One Basic Donut Recipe – Endless Possibilities

A basic donut recipe unlocks a world of possibilities, glazed, powdered, filled, bright & frivolous or sophisticated and indulgent. What’s your favourite?

Portrait Image of cinnamon sugar coated donuts with a bite out of one cooked from a basic donut recipe

The Ultimate Childhood Favourite.

Whilst I don’t really have a sweet tooth I find it impossible to turn down a good old fashioned doughnut!

It would be very easy to take this recipe spin it out into dozens of recipes, but, that would be cheating you guys and a case of writing for writing sake.

By the way, I don’t care if you spell it doughnuts or donuts, I use both interchangeably.

Whether you like them stuffed or glazed or even both this recipe just works!

It is a proper old fashioned leavened recipe that you drop into a fryer and they come out just the way you remember them as a child.

If you want a ring donut, just stick your finger in the middle and start to spin the donut.

Just watch it form the perfect ring!

Portrait Image of lemon glazed ring donuts cooked from a basic donut recipe

The Best Way to Fill a Donut.

I find the best way to stuff donuts is using a piping bag.

Even a baking numpty who “never” uses a piping bag can do it so you will be fine!

Fit a long and fairly broad nozzle and just squeeze until there ain’t no more room. 

You should do it whilst they are still warm because when they are warm they firm up.

This means that they do not give way and you get less filling.

You should also warm the stuffing a little, particularly if it is a stuffing of jam or compote.

Portrait Image of lemon glazed ring donuts with a bite out of one cooked from a basic donut recipe

Fillings and Glazes.

As a Brit the classic doughnut is coated in sugar and if filled it is stuffed with strawberry jam.

But you can go in any direction you want, stuff with chocolate, custard or jam.

You can glaze with your favourite topping and add sprinkles if you want. As you may be able to tell I am not a “sprinkles” type of guy.

A couple of ideas out of left field that feature in my pictures are an “apple pie donut”.

I cook down diced sharp apples with brown sugar and nutmeg until they are soft but still have a bit of texture.

Dice them pretty small so that they still fit through a nozzle. Then drop them into some cinnamon sugar!

The other is a really simple lemon glaze using powdered sugar and lemon juice. I always zest the lemons and sprinkle some zest in the glaze before it sets.

Basic Donut or Doughnut Recipe

Basic Donut or Doughnut Recipe

Yield: 12 Donuts
Prep Time: 5 hours
Cook Time: 30 minutes
Total Time: 5 hours 30 minutes

You only need one basic donut recipe and a whole world of stuffing and glazing is open to your imagination. These bad boys need patience but no skill, even a baking'phobe' like me can do em!


  • 7 g Yeast
  • 175 ml Milk, Blood temperature
  • 450 g Plain Flour
  • 1 Tsp Salt
  • 85 g Softened Unsalted Butter
  • 2 Eggs
  • 85 g Caster Sugar
  • Oil for deep frying


  1. Whisk together the yeast and the warm milk until the yeast has dissolved in a large bowl
  2. Stir in 150g of the plain flour, cover the bowl with cling film and leave for a couple of hours.
  3. The dough should have risen by at least a third and and should have loads of bubbles
  4. Add the remaining flour and the salt and then add the butter and mix with until completely combined
  5. Add the beaten eggs then the sugar.
  6. Turn out onto a heavily floured work surface and knead for 10 minutes until you have a smooth dough
  7. Place in a lightly oiled bowl and cover with cling film and leave to prove until it doubles in size which will take about 2 hours
  8. Put the dough on to a floured surface and roll out into a long sausage and divide into 12 equal pieces.
  9. Roll them into balls flattened balls
  10. If you want ring donuts stick your finger through the middle of the balls and jiggle, the dough should be elastic enough for a ring to form fairly quickly, make the hole around 2cm in diameter
  11. Cover with a cloth and allow the donuts to prove again for about an hour
  12. Fry the donuts in batches in hot oil at 170ยฐC or 340ยฐF and fry for a couple of minutes on one side before flipping and frying for a further 2 minutes
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 215mgCarbohydrates: 37gFiber: 1gSugar: 7gProtein: 6g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

22 thoughts on this Recipe:

  1. These donuts look absolutely amazing ! I am glad to finally have found a basic donut recipe and am loving all the variations you suggest as well ๐Ÿ™‚

  2. I keep coming back to look at these delicious donuts! I wish you could pass a few through the screen. I think I’ll try to convert the recipe (gluten-free) so I’ll be able to eat them. Although, my husband saw your beautiful picture while I was reading about them and has insisted I make your recipe. Have to keep the main man happy, so it looks like I’ll be giving them a try. ๐Ÿ™‚

    • Haha, I do I manage to keep your husband happy, I have never used gluten free flour so have no idea what difference it makes to dishes but hop you find a way to enjoy too ๐Ÿ™‚

  3. i am at a loss of the measurements in the recipe!!!! could you please convert the measurements for american scale??? like Teaspoons, tablespoons, etc???


    • Hi Marsha, I’m afraid I don’t really know what measurements are used in the US, I write my recipes as I make them in the format I use. There are however hundreds or maybe even thousands of converters out there that will help you could maybe try this one I am actively looking for a conversion plugin that will give an option but everything I have found to date has been unreliable.

  4. These look very moreish and I had forgotten that I wanted to try this recipe until I saw the twitter post again today.

    In Cape Town, traditionally we had spiced doughnuts called Koesisters for breakfast on a Sunday morning. Sadly not many dear old (or young) ladies are interested to home make or sell them any more.

    • Glad you got a reminder, I don’t really know a great deal about South African food but I think a lack of interest in cooking for the majority is sadly a growing thing… Keep the flame burning ๐Ÿ˜‰

  5. OMGosh, these donuts look incredible. And your photos are fantastic! It makes me want to reach right into my screen and grab a bite! YUM!

    • Thank you Kristi… Even as some one with out a sweet tooth there is something about donuts that are just irresistible ๐Ÿ™‚

  6. How did I not know about your blog?

    Never mind my beauty, I have found you now…………

    These look great.
    I remember from my dim & distant past as a school cook, we had “the” bun recipe that could be made in different shapes, or filled, baked, or fried – one size fits all so to speak.
    Still love the versatility of these types of recipe even though I don’t bake much these days.
    But I do intend to try out these little beauties!

    • Ha ha Kath, I like to play hard to get ๐Ÿ˜‰ Donuts are grate fun to play around with, one recipe so many different possibilities, as you know I am not really a ‘sprinkles’ type of guy but you could take these in any direction you wanted ๐Ÿ™‚


Leave a comment