Simple Homemade Doughnuts (with cardamom sugar)

Make your mornings magical with these light, fluffy, and perfectly golden doughnuts coated in aromatic cardamom sugar. While the recipe is delightfully simple, you’ll want to plan a little extra time for the dough to rise—it’s worth every second for bakery-quality doughnuts made right in your own kitchen!

WHY YOU WILL LOVE THESE SIMPLE HOMEMADE DONUTS

These homemade doughnuts are melt-in-your-mouth perfection, with just the right balance of sweetness and spice. The subtle hint of cardamom adds a unique twist, making them irresistibly delicious and perfect for impressing family and friends.

The perfect beginner’s recipe! (Doughnut or Donut?)

The hardest part is the simple question: Doughnut or Donut? The rest is easy! Don’t let the idea of homemade doughnuts scare you—they’re easier than you think. Just follow the 8 simple recipe steps, and before you know it, you’ll be frying up golden, fluffy doughnuts like a pro! Since this recipe uses yeast, you will want to plan ahead a bit. Next, you can create amazing glazes to create fun and variety. 

INGREDIENTS FOR SIMPLE HOMEMADE DOUGHNUTS

• Active Dry Yeast: The foundation for your fluffy doughnuts, helping the dough rise to perfection.
• Granulated Sugar: Adds sweetness to the dough and creates the irresistible sugar coating.
• Warm Water: Activates the yeast for a successful rise.
• All-Purpose Flour: Provides the structure and soft texture essential for doughnuts.
• Whole Milk: Adds richness and moisture for tender dough.
• Butter: Brings a delicate, buttery flavor and keeps the dough soft.
• Egg Yolks: Add richness and help bind the dough together.
• Kosher Salt: Enhances the flavors without overpowering.
• Ground Cardamom: Optional but elevates the sugar coating with a warm, spicy note.
• Neutral Oil for Frying: Ensures even cooking and a crisp, golden exterior.

HOW TO MAKE SIMPLE HOMEMADE DONUTS

Whether you say Doughnut or Donut, this recipe is designed for simplicity! Let’s get started.

• Proof the yeast (5-10 minutes): In a small bowl or glass, combine 2 tablespoon warm water, ½ teaspoon granulated sugar, and 2½ teaspoon active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes foamy and doubles in volume. If it does not foam, discard and use fresh yeast.
• Prepare the dough (20 minutes): In the bowl of a stand mixer fitted with the dough hook attachment, combine 3¼ cups flour, 1 cup warm milk, 2 oz room-temperature butter, 3 egg yolks, 2 tablespoon sugar, ¼ teaspoon salt, and the proofed yeast mixture. Mix on low speed until the ingredients come together, about 2 minutes. Increase the speed slightly and knead the dough for 15-18 minutes, or until it is smooth, stretchy, and tacky to the touch. Avoid over-kneading as it can make the doughnuts dense.
• First rise (1-2 hours): Shape the dough into a ball. Lightly butter a large bowl, place the dough in the buttered bowl, and coat the top of the dough with a thin layer of butter to prevent drying. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1-2 hours, or until doubled in volume. Tip: I like to place the dough to rise in a closed oven with the light on for gentle warmth and a draft-free environment.

• Shape the doughnuts: Punch down the risen dough and turn it out onto a greased surface. Roll the dough to a thickness of ½ inch (1.25 cm). Use a 3-inch (7.5 cm) round biscuit cutter to cut out the dough and transfer each round to a 5 x 5-inch (12.5 x 12.5 cm) square of parchment paper. Re-roll the scraps as needed until all the dough is used. Consider greasing a Silpat mat for easy cleanup.
• Second rise (45 mins – 1hr): Cover the cut-out doughnuts with a clean kitchen towel and let rise for 45 minutes to 1 hour, or until doubled in size.
• Fry the doughnuts: Heat 1½ inches (4 cm) of oil in a heavy pot or cast-iron skillet to 350°F (175°C). Fry 2-3 doughnuts at a time, cooking each side for 1-2 minutes until golden brown. Use a slotted spoon to transfer the doughnuts to a wire rack or paper towels to drain.

• Coat the doughnuts: Mix 1 cup granulated sugar with ¼ teaspoon ground cardamom (if using) in a shallow dish. Once the doughnuts are cool enough to handle, roll them in the sugar mixture until fully coated.
• Serve and enjoy: Enjoy your freshly made sugar doughnuts while warm or at room temperature. Store any leftovers in an airtight container for up to 1-2 days.

Creative Glazes for Donuts

Grape, Raspberry-Cranberry, Strawberry-Guava and Tropical Punch Doughnut Glazes

But don’t stop with glazes, try filling with lemon curd and rolling in powder sugar. Delish!

Does it Matter What Oil I Fry the Doughnuts in?

Yes, you should use a neutral flavored oil with a high smoke point. Recommended oils are avocado, canola, coconut or vegetable oil when frying donuts. Here is a great reference from our friends at Orson Gygi Each oil will yield a slightly different color and sheen. You can use olive oil as well if you don't mind the price point.

Let’s Talk Yeast in Donut Making?

It’s much simpler to work with than its reputation suggests. Yeast is the magic behind that irresistible light and airy texture that sets these doughnuts apart from their denser cake-style cousins. Personally, I’ll take a fluffy, sugar-coated yeast doughnut over a cake doughnut any day—it’s like biting into a sweet, pillowy cloud!

EQUIPMENT FOR DOUGHNUT MAKING

• Small bowl or glass: For proofing the yeast.
• Stand mixer with dough hook attachment: For kneading the dough.
• Large mixing bowl: For the first rise of the dough.
• Clean kitchen towels: To cover the dough during rising.
• Rolling pin: To roll out the dough to ½ inch thickness.
• Non-Slip Silicone Mat – for rolling out the dough and keeping counter grease free. 
• 3-inch (7.5 cm) round biscuit/cookie cutter: For shaping the doughnuts.
• Parchment or wax paper squares: For transferring and holding the shaped doughnuts.
• Heavy pot or cast-iron skillet: For frying the doughnuts.
• Deep Fryer (optional): if you own one, or simply use a heavy pot or skillet
• Deep-fry thermometer: To monitor the oil temperature at 350°F (175°C)
• Chopsticks – For flipping the doughnuts in the hot oil.
• Slotted spoon or Skimmer Ladle: For removing doughnuts from the oil.
• Wire rack or paper towels: For draining excess oil from the doughnuts.
• Shallow dish: For coating the doughnuts with cardamom sugar.

Doughnuts - a history as rich as their flavor!

Did you know doughnuts have been delighting taste buds since the days of New Netherland? Dutch immigrants in 17th- and 18th-century New York brought us oliekoeken, or "oil cakes," which were fried dough balls that laid the foundation for today’s doughnuts (minus the ring shape, of course).

The story gets even sweeter—literally! When pilgrims passed through Holland on their way to the New World, they picked up the recipe and packed it onto the Mayflower, ensuring fried dough would have a home in America. 

Print Pin

5 from 1 vote

Simple Homemade Sugar Doughnuts (with cardamom)

Make your mornings magical with these light, fluffy, and perfectly golden doughnuts coated in aromatic cardamom sugar. While the recipe is delightfully simple, you’ll want to plan a little extra time for the dough to rise—it’s worth every second for bakery-quality doughnuts made right in your own kitchen!

Course baking, Dessert

Cuisine American

Keyword Cardamom Sugar Doughnuts, Homemade Doughnuts Recipe, Simple Homemade Donuts, Simple Homemade Doughnuts

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings 18

Calories 172kcal

Ingredients

For The Yeast Mixture

• 2½ teaspoon active dry yeast (8 g)
• 2 tablespoon warm water (30 ml)
• ½ teaspoon granulated sugar (2 g)

For The Dough

• 3¼ cups all-purpose flour (405 g)
• 1 cup whole milk (240 ml) warmed
• 2 oz butter (56 g) room temperature
• 3 large egg yolks (about 55 g)
• 2 tablespoon granulated sugar (25 g)
• ¼ teaspoon kosher salt (1.5 g)

For The Coating

• 1 cup granulated sugar (200 g)
• ¼ teaspoon ground cardamom optional

Instructions

• Whether you say Doughnut or Donut, this recipe is designed for simplicity! Let’s get started.
• Proof the yeast (5-10 minutes): In a small bowl or glass, combine 2 tablespoon warm water, ½ teaspoon granulated sugar, and 2½ teaspoon active dry yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes foamy and doubles in volume. If it does not foam, discard and use fresh yeast.
• Prepare the dough (20 minutes): In the bowl of a stand mixer fitted with the dough hook attachment, combine 3¼ cups flour, 1 cup warm milk, 2 oz room-temperature butter, 3 egg yolks, 2 tablespoon sugar, ¼ teaspoon salt, and the proofed yeast mixture. Mix on low speed until the ingredients come together, about 2 minutes. Increase the speed slightly and knead the dough for 15-18 minutes, or until it is smooth, stretchy, and tacky to the touch. Avoid over kneading as it can make the doughnuts dense.
• First rise (1-2 hours): Shape the dough into a ball. Lightly butter a large bowl, place the dough in the buttered bowl, and coat the top of the dough with a thin layer of butter to prevent drying. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1-2 hours, or until doubled in volume. Tip: I like to place the dough to rise in a closed oven with the light on for gentle warmth and draft free environment.
• Shape the doughnuts: Punch down the risen dough and turn it out onto a greased surface. Roll the dough to a thickness of ½ inch (1.25 cm). Use a 3-inch (7.5 cm) round biscuit cutter to cut out the dough and transfer each round to a 5 x 5-inch (12.5 x 12.5 cm) square of parchment paper. Re-roll the scraps as needed until all the dough is used. Consider greasing a Silpat mat for easy clean up.
• Second rise (45 mins – 1hr): Cover the cut-out doughnuts with a clean kitchen towel and let rise for 45 minutes to 1 hour, or until doubled in size.
• Fry the doughnuts: Heat 1½ inches (4 cm) of oil in a heavy pot or cast-iron skillet to 350°F (175°C). Fry 2-3 doughnuts at a time, cooking each side for 1-2 minutes until golden brown. Use a slotted spoon to transfer the doughnuts to a wire rack or paper towels to drain.
• Coat the doughnuts: Mix 1 cup granulated sugar with ¼ teaspoon ground cardamom (if using) in a shallow dish. Once the doughnuts are cool enough to handle, roll them in the sugar mixture until fully coated.
• Serve and enjoy: Enjoy your freshly made sugar doughnuts while warm or at room temperature. Store any leftovers in an airtight container for up to 1-2 days.

Notes

Recipe Notes: Use a neutral flavored oil with a high smoke point. Recommended oils are avocado, canola, coconut or vegetable oil when frying doughnuts.

 

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 60mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg