Ingredients
For the Donut Dough
¾ cup (180 ml) warm whole milk — about 105–110°F (40–43°C)
2¼ teaspoons (1 packet) active dry yeast
¼ cup (50 g) granulated sugar
2 large eggs, room temperature
4 tablespoons (56 g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3½ cups (440 g) all-purpose flour, plus a little more if needed
½ teaspoon salt
For Frying
6–8 cups neutral frying oil, such as vegetable, canola, or sunflower oil
A deep, heavy-bottomed pot or Dutch oven
For the Sugar Coating
1 cup (200 g) granulated sugar
½ teaspoon ground cinnamon, optional
👩🍳 Instructions
- Activate the Yeast
Pour the warm milk into a large mixing bowl. Add the sugar and active dry yeast. Stir gently and let the mixture sit for 5–10 minutes.
The yeast should become slightly foamy on the surface. If it does not foam, the yeast may not be active, so it is better to start again with fresh yeast. - Mix the Wet Ingredients
Add the eggs, melted butter, and vanilla extract to the yeast mixture. Whisk until everything is well combined. - Make the Dough
Add the flour and salt gradually, mixing as you go. Once the dough starts coming together, transfer it to a lightly floured surface.
Knead the dough for approximately 8–10 minutes, until it becomes smooth, soft, and elastic.
The dough should feel slightly tacky but should not be extremely sticky. Add a small amount of flour only if necessary—adding too much flour can make the donuts dense. - First Rise
Place the dough into a lightly greased bowl and turn it once so the surface is lightly coated.
Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm, draft-free place for approximately 1–1½ hours, or until it has doubled in size. - Roll Out the Dough
Once the dough has doubled, gently press it down to release excess air.
Transfer it to a lightly floured surface and roll it out to approximately ½ inch (1.25 cm) thick. - Cut the Donuts
Use a donut cutter or two round cutters to cut the donuts.
Place the shaped donuts on a parchment-lined baking sheet, leaving enough space between them so they can expand.
Save the donut holes—you can fry them separately for delicious little donut bites! - Second Rise
Cover the shaped donuts loosely with a clean kitchen towel.
Let them rest for approximately 30–45 minutes, or until they look noticeably puffy and light.
Do not skip this step. The second rise helps create that soft, airy texture. - Heat the Oil
Pour the frying oil into a deep, heavy-bottomed pot.
Heat the oil to approximately 350°F (175°C).
Use a kitchen thermometer to maintain a steady temperature. If the oil becomes too hot, the outside can brown too quickly while the center remains undercooked. If it is too cool, the donuts can absorb too much oil. - 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, or until beautifully golden brown.
Flip them gently using tongs or a slotted spoon.
Once golden and cooked through, carefully remove the donuts and place them on a wire rack lined underneath with paper towels to drain excess oil.
Continue with the remaining donuts. - Coat With Sugar
While the donuts are still warm, place the granulated sugar in a shallow bowl.
Add cinnamon if desired and mix well.
Gently toss each warm donut in the sugar until completely coated. - Serve
Serve the donuts warm for the best texture.
They should be golden and lightly crisp on the outside, soft and fluffy inside, with a sweet sugar coating.
⭐ Helpful Tips
Use warm, not hot, milk when activating the yeast.
Avoid adding too much flour. A slightly soft dough produces lighter donuts.
Give the dough enough time to rise properly.
Keep the frying oil close to 350°F (175°C).
Fry only a few donuts at a time so the oil temperature stays stable.
Coat the donuts while they are still warm so the sugar sticks beautifully.
For extra flavor, add a little cinnamon or vanilla sugar to the coating.
Donuts are best enjoyed fresh on the day they are made.