Bread Machine Doughnuts

Warm, sugar-scented air and a hint of butter clinging to your fingers… that’s the memory I get instantly when I think about homemade doughnuts made with a bread machine. They’re not glamorous really – a little uneven sometimes, always soft in the middle – but honest somehow. Straight from the fryer with a whisper of golden crisp outside and still just slightly puffing steam if you’re impatient (I always am). These remind me of quiet Sundays, frying two at a time while the rest wait under a towel, puffing up like little clouds.

Why You’ll Crave It

• Let the bread machine do all the hard parts – kneading, rising, mixing… it’s oddly soothing to press “start” and walk away.
• The dough is ridiculously soft and tender – that kind that pulls when you bite into it, like bakery-style doughnuts.
• You can top or fill these however you want: simple sugar dusted, lemon glaze, or my personal favorite – cardamom and vanilla bean glaze…
• Frying them takes just minutes, and watching them sizzle is almost meditative (at least for me – I tend to hover, watching closely).
• You’ll get real joy watching people take the first warm bite – it’s nostalgic. And maybe a little magical, too.

The first time I made these, I actually burned the first batch – but my sister ate them anyway and swore they were perfect.

What You’ll Need

• 1 cup warm water: not hot, just warm to the touch – about 100°F if you like precision
• 1/2 cup granulated sugar: this sweetens the dough and helps it brown beautifully
• 1/2 cup warm milk: whole milk is my pick, but any kind will do in a pinch
• 1/4 cup unsalted butter, softened: butter brings flavor and fat – it’s essential here
• 2 large eggs: at room temperature if you remember, though straight from the fridge works too
• 1 tsp salt: just regular table or sea salt – don’t skip it!
• 4 cups bread flour: this gives the dough strength and that chew every good doughnut needs
• 2 tsp instant dry yeast: make sure it’s fresh – if it’s been sitting in your pantry a year, maybe test it first
• Neutral oil for frying: vegetable, canola or sunflower, enough to fill your pot with 2-3 inches of depth

Easy How-To

Build the dough in the bread machine

Add the liquids first (water, milk), then sugar and salt, followed by eggs and softened butter. Pile the flour gently over top – I use a spoon, not a scoop – and sprinkle yeast over the flour. Don’t let it touch the liquid directly. Then just close the lid, set it to the “Dough” cycle and let it go. Mine takes about 90 minutes front to back (mixing, kneading, first rise).

Roll and shape

Once the dough is done, lightly flour your counter and tip the dough out. It’s usually soft and sticky, so use floured hands. Gently roll it to about 1/2 inch thick – not thin – and then cut out doughnuts using a cutter, a wide glass, or whatever’s round and close enough. You’ll want to cut holes too (the “holes” are the best part, I think).

Let them rise again

Place the shaped doughnuts onto a baking sheet dusted with flour or parchment. Cover gently with a clean dish towel and let them puff for another 30-40 minutes. They should feel slightly pillowy and delicate when ready – almost light under your palm.

Fry time

Heat your oil to 375°F in a deep pan or pot – enough that the doughnuts can bob around freely. Test one doughnut hole first if you’re unsure. Gently lower a few at a time (I use a slotted spoon), fry 1-2 minutes per side until deep golden. They’ll float and flip naturally if the oil’s hot enough. Drain on paper towels and try – seriously try – not to eat them all before glazing.

Glaze or top

You can glaze these while warm – I just dip the tops in a bowl of simple sugar glaze (confectioners’ sugar + milk + a drop of vanilla), but cinnamon sugar is divine too. Do it fairly quick so it sticks while they’re still steamy.

Good to Know

• If your doughnuts sink and stay sunk in the oil, the dough may have overproofed. Still tasty though!
• I always forget how hot frying oil gets – keep little ones safely away, and take your time.
• Doughnuts that cool completely before glazing won’t absorb the glaze the same. That’s okay, but warm + glaze = magic.

Serving Ideas

• Serve them alongside strong coffee or hot black tea – the contrast is lovely and grounding, especially with something sweet like a honey glaze.

Top Tricks

• If shaping doughnuts feels messy, chill the dough for 15-20 minutes before rolling – it firms up enough to handle easier.

Frequently Asked Questions

Can I make the dough the night before?

Yes. Just let it go through the bread machine’s dough cycle, punch it down gently, then wrap it and chill it overnight in the fridge. Bring it back to room temp before shaping the next day.

Why are my doughnuts greasy?

Usually that happens when the oil temp is too low. Make sure it’s hot enough before frying, or the dough will absorb too much.

Can I make a batch and freeze them?

Very much yes. Fry them, cool them completely, and freeze in a single layer. Reheat in a warm oven – then glaze fresh. They’ll taste almost just made.

Do I have to glaze them?

Not at all. A shake in a paper bag with cinnamon sugar is just as perfect, and maybe more nostalgic to be honest.

Can I fill these with jam or custard?

Yes – just skip the center hole when cutting. Once fried and cooled, you can poke a hole and pipe in fig jam, lemon curd… whatever you like.