Doughnuts

Here’s a classic homemade doughnuts recipe — soft, fluffy, fried golden, and coated in sugar or glaze. 🍩

🍩 Classic Yeast Doughnuts

Ingredients (about 12 doughnuts)

• 1 cup warm milk (110°F / 45°C)

• 2 ¼ teaspoons active dry yeast (1 packet)

• ⅓ cup granulated sugar

• 2 large eggs, room temperature

• 6 tablespoons unsalted butter, melted

• 4 cups all-purpose flour (plus extra for dusting)

• ½ teaspoon salt

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

For glaze (optional):

• 2 cups powdered sugar

• ¼ cup milk

• 1 teaspoon vanilla extract

Instructions

1. Activate yeast:

   • In a bowl, combine warm milk, yeast, and 1 tablespoon sugar.

   • Let sit 5–10 minutes until foamy.

2. Make dough:

   • Add remaining sugar, eggs, melted butter, flour, and salt.

   • Mix until dough comes together, then knead (by hand 8 minutes or mixer 5 minutes) until smooth and elastic.

3. First rise:

   • Place dough in a greased bowl, cover, and let rise until doubled, about 1–1.5 hours.

4. Shape doughnuts:

   • Roll dough to ½-inch thickness on a floured surface.

   • Cut out circles with a doughnut cutter (or large glass + bottle cap for holes).

   • Place on parchment-lined trays.

5. Second rise:

   • Cover loosely and let rise 30–45 minutes, until puffy.

6. Fry:

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

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

   • Drain on paper towels.

7. Glaze or sugar coat:

   • Dip warm doughnuts in glaze, or toss in cinnamon sugar.