Ingredients
For the Donut Dough
4 cups (500 g) all-purpose flour
2 ¼ teaspoons (7 g) active dry yeast
½ cup (100 g) granulated sugar
1 cup (240 ml) warm whole milk
2 large eggs, room temperature
4 tablespoons (56 g) unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground nutmeg, optional
2–4 tablespoons all-purpose flour, only if needed while kneading
Vegetable oil, for deep frying
For the Glaze
2 cups (240 g) powdered sugar
3–4 tablespoons milk
1 teaspoon vanilla extract
1 tablespoon melted butter
A small pinch of salt
Optional Toppings
Rainbow sprinkles
Chocolate sprinkles
Crushed nuts
Cinnamon sugar
Melted chocolate
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👩🍳 Instructions
1. Activate the Yeast
Warm the milk until it feels warm but not hot, approximately 105–110°F (40–43°C).
Pour the warm milk into a large mixing bowl. Add the yeast and about 1 tablespoon of the sugar. Stir gently and let it sit for 5–10 minutes.
The mixture should become slightly foamy. This indicates that the yeast is active.
2. Make the Dough
Add the remaining sugar, eggs, melted butter, vanilla extract, salt, and optional nutmeg.
Whisk until everything is well combined.
Gradually add the flour, about 1 cup at a time, mixing after each addition. Continue until a soft, slightly sticky dough forms.
Avoid adding too much flour—the dough should remain soft and supple.
3. Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, elastic, and soft.
If the dough is extremely sticky, add flour 1 tablespoon at a time, but don’t over-flour it.
Place the dough into a lightly greased bowl and turn it once so the surface is lightly coated.
4. Let the Dough Rise
Cover the bowl with plastic wrap or a clean kitchen towel.
Place it somewhere warm and allow the dough to rise for approximately 1–1½ hours, or until it has doubled in size.
The exact time will depend on the temperature of your kitchen.
5. Roll and Cut the Donuts
Once the dough has doubled, gently press it down to release excess air.
Transfer it to a lightly floured surface and roll it to approximately ½ inch (1.25 cm) thick.
Use a donut cutter or two round cutters to cut out the donut shapes.
Place the donuts on a parchment-lined baking sheet, leaving enough space between them.
Cover loosely with a clean towel and let them rise again for approximately 30–45 minutes, until they look noticeably puffy.
6. Heat the Oil
Pour enough vegetable oil into a heavy-bottomed pot or deep fryer to allow the donuts to float freely.
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.
If the oil is too hot, the outside can brown too quickly while the inside remains undercooked. If it is too cool, the donuts may absorb too much oil.
7. 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.
Use a slotted spoon or spider strainer to gently turn them.
Once golden, transfer the donuts to a wire rack lined with paper towels underneath to catch excess oil.
Continue with the remaining donuts.
8. Prepare the Glaze
While the donuts are cooling slightly, prepare the glaze.
In a medium bowl, whisk together:
Powdered sugar
Milk
Vanilla extract
Melted butter
A small pinch of salt
Mix until smooth and glossy.
If the glaze is too thick, add a little more milk, ½ teaspoon at a time.
If it becomes too thin, add a little more powdered sugar.
9. Glaze the Donuts
Allow the donuts to cool for approximately 5–10 minutes.
Dip the top of each donut directly into the glaze.
Lift it out and allow the excess glaze to drip back into the bowl.
Place the glazed donuts on a wire rack and let them sit for approximately 10–15 minutes, allowing the glaze to set.
For an extra-thick glaze, dip each donut a second time after the first layer has partially set.
10. Serve
Serve the donuts while they’re fresh and soft.
For an extra-special finish, add sprinkles, crushed nuts, cinnamon sugar, or a drizzle of melted chocolate before the glaze completely sets.
⭐ Helpful Tips
Use room-temperature eggs for a smoother dough.
Make sure the milk is warm, not hot, so you don’t damage the yeast.
Don’t add excessive flour—the softer the dough, the fluffier the donuts.
Give the donuts enough time to rise before frying.
Keep the oil around 350°F (175°C) for consistent results.
Fry in small batches so the oil temperature doesn’t drop too much.
Allow the donuts to drain on a wire rack after frying.
Glaze the donuts while they are slightly warm for a beautiful glossy finish.
These donuts are best enjoyed the same day they are made.
🍩 Yield
Approximately 12–16 donuts, depending on the size of your donut cutter.
⏱️ Approximate Timing
Preparation: 25 minutes
First rise: 1–1½ hours
Shaping: 15 minutes
Second rise: 30–45 minutes
Frying: 15–20 minutes
Glazing: 10 minutes
Total time: Approximately 2½–3½ hours, including rising time.