Homemade donuts equal happiness! These 8 irresistible donuts are soft, fluffy and delicious — one simple base dough becomes eight dreamy bakery-style treats. Which one will you try first?
8 Donut Recipes Soft + Fluffy Delicious Little Bites of Happiness
You need: 1 cup warm milk, 2 1/4 tsp active dry yeast, 1/4 cup sugar, 1 egg, 1/4 cup melted butter, 3 1/2 cups flour, 1/2 tsp salt, oil for frying
Bloom the yeast in the warm milk for 5-10 minutes until foamy. Whisk in the egg, sugar and melted butter, then the flour and salt. Knead for 8-10 minutes until smooth and elastic, cover, and let it rise for 1 hour until doubled. Roll to 1/2-inch thick, cut your donuts, rest them for 20 minutes, and fry at 350°F (175°C) for 1-2 minutes per side until golden. Each card below starts from this dough and adds its own filling, glaze and finishing touches.
1
Vanilla Cream Donuts
Classic & Creamy
Vanilla Cream Donuts — Classic & Creamy
You need: base donut dough (above); for the pastry cream: 1 cup milk, 1/4 cup sugar, 2 egg yolks, 2 tbsp cornstarch, 1 tsp vanilla extract; fine sugar for coating
1
Make the dough. Bloom 2 1/4 teaspoons of yeast in 1 cup of warm milk with a pinch of sugar for 5-10 minutes until foamy. Whisk in 1 egg, 1/4 cup sugar and 1/4 cup melted butter, then stir in 3 1/2 cups flour and 1/2 teaspoon salt. Knead for 8-10 minutes until smooth, then cover and rise for 1 hour until doubled.
2
Shape and fry. Roll the dough to 1/2-inch thick, cut out round donuts (no hole), and rest them for 20 minutes. Fry in oil at 350°F (175°C) for 1-2 minutes per side until deep golden. Drain on a rack.
3
Make the vanilla pastry cream. Whisk 2 egg yolks, 1/4 cup sugar and 2 tablespoons cornstarch in a bowl. Heat 1 cup of milk until steaming, pour it slowly over the yolks while whisking, then return everything to the pan and cook, whisking, until thick and glossy. Off the heat, stir in 1 teaspoon vanilla and cool completely.
4
Fill and coat. Poke a small hole in the side of each donut, pipe in the cold pastry cream until the donut feels satisfyingly full, and roll the warm donuts in fine sugar. Classic and creamy!
Kitchen Tip: Poke the hole before piping and fill slowly — forcing cream into a sealed donut can burst it.
Ready in 2 hrs 30 minMakes 8 donuts
2
Nutella Hazelnut Donuts
Rich & Chocolatey
Nutella Hazelnut Donuts — Rich & Chocolatey
You need: base donut dough (above); for the filling: 1/2 cup Nutella, 2 tbsp heavy cream; for the glaze: 1 cup powdered sugar, 2 tbsp cocoa powder, 3-4 tbsp milk; crushed hazelnuts to sprinkle
1
Make the dough and fry. Prepare the base dough, let it rise for 1 hour, cut round donuts and rest for 20 minutes. Fry at 350°F (175°C) for 1-2 minutes per side until deep golden. Cool on a rack.
2
Make the Nutella cream. Whisk 1/2 cup Nutella with 2 tablespoons of warm heavy cream until smooth and pipe-able. Warm cream keeps the Nutella from seizing.
3
Fill the donuts. Poke a hole in the side of each donut and pipe in the Nutella cream until pleasantly plump.
4
Glaze and finish. Whisk 1 cup powdered sugar, 2 tablespoons cocoa and 3-4 tablespoons milk into a thick glaze. Dip the tops of the donuts, then sprinkle generously with crushed hazelnuts — toast them for 5 minutes first for a deeper flavor. Rich and chocolatey!
Kitchen Tip: Toast the crushed hazelnuts in a dry pan for 5 minutes — the flavor deepens enormously.
Ready in 2 hrs 30 minMakes 8 donuts
3
Lemon Glazed Donuts
Zesty & Fresh
Lemon Glazed Donuts — Zesty & Fresh
You need: base donut dough (above); for the glaze: 1 1/2 cups powdered sugar, 3-4 tbsp fresh lemon juice, 1 tsp lemon zest (plus extra to sprinkle), crushed pistachios
1
Make the dough and fry. Prepare the base dough, rise for 1 hour, then cut ring donuts with a hole in the middle and rest for 20 minutes. Fry at 350°F (175°C) for 1-2 minutes per side until pale golden and puffed.
2
Make the lemon glaze. Whisk 1 1/2 cups powdered sugar with 3-4 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest until smooth and pourable — it should coat the back of a spoon.
3
Glaze while warm. Dip the tops of the still-warm donuts into the glaze. Warm donuts let the glaze set in a thin, crackly shell instead of a thick coat.
4
Finish. While the glaze is wet, sprinkle with extra lemon zest and crushed pistachios. Zesty and fresh!
Kitchen Tip: Glaze the donuts while they are just warm, not hot — the glaze sets glossy and thin instead of melting off.
Ready in 2 hrs 15 minMakes 8 donuts
4
Red Velvet Donuts
Bold & Beautiful
Red Velvet Donuts — Bold & Beautiful
You need: base donut dough (above); add to the base dough: 2 tbsp cocoa powder, 1 tsp gel red food coloring; for the glaze: 4 oz cream cheese (softened), 1 cup powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla; red velvet crumbs to sprinkle
1
Make the red velvet dough. Prepare the base dough, whisking 2 tablespoons of cocoa powder into the flour and 1 teaspoon of gel red food coloring into the warm milk. Gel coloring gives a deep red without making the dough wet. Knead, rise for 1 hour, cut rings and rest for 20 minutes.
2
Fry. Fry at 350°F (175°C) for 1-2 minutes per side until cooked through — the color will deepen as they fry. Cool on a rack.
3
Make the cream cheese glaze. Beat 4 ounces of softened cream cheese with 1 cup powdered sugar, 1/2 teaspoon vanilla and 2-3 tablespoons of milk until smooth and pourable.
4
Glaze and finish. Dip the tops of the donuts into the glaze and sprinkle with red velvet crumbs — crumble one extra donut for the crumbs. Bold and beautiful!
Kitchen Tip: Use gel food coloring, not liquid — liquid adds water to the dough and dulls the red.
Ready in 2 hrs 30 minMakes 8 donuts
5
Cookies & Cream Donuts
Cookie Lovers Unite
Cookies & Cream Donuts — Cookie Lovers Unite
You need: base donut dough (above); for the filling: 3/4 cup heavy cream, 1/3 cup crushed chocolate sandwich cookies; for the glaze: 3 oz white chocolate (melted), extra crushed cookies to sprinkle
1
Make the dough and fry. Prepare the base dough, rise for 1 hour, cut round donuts (no hole) and rest for 20 minutes. Fry at 350°F (175°C) for 1-2 minutes per side until golden. Cool completely.
2
Make the cookies and cream filling. Whip 3/4 cup of heavy cream to soft peaks and fold in 1/3 cup of finely crushed chocolate sandwich cookies.
3
Fill the donuts. Chill the filled donuts for 20 minutes first if you can — the cream firms up beautifully. Poke a hole in the side and pipe in the cookie cream until full.
4
Glaze and finish. Dip the tops into melted white chocolate and sprinkle generously with more crushed cookies. Cookie lovers unite!
Kitchen Tip: Chill the filled donuts for 20 minutes before glazing — the firm cream keeps the white chocolate coat clean.
Ready in 2 hrs 45 minMakes 8 donuts
6
Lotus Biscoff Donuts
Caramel Dream
Lotus Biscoff Donuts — Caramel Dream
You need: base donut dough (above); for the filling: 1/2 cup Biscoff spread; for the glaze: 1/2 cup caramel sauce, 1/2 cup powdered sugar; crushed Lotus biscuits to sprinkle, plus whole biscuits to garnish
1
Make the dough and fry. Prepare the base dough, rise for 1 hour, cut round donuts (no hole) and rest for 20 minutes. Fry at 350°F (175°C) for 1-2 minutes per side until golden. Cool on a rack.
2
Fill with Biscoff. Warm 1/2 cup of Biscoff spread for 20 seconds in the microwave so it pipes smoothly without tearing the donut. Poke a hole in the side and pipe it in until each donut feels full.
3
Make the caramel glaze. Whisk 1/2 cup caramel sauce with 1/2 cup powdered sugar until smooth and thick enough to coat.
4
Glaze and finish. Dip the tops of the donuts into the caramel glaze, sprinkle with crushed Lotus biscuits, and press a whole or half biscuit on top. Caramel dream!
Kitchen Tip: Warm the Biscoff before piping — cold spread is too stiff and will tear the soft donut.
Ready in 2 hrs 30 minMakes 8 donuts
7
Strawberry Dream Donuts
Fruity & Fresh
Strawberry Dream Donuts — Fruity & Fresh
You need: base donut dough (above); for the filling: 3/4 cup heavy cream, 3 tbsp strawberry puree or jam; for the glaze: 1 1/2 cups powdered sugar, 2-3 tbsp strawberry juice or puree; fresh strawberries and white chocolate (melted) to garnish
1
Make the dough and fry. Prepare the base dough, rise for 1 hour, cut round donuts (no hole) and rest for 20 minutes. Fry at 350°F (175°C) for 1-2 minutes per side until golden. Cool completely.
2
Make the strawberry cream. Whip 3/4 cup of heavy cream to soft peaks and fold in 3 tablespoons of strawberry puree or jam until pink and swirled.
3
Fill and glaze. Pipe the strawberry cream into the side of each donut. Whisk 1 1/2 cups powdered sugar with 2-3 tablespoons of strawberry juice into a pink glaze and dip the tops.
4
Garnish. Pat fresh strawberries dry — wet berries make glaze slide off — halve them and place on top, then drizzle with melted white chocolate. Fruity and fresh!
Kitchen Tip: Dry the strawberries on a paper towel before garnishing — juice makes the pink glaze weep and slide.
Ready in 2 hrs 45 minMakes 8 donuts
8
Matcha White Chocolate Donuts
Earthy & Unique
Matcha White Chocolate Donuts — Earthy & Unique
You need: base donut dough (above); for the filling: 3/4 cup heavy cream, 1 tsp matcha powder (sifted); for the glaze: 1 1/2 cups powdered sugar, 1 tsp matcha powder, 3-4 tbsp milk; white chocolate shavings to sprinkle
1
Make the dough and fry. Prepare the base dough, rise for 1 hour, cut ring donuts and rest for 20 minutes. Fry at 350°F (175°C) for 1-2 minutes per side until pale golden. Cool completely.
2
Make the matcha cream. Sift 1 teaspoon of matcha powder — matcha clumps badly in liquid — then whisk it into a splash of the cream to make a smooth paste before folding it through the whipped 3/4 cup of cream.
3
Fill the donuts. Poke a hole and pipe the matcha cream into each donut until gently plump.
4
Glaze and finish. Whisk 1 1/2 cups powdered sugar, 1 teaspoon sifted matcha and 3-4 tablespoons milk into a green glaze. Dip the tops and shower with white chocolate shavings. Earthy and unique!
Kitchen Tip: Always sift matcha and make a paste with a little liquid first — dry matcha whisked straight into cream stays lumpy.
Ready in 2 hrs 45 minMakes 8 donuts
Donut Tips
Watch the oil temperature. 350°F (175°C) is the sweet spot — too cool and donuts soak up oil, too hot and they brown before cooking through. A thermometer takes the guesswork out.
Do not crowd the pan. Fry 2-3 donuts at a time so the oil stays hot and they cook evenly.
Proof the cut donuts. A 20-minute rest after cutting gives you the lightest, fluffiest texture.
Fill from the side. Poke a small hole with a knife tip, then pipe the filling in slowly until the donut feels plump.
Eat them fresh. Fried donuts are at their best the day they are made — fill and glaze shortly before serving.
Frequently Asked Questions
Can I bake these donuts instead of frying?
Yes — bake the cut donuts at 375°F (190°C) for 10-12 minutes until puffed and lightly golden. They will be a little less crisp but still soft and fluffy.
Why did my donuts turn out dense?
Usually the dough was under-proofed or the milk was too hot and killed the yeast. Milk should feel warm, not hot, and the dough needs the full hour to double.
How do I keep donuts from getting greasy?
Keep the oil at 350°F (175°C), fry in small batches, and drain the donuts on a wire rack instead of paper towels.
Can I make the dough ahead of time?
Yes — let it rise in the fridge overnight. Bring it back to room temperature for 30 minutes before rolling and cutting.
How long do filled donuts keep?
Filled donuts are best within a day. Store them in the fridge because of the cream fillings, and let them sit out for 15 minutes before eating.
Which One Will You Try First? Homemade Donuts = Happiness!
