Pioneer Woman’s glazed donuts are light, fluffy, and the best homemade donuts I’ve ever eaten.

Confession: I love me some glazed donuts. And I especially love Pioneer Woman’s Glazed Donuts recipe.

There is no donut-providing bakery anywhere near me. I’m even more than a half hour from a grocery store that sells donuts! It’s a hard life, I know.

What do you do when you’re hours away from a donut source? Become the source! Making donuts from scratch is my only option and my, what a delicious option it is.

This recipe hails from The Pioneer Woman’s blog and I dare say it is the best homemade glazed donuts recipe ever. These donuts are better than anything you can buy, that I can promise you. The secret is in the dough. You make the dough with a heavy hand of melted butter. The dough is light and sticky, but then you stick that dough in the fridge for a good long while. The butter gets firm again in the fridge and works its magic when you pop these donuts in the hot frying oil. These light donuts almost melt in your mouth when you eat them.

Donut making is quite a bit of work and the recipe takes a while to make (the perk is that you can make the dough ahead of time and keep it in the fridge). I like to think of donut making as party time. We like to make glazed donuts for my son’s fall birthday party instead of serving cake and we love to make a batch when we have friends come over. It’s a lot of fun and fresh donuts are one of those things no one can say no to. If you share enough, you won’t have to worry about eating them all yourself. You are going to love these. Mark my word.

Pioneer Woman's glazed donuts are light, fluffy, and the best homemade donuts I've ever eaten. 

Tips and Tricks for making Homemade Glazed Donuts

  • The chilling time is a must for these donuts. The butter needs a chance to solidify in the fridge which makes the dough much less sticky than when it went in the fridge. Don’t skip it.
  • The oil temperature is hard to gauge without a thermometer. I recommend getting one. I like to use this candy thermometer for my candy making and for keeping an eye on my oil frying temperature. That being said, make sure your thermometer is calibrated so that you know it’s showing the correct temperature. Here’s a good post about how to calibrate your thermometer.
  • No donut cutter? No worries! You can use a wide-mouth canning ring and anything to make the smaller hole. I have used a piece from my kid’s marble tracks (love these!), the fat end of a large piping tip, and even a pop bottle lid (that one is a bit annoying because the dough sticks in it). I also have this great set of round cookie cutters that I love and use for all kinds of things (like these amazing biscuits).
  • I love a traditional buttery glaze on glazed donuts, but feel free to make a maple, chocolate, or colored glaze. The possibilities are endless.

The Pioneer Woman's Glazed donut recipe AKA the best donut recipe ever

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Pioneer Woman’s Glazed Donuts


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 8 hours
  • Cook Time: 3 mins
  • Total Time: 8 hours 3 minutes
  • Yield: 2 dozen donuts

Description

The best homemade yeast glazed donut recipe on the face of the earth. Trust me, I’ve tried them all.


Ingredients

For the Donuts:

  • 1-1/8 cup whole milk, warm
  • 1/4 cup sugar
  • 2-1/4 teaspoons (one package) Instant Or Active Dry Yeast
  • 2 whole large eggs, lightly beaten
  • 1 and 1/4 stick unsalted butter (10 tablespoons), melted
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Shortening/oil for frying

Glaze for hot yeast donuts:

  • 4 tablespoons salted butter, melted
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • Enough milk to make a thin icing (about 1/2 cup)

Instructions

  1. To make the dough: warm the milk until it is getting nice and warm when you dip your finger in it (about 105 degrees). Add the milk to a mixing bowl or the bowl of your stand mixer. Add the sugar and stir to dissolve. Add the yeast and stir to combine. Let the yeast rest for 5 minutes.
  2. Add the beaten eggs and melted butter to the bowl and stir to combine.
  3. While the mixer is running slowly, add the flour and salt and mix until the dough comes together. Mix for a whole five minutes to work the dough well. Turn off the bowl and let the dough sit in the bowl of the mixer for 10 minutes.
  4. After the rest period turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 8 hours up to overnight.
  5. To form the donuts: Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch thick. Use a three-inch donut cutter to cut out the donuts.
  6. Place the cut donuts and holes on a lightly greased baking sheet.
  7. Repeat with the remaining dough.
  8. Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.
  9. To fry the donuts: Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 365 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.
  10. Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze and enjoy right away.
  11. For the Glaze: Just combine all the ingredients in a medium bowl and mix until smooth. Add just enough milk to make thin icing. Once the donuts are dipped halfway in the icing take them out, turn them icing side up, and place them on a cooling rack set inside a baking sheet (to catch the drips).

Notes

This is the most amazing donut recipe and the only one I have made for years. ENJOY!

This recipe is from The Pioneer Woman. She is amazing in general but has really come through with this recipe. She has lots of comments on the process of making these glazed donuts, so if you need some more pointers on how this should come together, check out her details post, recipe, instructions, and lots of tips on making glazed yeast donuts here.

The only thing I changed was the glaze. I think that a little butter in a glaze that might only call for milk and powdered sugar is a must. The butter makes it more like an icing in taste and less like eating powdered sugar. Butter makes everything better, though; we already knew that.

 

Pioneer Woman's glazed donuts are light, fluffy, and the best homemade donuts I've ever eaten. 
The Pioneer Woman's Glazed donuts AKA the best donut recipe ever

Feel free to comment on the life-changing experience that making these glazed donuts leads to. You’ll never be the same.

This recipe was originally published in July 2014 and has been republished in October 2017 with revised text, images, and the recipe has been updated.

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226 Responses
  1. BeccaMarie

    Oh yum. I love me some doughnuts too. I even tried making some baked doughnuts the other day… 🙁 I think I’ll stick to the regular kind. But yours look fabulous!

  2. Susan

    I make lots of doughnuts–one of my weaknesses, but more partial to cake ones. However, these have made my mouth water. I have doughnuts pans, but only do them with muffin recipes for the grands–frying is the only TRUE doughnut! XOXO

  3. Bill

    Why do yours look better than hers? I don’t mean that to sound snarky…but yours truly look professional…hers look homemade…darker, craggier, and oilier. Any insights you can share?

    1. Bill- this totally made me smile. This is my go-to recipe for donuts and we LOVE donuts. They always looks like this too… I assume that her oil was a little bit hotter than she wanted it to be or she fried them longer. And maybe I’m just a really good donut photographer 😉 thanks for the comment. I totally loved it. Compare me to Pioneer Woman any day!

  4. บทความน่ารู้เกี่ยวกับรองเท้าแตะ

    These doughnuts look yummy. Must tell my wife to try at this weekend. Thanks for the recipe.

  5. The recipe didn’t seem to taste right. I tried the doughnuts without the glaze and they tasted like bland dinner rolls, not a doughnut. It’s supposed to be a sweet bread. I’ve looked at other recipes, and they say 1 1/4 cup sugar vs. the 1/4 cup here. I’m going to try that next time and see if it tastes more doughnut like.

    1. They are ok, but not nearly as good. I just made them this weekend. I’d recommend eating them right away though you could always do a trial run to see how you like them the next day. More donuts are never bad in my opinion!

      1. Cindy Adams

        Put your day old or longer donuts in the microwave for just 5 or 6 seconds and they are just like a warm donut just out of the fryer.

    2. MeliMel

      I don’t freeze the finished doughnuts…I do however, freeze the finished dough. When I pull the dough out of the freezer, I let it hang out on the counter for a couple hours and then fry em up….they taste as good as the first batch 🙂

  6. Faki

    Hello,
    Can you please tell me what is the purpose of placing the dough in the fridge.. i am gonna try this recipe nw and I dn t have enough time to refrigrate it for 8 hours.. what should i do?

    1. The chilling lets the butter re-solidify, so when you fry them it’s melts again and makes the softest donuts ever. The dough is super stick if you don’t put it in the fridge for at least a couple of hours and it’s really hard to work with. Minimum, I’d do 3 hours of chilling time.

    1. I’d go for at least 2%, it does need some of the milk fat in there. You could try it though. I think that the higher fat content of the milk lends to a more tender dough but I’m also pretty sure they would be delicious and rich even with skim milk. If you try it, I’d love to know how it turns out!

  7. Christina

    Can the dough be made the night before? Double on size the night before and kept in fridge until the morning? Wondering if it would dry out too much?

    1. Yes! I have done this a few times. You are going to want to put in it a really big bowl and put a could of layers of plastic wrap over the top. It’s going to still puff up some in the fridge, so you might want to check on it and push it down once in a while. It should be fine if you keep the top of the bowl covered with that plastic wrap. It’s worked well for me in the past!

  8. Sandra

    I made this recipe a couple months ago and my son requested it for his birthday ?, but I’m curious if I could freeze half of the dough? I just feel like my family of four would eat ALL the donuts! Maybe I can save some for another time??

  9. Katherine

    My question is, is there anyway to make this with a hand mixer? I do not have a stand mixer (much too expensive for this stay at home mama).

  10. Nancy

    Tried this recipe this past weekend and it’s perfect!

    A couple of tips for donut frying people… When I was in college, I worked for the bakery of a larger, well-known grocery store. Every Saturday and Sunday morning, I was the one frying the doughnuts at 4 AM. When I fried them, I used a couple of oversized chop sticks (for lack of a better term) to turn the donuts in the oil. The oil needs to be deep enough to not catch the donuts on the bottom of the pan when flipping them and with a bit of practice, a whole mess of them can be turned in less than a minute. I used regular wooden chopsticks from y local Chinese restaurant to turn mine and they worked great! (Also, disposable – one less thing to clean)

    Second top: while vegetable and corn oil are great to use, for a truly “old-fashioned” taste to your donuts, use lard for drying. And I mean real lard, not Crisco or some such. I have a butcher shop in my ittle town that does it’s own butchering so lard is always available to me.

    Otherwise, this recipe is PERFECT! Thanks so much for sharing it! It sure stirred some memories for me from a time when I was very young and we would visit my grandfather (born in 1888) and would get glazed donuts from the local donut shop that were warm, gooey and the BEST!

  11. Jacob Penny

    Made these for the first time today and absolutely love them. Made a chocolate coating along with the glaze. Ridiculously delicious.

  12. Cole

    Hi there. I have a question. Would the yeast still activate on honey instead of sugar? Trying to eat more whole food sweeteners 🙂

  13. Dawn

    It says 2 1/4 teaspoons of yeast (one package) my yeast package is over 2 whole teaspoons. So do I measure out the 1/4 teaspoon or use the entire package?

  14. Charm Monroe

    I made these donuts, following the recipe to a T, They turned out beautifully, but the donuts themselves were tastless, if I hadn’t used a chocolate frosting on them, I really would have been dissatisfied. Will not use this recipe again. I want a lighter melt in your mouth texture.

    1. Melissa

      Did you use real butter? I feel like with that much butter in a dough recipe, it’s bound to be good. Sorry you didn’t like it 🙂

  15. A'sonda Adams

    I made these donuts and I must have done something terribly wrong. The donuts taste like yeast? Can you tell me what I did? The kids were really excited they still ate a few of them however we couldn’t share them with neighbors. I know it was on my end as the Pioneer Women always knows how to get down in the kitchen. Help!!!

      1. Zarisa Banks

        These were amazing like southern doughnut shop, quality, but my husband also said they tasted a bit yeasty (yet heavenly lol) I used active dry yeast, if I were to use about half of the yeast what other changes to the recipe should I make if any? I was thinking possibly just let them rise a lot longer. What do you think? And Thank you for the recipe, these were delicious!

        1. Melissa

          I’m not sure how changing the yeast would effect the recipes but if you play with it I’d love to hear back. Happy donut making friend!

    1. Melissa

      I don’t really know. I think if you proofed them in the fridge it would probably work great but I’d try it before you do it for a big party or something 🙂 I’d love to know if you do!

  16. Mikelyn

    This seems like an awesome recipe and I totally wanted to make it tonight but I don’t want to make two dozen just a dozen and I don’t know how to do the ingredients can you help me with that ? Thank you

  17. Tara

    I had a bit of trouble with this recipe and getting the donuts to rise(without a little help from a warm oven) and then I read the pioneer womans instructions in her book. One extra step she had was after chilling the dough let it come to room temp in the bowl and then roll and rise again.

  18. Renee

    I’m right there with you on being along way from any store that sells donuts. My son has been wanting some. Ok think after school work we will be making the dough

  19. Tiffany

    How long is the most that you would keep these in the fridge? We are making these for a treat on halloween evening and I can’t decide when to make them.

  20. Jim

    Truly amazing recipe. The only recipe that made me smile and happy. The donuts I made using this recipe are very delicious and mouth watering that makes you ask for more. Thank you so much for sharing this wonderful recipe. God bless you.

  21. Lorella Pini

    Very good recipe! Just made them with my 11 year old daughter!!!! My husband and son love them too! I made just half of the glaze and was plenty for us as we don’t like too much sweet!

  22. Leslie

    I had trouble getting the doughnuts off of the baking sheet and into the oil without deflating and mangling them. Do you have any tips for me?

    1. Melissa

      Do you use baking mats yet? I just keep them on my baking sheets and use them ALL THE TIME! Seriously great investment. If you aren’t using a baking mat I’d use parchment or spray the pans with cooking spray as needed. I’ll change the recipe to reflect this, thanks for mentioning it. Here are the baking mats I love: http://amzn.to/2BsQbmn

    1. Melissa

      Yes! I have done glaze, chocolate glaze, maple glaze, cinnamon and sugar, and powdered sugar! They are ALL good! Make what you love 🙂

  23. W.L.

    I found this recipe only recently, and made them today. Oh my good heavens!! SO GOOD! I do like mine a little on the sweet side, so after reading the comments I decided to use 1/2 cup of sugar instead of a fourth. Perfection! This was the first timeI have ever attempted donuts, so some of them weren’t so pretty, but will with a little practice, which I will get when I make more very soon!!

  24. Edith Hare

    This recipe was great. The last time I tried to make homemade donuts, it was 5 years ago. They came out squatty, brittle, and didn’t taste good. On top of it all, I wound up in the hospital on Christmas day that year getting my appendix out after I had made them. What made this year special is that the donuts came out fine. A little bigger than probably you would have done them. I wound up with a Baker’s dozen and 16 holes. I wanted to surprise my family with homemade donuts for Christmas day and I wound up the one surprised. Right after I had used her donut recipe, my husband surprised me with one of The pioneer woman cookbooks for Christmas. Olive it. I love watching Ree Drumand. She’s awesome. Merry Christmas and Happy new year 2017. God bless you all.

  25. Jana V.

    I made these for our traditional “eat doughnuts for Christmas morning” breakfast this year. I also made a half dozen of them without the holes cut out, to fill with jam. They were absolutely delicious!

  26. Verlina Ammon

    Can the dough be kept refrigerated for a few days? I am sick and tho I made the dough I have not been feeling good enough to cook or eat the donuts?!

  27. Brandie

    Do you think I could make this using almond or soy milk? I’m pretty sensitive to casein and lactose and have to take an antispasmotic eat any dairy. I’ve tried to substitute in other baking recipes with mixed results.

  28. Rebecca

    I made these for Christmas and froze half of the dough (I put half in the freezer instead of putting it in the fridge overnight). I noticed a few people had asked if the dough could be frozen and I just wanted to let you know that it can! I pulled the frozen dough out yesterday and put it in the fridge to thaw. I rolled out the other half of the dough this morning and they came out perfect!! Thanks for the recipe and tips 🙂

  29. Help! My husband and son were so excited to try this and I already knew it wasn’t going to come out right when they put the dough in the bowl to allow it to rise and sure enough, they were blah. After allowing the dough to rise they looked like flakey biscuits. Haha! Can we use less flour if necessary? It was too dry. They must’ve missed something or added a little too much of something. WE will for sure try it again. 🙂

  30. Lisa

    Can these be made in an air fryer? Has anyone tried it? I just got one and was trying to find recipes I can make in it and would love a donut:)

  31. Cassandra sorg

    This recipie was amazing. I made the dough and and cleaned everything up the first day and the next when my 3 teenage boys arrived home from school we hungout and made doughnuts. They loved it and there was little clean up so there was no complaining .

  32. Melissa Rappleye

    They tasted like fried dinner rolls. Very blan. Also they don’t really raise after taking them out of the fridge, so they never got fluffy. I might try again and have them raise an hour before the fridge.

  33. Davonna Flowers

    I am leaving to go to the store to get ingredients my family loves glazed donuts!! I have found the dessert recipe of happiness for my family thanks

  34. Stela

    These are to die for! So delish. I had never made donuts but they are one of my favorite treats. This recipie was super simple to make.

  35. Cynthia

    Hi there. I’m just making this now. And didn’t realize the sitting time is 8 hours? Do I really have to follow this? That’s mean I have to wait til tomorrow. Or I can sit them outside for an hour? Thanks.

    1. Melissa

      You have some flexibility. If you are comfortable with dough, you’ll know what looks right. The goal is to re-solidify the butter so that you can work with the dough.

  36. Janet L.

    These donuts are wonderful. I did however add a couple of teaspoons of cinnamon. Just like they say, melt in your mouth good. So yummy.

  37. Norma Cornejo

    Amazing.
    I made this doughnuts for some friends they loved them.
    They said they were the best doughnuts they ever had.

  38. Deahna Rosch

    Was the sugar off? They tasted like dinner rolls/bisquits with glaze. Nice and fluffy but not amazing, sort of disappointing since we did this for a kids cooking class.

  39. TxAnne

    I think this is a personal preference issue. I love donuts with a VERY slightly sweet dough and sweetness added through the glaze. If the dough is also too sweet, it’s Sugar Overload! This recipe is ideal for me, although I actually cut the sugar in the dough down to 3 tbsps instead of 1/4 cup…and replaced the vanilla in the glaze with lemon juice.
    WONDERFUL RECIPE! I’m so glad I tried it.

  40. Doughnut lover

    First time trying to make doughnuts. I was craving Stan’s doughnuts (Calif), but there’s none on the east coast. This recipe was great! It’s borderline cakey and more of a old fashion doughnut. Still, it’s light. Maybe if I had waited more and had the doughnuts tripled in size, it would have been more airy. The doughnut isn’t very sweet, but the frosting did the trick.

    1. Melissa

      Sorry you had trouble. I’ve made this recipe dozens of time with success and I think the key is a thermometer to gauge your oil temperature.

  41. Maria

    I never was fond of the heavier cake like donuts that you see around. I can’t wait to make these. They look so light and heavenly.

    1. Melissa

      They are ok, not nearly as good but they are about like a store-bought yeast donut. It’s hard to fresh fry them but that is definitely how they are best.

  42. Kate

    I just made a half batch to test it out for a bbq I’m going to tomorrow. Wow! Amazing. I only let it refrigerate for 3 hours, used quick rise yeast, and salted butter, otherwise followed the recipe to a T. This recipe is fabulous. A double batch is in my mixer as we speak to cook up in the morning. Thank you!!!! :):):)

    1. Melissa

      AWESOME! I’m so glad to here that. I rarely make less than a double batch too 🙂 Are you going to fry them at the party?!

  43. Will

    I made these last night and were fantastic for my first try! I did however have tons of icing left over.

    How do you store donuts that are left over? I found that storing them overnight made them far less tasty, the dough became a little soft, almost sponge like..

    1. Melissa

      I don’t think they store well either. I always plan to fry them fresh and share (or make them at a party), because leftovers just don’t work well.

  44. Carol

    These were amazing! Perfectly soft consistency and super addictive. We just coated them in cinnamon sugar but I’m trying the glaze next time (tonight). We live in New Zealand so it’s hard to get a good donut around here. I foresee making these many times in the future… shopping for bigger pants might also be in my future…

    1. Melissa

      This is how I feel about them, amazing! And we make them way too much too. ENJOY and happy pants shopping friend 🙂

  45. My first attempt at anything like this. I have baked 2 cakes from scratch in my life so I stayed strictly with the recipe. They were awesome. I didn’t have a thermometer so I used an electric skillet to maintain a consistent temp. Unbelievable good. Be patient and let them rise.

    1. Melissa

      Great idea on the electric skillet for keeping a consistent temp. I might have to get one just for that! Thank you for sharing!

  46. Hannah Potts

    Do you think that I could freeze these once they rise, thaw them the night before frying, and then fry them?

    1. Melissa

      I’m trying to figure that you too. I want to take them to a youth camping trip I’m in charge of! If I test it I’ll let you know. If you test it, will you report back. My SIL who went to culinary school thought it would work but she said to shape and freeze, and then they would proof or rise while they were thawing.

  47. Misty

    What did I do wrong? My dough came out of the fridge hard as a rock and very difficult to roll out. Is that normal? I’m waiting to see if they will still rise…

    1. Melissa

      When the butter gets cold again it re-solidifies which makes the sticky dough easier to work with. How did it rise after the fridge time?

  48. Krystal DeCoteau

    What’s the longest you’ve lefty the dough in the fridge before frying? Considering making up the dough tonight but wont get do the frying until tomorrow night.

  49. Andrea

    This recipe is incredible! I saw this recipe a month ago and have since made it 3 times for special occasions. It’s my first time deep-frying anything, and I don’t think I’ll ever look for a different yeast donut recipe. It is a taste of heaven, and everyone who has tasted one has loved it. The glaze is amazingly good. Thank you for sharing!

    1. Melissa

      Your goal is to chill the dough so that the butter gets hard again and you can work with it. If it firms up before the 8 hours you’re fine to use it!

  50. Bridget Roth

    I live in the country too! Love your recipes as I could most all our meals, to far for take out! I’m definitely going to make these doughnuts, they look delish❤️ Thanks for being such a great inspiration ?

  51. A.

    Hey there, just looking to get clarification on some of the measurements. I’m not familiar with the way it is represented in this write up. The whole milk: 1-1/8 cup and the instant yeast 2-1/4 tsp are these meant as a measurement between these two or is it 1and an 1/8th?

  52. SAMANTHA J BLISS

    SO GOOD light and crispy! I got a little over 2 dozen my donut cutter is smaller than recommended. Will make again!!

  53. Brooke

    These are delicious!! I’ve been eyeing this recipe for awhile, but it’s a bit time consuming. I made the dough after dinner so it could sit overnight. I used the recommendation of using a mason jar lid and a marble track attachment since I didn’t have a donut cutter, genius! I had a meat thermometer laying around I used to gauge the oil. It seemed a bit too hot at first, mine definitely came out darker than the pictures. They still taste amazing!
    This recipe is so worth a try.

  54. Ingrid K Santana

    I’m salivating… I actually moved to the Dominican Republic last month and have found that the chances of me even finding ingredients to make my own are non existent. Pregnancy hasn’t helped wirh craving this deliciousness…
    Any alternatives???

  55. IJG

    Perfect! Every time!! I love this recipe!! It gets better each time I make it and I love how soft and pillowy they are. Good things take time! The 8 hour rest period is essential and second rise post cut as well. Don’t cut corners!

  56. Eugenia Byrd

    They were delicious the first two times I made them. Been experimenting with pans for the oil. Now they are coming out oily, they rise well, but when I put the rings into the oil they don’t rise as well as the bismarks, and twists. I do use a candy thermometer. Both methods that I have used is a skillet and a deep fryer. Please help

    1. Melissa

      Normally if mine are oily it is because the oil temperature is too low and they sit and soak it up for too long before they get cooked. It’s odd that you had success and they didn’t. I’ll think about it more for sure because I’m not sure what changed for you!

  57. Dianne

    I have used this recipe over a dozen times now. My husband and family members literally beg me to make more donuts. Just wanted to say thank you for sharing. They are the best homemade donuts tops anything I’ve ever had…recipe is great as is. Sometimes I have fun with the dough and make a few cream filled donuts or twists. If you like cinnamon you can also add a little to the icing if desired. Thanks again

    1. Melissa

      My family is the same way! We just made them on Monday and picked all of the pumpkin and gourds from the garden! SO fun! Do you have a good cream filling recipe?

  58. Dianne

    Also found a way to make them quicker if you’re in a hurry. I use the fast acting instant yeast don’t refrigerate instead leave at room temperature…rise for an hour and ready to go. Great every time

    1. Melissa

      I think you could keep them cold for up to 24 hours, maybe 36. The longest I have waited was closer to 18 but it still worked fine. If you try longer will you let us know!?

  59. LYNNE TYRE-MOCK

    Sounds amazing!!!
    I can’t wait to surprise my family with my take at making doughnuts!!
    …..more later when I find out their response😋

    1. Melissa

      Homemade donuts are just something special! I always get huge smiles and happy responses when I whip up this special treat! Can’t wait to hear how they liked them.

  60. Becca

    After you let the dough rise in the fridge, can you cut the donuts out night before and place back in the fridge until the next morning, then let rise for an hour and fry, to cut down on time?

  61. Mimi

    I am currently making 8 batches. How long can the cut donuts rest on the baking sheet before going in the fryer. Can I make them wait longer than 1 hour? The donuts did not taste good 1 day later. Any ideas? (It tastes like cold oil, the oil temp stayed at 350)

    1. Melissa

      It depends on how warm the room is, that will determine who quickly they rise. I think you’d be ok for over an hour but I wouldn’t leave them out more than 2-3, they will over proof and can fall before you get to cooking them. I agree, they aren’t great the next day, much better fresh for sure.

  62. Labeeba

    Hi , I tried this recipe today. It was a major flop for me dont kmow where I went wrong. The dough had risen very nicely but when I fried them they soaked so much oil that they became so heavy and impossible to eat. Feeling so sick after taking one bite.Threw the whole batch away
    what could I have done wrong ??

    1. Melissa

      How disappointing! Most of the time when the issues is too much grease in a fried food, the oil temperature was too low. If it’s too low then the food sits in it without cooking quickly enough for too long. I’m so sorry to hear that. Did you have a thermometer for your oil?

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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