Ingredients
For the Donut Dough
4 cups (500 g) all-purpose flour
2¼ teaspoons (7 g) active dry yeast
¼ cup (50 g) granulated sugar
¾ teaspoon salt
1 cup (240 ml) warm whole milk
2 large eggs, at room temperature
4 tablespoons (55 g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
For Frying
5–6 cups vegetable oil, or enough for deep frying
For the Sugar Coating
1½ cups granulated sugar
1 teaspoon ground cinnamon, optional
1 teaspoon vanilla sugar, optional
👩🍳 Instructions
- Prepare the Yeast
Pour the warm milk into a small bowl. Add the granulated sugar and active dry yeast. Stir gently and let the mixture sit for 5–10 minutes.
The yeast should become foamy on the surface. This is a good indication that it is active. - Make the Dough
In a large mixing bowl, combine the flour and salt.
Add the eggs, melted butter, vanilla extract, and the yeast mixture. Stir everything together until a soft, slightly sticky dough begins to form. - Knead the Dough
Transfer the dough onto a lightly floured work surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, soft, and elastic.
If the dough is extremely sticky, add flour one tablespoon at a time. Avoid adding too much flour because a soft dough will produce lighter, fluffier donuts. - Let the Dough Rise
Place the dough into a lightly greased bowl and cover it with plastic wrap or a clean kitchen towel.
Leave it in a warm, draft-free place for approximately 1–1½ hours, or until it has doubled in size. - Roll and Cut the Donuts
Once the dough has risen, gently press it down to release some of the air.
Roll the dough out on a lightly floured surface to approximately ½ inch (1.25 cm) thick.
Using a donut cutter, cut out the donut shapes. If you don’t have a donut cutter, use a large round cookie cutter or glass and a smaller cutter for the center.
Place the donuts on a parchment-lined baking sheet. - Let the Donuts Rise Again
Cover the shaped donuts loosely with a clean kitchen towel.
Let them rest for another 30–45 minutes, until they become noticeably puffy.
This second rise helps create the soft, airy texture inside the donuts. - Prepare the Sugar
While the donuts are rising, prepare the coating.
Add the granulated sugar to a shallow bowl. If desired, mix in the cinnamon or vanilla sugar.
Set aside. - 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 if possible. Maintaining the correct temperature is important for evenly cooked donuts. - Fry the Donuts
Carefully place a few donuts into the hot oil. Do not overcrowd the pot.
Fry each donut for approximately 1–2 minutes per side, turning gently with a slotted spoon, until both sides are beautifully golden brown.
The donuts should puff up while frying and develop a golden exterior. - Drain
Remove the cooked donuts from the oil using a slotted spoon or spider strainer.
Place them on a wire rack or a plate lined with paper towels to remove excess oil.
Continue frying the remaining donuts in small batches. - Coat With Sugar
While the donuts are still warm, gently roll each one in the prepared sugar.
Make sure the sugar covers the entire surface.
For an extra sweet finish, you can roll them twice while they’re still warm. - Serve
Transfer the finished donuts to a serving plate.
For the best texture and flavor, serve them warm or slightly cooled.
The finished donuts should be golden and lightly crisp on the outside, soft and fluffy in the center, and covered with a delicious layer of sugar. 🍩✨