Ube Donuts are my ultimate “cheat day” snack (but trust me, sometimes I don’t even wait for cheat day). You ever just want something sweet that feels homemade and a little nostalgic? Ube Donuts take care of both cravings, plus they have this fantastic purple hue that really grabs your eye. I used to think making donuts at home was for people with culinary degrees. Turns out, nope. If I can make these Filipino treats in my cramped kitchen, so can you. Let’s get into it: soft, vibrant, and so fun to eat, these little circles will mess up your willpower—in a good way. 
Ingredients
Let’s talk supplies. You don’t need a magical pantry for these. Just the basics, plus ube.
- 2 cups all-purpose flour (don’t use bread flour, that’s a rookie mistake)
- 1/2 cup white sugar (or maybe a little more if you’ve got a real sweet tooth)
- 1 packet active dry yeast (or 2 1/4 teaspoons if you buy that giant jar)
- 3/4 cup warm milk (microwave it till cozy, not scalding)
- 2 tablespoons ube halaya (seriously, use ube halaya from frozen yam if you’re lazy like me)
- 1 egg
- 1/4 cup melted butter (more butter, more happiness I say)
- Pinch of salt
- Cooking oil, for frying
- Optional: ube extract for deeper purple color
- Powdered sugar or simple glaze for topping
Just imagine the aroma that’s about to fill your house. I mean, wow. 
Mix Dough
Alright—don’t overthink this part. I used to, but honestly, just follow these basics and you’re golden. Mix your yeast and warm milk first. Let it chill until it gets bubbly (about 5 minutes). Add that to the flour, sugar, and salt. Then comes the best bit: the ube halaya. Spoon that sucker in. Drop in the egg, melted butter, and if you want insane color, just add a drop or two of ube extract.
Mix with a wooden spoon or, if you’re blessed with a stand mixer, use that. Keep scraping the sticky sides. Sticky is good here. Knead until you get a smooth, not too floury dough. It should bounce back when you poke it. Cover it with a kitchen towel and let rise an hour.
I was honestly shocked how pillowy the dough turned out. It was easier than baking bread, and the purple color just made it look special. My kids went wild—they kept checking on it while it rose.
Fry Donuts
Here’s where it gets messy, I’m not gonna lie. Flour your counter. Plop that dough down and roll it to about half an inch thick. Use a donut cutter or, let’s be real, a big glass and a smaller shot glass for the middle. Place cut donuts (and, don’t forget the holes—those are the best part!) onto a tray.
Let them rise again—just 20 minutes. Meanwhile, heat up your oil in a deep pan. Aim for hot but not volcano-hot (350 degrees if you want to check, but I usually just throw in a tiny bit of dough to test).
Drop donuts in a few at a time, flipping when they’re golden. Done in maybe sixty seconds a side. Drain on paper towels and try not to eat them all before the next step.
Sometimes, I’ll sneak a donut hole right away. The crunch, the purple inside… It’s wild.
Add Glaze
I get kinda lazy with this, but here’s my style: powdered sugar and a few teaspoons of milk whisked until smooth and thick. Sometimes I add a drop of ube extract for even more color, but, honestly, you can just keep it simple.
While donuts are still warm, dip or drizzle glaze on top. Want an extra touch? Sprinkle some toasted coconut or colored sprinkles. Let ’em sit for ten minutes so the glaze sets, if you can wait that long.
If you’re on a ube kick, try ube ice cream sandwich or maybe one of those soft sweet ube pandesal rolls. Don’t say I didn’t warn you. It’s color therapy and comfort food, all at once.
Serve Warm
There’s just something about warm donuts. Right off the rack, steam still puffing out—honestly, life doesn’t get much better. My advice? Serve these on a rainy morning or as an, “I survived the week” treat. If you’re keeping leftovers, zap them in the microwave for ten seconds—totally game-changing.
Here’s how I do it:
- Serve stacked high on a plate with coffee. Fancy not required.
- Store leftovers in a paper bag to keep them a bit softer (plastic makes them sweaty and weird).
- For a next-level breakfast, eat with a mug of hot tsokolate or, heck, try ube smoothie.
- If you want a real brunch, pile next to your fluffy ube pancakes.
I swear, even picky eaters will try these. That color draws people in like a moth to a porch light.
Common Questions
Can I make these without frying?
You can, honestly! Try baking at 350 degrees for about 15 minutes. Will they be the same? No, but still delicious.
Do I have to use ube halaya?
Not really, but it gives the flavor a real punch. Ube powder or ube extract can do in a pinch.
Are Ube Donuts gluten free?
Traditional recipe isn’t, but you can use a gluten free flour blend. Texture might change a bit, but hey, more donuts for you.
Can I freeze them?
Sure can! Pop ‘em in a zip bag once cooled. Reheat in a toaster oven or for a quick burst in the microwave.
Does the dough need to rise twice?
Technically yes, but sometimes, I only rise once for speed and they turn out just fine.
Ready to Try Homemade Ube Donuts?
Okay, let’s bring it home. If you’ve never made donuts, these Ube Donuts are weirdly doable and totally satisfying. They’re pillowy, bold, and just different enough to wow your friends. If you want more ube magic, try this Baked Ube Donuts Recipe for a healthier spin, or grab inspiration for epic brunches from mini ube pancake bites. Purple food is happy food—so don’t wait for a party. Whip up a batch, pour some coffee, and enjoy making something bright for yourself.
Ube Donuts
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Don’t use bread flour, that’s a rookie mistake.
- 1/2 cup white sugar Adjust more if you prefer sweeter donuts.
- 1 packet active dry yeast Or 2 1/4 teaspoons if using a larger jar.
- 3/4 cup warm milk Microwave it until cozy, but not scalding.
- 2 tablespoons ube halaya Use frozen yam for convenience.
- 1 large egg Helps bind the ingredients together.
- 1/4 cup melted butter More butter equals more happiness.
- 1 pinch salt Balances the sweetness.
- to taste cooking oil For frying.
- optional ube extract For deeper purple color.
- to taste powdered sugar For glazing.
Instructions
Mix Dough
- Mix yeast and warm milk in a bowl and let it activate for about 5 minutes until bubbly.
- In a large bowl, combine flour, sugar, and salt.
- Add the activated yeast mixture, ube halaya, egg, melted butter, and ube extract (if using).
- Mix with a wooden spoon or a stand mixer until a sticky dough forms. Knead until smooth.
- Cover the bowl with a kitchen towel and let the dough rise for about 1 hour or until it has doubled in size.
Fry Donuts
- Flour your counter and roll out the dough to about half an inch thick.
- Use a donut cutter or a glass to cut out donuts and donut holes and place on a tray.
- Let the donuts rise for another 20 minutes.
- Meanwhile, heat oil in a deep pan to about 350 degrees F.
- Fry donuts in batches, flipping when golden, approximately 60 seconds per side.
- Drain on paper towels.
Add Glaze
- In a small bowl, combine powdered sugar and milk, whisking until smooth and thick.
- Dip or drizzle glaze over the warm donuts. Optionally, sprinkle with toasted coconut or colored sprinkles.
- Let sit for about 10 minutes to allow the glaze to set.
Serve Warm
- Serve the donuts warm, ideally stacked on a plate and enjoyed with coffee.
- Store leftovers in a paper bag to keep them soft.
- For a treat, microwave leftovers for 10 seconds before serving.