Ingredients
For the Donut Dough:
4 cups (500 g) all-purpose flour
¾ cup (180 ml) warm whole milk
¼ cup (50 g) granulated sugar
2¼ teaspoons (7 g) active dry yeast
2 large eggs, room temperature
4 tablespoons (56 g) unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
For Frying:
6–8 cups vegetable oil, such as canola or sunflower oil, enough for deep frying
For the Sugar Coating:
1½ cups (300 g) granulated sugar
1 teaspoon ground cinnamon, optional
👩🍳 Instructions
- Activate the yeast
Pour the warm milk into a small bowl. Add the sugar and yeast and gently stir. Let it sit for 5–10 minutes, until foamy. This indicates that the yeast is active. - Make the dough
In a large mixing bowl, combine the flour and salt. Add the eggs, melted butter, vanilla extract, and the activated yeast mixture.
Mix until a soft dough forms. If the dough feels very sticky, add flour 1 tablespoon at a time. Avoid adding too much flour because the donuts should remain soft and fluffy. - Knead the dough
Transfer the dough to a lightly floured surface and knead for approximately 8–10 minutes, until smooth, soft, and elastic.
Place the dough in a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel. - Let the dough rise
Place the bowl in a warm, draft-free area and let the dough rise for approximately 1–1½ hours, or until it has doubled in size. - Roll and cut the donuts
Gently punch down the dough to release excess air. Roll it out on a lightly floured surface to approximately ½ inch (1.25 cm) thick.
Use a donut cutter or two round cutters to cut the dough into donut rings.
Place the cut donuts on a parchment-lined baking sheet, leaving enough space between them. - Second rise
Cover the donuts loosely with a clean towel and let them rise again for 25–40 minutes, until they look noticeably puffy. - Heat the oil
Pour the vegetable oil into a deep, heavy-bottomed pot. Heat the oil to approximately 350°F (175°C).
Use a kitchen thermometer to maintain a consistent temperature. If the oil is too hot, the outside can brown too quickly while the center remains undercooked. - Fry the donuts
Carefully place a few donuts into the hot oil, making sure not to overcrowd the pot.
Fry for approximately 1–2 minutes per side, turning gently with a slotted spoon, until they become beautifully golden brown.
Transfer the cooked donuts to a wire rack lined underneath with paper towels to drain excess oil.
Repeat with the remaining donuts, allowing the oil to return to temperature between batches. - Coat with sugar
While the donuts are still slightly warm, place the granulated sugar in a shallow bowl. Add cinnamon if desired and mix well.
Gently roll each warm donut in the sugar until completely coated.
✨ Serving
Serve these homemade donuts while they’re fresh and slightly warm. They should be golden and lightly crisp on the outside, soft and fluffy inside, and generously coated with sugar.
For an extra-special version, you can also dip them in melted chocolate, drizzle them with vanilla glaze, or fill them with your favorite jam or pastry cream.
💡 Helpful Tips
Make sure the milk is warm, not hot, so you don’t damage the yeast.
Don’t add too much flour—the dough should remain soft.
Give the dough enough time to rise for the best texture.
Maintain the frying oil around 350°F (175°C).
Fry only a few donuts at a time to prevent the oil temperature from dropping.
Allow the finished donuts to cool slightly before coating them with sugar.
These donuts are best enjoyed fresh on the same day.