Ingredients
For the Dough
3 ½ cups (440 g) all-purpose flour
¼ cup (50 g) granulated sugar
2 ¼ teaspoons (7 g) active dry yeast
½ teaspoon salt
¾ cup (180 ml) warm whole milk
¼ cup (60 ml) warm water
1 large egg, room temperature
3 tablespoons (42 g) unsalted butter, melted
1 teaspoon vanilla extract
For Frying
4–6 cups vegetable oil, or enough for 2–3 inches of oil in the pan
For the Sugar Coating
1 cup (200 g) granulated sugar
½ teaspoon ground cinnamon, optional
👩🍳 Instructions
- Activate the Yeast
In a small bowl, combine the warm milk, warm water, 1 teaspoon of the sugar, and the active dry yeast.
Let it sit for 5–10 minutes, until the mixture becomes slightly foamy. This indicates that the yeast is active. - Make the Dough
In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
Add the yeast mixture, egg, melted butter, and vanilla extract. Mix until a soft, slightly sticky dough forms.
Transfer the dough to a lightly floured surface and knead for approximately 8–10 minutes, until it becomes smooth, soft, and elastic.
If the dough feels extremely sticky, add flour 1 tablespoon at a time. Avoid adding too much flour because it can make the doughnuts dense. - First Rise
Place the dough into a lightly greased bowl and turn it once so the surface is lightly coated with oil.
Cover the bowl with plastic wrap or a clean kitchen towel.
Place it in a warm, draft-free area and let it rise for approximately 1–1½ hours, or until doubled in size. - Shape the Doughnuts
Gently punch down the risen dough to release excess air.
Roll the dough out on a lightly floured surface to approximately ½ inch (1.25 cm) thick.
Use a doughnut cutter or two round cutters to cut out the doughnuts.
Place the shaped doughnuts on parchment paper or a lightly floured baking sheet, leaving space between each one.
Cover loosely and let them rest for another 20–30 minutes. - 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 the temperature. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked. If it is too cool, the doughnuts can absorb too much oil. - Fry the Doughnuts
Carefully place a few doughnuts into the hot oil, making sure not to overcrowd the pan.
Fry for approximately 1–2 minutes per side, turning gently with tongs or a slotted spoon, until beautifully golden brown.
Remove the doughnuts and place them on a wire rack lined underneath with paper towels to drain excess oil.
Continue with the remaining doughnuts. - Coat with Sugar
While the doughnuts are still warm, place the granulated sugar in a large bowl.
Add cinnamon if desired and mix well.
Gently toss each warm doughnut in the sugar until completely coated. - Serve
Serve the sugar doughnuts warm or at room temperature.
They are especially delicious with coffee, tea, hot chocolate, or a cold glass of milk. 🍩☕
⭐ Tips for Perfect Doughnuts
Make sure the milk and water are warm, not hot, so the yeast activates properly.
Don’t add too much flour; a soft dough produces lighter doughnuts.
Give the dough enough time to rise until it has approximately doubled in size.
Keep the frying oil around 350°F (175°C) for even cooking.
Fry in small batches so the oil temperature doesn’t drop too much.
Coat the doughnuts with sugar while they’re still warm so the sugar sticks beautifully.
For extra flavor, mix a little cinnamon into the sugar coating.
These doughnuts are best enjoyed fresh on the day they’re made.