📝 Ingredients
For the Dough:
- 3 ½ cups (440 g) all-purpose flour
- 2 ¼ teaspoons (7 g) active dry yeast
- ¼ cup (50 g) granulated sugar
- ¾ teaspoon salt
- 1 large egg, room temperature
- ¾ cup (180 ml) warm whole milk
- ¼ cup (60 ml) warm water
- 3 tablespoons (42 g) unsalted butter, melted
- 1 teaspoon vanilla extract
For Frying:
- 5–6 cups neutral vegetable oil, such as canola or sunflower oil
For the Sugar Coating:
- 1 cup (200 g) granulated sugar
- ½ teaspoon ground cinnamon, optional
👩🍳 Instructions
1. Activate the yeast
In a small bowl, combine the warm milk, warm water, yeast, and 1 teaspoon of the sugar. Stir gently and let stand for 5–10 minutes, until foamy.
2. Make the dough
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the egg, melted butter, vanilla, and activated yeast mixture.
Mix until a soft dough forms.
3. 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 excessively sticky.
4. First rise
Place the dough in a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for approximately 1–1½ hours, or until doubled in size.
5. Roll and cut
Gently punch down the dough and transfer it to a lightly floured surface. Roll it to approximately ½ inch (1.2 cm) thick.
Use a doughnut cutter or two round cutters to cut the doughnuts. Place them on a parchment-lined baking sheet, leaving space between each one.
6. Second rise
Cover loosely and let the doughnuts rise again for about 30–45 minutes, until noticeably puffy.
7. Prepare the sugar
Mix the granulated sugar with cinnamon, if using, in a shallow bowl or large plate.
8. Heat the oil
Pour the oil into a deep, heavy-bottomed pot or deep skillet. Heat to 350°F (175°C).
Use a kitchen thermometer if possible. Maintaining the correct temperature helps the doughnuts cook evenly without becoming greasy.
9. Fry the doughnuts
Carefully place a few doughnuts into the hot oil without overcrowding the pan. Fry for approximately 1–2 minutes per side, turning once, until beautifully golden brown.
Remove them with a slotted spoon and place them on a wire rack or paper towels to drain.
10. Coat with sugar
While the doughnuts are still warm, gently toss them in the sugar mixture until completely coated.
🍩 Serving
Serve these doughnuts warm and fresh with coffee, tea, hot chocolate, or a glass of cold milk. They are best enjoyed the same day.
💡 Helpful Tips
- Keep the milk warm, not hot, so you don’t damage the yeast.
- Don’t add too much flour; an overly stiff dough can make the doughnuts heavy.
- Don’t overcrowd the oil while frying.
- Keep the oil around 350°F (175°C) for consistent results.
- For extra flavor, add a little cinnamon or vanilla sugar to the coating.
- Let fried doughnuts drain briefly before coating them while they’re still warm.