Who doesn’t love a soft, pillowy doughnut with a sweet topping? While the title says “oven,” this classic recipe actually sticks to tradition with frying, making the doughnuts deliciously golden and fluffy. These doughnuts are perfect for breakfast, dessert, or a special weekend treat.

Oven Doughnuts Recipe

Why You’ll Love This Recipe

I love how these doughnuts come out incredibly fluffy and rich, thanks to the warm milk, eggs, and butter in the dough. Making them from scratch might take a bit of time, but I find the process rewarding—and the flavor payoff is well worth it. I can customize the toppings just how I like, whether it’s a light dusting of powdered sugar, a thick glaze, or a simple cinnamon sugar coating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup of whole milk, warmed to about 110°F
2 1/4 teaspoons of active dry yeast
1/3 cup of sugar
2 large eggs
6 tablespoons of unsalted butter, softened
4 cups of all-purpose flour, plus more for dusting
1/2 teaspoon of salt
Vegetable oil, for frying
Optional toppings: powdered sugar, glaze, or cinnamon sugar

Directions

I start by warming the milk to about 110°F—not too hot, just warm enough to activate the yeast.
In a mixing bowl, I combine the warm milk and yeast. I let it sit for 5–10 minutes until foamy.
I stir in the sugar, eggs, and softened butter until everything is well mixed.
Then, I gradually add the flour and salt, mixing until a soft dough forms.
I knead the dough on a floured surface for about 5–7 minutes, until it’s smooth and elastic.
I transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
After that, I roll out the dough to about 1/2 inch thick and cut out doughnuts using a doughnut cutter or two round cutters.
I place the cut doughnuts on a floured tray, cover them lightly, and let them rise for another 30–45 minutes.
I heat the vegetable oil in a deep pan to 350°F and fry the doughnuts in batches, turning once, until golden brown on both sides (about 1–2 minutes per side).
I drain them on paper towels and finish with my favorite topping—powdered sugar, glaze, or cinnamon sugar.

Servings and timing

This recipe makes about 12 doughnuts, depending on the size of the cutter. The total time is around 2.5 hours, including rising and frying:

Prep time: 20 minutes
Rising time: 1 hour 30 minutes
Frying time: 10–15 minutes
Cooling and topping: 10–15 minutes

Variations

Baked Option: If I want to make a lighter version, I can bake them at 375°F for about 10–12 minutes, but the texture will be slightly different—more like a soft bun than a fried doughnut.
Filled Doughnuts: I sometimes leave out the center hole and fill the doughnuts with jam, custard, or chocolate after frying.
Flavored Glaze: I make fun glazes by adding cocoa powder, fruit juice, or flavored extracts to powdered sugar and milk.
Spiced Dough: I add cinnamon or nutmeg to the dough for a warm, aromatic twist.
Mini Doughnuts: I cut them smaller and fry for less time for bite-sized treats.

Storage/Reheating

I store leftover doughnuts in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I freeze them without toppings. To reheat, I pop them in the microwave for about 10–15 seconds or warm them in a 300°F oven for 5 minutes. Glazed doughnuts may get sticky when reheated, so I usually add the glaze fresh.

FAQs

How do I know when the oil is hot enough for frying?

I use a thermometer to check that the oil is at 350°F. If I don’t have one, I drop a small piece of dough in—it should sizzle and rise to the top within seconds.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise slowly in the fridge overnight. I bring it to room temperature before shaping and frying.

Why are my doughnuts greasy?

If the oil is too cold, the doughnuts absorb more oil. I always make sure the temperature is steady at 350°F for light, non-greasy results.

What’s the best way to glaze doughnuts?

I dip them while they’re still warm but not too hot—this helps the glaze stick without melting off completely.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute it 1:1. Instant yeast doesn’t need to be activated in warm milk, so I just mix it directly into the dry ingredients.

Conclusion

These homemade doughnuts are a weekend favorite in my kitchen. I love how versatile and satisfying they are to make—and even more so to eat. Whether I fry them traditionally or try a baked version, the result is always a comforting treat worth sharing (or keeping all to myself).