To make homemade doughnuts, the Food Network recommends using Ree Drummond's recipe for glazed doughnuts. Make the doughnut batter from scratch, then fry them in oil. The recipe yields 24 doughnuts.
To make homemade doughnut dough, use granulated sugar, warm whole milk, instant yeast, eggs, unsalted butter, all-purpose flour, salt and vegetable shortening, the Food Network says.
Put the warm milk and granulated sugar in a bowl, and add the yeast. Let the mixture sit until the yeast bubbles. In a separate bowl, beat the eggs, and whisk them into a bowl with melted butter. Pour this mixture into an electric mixer, and add the yeast mixture to it. Stir the mixture on low speed. In another bowl, stir the salt and flour together, then slowly add it to the electric mixer 1/2 cup at a time. Mix this for five minutes, then put the dough in an oiled bowl. Cover this, and refrigerate it for about 12 hours.
After it has cooled for 12 hours, take the dough out of the refrigerator, and let it sit at room temperature for two hours. Roll the dough out on a floured surface, and use a doughnut cutter to create 24 doughnuts. Put the doughnuts on a floured baking sheet, cover them with tea towels, and keep them in a draft-free area for two hours.
Put the shortening in a pot over medium-high heat until it melts. Once the shortening has reached 350 degrees Fahrenheit, put the doughnuts into the pot to fry them. After they float to the top, flip them over. Remove them from the pot when they turn golden brown on both sides. Let them drain on towels.