Glazed Donuts (No butter)

These homemade donuts are soft, fluffy, and beginner-friendly, made with simple ingredients and basic kitchen tools. They’re designed for real-life cooking—nothing fancy, just reliable results and a lot of room to improvise. The dough needs time to rise properly, which is what gives the donuts their light, bakery-style texture, so patience is key. Once fried, they can be enjoyed plain, coated in sugar, or finished with one of the glaze recipes included later on in this recipe. Notes & Tips: - Milk should be lukewarm, not hot, to activate the yeast properly. - The dough should be soft and slightly sticky, not dry. - A mug or glass works perfectly if you don’t have cutters. - Donut holes are intentional snacks, not waste 😭 Serving Style: Best enjoyed fresh and slightly warm. If glazed, allow the glaze to set briefly before serving. Optional glaze recipes are included separately for lemon, chocolate, and vanilla finishes. This is a flexible, forgiving recipe meant for everyday kitchens and budget-friendly cooking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Warm 3 × 1 dl cups milk (for dough) for 20–30 seconds until lukewarm. Mix in 5 × 15 ml spoons sugar and 2½ × 5 ml spoons instant yeast. Let sit for 5 minutes until frothy.

Step 2

In a large bowl, mix 8 × 1 dl cups flour, just over ½ × 5 ml spoon salt, and 2–3 × 5 ml spoons vanilla sugar (if using). Add 1 large egg, 5 × 15 ml spoons vegetable oil (for dough), and the yeast mixture. Stir until a sticky dough forms.

Step 3

Transfer to a lightly floured surface and knead for 5–8 minutes until smooth and elastic, adding small amounts of flour only if needed.

Step 4

Place in a lightly oiled bowl, cover, and let rise for 1–1½ hours until doubled in size.

Step 5

Punch down the dough and roll it out to 1–1.5 cm thickness. Cut circles using a mug or glass, then use a piping nozzle to cut the center holes. Place on a floured tray and rest for 15–20 minutes.

Step 6

Heat vegetable oil (for frying) in a deep pan over medium heat. Oil should be deep enough for donuts to float freely. Test with a small piece of dough—it should sizzle and rise.

Step 7

Fry 2–4 donuts at a time for 1–2 minutes per side until golden brown. Remove and drain on paper towels.

Step 8

For the lemon glaze, mix 3 × 15 ml spoons powdered sugar, 1 × 5 ml spoon lemon juice, and ½ × 5 ml spoon milk (for glaze) until smooth.

Step 9

For the chocolate glaze, mix 3 × 15 ml spoons powdered sugar, 1 flat × 15 ml spoon cocoa powder, and 1½ × 15 ml spoons milk (for glaze). Stir in ½ × 5 ml spoon vegetable oil until glossy.

Step 10

For the vanilla glaze, mix 3 × 15 ml spoons powdered sugar, just under 1 × 15 ml spoon milk (for glaze), and 1 × 5 ml spoon vanilla sugar (or ½ × 5 ml spoon vanilla paste) until smooth.

Step 11

Dip or drizzle donuts in glaze of choice, then refrigerate for 10–15 minutes to set.