Go Back

Easy Homemade Donuts

Soft, fluffy donuts made with self-rising flour and buttermilk, fried golden and ready in 30 minutes. No yeast and no special equipment needed.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 2 cups self-rising flour ​
  • 1/2 cup granulated sugar ​
  • 1/2 cup buttermilk ​
  • 1 ​ large egg ​
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract ​
  • ​ ​ Vegetable or canola oil for frying (about 2 to 3 cups)

Equipment

  • Heavy-bottomed skillet or Dutch oven

Method
 

  1. Make the dough: In a large bowl, whisk the self-rising flour and sugar. Add the buttermilk, egg, melted butter, and vanilla. Stir gently until just combined. Do not overmix.
  2. Roll and cut: Pat the dough into a 1/2 inch thick rectangle on a floured surface. Cut out donut shapes with a 3 inch cutter or a drinking glass, and punch out the centers for rings.
  3. Heat the oil: Pour oil into a heavy-bottomed skillet or Dutch oven to 1 1/2 inches deep. Heat over medium heat to 350°F (175°C).
  4. Fry: Fry 2 to 3 donuts at a time for 1 to 1 1/2 minutes per side until deeply golden. Transfer to a wire rack to drain.
  5. Finish warm: While still warm, dip in glaze, roll in cinnamon sugar, or dust with powdered sugar. Serve immediately.

Notes

Do not overwork the dough, or the donuts will turn out chewy instead of fluffy.
Keep the oil at 350°F for even browning and to keep the donuts from absorbing too much oil.
Donuts are best eaten fresh, within an hour of frying.