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Overhead shot of a round donut with a dusting of powdered sugar on a dark surface.

Homemade Donuts (Fluffige Selbstgemachte)

Soft, fluffy homemade donuts made with yeast-risen dough, fried until golden, and dusted with powdered sugar.
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Prep Time 30 minutes
Cook Time 16 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 16 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 1/4 cups all-purpose flour 280g
  • 1/4 cup unsalted butter 57g, softened
  • 2 1/4 tsp active dry yeast 7g
  • 3/4 cup warm milk 180ml, 110°F (45°C)/43°C
  • 1/4 cup granulated sugar 50g
  • 1/2 tsp salt
  • 2 large eggs
  • Vegetable oil for frying
  • 1/2 cup powdered sugar 60g

Method
 

  1. Proof the Yeast:

    Proof the yeast: Stir yeast into warm milk and let sit roughly 5 minutes until bubbly.

  2. Mix Dry Ingredients:

    Mix dry ingredients: In a large bowl, combine flour, sugar, and salt. Add softened butter, eggs, and the proofed yeast mixture. Blend until a sticky dough forms.

  3. Knead the Dough:

    Knead: Transfer dough to a floured work surface and knead 5–10 minutes until smooth and elastic.

  4. First Proof Dough:

    First proof: Put dough in a greased bowl, cover with a damp towel, and let rise in a warm, draft-free spot for 1–2 hours until doubled in size.

  5. Shape Donuts:

    Shape donuts: Roll dough to about 1/2 inch (1.25 cm) thickness. Use a donut cutter or a large glass with a smaller cutter to cut out donuts. Gather and reroll scraps, then cut again.

  6. Second Proof Donuts:

    Second proof: Arrange cut donuts on a parchment-lined baking sheet, cover loosely, and let rise 30 minutes until puffy.

  7. Fry Donuts:

    Fry: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry donuts in batches, 1–2 minutes per side, until golden. Transfer to paper towels to drain.

  8. Finish with Sugar:

    Finish: Sprinkle warm donuts with powdered sugar.