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How to Make Homemade Doughnuts (Donuts) With Recipe

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I’m not going to lie and tell you these doughnuts taste like Krispy Kreme. I’m not going to lie and tell you they’re fast. I’m not going to lie and tell you that I didn’t eat 6 of them before I was finished making them. They’re delicious, that’s what. This is the recipe that I’ve always used when making doughnuts with my mom – Nutmeg Potato Doughnuts. Don’t let the name fool you….they are deliciousness on a platter…or in a tummy. *Burp* I’m tickled pink to share this family recipe with you today. So, let’s learn how to make doughnuts shall we?

I went to my mom’s house to make doughnuts and get this tutorial ready for you guys….but I was late. Annie had to do #2 when I was ready to go – then Dottie threw up in the foyer – then I spilled my entire cup of coffee in the kitchen – and THEN I spilled a canister of flour in the floor. Yeah, I needed those 6 doughnuts. All that was to say, mom had already mixed up two batches by the time my late behind walked in the door.

In the bowl of a stand mixer, combine two tablespoons of softened butter, 1 egg, 1 teaspoon vanilla, and 1 cup sucanat (brown sugar). Mix on a medium speed until it looks nice and creamy.

Why does this recipe call for potatoes? I have no idea….but I like I said, they’re delicious, so who cares if there are potatoes in there? Add 1 cup cold mashed potatoes to the butter mixture and combine well. It doesn’t matter if the potatoes are salted and buttered….so this is a nice recipe to make anytime you have leftover potatoes – makes you want to make a pot of mashed potatoes right now, doesn’t it?

To the potato mixture, add 2 ¾ cup white wheat flour, 2 ½ teaspoons baking powder, ½ teaspoon salt (unless your potatoes are salted, then leave it out), and 1 teaspoon nutmeg. Alternate adding the flour with also adding ½ cup whole milk. Mix until it starts to look like cookie dough. You don’t have to sift all that flour stuff – just put it in a bowl and stir with your whisk….sifting is overrated.

Your dough should be pretty stiff, like roll-out cookie dough. If it’s not stiff enough, add a bit more flour. I think I ended up adding 3 cups of flour total. Stick the dough in the refrigerator to chill for one hour.

In a heavy stockpot, melt some palm shortening (or canola oil) over medium-high heat until it gets really hot. Do I have a temperature? No……just give it some time to get really hot. When you can smell it and know it’s really hot, turn the heat down to medium or you’ll burn those beautiful doughnuts. Or so I hear from OTHER PEOPLE. *Cough* You need enough oil to have a 1-2 inch depth.

Roll out half of the dough on a well floured surface (only work with ½ of the dough at a time) – don’t use too much flour or it will smoke when you are frying the doughnuts……or so I hear from OTHER PEOPLE. *Cough*You want it about ½ inch thick….any more than that and they take too long to get done in the middle – but I’ll just go ahead and tell you, they’re pretty delicious even when they’re doughy in the middle.

Cut out the doughnuts with a doughnut cutter – and if you don’t have one, buy one. Amen. You could use a biscuit cutter or a cookie cutter, but make sure you cut a hole out of the center – because it would be very sad not to have doughnut holes. *Sob*

Drop a small piece of dough into the hot oil to make sure it’s ready to fry. It should sizzle and pop and dance….then rise to the top. If your dough just lays there, it’s not ready. Wait a bit and try again. Fry the doughnuts a couple minutes on each side, until you see they’re starting to brown.

When they are done, pull them out with a slotted spoon and let them drain on paper towel-lined cookie sheets. Eat one to make sure they’re done in the middle. Eat a doughnut hole to make sure it’s done in the middle. Then wait a few minutes and taste another one to see how they taste when not so stinkin’ hot.

This is what happens when your oil is too hot. Oops. Turn it down a bit and try again. Then eat those burned doughnuts to see how they taste – not too shabby. Eat another one so no one has to suffer with eating those really brown ones.

This is exactly how they should look! Eat a warm one with a cup of coffee and groan….delightful!  I don’t care how many times we make these, they’re always awesome.

These store great at room temperature unless your home is warm, then store in the fridge….and they also freeze fantastically…..but I’m not sure you will have any left to freeze. Because for some reason, I had a lot less doughnuts that I started out with. They must shrink in that oil…..someone has been eating my doughnuts, y’all.

*This post is linked at Hearth and Soul Blog Hop at Penniless Parenting, at Make Your Own Monday at Nourishing Treasures, Real Food 101 at Ruth’s Real Food, and at Frugal Days Sustainable Ways at Frugally Sustainable.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.


  1. I would make these with the potatoes I have in the fridge, but I have doughnuts on my counter, too. 😀 I agree, you must have a doughnut cutter (and you must not lose the pieces like I did once).

  2. These look good.

  3. Sounds yummy! I wonder if you could use mashed sweet potatoes….

  4. Yum! That’s all I have to say about that! :)

  5. Ronda Morhaime says:

    Yummy, my Sunday School kids will love these…I think I will try it with both white and sweet potatoes for this Sunday. Tell your Mom thanks for sharing and as always Stacy I love your fb page and blog. Keep up the good work and all the helpful hints.

  6. have you tried frying them in coconut or olive oil? Just wondering how that would taste? I don’t have palm oil, so just wondering if you could use the other? My family LOVES doughnuts!

    • Sherri, I’m not entirely sure. I know the smoke point for palm shortening is a lot higher than the coconut oil….but you could try it. I do pan fry with coconut oil with great results. I would be afraid the olive oil would leave too much of a strong flavor. If you try it, please let me know so I can add it to the recipe. Thank you! :-)

  7. My mom use to make donuts and we would eat them for supper!! When you are a kid, that was pretty neat!!

  8. I’ve never made donuts before, can you believe it? I want a donut pan, though, so I don’t have to roll them out. I’m lazy!

  9. Stacy, these homemade doughnuts looks delicious.I will try later. Thanks for sharing wonderful recipe with Hearth and soul blog hop.

  10. I love all the wholesome ingredients in these wonderful treats! The nutmeg must give them such a lovely flavour and I’m sure the potato makes them beautifully tender. Thank you for sharing this post with the Hearth and Soul hop.

  11. I love homemade doughnuts! Your doughnuts looks delicious! Thank you for sharing this with the Hearth and Soul Hop.

  12. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  13. These look great, I can’t wait to try them. My biggest challenge is going to be having leftover mashed potatoes. I don’t care how many I make they all get gone ;).

  14. Do you think it would work if I used coconut flour as a substitute for whole wheat flour, I can’t use wheat flour.

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