Doughnuts Recipe
American · Dessert · 130 min total
Classic homemade doughnuts are light, fluffy, and golden brown, coated in sugar or glaze. This recipe yields tender yeast-raised doughnuts perfect for breakfast or dessert.
120
min prep
min prep
10
min cook
min cook
12
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup whole milk, warmed (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
Instructions
- In a small bowl, combine warm milk and yeast; let stand 5 minutes until foamy.
- In a large bowl, whisk together sugar, eggs, melted butter, vanilla, and salt. Add yeast mixture and stir.
- Gradually add flour, mixing until a soft dough forms. Turn onto floured surface and knead 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and roll out to 1/2-inch thickness on floured surface. Cut with a 3-inch doughnut cutter (or a round cutter and smaller center cutter).
- Place doughnuts and holes on a floured baking sheet, cover, and let rise 30 minutes until puffy.
- Heat 2 inches of oil in a deep pot to 350°F. Fry doughnuts in batches, 1-2 minutes per side until golden brown. Drain on paper towels.
- While warm, toss in granulated sugar or dip in glaze. Serve immediately.
Tips
- For glaze: whisk 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla until smooth.
- Store unfilled doughnuts in an airtight container at room temperature for up to 1 day.
- Dough can be refrigerated overnight after first rise for easier handling.
AI estimate may be inaccurate · Terms