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Sunny Morning Doughnuts

I love, love, love doughnuts but buying them can get expensive. This recipe is economical and so delicious. It beats any store-bought doughnut. —Sherry Flaquel, Cutler Bay, Florida
  • Total Time
    Prep: 30 min. + chilling Cook: 5 min./batch
  • Makes
    20 doughnuts


  • 4-1/2 to 5 cups all-purpose flour
  • 1-1/4 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1/4 cup canola oil
  • 2 tablespoons orange juice
  • 4 teaspoons grated orange zest
  • Oil for deep-fat frying
  • Confectioners' sugar


  • In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt.
  • Combine the eggs, milk, oil, orange juice and zest; stir into dry ingredients just until moistened. Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour.
  • Turn onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust warm doughnuts with confectioners’ sugar.
  • To freeze, wrap doughnuts in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.
  • To use frozen doughnuts, remove foil. Thaw at room temperature. Warm if desired. Dust warm doughnuts with confectioners’ sugar.

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Average Rating:
  • erinshea1982
    Feb 23, 2017

    These donuts were great! I especially like the orange flavor in them!

  • Maggie-Mar
    Jun 7, 2013

    No comment left

  • dulce24
    Nov 19, 2012

    No comment left

  • danleydoff
    Oct 25, 2012

    No comment left

  • hollyez
    Aug 26, 2012

    These were very good and easy to make with ingredients on hand. Not overly sweet. Perfect with a cup of coffee. Thank you for the recipe :-)

  • sertresvaag
    Aug 24, 2012

    No comment left

  • pamdevone
    Mar 13, 2012

    I really liked these doughnuts, they had a lot of flavor.

  • Rockamama
    Dec 20, 2011

    No comment left

  • AudraDanielle
    Apr 10, 2011

    my husband and i tag teamed this recipe this morning, it was our first time making doughnuts ever. we didn't want to make 20 doughnuts so we just cut the already mixed dry ingredient amounts in half. (and stored the half dry mix for a later use) it was pretty easy to make, except when we were done the batter looked really soupy (more like a really thick pancake batter!) I acused my husband of forgetting to cut the liquid indgredients by half... but he reassured me that he didn't forget. I jumped online and read the reviews; seeing that a couple of reviews said that the batter was too sticky... we decided to toss in an additional 1/2 cup of flour... still runny, so we decided to toss in a 1/2 cup of the dry mix from the other half of the dry ingredients. this time it actually formed a ball like dough- though still really sticky.we stuck it in the fridge for an hour, and i pulled it out tossed a bunch of flour on a large cookie sheet, tossed a bunch of flour ontop of the sticky mess.. and rubbed a ton of flour into the rolling pin. it rolled out ok, but if i hadn't had all the dusting of flour it would have just been a mess... so we cut out our first doughnut fried it up and it was really good, really fluffy, tasted a little like a lemon cake!?!? it was missing somthing though... we tossed on some powedered sugar and it was "eehh" but still missing something... so while my hubs finished frying up the rest of the doughnuts i started working on a orange glaze i zested and juiced a med. orange and tossed it in a bowl with some powdered sugar(about 1/2 c)... too sweet and too hard to mix, so I stuck the glaze mixture in my magic bullet, put in a dash of rum (about 1.5 t),and a dash of milk (1 T) turned on the blender until it was smooth... put a doughnut on a rack and spooned a little glaze over it... AMAZING! the glaze was sweet and orangey, and just finished the doughnuts off nicely... hubby loved it and wanted all the doughnuts glazed... erally happy with this recipe, can't wait to make it again with different flavors (nutmeg, vanilla, cinnamon, chocolate, etc.)i gave it 4 instead of 5 stars b/c the dough didn't turn out right, and its not a humidity thing either, it is 45 degrees outside and our forced air heating has done a fantastic job of drying everything out in the house (next purchase-a humidifier...)

  • khcrivello
    Mar 15, 2011

    Love this recipe, but the dough is much easier to work with if you refrigerate overnight. I've added vanilla and cinnamon for nice variations.