How to Make Soft, Fluffy Amish Donuts at Home (Step-by-Step Guide)

 If you’ve ever had an Amish donut, you already know they’re unlike anything from a grocery store. Light, pillowy, and coated in a sweet glaze that melts in your mouth — these classic treats come from the heart of Amish baking traditions. And the best part? You can make them right in your own kitchen with simple ingredients and a bit of love.

Today I’m walking you through how to make authentic Amish donuts from scratch — the same kind you’d find at a country fair or local Amish bakery. So tie on your apron and get ready for the best homemade donuts you’ve ever had!


🥣 Ingredients You’ll Need

This recipe makes about 3 dozen deliciously soft donuts:

For the Dough:

  • 3 large eggs

  • 6 cups all-purpose flour

  • 2 cups warm water (about 110°F)

  • 2 tbsp salt

  • 4 tbsp active dry yeast (or 2 cakes of compressed yeast)

  • ½ cup sugar

  • ½ cup lard or shortening

For the Glaze:

  • 1½ cups powdered sugar

  • 2 tsp light corn syrup

  • 1 tsp vanilla extract

  • 2–3 tbsp hot water

Tip: Lard gives the dough that rich, traditional flavor — but shortening works just fine too!


 

👩‍🍳 How to Make Amish Donuts — Step by Step

1. Activate the Yeast

In a large mixing bowl, add warm water and sprinkle the yeast over it. Let it sit for about 5 minutes until it becomes foamy.

2. Mix the Dough

Whisk in the eggs, sugar, and lard (cut into small pieces). Slowly add flour and salt, stirring until a soft dough forms. It should be a little sticky, but not wet.

3. Let It Rise

Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled in size.

4. Roll & Cut

Turn the dough out onto a floured surface. Roll it to about ½ inch thickness. Use a donut cutter (or two round cutters) to shape your donuts. Don’t forget to save the holes!

5. Second Rise

Place the cut donuts on a tray. Cover and let them rise again for 30–45 minutes until puffy.

6. Fry the Donuts

Heat oil (about 2 inches deep) in a heavy pot to 350°F. Fry 2–3 donuts at a time, about 1–2 minutes per side, until golden brown. Let them drain on a paper towel-lined rack.

7. Make the Glaze

In a small bowl, whisk together powdered sugar, corn syrup, vanilla, and hot water until smooth.

8. Dip & Serve

Dip the warm donuts into the glaze and place them back on the rack to set. Now try to resist eating them all at once!

💡 Pro Tips for Perfect Amish Donuts

  • Make sure your yeast is fresh! Old yeast = flat donuts.

  • Don’t over-flour the dough. A slightly sticky dough gives the fluffiest texture.

  • Keep oil temperature steady — 350°F is the sweet spot.

  • Want an extra glossy glaze? Glaze while the donuts are still warm.

🥄 Serving & Storing

These donuts are best eaten fresh — preferably while they’re still warm and sticky. But if you do have leftovers, store them in an airtight container at room temp for up to a day. A quick 5-minute reheat in the oven helps bring them back to life.

For more details and tips, you can visit the original recipe here: Amish Donut Recipe – Homemade 2025

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