Simple Vanilla Donuts Recipe (Soft, Fluffy & Easy Homemade Treat)
Table of Contents
These soft and fluffy vanilla donuts are a delicious homemade treat with a rich vanilla flavor and a perfectly golden exterior. Made with simple pantry ingredients and fried until light and airy, they’re perfect for breakfast, dessert, or an afternoon snack. Whether coated in granulated sugar or enjoyed plain, these homemade vanilla donuts are sure to become a family favorite.
Why You’ll Love This Recipe
If you’re looking for an easy homemade donut recipe that delivers bakery-style results, these vanilla donuts are the perfect choice.
Soft and Fluffy Texture
The combination of yeast and baking powder creates incredibly light and airy donuts with a tender crumb.
Rich Vanilla Flavor
Vanilla pudding and vanilla sugar give these donuts a sweet, comforting flavor in every bite.
Simple Ingredients
Most ingredients are common pantry staples, making this recipe convenient and budget-friendly.
Perfect for Any Occasion
Serve them for breakfast, brunch, dessert, or special gatherings. They’re always a crowd-pleaser.
Easy to Customize
Roll them in sugar, dust them with powdered sugar, or drizzle them with your favorite glaze.
Tools
Before starting, gather the following kitchen tools:
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Dough scraper or spatula
- Rolling pin
- Pizza cutter or sharp knife
- Clean kitchen towel
- Deep frying pan or heavy-bottomed pot
- Kitchen thermometer (recommended)
- Slotted spoon
- Paper towels
Ingredients & Prep
Ingredients
- 75 ml lukewarm milk
- 7 g instant yeast (1 packet)
- 25 g white caster sugar
- 16 g vanilla sugar (2 packets)
- 150 g vanilla pudding
- 1 medium egg, beaten
- 45 g unsalted butter, softened
- 450 g all-purpose flour
- 16 g baking powder (1 packet)
- 4 g salt
- Sunflower oil, for frying
- Granulated sugar, for coating (optional)
Preparation Tips
- Make sure the milk is lukewarm, not hot, to activate the yeast properly.
- Bring the egg and butter to room temperature before mixing.
- Measure ingredients accurately for the best texture.
- Use fresh yeast and baking powder for optimal rise.
How to Make
Step 1: Activate the Yeast
In a large bowl, combine the lukewarm milk, instant yeast, vanilla sugar, and caster sugar. Stir well and allow the mixture to rest for 5 minutes until slightly foamy.
Step 2: Prepare the Dough
Add the vanilla pudding and mix until smooth. Gradually incorporate the beaten egg while stirring continuously.
Add the softened butter, flour, baking powder, and salt. Mix until a dough forms.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface and knead for 10 to 12 minutes until smooth and elastic.
Place the dough in a bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Step 4: Shape the Donuts
Turn the dough onto a lightly floured work surface and roll it out to approximately 1.5 cm thickness.
Using a pizza cutter or knife, cut the dough into desired shapes and sizes.
Arrange the pieces on a lightly floured surface and allow them to rise for another 30 minutes until doubled in size.
Step 5: Fry the Donuts
Heat sunflower oil to 175°C (350°F) in a deep frying pan or pot.
Carefully fry the donuts in batches, cooking each side until golden brown.
Remove the donuts with a slotted spoon and place them on paper towels to drain excess oil.
Step 6: Finish and Serve
While still slightly warm, roll the donuts in granulated sugar if desired.
Serve immediately and enjoy.
Storage
Room Temperature
Store the donuts in an airtight container for up to 2 days.
Refrigerator
For longer freshness, refrigerate in a sealed container for up to 5 days. Allow them to come to room temperature before serving.
Freezer
Freeze completely cooled donuts in freezer-safe bags for up to 2 months.
To enjoy, thaw at room temperature and warm briefly before serving.
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Frequently Asked Questions
Can I make these donuts ahead of time?
Yes. You can prepare the dough the night before and let it rise slowly in the refrigerator overnight.
Why didn’t my donuts rise properly?
This can happen if the yeast is expired, the milk is too hot, or the dough was left in a cold environment.
Can I use active dry yeast instead of instant yeast?
Yes. Activate it according to the package instructions before adding it to the recipe.
What oil is best for frying donuts?
Neutral oils such as sunflower oil, vegetable oil, or canola oil work best.
Can I add fillings?
Absolutely. These donuts pair well with vanilla cream, chocolate spread, fruit jam, or pastry cream.
How do I keep donuts soft?
Store them in an airtight container as soon as they have cooled completely to prevent them from drying out.
Final Thoughts
These homemade vanilla donuts are wonderfully soft, fluffy, and packed with delicious vanilla flavor. With simple ingredients and straightforward steps, they’re perfect for both beginner and experienced bakers. Enjoy them fresh, coated in sugar, and shared with family and friends for a truly comforting homemade treat.
Recipe
Simple Vanilla Donuts
Equipment
- Mixing Bowl
- Whisk
- Pizza cutter or knife
- Rolling Pin
- Deep frying pan or pot
- Kitchen thermometer
- Slotted spoon
- Paper towels
Ingredients
- 75 ml lukewarm milk
- 7 g instant yeast
- 25 g white caster sugar
- 16 g vanilla sugar
- 150 g vanilla pudding
- 1 medium egg
- 45 g unsalted butter
- 450 g all-purpose flour
- 16 g baking powder
- 4 g salt
- Sunflower oil for frying
- Granulated sugar for coating
Instructions
- In a large bowl, combine lukewarm milk, instant yeast, vanilla sugar, and caster sugar. Let stand for 5 minutes.
- Add vanilla pudding and mix until smooth.
- Gradually add the beaten egg and mix well.
- Add butter, flour, baking powder, and salt. Mix until a dough forms.
- Knead the dough for 10–12 minutes until smooth and elastic.
- Cover and let rise for 1 hour or until doubled in size.
- Roll the dough out to 1.5 cm thickness on a floured surface.
- Cut into pieces using a pizza cutter or knife.
- Let the dough pieces rise for 30 minutes.
- Heat sunflower oil to 175°C (350°F).
- Fry the donuts until golden brown on both sides.
- Drain on paper towels.
- Coat with granulated sugar if desired and serve.
Notes
- Use lukewarm milk (about 38-43°C / 100-110°F) to help activate the yeast properly. Milk that is too hot may kill the yeast.
- For the softest donuts, knead the dough until smooth and elastic. Proper kneading helps develop the dough structure.
- Keep the oil temperature around 175°C (350°F). If the oil is too hot, the donuts will brown too quickly; if it's too cool, they may absorb excess oil.
- Fry the donuts in small batches to avoid overcrowding the pan and lowering the oil temperature.
- Coat the donuts in granulated sugar while they are still slightly warm so the sugar sticks better.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- These donuts are best enjoyed fresh on the day they are made.