How to Make Homemade Doughnuts – Kitchen Conundrums with Thomas Joseph

How to Make Homemade Doughnuts – Kitchen Conundrums with Thomas Joseph

Thomas Joseph shares tips and techniques for making jelly-filled doughnuts that might just be better than your neighborhood doughnut shop.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.


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  • Gerard Jones on February 14, 2020

    I'm retired now but started at dunkin donuts 50 years ago, we used fresh cake yeast and ice water to slow the yeast down, its a heck of a lot more lively than any dry yeast. To my eye those donuts are stunted, too small.
    Fresh cake yeast is getting harder to find these days. Too bad because dry yeast absolutely blows.

  • Husar Pl on February 14, 2020

    Those are Polish ponczki not donuts hehe

  • Rebecca Spires on February 14, 2020

    Just use biscuits in the tube.

  • Romy V on February 14, 2020

    Mouthwatering! I wish Thomas would give information re. how to store them and how long they stay fresh. Hard to eat 24 doughnuts!

  • Gary Dehne on February 14, 2020

    Time goes by quickly… or good editing. I keep noticing the time change on his wristwatch.

  • keith stone on February 14, 2020

    Dough nuts are not the only nuts this guy likes

  • Greg Johnson on February 14, 2020

    The flavor in doughnuts was originally mace and not nutmeg.

  • Greg Johnson on February 14, 2020

    Please give international (metric measures in all ingredients). Think outside of the box, remembering that the rest of the world is outside of you little box!

  • Sharon Sheely on February 14, 2020

    They look to flat. Mine are fuller puffed up more.

  • Cj Boac on February 14, 2020

    Puts the hole 2/3rds of the way through, not 1/2 way. Big difference & good difference! Most important especially if you fill them with custard!

  • Cj Boac on February 14, 2020

    A used tin ca , cleaned & dry well with top & bottomremoved makes a great cutter for doughnuts, biscuits, cookies, etc.

  • JoAnne Butzerin on February 14, 2020

    Properly called a Bismark, whereas a standard raised doughnut has the hole and no filling. Looks good though.

  • GrammerAngel on February 14, 2020

    I take Grands biscuits and fry them up. Fill them with my homemade raspberry jelly and roll in sugar. Saves me hours in the kitchen and taste as good as anything from the local bakery. Life is too short for all that cooking. No one ever laid on their deathbed and said, "Damn, I wish I'd have cooked more doughnuts…."

  • MillikanVersuch on February 14, 2020

    Is that a pencil behind his right ear?!

  • Carol Elizabeth Mattis on February 14, 2020

    They look awesome ? & amazing

  • Ed Moore on February 14, 2020

    do the job right as per title make fuckin donuts with a hole.

  • Ed Moore on February 14, 2020

    them arent doughnut..they are rounds. lyer.

  • hank spooner on February 14, 2020

    The title should read. " How to shorten your life expectancy."

  • diana on February 14, 2020

    Thats a bunch of left over oil

  • donna mcgowan on February 14, 2020

    it's called a sponge when you add sugar to the yeast also you said two tablespoons of yeast is that equal to 2 packets

  • Roca Asir on February 14, 2020

    To much salt, sugar, and yeast

  • Carole Hayes on February 14, 2020

    Ikr. I purchased some expensive doughnut just the other day. Some of them to my disappointment were slightly RAW dough and grossly gooey inside.

  • Carole Hayes on February 14, 2020

    Your oil fried doughnuts are far better; opposed to shortening. as shortening doughnuts become hard as a brick after a day or two. Wonderful.

  • Carole Hayes on February 14, 2020

    100% Young man. Great work!!!!

  • Sharon Belisle on February 14, 2020

    Sir you so effeminate it’s hard to listen to your instructions. Try and remember your audience is not all homosexual or some from of it.

  • jen lee on February 14, 2020

    Thank you for another detailed and well done video full of lots of useful tips. Much appreciated!

  • Prashant Surywanshi on February 14, 2020

    Very very very very nice sir

  • Caz Mac on February 14, 2020

    Is all purpose flour, self raising or plain?

  • Foodie Dost on February 14, 2020

    Thanks man I tried it and it was absolutely perfect although I tried it without eggs

  • I on February 14, 2020

    why do u need to put wet ingredients in centre? cant u just add it and mix it same way

  • Kirk Ryan on February 14, 2020

    I want to know how to make elephant ears, also called cinnamon crisps.

  • Robert Goodman on February 14, 2020

    Why do you need 3 inches to 3.5 inches of oil when the doughnuts float on the surface barely an inch deep from the surface? Isn't that a waste of oil?

  • homme mort on February 14, 2020

    What was the other dough he mentioned after brioche, some kind of milk dough? I cant hear well enough to understand what he called it, and cant find cc, around minute 3:54.

  • Alicia Chambers on February 14, 2020


  • Erica M on February 14, 2020

    Yum ? ?

  • Shane Hart on February 14, 2020

    I have two dough. S. I make. One take half hr to dubble in size then roll out cut donuts sit to rize half hr then deep fry. Other dough I make. Let sit 2 hr to dubble in size. Tip s. Make shaw hot room or kitchen for dough to rise bigger then need an put in bole an cover put in fridge over night first thing in morning need role out dough cut donuts an let them rise for 4 hr then deep fry. Are my two dough s I make. Plus extra stuff for Oridganal tasty donuts. Ain't had no complaint in hole year of maken my dough nuts n taste testing every body luves my donuts to …

  • DDS Rdds on February 14, 2020

    What shortening would you recomend , thanks

  • DDS Rdds on February 14, 2020

    We are in 2020 , could the American now begim to use gram , ok but Nice video ?

  • Maria Da Silva on February 14, 2020

    Muy ricos me encanta mucho feliz año?

  • texas flood, the on February 14, 2020

    I personally like to fill the doughnut with cream ?

  • mad hatter on February 14, 2020

    You are super hard to listen to. ?

  • Nazia I on February 14, 2020

    Whats the size of cup…250 ?

  • José guadalupe Sepulveda on February 14, 2020

    Ce te pasaron de tueste wey

  • pa0la b00m on February 14, 2020

    Please make a video on how to make old fashioned non-yeasted cake donuts, those that have the signature cracks on top.

  • SPIRIT CAF'E on February 14, 2020

    I love when you said you dont need one of those machines to knead your dough. So many recipes they use machines I can not afford. And Im always afraid it wont turn out if I dont have one of those machines. Thank you for addressing it. Much appreciated. Cant wait to make my own donuts.

  • Neville on February 14, 2020

    Heaven or hell…..which ever way has the glazed jelly donuts is the way i'm going!

  • Johnny Don on February 14, 2020

    I hate how all recipe uses imperial measurement so.. inaccurate, and confusing. He say to use the water at 100 degree*……..( should say after Fahrenheit) and oil at 370…(F) most of us have to convert it to degree Celsius.

  • TheBackUpView on February 14, 2020

    This is awesome. Will try to make these during the holidays, i also like that the sizes featured are not excessive, like you can enjoy the whole thing without the guilt of finishing a whole big size of it.

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