Ingredients
For the Donut 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
¾ cup (180 ml) warm whole milk
2 large eggs, room temperature
4 tablespoons (56 g) unsalted butter, melted
1 teaspoon vanilla extract
2–3 tablespoons additional flour, only if needed
For Frying
Vegetable oil, enough for 2–3 inches of depth in the pan
Vanilla Glaze
1 ½ cups (180 g) powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Chocolate Glaze
1 cup (170 g) chocolate chips
2 tablespoons heavy cream or milk
1 teaspoon butter
Pink Glaze
1 ½ cups powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
A few drops of pink food coloring
Green Glaze
1 ½ cups powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
A few drops of green food coloring
Toppings
Colorful sprinkles
Chocolate sprinkles
Crushed peanuts or hazelnuts
Chopped pistachios
Shredded coconut
Almond slices
Chocolate drizzle
👩🍳 Instructions
- Activate the Yeast
Warm the milk until it is warm to the touch, but not hot.
Pour the warm milk into a large bowl. Add the yeast and about 1 teaspoon of the sugar. Stir gently and let it sit for 5–10 minutes, until foamy. - Make the Dough
Add the remaining sugar, eggs, melted butter, vanilla extract, and salt.
Mix well.
Gradually add the flour, about 1 cup at a time, mixing until a soft dough forms.
The dough should be soft and slightly tacky but not extremely sticky. - Knead
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, soft, and elastic.
You can also use a stand mixer with a dough hook and knead on low-medium speed for about 6–8 minutes.
Avoid adding too much flour because this can make the donuts dense instead of fluffy. - First Rise
Place the dough in a lightly greased bowl.
Cover with plastic wrap or a clean kitchen towel.
Leave it in a warm place for approximately 1–1½ hours, or until the dough has doubled in size. - Shape the Donuts
Place the risen dough on a lightly floured surface.
Gently roll it out to approximately ½ inch (1.25 cm) thick.
Use a donut cutter or two round cutters to cut out the donuts.
Place the donuts on a parchment-lined tray.
Cover loosely with a clean towel. - Second Rise
Let the shaped donuts rise again for approximately 30–45 minutes, until they look noticeably puffy and light. - Heat the Oil
Heat vegetable oil in a deep, heavy-bottomed pan to approximately 350°F (175°C).
Keep the temperature as consistent as possible.
If the oil is too hot, the outside will brown too quickly while the inside remains undercooked. - Fry the Donuts
Carefully place a few donuts into the hot oil.
Do not overcrowd the pan.
Fry for approximately 1–2 minutes per side, or until golden brown.
Turn them gently with a slotted spoon.
Transfer the cooked donuts to a wire rack lined underneath with paper towels.