Delicious Breakfast Ideas Sweet & Simple Treats

Homemade Doughnuts & Munchkins

March 29, 2017
This recipe was adapted from

homemade doughnuts

Homemade Doughnuts & Munchkins

There is nothing like a nice, warm doughnut to start off your Saturday! I prepped the dough for this recipe the night prior & took it out of the refrigerator in the morning to warm up the dough. The doughnuts were ready for a “brunch” – but it was well worth the wait! While I didn’t let the kids help too much with these… I made sure to set aside some dough so they could have fun while I was cooking.








Canola oil (Any type of shortening can be used for frying the donuts… safflower and peanut oil are popular)

1/4 cup granulated sugar

1 1/8 cup 2% organic milk

3 tsp. yeast (1 packet)

2 large eggs, room temperature

1 1/4 sticks salted butter, melted

4 cups all-purpose flour

1/2 tsp. salt


Dough Prep –

  1. Warm up the milk in the microwave for about 15-20 seconds. Add the sugar to the warm milk and then add the yeast. Give the yeast some time to “wake up” and start to bubble (about 5 minutes).
  2. In another bowl, beat the eggs & then add the melted butter, whisking constantly.
  3. Pour the milk/sugar/yeast mixture into the egg/butter bowl & mix with an electric mixer on low speed.
  4. Mix together the salt & flour.
  5. Slowly incorporate the salt/flour into your wet ingredients bowl. Keep mixing.
  6. You should now have a nice formed dough ball.
  7. Add the dough to a lightly-oiled bowl & refrigerate 8-12 hours.

Cutting & Cooking the Doughnuts –

  1. Remove the dough from the refrigerator and allow to come to room temperature (1 1/2 – 2 hours).
  2. When the dough is warm and pliable, roll it out to about 1/4-inch thickness.
  3. Use a doughnut cutter or 2 concentric cutters to make doughnuts. I used a SINGLE circular cutter to make MUNCHKINS. Not sure what to use? Try out this stainless steel doughnut cutter BELOW!
  4. Transfer the cut-out shapes to parchment paper & cover with a damp tea towel. Allow 30 minutes to rise. (If you do not see them rising, move them to a warmer location.)
  5. Melt the shortening or add the oil to a deep frying pan over medium-heat. (You will know when the oil is hot & ready to use if you drop a small bit of dough into the oil and it immediately rises and bubbles.)
  6. When placing doughnuts into the oil, they should immediately rise to the surface & puff up. Flip them gently with a metal spoon. When lightly golden (less than one minute total) remove them from the oil and place on paper-towel-lined plates to drain.

Cutting out our munchkins.

Testing the oil.


Prepping to drain and cool off.

Doughnut Toppings –

You can make or buy a glaze for your doughnuts. However, we made a sugar/cinnamon mixture on one plate and a sugar/cocoa mixture on another plate. When I removed the doughnuts from the oil, I used a spoon with holes to drain off the excess oil. I placed the doughnuts immediately into the sugar mixture of choice, flipped them over, and then moved them fully-coated onto the paper towels to dry and cool.

Our sugar/cinnamon topping!

homemade doughnuts


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