Ingredients
For the Donut Dough
4 cups (500 g) all-purpose flour
1 cup (240 ml) warm whole milk
2 ¼ teaspoons (7 g) active dry yeast
⅓ cup (65 g) granulated sugar
2 large eggs, room temperature
4 tablespoons (56 g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon salt
For Frying
5–6 cups vegetable oil, or enough for deep frying
For the Pink Glaze
1 ½ cups powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
1–2 drops pink food coloring
For Decorating
Colorful sprinkles
Extra powdered sugar, for dusting
👩🍳 Instructions
- Activate the Yeast
Pour the warm milk into a small bowl. Add the yeast and about 1 tablespoon of the sugar.
Stir gently and let the mixture sit for 5–10 minutes, until the surface becomes foamy. This shows that the yeast is active. - Make the Dough
In a large mixing bowl, whisk together the eggs, remaining sugar, melted butter, vanilla extract, and salt.
Pour in the activated yeast mixture and stir to combine.
Gradually add the flour, about ½ cup at a time, mixing after each addition until a soft dough begins to form. - Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, soft, and elastic.
The dough should feel slightly tacky but should not be extremely sticky. If necessary, add a small amount of flour, one tablespoon at a time. - First Rise
Place the dough into a lightly greased bowl.
Cover the bowl with plastic wrap or a clean kitchen towel and place it somewhere warm.
Let the dough rise for approximately 1–1½ hours, or until it has doubled in size. - Shape the Flower Donuts
Once the dough has risen, gently press it down to release excess air.
Roll it out on a lightly floured surface to about ½ inch thick.
Using a flower-shaped cookie cutter, cut out the donut shapes.
Use a small round cutter or piping tip to create a hole in the center of each flower.
Place the shaped donuts onto a lightly floured tray, leaving some space between them. - Second Rise
Cover the shaped donuts loosely with a clean kitchen towel.
Let them rest for approximately 20–30 minutes. They should become noticeably puffier and lighter. - Heat the Oil
Pour the vegetable oil into a deep, heavy-bottomed pan.
Heat the oil to approximately 350°F (175°C).
Use a kitchen thermometer if possible to maintain a consistent temperature. - Fry the Donuts
Carefully place a few donuts into the hot oil, making sure not to overcrowd the pan.
Fry for approximately 1–2 minutes per side, turning gently once the bottom becomes golden brown.
Continue frying until both sides are evenly golden and the donuts are puffed.
Remove them with a slotted spoon and place them on a paper towel-lined tray to drain.
Repeat with the remaining donuts. - Prepare the Pink Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract.
Add the milk gradually until you reach a smooth, thick but pourable glaze.
Add a tiny amount of pink food coloring and mix until the glaze reaches your desired shade. - Decorate
Allow the donuts to cool slightly.
Dip the tops into the pink glaze and immediately sprinkle with colorful sprinkles.
For a simpler version, dust the donuts generously with powdered sugar.
You can also decorate some with pink glaze and leave others with powdered sugar to create a beautiful mixed platter. - Serve
Arrange the finished flower-shaped donuts on a serving plate.
Serve them fresh while they are soft and fluffy.
✨ 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 and slightly tacky.
Allow enough time for both rises to get light and fluffy donuts.
Keep the frying oil close to 350°F (175°C) for even cooking.
Fry in small batches so the oil temperature doesn’t drop too much.
Let the donuts drain well before decorating.
For the best texture, enjoy them fresh on the same day.