Ingredients
For the Donut Dough
4 cups (500 g) all-purpose flour
1 cup (240 ml) warm whole milk
2 ¼ teaspoons (7 g) active dry yeast
½ cup (100 g) granulated sugar
2 large eggs, room temperature
4 tablespoons (56 g) unsalted butter, softened
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
¾ teaspoon salt
For Frying
4–6 cups vegetable oil, or enough for deep frying
For the Cinnamon Sugar Coating
1 cup (200 g) granulated sugar
2 teaspoons ground cinnamon
1 tablespoon powdered sugar, optional
👩🍳 Instructions
- Activate the Yeast
Pour the warm milk into a small bowl. The milk should be warm to the touch but not hot.
Add the yeast and about 1 tablespoon of the sugar. Stir gently and let it sit for 5–10 minutes, until foamy.
If the mixture does not become foamy, the yeast may not be active and should be replaced. - Make the Dough
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Add the eggs, vanilla extract, activated yeast mixture, softened butter, and vegetable oil.
Mix everything together until a soft, slightly sticky dough begins to form. - Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, soft, and elastic.
Avoid adding too much flour. The dough should remain soft rather than stiff. - First Rise
Place the dough into a lightly greased bowl and turn it once so the surface is lightly coated.
Cover with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free place for approximately 1–1½ hours, or until it has doubled in size. - Shape the Donuts
Once the dough has risen, gently punch it down to release excess air.
Roll the dough out on a lightly floured surface to approximately ½ inch (1.25 cm) thick.
Using a round donut cutter, or two different-sized round cutters, cut out the donuts.
Place them on a parchment-lined baking sheet, leaving some space between each one.
Cover loosely and let them rest for another 20–30 minutes. - Prepare the Cinnamon Sugar
While the donuts are resting, combine the granulated sugar and ground cinnamon in a shallow bowl.
Mix well and set aside. - Fry the Donuts
Heat the vegetable oil in a deep, heavy-bottomed pot to approximately 350°F (175°C).
Carefully place a few donuts into the hot oil at a time. Do not overcrowd the pot.
Fry for approximately 1–2 minutes per side, turning carefully, until the donuts are puffed and evenly golden brown.
Keep the oil temperature around 350°F–360°F (175–182°C). If the oil is too hot, the outside can brown before the center cooks properly. - Drain the Donuts
Remove the donuts with a slotted spoon or spider strainer.
Place them on a wire rack lined underneath with paper towels to remove excess oil. - Coat in Cinnamon Sugar
While the donuts are still warm, gently toss each one in the cinnamon-sugar mixture.
Make sure they’re completely coated on both sides.
For an extra sweet finish, lightly dust them with powdered sugar.
🍩 Serving
Serve these donuts warm and fresh with coffee, tea, hot chocolate, or a cold glass of milk.
For an extra indulgent treat, you can also serve them with chocolate sauce, caramel sauce, vanilla glaze, or your favorite dipping sauce.