn’t
I get this question a lot: Can you freeze these donuts? Technically, yes but with limitations. I tried freezing both the raw batter and cooked donuts. Freezing the batter didn’t go well. It separated and didn’t rise properly when thawed. However, cooked donuts freeze fine if you wrap them tightly and reheat in a toaster oven. They’re not as good as fresh, but still satisfy a craving. For freezer-friendly alternatives, I recommend trying our homemade pancakes they reheat like a dream.
Gluten-Free Donuts Attempt
Curiosity got the best of me, and I tried a gluten-free flour blend with this recipe. The texture changed slightly grainier, less elastic but still tasty. I added an extra tablespoon of milk and rested the batter for 10 minutes before frying, which helped. If you’re exploring gluten-free baking, try our banana condensed milk cake naturally flour-light and microwave-friendly.
Turning Donuts into Dessert Boards
One of my favorite entertaining hacks is building a donut dessert board. I use mini donuts, fruit, spreads, and other sweets like Nutella donuts or Reese’s caramel cheesecake bites. Everything is bite-sized and mix-and-matchable. Add bowls of dipping sauces like maple glaze or peanut butter drizzle and your guests will rave about it long after the party ends.
Making a Breakfast Box with Donuts
I’ve started offering mini breakfast boxes with donuts, muffins, and small breads. They’re perfect for office meetings or school celebrations. I usually pair the donuts with slices of vanilla pound cake and fluffy milk brioche. The variety feels like a bakery box but all homemade. It’s also a great way to use up leftovers creatively.
“The beauty of these quick donuts? One batter, endless possibilities. They’re not just a recipe they’re a canvas.” – @DonutCraftsman
Calories and Nutrition (Per Serving)
- Calories: 180
- Fat: 8g
- Carbs: 24g
- Protein: 2g