Donuts are some of the most universally-loved food items in the world. The round, fried pastries are a favorite among children and adults alike. 

From prepping the ingredients to glazing and decorating with toppings and sprinkles, the process is actually quite fun!


Why Do We Call Them Donuts?

Have you ever wondered why we call them donuts or why they have a hole in the middle? 

You can thank Elizabeth Gregory, who first prepared them for her son, a sailor, by frying dough with nuts. During a storm at sea, her son reportedly stuck the treat through the spokes of the ship’s helm, and the famous donut hole was born.

Today, most people recognize donuts as ring-shaped dough sometimes filled with jam or custard.  


How Long Can You Store Donuts?

When covered properly, donuts can remain fresh on a counter for up to 2 days.

You can also keep them in the fridge for up to a week. Just toss them in the microwave to reheat before serving.


How to Make Donuts

While it may seem complex and mysterious, making homemade donuts is simple. First, you’ll make a simple yeasted dough and shape it into rounds. Then, a simple glaze made with Molassity Pomegranate Molasses to pour over the donuts as soon as they’re fried. 

It’s best to enjoy donuts immediately after making them for the freshest flavor and satisfying texture. 


How to Use Donuts

Everyone has their favorite type of donut. However you like them, donuts are perfect for snacks, treats, as a dessert, and even for breakfast!

You can also use donuts as inspiration to create new variations such as lemon energy balls or apple snack sandwiches shaped like donuts.


  • Prep Time

    2 hours, 30 minutes

  • Cook Time

    5 minutes

  • Total Time

    2 hours, 35 minutes

  • Serving

    10 (18-20 donuts)


  • 1 1/4 cup milk, warmed to about 110°F
  • 1 packet active dry yeast (7 grams)
  • 1/4 cup sugar
  • 6 tablespoons butter
  • 4 cups all-purpose flour, plus more as needed
  • Vegetable oil for frying
  • 3 cups organic powdered sugar
  • 1/3 cup unflavored non-dairy milk
  • 1 tablespoon Molassity Pomegranate Molasses
  • Pomegranate seeds for garnishing


  1. Whisk the milk, yeast, and 1 teaspoon of sugar in a small bowl until frothy. Set aside.
  2. Beat the butter and remaining sugar together with an electric mixer at high speed until creamy.
  3. Add the yeast mixture, beating a bit at a time at low speed.
  4. Add flour, about ½ cup at a time, beating in each addition. Switch to a spoon and continue adding flour until a soft dough forms (about 3 ½ cups total).
  5. Transfer the dough to a lightly floured surface, and knead until smooth, about 5 minutes.
  6. Put the dough in a floured bowl and cover it. Let it rise until doubled in size, about 1 hour.
  7. Roll the dough to about ½ inch thick.
  8. Use a donut cutter to cut the dough into donut shapes.
  9. Cover them with a damp towel and place them in a warm spot to rise, about 1 hour.
  10. Fill a large pot with 1 ½ to 2 inches of oil and place it over medium-high heat.
  11. Add a few donuts at a time to the oil.
  12. Let the donuts cook for 1 to 2 minutes, flip and cook 1 to 2 minutes more until golden brown on both sides.
  13. Remove the donuts from the pot. Transfer to paper towel-lined plates to drain and cool.

To Make the Glaze

  1. Whisk ingredients in a small bowl. Add more powdered sugar if it seems too thin and more milk if it’s too thick.
  2. Pour over the donuts, add your desired toppings such as nuts or sprinkles, and enjoy!

Extra Tip for Making Donuts

  1. Making donuts is a bit of a science. Give it a gentle poke to make sure that your donuts are properly proofed, and they’ve entered their final rise. If the donut holds the indentation, it’s adequately proofed. But if it collapses, it’s underproofed and needs a bit more time.

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