Doughnuts

🍩✨ Classic Fried Yeast Doughnuts

🧾 Ingredients (Makes ~12 doughnuts + holes)

For the Dough:

• 3½ cups all-purpose flour (plus extra for kneading)

• 2¼ tsp (1 packet) active dry yeast

• ¾ cup warm milk (about 110°F / 43°C)

• ¼ cup granulated sugar

• 2 tbsp unsalted butter, melted

• 2 large eggs

• ½ tsp salt

• 1 tsp vanilla extract

• Oil for frying (vegetable, canola, or peanut)

For Coating or Glaze (Choose One or More):

• Granulated sugar or cinnamon sugar for coating

• Vanilla glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp milk

  • ½ tsp vanilla extract

• Chocolate glaze:

  • ½ cup chocolate chips + 2 tbsp butter (melted together)

• Optional toppings: sprinkles, crushed nuts, coconut

🔪 Instructions

1️⃣ Make the Dough

1. In a small bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit for 5–10 minutes until foamy.

2. In a large mixing bowl, combine the rest of the sugar, melted butter, eggs, salt, and vanilla.

3. Add the yeast mixture, then gradually add flour, mixing until a soft dough forms.

4. Knead by hand or with a dough hook for 5–8 minutes, until smooth and elastic.

5. Place in a greased bowl, cover, and let rise in a warm place until doubled (about 1–1.5 hours).

2️⃣ Roll and Cut

1. Turn dough onto a floured surface and roll to about ½ inch thick.

2. Cut using a doughnut cutter or 3″ and 1″ round cutters.

3. Place doughnuts and holes on a parchment-lined tray. Cover loosely and let rise again for 30–45 minutes.

3️⃣ Fry the Doughnuts

1. Heat oil in a deep pot to 350°F (175°C).

2. Fry 2–3 doughnuts at a time, 1–2 minutes per side, until golden brown.

3. Drain on paper towels or a rack.

4️⃣ Coat or Glaze

• While warm, toss in sugar or cinnamon sugar.

• Let cool slightly before dipping in glaze.

• Add sprinkles or toppings while glaze is still wet.

✅ Tips:

• Doughnuts are best fresh, but you can store them in an airtight container for 1–2 days.

• Freeze unglazed doughnuts for up to 2 months.

• For filled doughnuts (jam, custard, Nutella), use a round cutter (no hole), fry, then pipe in filling once cool.

🔄 Variations:

• Baked doughnuts (use a doughnut pan)

• Cake-style doughnuts (no yeast; quicker and denser)

• Stuffed doughnuts (fill with custard, jam, or chocolate after frying)

Would you like a baked version, a filled doughnut guide, or ideas for seasonal flavors (like pumpkin spice or apple cider)?