Ingredients
3 ½ cups (440 g) all-purpose flour
2 ¼ teaspoons (7 g) active dry yeast
¼ cup (50 g) granulated sugar
¾ cup (180 ml) warm milk
2 large eggs, room temperature
4 tablespoons (55 g) unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
Vegetable oil, for frying
1 cup (200 g) granulated sugar, for coating
👩🍳 Instructions
- Make the dough
In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 5–10 minutes, until slightly foamy.
Add the eggs, melted butter, vanilla, remaining sugar, and salt. Mix well.
Gradually add the flour, mixing until a soft dough forms. - Knead
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth, soft, and elastic. The dough should be slightly tacky but not overly sticky. - First rise
Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and leave it in a warm place for about 1–1½ hours, or until doubled in size. - Shape the donuts
Gently punch down the dough and transfer it to a lightly floured surface. Roll it out to about ½ inch (1.2 cm) thick.
Use a donut cutter or two round cutters to cut out the donuts and their centers.
Place the donuts on a lightly floured baking sheet, leaving space between them. - Second rise
Cover loosely and let the donuts rise again for about 30–45 minutes, until noticeably puffy and light. - Fry
Heat vegetable oil in a deep pot to 350°F (175°C).
Carefully place the donuts into the hot oil, frying a few at a time so you don’t overcrowd the pot.
Fry for about 1–2 minutes per side, turning once, until golden brown.
Remove with a slotted spoon and place on a paper towel-lined tray to drain. - Coat with sugar
While the donuts are still warm, gently toss them in granulated sugar until completely coated.