These doughnuts are light, airy, and perfectly golden, with a tender crumb inside and a crisp exterior. Fried until just right, they can be rolled in cinnamon sugar, dipped in chocolate glaze, or filled with jam. They’re the kind of treat that makes your kitchen smell like a bakery and brings pure joy with every bite.
Prep Time: 20 minutes (plus rising) Cook Time: 15 minutes Total Time: ~2 hours Servings: 12–15 doughnuts
Ingredients
- 3 ½ cups all‑purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (110°F / 43°C)
- ¼ cup sugar
- 2 tbsp butter (softened)
- 2 large eggs
- ½ tsp salt
- Oil for frying (vegetable or canola)
Optional Toppings
- Cinnamon sugar (½ cup sugar + 1 tsp cinnamon)
- Chocolate glaze (½ cup melted chocolate + 2 tbsp butter)
- Classic glaze (1 cup powdered sugar + 2–3 tbsp milk + ½ tsp vanilla)
Instructions
- Activate yeast: Mix yeast with warm milk and sugar. Let sit 5–10 minutes until foamy.
- Make dough: Add butter, eggs, salt, and flour. Knead until smooth (about 5–7 minutes).
- Rise: Place dough in a greased bowl, cover, and let rise 1–1 ½ hours until doubled.
- Shape: Roll dough to ½‑inch thickness. Cut circles with a cutter (or glass), then cut out centers for rings.
- Second rise: Place shaped doughnuts on a tray, cover, and let rise 30 minutes.
- Fry: Heat oil to 350°F (175°C). Fry doughnuts 1–2 minutes per side until golden. Drain on paper towels.
- Finish: Toss in cinnamon sugar or dip in glaze while warm.
Tips
- Keep oil temperature steady—too hot burns, too cool makes greasy doughnuts.
- For filled doughnuts, skip the hole and pipe jam or cream inside after frying.
- Best enjoyed fresh, but can be reheated lightly in the oven.