Oh, there's nothing quite like the smell and taste of freshly made These golden beauties are incredibly soft, airy, and melt-in-your-mouth delicious, bringing pure joy with every bite. Forget the store-bought versions; creating these simple, elegant treats in your own kitchen is a truly rewarding experience, perfect for a cozy weekend breakfast or a delightful dessert.
📜 Ingredients
*For the Donuts:*
3 cups (360g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
1/2 teaspoon salt
1/2 cup (120ml) warm milk (around 105-115°F / 40-46°C)
1/4 cup (56g) unsalted butter, melted
1 large egg, room temperature
1 teaspoon vanilla extract
Vegetable oil or canola oil for frying (about 4-6 cups)
*For the Classic Glaze:*
1 1/2 cups (180g) powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
*For the Sugar Coating (Optional):*
1/2 cup (100g) granulated sugar
📝 Instructions
- In a large bowl, combine the warm milk and 1 teaspoon of the granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add the remaining granulated sugar, salt, melted butter, egg, and vanilla extract to the yeast mixture. Whisk well to combine.
- Gradually add the all-purpose flour, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth and elastic. Alternatively, use a stand mixer on medium-low speed for 4-5 minutes.
- Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it out to about 1/2-inch thickness.
- Using a 3-inch donut cutter or two different sized round cutters (one for the donut and one for the hole), cut out the donuts. Re-roll scraps and cut more donuts until all dough is used.
- Place the cut donuts and donut holes on lightly floured parchment paper squares or a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a kitchen towel and let them rise again for another 30-45 minutes, or until visibly puffy.
- While the donuts are rising for the second time, prepare your glaze by whisking together the powdered sugar, milk, and vanilla extract in a shallow bowl until smooth. For the sugar coating, pour granulated sugar into another shallow bowl.
- Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature; maintaining it is crucial.
- Carefully drop 2-3 donuts (or holes) at a time into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown and cooked through.
- Using a slotted spoon or tongs, carefully remove the cooked donuts and place them on a wire rack set over a baking sheet to drain excess oil.
- While still warm, dip each donut into the prepared glaze, turning to coat, or toss them gently in the granulated sugar. For glazed donuts, place them back on the wire rack to allow the glaze to set.
- Serve your incredible homemade donuts immediately and enjoy!
💡 Chef's Tips
- Temperature Control is Key: Maintaining the oil temperature between 350-375°F (175-190°C) is crucial for perfectly cooked donuts. Too low and they'll be greasy; too high and they'll burn outside before cooking inside.
- Creative Toppings: Feel free to experiment with different glazes! A chocolate glaze (powdered sugar, cocoa powder, milk) or a sprinkle of cinnamon sugar are wonderful alternatives. You can also fill plain donuts with jelly or cream once cooled.
- Dairy-Free Option: For a dairy-free version, simply substitute the milk with a plant-based milk (like almond or oat milk) and use a vegan butter alternative. The texture will be just as delightful!
