Southern Rustic Doughnuts

I have been making these doughnuts for many years and they always turn out perfect. They are slightly sweet, fluffy and delicious. I always have to make a double batch because I usually share them with our neighbors. I guess doughnuts are a universal language. lol.

With these doughnuts you can make the standard doughnuts or you can make a custard and pipe the custard into the doughnuts. Either way you make them they are so good. When I make them I usually make a wide range of different styles. Cream filled, chocolate dipped, glazed, jam filled, and cinnamon sugar glazed. The sky is the limit. Let me share the recipe with you.

Southern Rustic Doughnuts


1/4 c. sugar
1 1/8 c milk – warm
3 tsp yeast
2 eggs- room temp
1 1/4 stick butter – slightly melted (room temp)
4 c flour – more if needed
1/4 tsp fine salt
1/2 vanilla
3 c powdered sugar
1/2 tsp vanilla
water or milk – for the glaze


  1. In a bowl combine the sugar, milk and yeast. Stir to combine well. Let stand 10 minutes to proof the yeast. The yeast will get foamy. If it does not proof and get foamy your yeast is bad and you will have to start over.
  2. In a stand mixer with a paddle attachment beat the eggs, vanilla, and melted butter until combined. Add the yeast mixture and mix well. Attach the dough hook and add the flour and salt on low speed until the dough comes together. You may need more flour or milk depending on the humidity in your home. The dough should be slightly sticky but will not stick to your hands. If you need more of one or the other add a little at time ( 1 tbsp of either at a time) until the dough comes together. If you add to much at one time it will be hard to get the consistency right. (see video if you need to see the consistency)
  3. Oil a large bowl with a bit of flavorless oil and add the dough. Flip the dough over to cover the dough in the oil. Cover and let rise for 1 hour. I usually put my dough in the oven with the oven off and the light on.
  4. Remove the dough to a floured surface and sprinkle the dough with flour along with the rolling pin. Roll the dough out to 1/4 or 1/2 inch thick. This depends on how thick you want your doughnuts. For the standard doughnut rings I do 1/4 inch thick. If I fill the doughnuts with jam or custard I roll them out to 1/2 inch thick.
  5. Cut out the desired shape and place on a lightly floured sheet tray. Cover and let rise for 1 hour.
  6. When you are ready fill a dutch oven with oil (3/4 way full- 1 1/2 to 2 inches from the top- I use vegetable oil or crisco). Bring the oil to 350 degrees. When the oil is hot you can slowly add in a few pieces of doughnut dough. Cook about 1 to 2 minutes on each side or until golden brown on both sides. Remove to a wire rack to drain off any excess oil.
  7. When the doughnuts are done and cooling you can make your glaze. In a bowl combine the powdered sugar, 1/2 tsp vanilla, and water or milk. Whisk together until thickened but pourable. Dip the doughnuts into the glaze and place back on the wire rack to set. You can dip both sides or just one side. If you are making stuffed doughnuts you can skip the glaze if you prefer.
  8. Store in an airtight container up to 3 days or in a ziploc bag for up to 3 days. This makes 2 1/2 dozen. You can certainly cut this recipe in half if you need to. Don’t throw away the doughnut holes. You can cook those… and who does not like doughnut holes.

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