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Donuts Recipe

American · Dessert · 50 min total

Classic yeast-raised donuts that are light, fluffy, and perfectly sweet. This recipe yields golden, tender donuts with a soft crumb, ideal for glazing or coating in cinnamon sugar.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 cups all-purpose flour, plus more for dusting
• Vegetable oil, for frying (about 6 cups)
• For glaze: 2 cups powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract

Instructions

1. In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let stand 5-10 minutes until foamy.
2. In a large bowl, whisk together remaining sugar, eggs, melted butter, vanilla, and salt. Add yeast mixture and stir.
3. Gradually add flour, mixing until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
5. Punch down dough and roll out on a floured surface to 1/2-inch thickness. Cut out donuts using a 3-inch cutter and a 1-inch cutter for holes. Reroll scraps.
6. Place donuts on a floured baking sheet, cover, and let rise until puffy, about 30 minutes.
7. Heat oil in a deep pot to 350°F. Fry donuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
8. For glaze: whisk powdered sugar, milk, and vanilla until smooth. Dip warm donuts into glaze and set on a wire rack to set.

Tips

• Ensure oil temperature stays at 350°F for even frying.
• Donuts are best eaten the same day; store leftovers in an airtight container for up to 2 days.
• For cinnamon sugar coating, skip glaze and toss warm donuts in a mixture of 1/2 cup sugar and 1 tablespoon cinnamon.

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