🍩✨ Classic Fried Yeast Doughnuts
🧾 Ingredients (Makes ~12 doughnuts + holes)
For the Dough:
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3½ cups all-purpose flour (plus extra for kneading)
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2¼ tsp (1 packet) active dry yeast
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¾ cup warm milk (about 110°F / 43°C)
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¼ cup granulated sugar
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2 tbsp unsalted butter, melted
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2 large eggs
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½ tsp salt
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1 tsp vanilla extract
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Oil for frying (vegetable, canola, or peanut)
For Coating or Glaze (Choose One or More):
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Granulated sugar or cinnamon sugar for coating
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Vanilla glaze:
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1 cup powdered sugar
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2–3 tbsp milk
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½ tsp vanilla extract
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Chocolate glaze:
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½ cup chocolate chips + 2 tbsp butter (melted together)
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Optional toppings: sprinkles, crushed nuts, coconut
🔪 Instructions
1️⃣ Make the Dough
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In a small bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
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In a large mixing bowl, combine the rest of the sugar, melted butter, eggs, salt, and vanilla.
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Add the yeast mixture, then gradually add flour, mixing until a soft dough forms.
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Knead by hand or with a dough hook for 5–8 minutes, until smooth and elastic.
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Place in a greased bowl, cover, and let rise in a warm place until doubled (about 1–1.5 hours).
2️⃣ Roll and Cut
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Turn dough onto a floured surface and roll to about ½ inch thick.
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Cut using a doughnut cutter or 3″ and 1″ round cutters.
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Place doughnuts and holes on a parchment-lined tray. Cover loosely and let rise again for 30–45 minutes.
3️⃣ Fry the Doughnuts
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Heat oil in a deep pot to 350°F (175°C).
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Fry 2–3 doughnuts at a time, 1–2 minutes per side, until golden brown.
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Drain on paper towels or a rack.
4️⃣ Coat or Glaze
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While warm, toss in sugar or cinnamon sugar.
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Let cool slightly before dipping in glaze.
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Add sprinkles or toppings while glaze is still wet.
✅ Tips:
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Doughnuts are best fresh, but you can store them in an airtight container for 1–2 days.
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Freeze unglazed doughnuts for up to 2 months.
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For filled doughnuts (jam, custard, Nutella), use a round cutter (no hole), fry, then pipe in filling once cool.
🔄 Variations:
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Baked doughnuts (use a doughnut pan)
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Cake-style doughnuts (no yeast; quicker and denser)
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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)?
