How To Make Powdered Sugar Yeast Doughnuts

Topped donuts

What is better than eating a box of doughnuts from the store?  Why making your own of course.  Homemade doughnuts are fresh, delicious, moist and best of all -- without all the preservatives they put in the ones you buy.  

This recipe brings back wonderful memories. Every September 15, I would make my dad a large amount of powdered sugar doughnuts. It was a day we looked forward to. I didn't make them last year as, sadly, my dad passed away from cancer. This year, when we do make them, we will have happy memories and something sweet to eat.


  • 4 ½ to 5 ½ cups of flour
  • ¼ cup of sugar
  • 1 teaspoon of salt
  • 2 packages active dry yeast
  • 1 cup milk
  • ¼ cup water
  • ½ cup (1 stick) butter
  • 3 eggs
  • vegetable oil for deep-frying
  • confectioners sugar to coat them


  1. In a large bowl, combine warm water (120 to 130 degrees F.) I use hot tap water. Add the yeast and sugar, stir to mix. Allow to stand while you gather the rest of your ingredients.
  2. In a small glass bowl (if you use the microwave) or a small pan (for the stove) heat the milk and butter over low heat. The butter does not need to totally melt. Add this to the yeast mixture, salt, 1 ¼ cups of the flour and mix for two minutes if you use an electric mixer. I use a wooden spoon and beat it by hand. Add the eggs and ¼ cup of flour and beat it 2 more minutes by electric mixer or by hand.
  3. Stir in the remaining flour, mixing as you do until you get stiff dough. Turn out on floured board, and knead until smooth and elastic, 8 to 10 minutes, adding more flour if necessary to keep it from sticking.
  4. Put dough in a greased bowl, turning to grease the surface. Cover with a clean cloth, put in a warm place and allow to rise at least 1 to 1 ½ hours or until doubled in volume.
  5. Punch dough down and divide dough in half. On floured board, roll dough out to ¼ in thickness. Cut with a round donut cutter. Place each donut aside on a lightly floured tray or table top. Continue until you have all the dough cut into rounds, plus the little donut holes. Allow to rise again.
  6. Heat oil to 350 to 400 degrees F. I use a pressure cooker with a temperature gauge, but any heavy pot will work with a clip on thermometer.
  7. I have found after the doughnuts are cut and the oil is brought to the right temperature, the first doughnuts I cut are ready to fry.
  8. Carefully add the doughnuts, doing only 3 or 4 at a time. Do not crowd them. Turn when they are golden brown, approximately 3 minutes on each side. Place on paper towels to drain off excess oil.
  9. Put powdered sugar in a paper bag. Add fried doughnuts, a few at a time and toss to coat. Serve warm, or room temperature, if you have any left.
  10. My way of doing doughnuts and bread are slightly different.  I do not use a damp towel, but I do lightly spray them with cooking spray, after they are shaped and left to rise.
  11. I have always doubled the recipe with no problems. To make your own may take a little more time than running to the store, but it is so worth the effort. Make a batch and see for yourself. Then you can have your own special day and memories to look forward to.

Fry up some today and make your own memories.


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