Enjoy a Fun Project and a Tasty Treat

Homemade donuts sprinkled with sugar

Grab the kiddos and complete a fun cooking project this weekend by making homemade donuts. Cake donuts are some of the easiest kind to make because they don't require a glaze or any other toppings. You don't even need any special equipment to make homemade donuts – just a couple of biscuit cutters and a heavy frying pan.

Although you can find specialty donut cutters in kitchenware stores, they're not necessary. If you have a biscuit cutters, use a 2.5-inch cutter for the outer edges of the donut and a 1-inch cutter for the inner hole. If you don't have biscuit cutters either, try using a drinking glass to cut down the outer edges and a shot glass for the center. Whatever you use, coat the edges with flour after every few cuts to avoid dough sticking and building up on the cutter.

Total Time: 40 minutes | Prep Time: 15 minutes | Serves: 8


  • 1 3/4 cups all-purpose flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 egg
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • Vegetable oil, for frying


  1. In a large bowl, combine the flour, baking powder, salt, nutmeg, cinnamon and sugar. If you have a stand mixer, fit it with the paddle attachment. Otherwise, use a hand mixer or a solid spoon to mix on low speed.
  2. Add the butter and increase the mixer speed to medium until it's been blended to the texture of coarse sand. 
  3. In a medium-sized bowl, mix the egg, 1/4 cup of the milk and vanilla extract. Turn on the mixer of the other bowl and blend on low speed as you slowly pour in the wet ingredients to combine with the dry ingredients. Once combined, slowly pour in the remaining 1/4 cup of milk until the batter sticks to the side of the bowl. 
  4. Cover the bowl with plastic wrap and let the dough rest for 20 minutes. 
  5. Dust a clean work surface with flour and turn out the donut batter. Knead a couple times until the dough comes together, and then flatten it down to about 1/4-inch thickness. 
  6. Using biscuit cutters, a donut cutter or a mix of glasses, the edges of which have been dusted with flour, cut out eight donuts. If you have any leftover dough, roll it into small balls for donut holes. 
  7. Place a heavy-bottomed pan over medium-high heat on the stove. Add at least 2 inches of vegetable oil until a thermometer registers 360F. 
  8. Add the donuts two to three at a time, depending on how large the pan is. Cook for 1 to 2 minutes on each side until light golden brown. 
  9. Remove the donuts with a slotted spoon to a plate lined with a paper towel. Repeat the process with the remaining donut batter. 


The oil cools when you add the donut batter to it. Between each batch of donuts, allow the oil to return to 360F so the donuts turn out with the proper texture.

Rather than shape the donuts into their classic circular shape, you can roll the batter into 1- to 2-inch spheres and fry them for 30 seconds on each side for tasty little donut holes.