🍩 Homemade Golden Sugar-Coated Donuts

Ingredients
For the Dough
4 cups (500 g) all-purpose flour
2 ¼ tsp (7 g) active dry yeast
½ cup (100 g) granulated sugar
¾ cup (180 ml) warm milk
¼ cup (60 ml) warm water
1 large egg
4 tbsp (56 g) unsalted butter, softened
1 tsp vanilla extract
½ tsp salt
For Frying
Vegetable oil, enough for deep frying
For Coating
½–¾ cup (100–150 g) granulated sugar
½ tsp ground cinnamon, optional
👩‍🍳 Instructions
Activate the yeast:
In a small bowl, combine the warm milk, warm water, 1 tablespoon of the sugar, and yeast. Stir gently and let stand for 5–10 minutes, until foamy.
Make the dough:
In a large bowl, combine the flour, remaining sugar, and salt. Add the egg, vanilla, softened butter, and the activated yeast mixture.
Knead:
Mix until a soft dough forms. Knead by hand for about 8–10 minutes, or use a stand mixer with a dough hook for 5–7 minutes. The dough should be soft and slightly tacky but not excessively sticky.
First rise:
Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for about 1–1½ hours, or until doubled in size.
Shape the donuts:
Transfer the dough to a lightly floured wooden surface. Roll it out to approximately ½ inch (1.2 cm) thick. Cut out donut rings using a donut cutter or two round cutters.
Second rise:
Place the donuts on a lightly floured or parchment-lined tray. Cover loosely and let them rest for 30–45 minutes, until puffy.
Heat the oil:
Heat vegetable oil to 350°F (175°C) in a deep, heavy-bottomed pan. Do not overcrowd the pan.
Fry:
Carefully place the donuts into the hot oil. Fry for about 1–2 minutes per side, until evenly golden brown.
Drain:
Remove the donuts with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
Coat with sugar:
While the donuts are still slightly warm, gently toss them in granulated sugar. Add a little cinnamon to the sugar if desired.
Serve:
Let them cool slightly, then serve fresh and enjoy! 🍩✨