Ingredients
For the dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup warm milk (about 110°F / 45°C)
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- 2 1/2 cups all-purpose flour (plus more for dusting)
- Oil, for frying (vegetable or canola)
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate Yeast:
In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. - Make Dough:
In a large bowl, mix sugar, melted butter, egg, and salt. Add in the yeast mixture. Gradually mix in the flour until a soft dough forms. - Knead:
Transfer the dough to a floured surface and knead for about 5–7 minutes until smooth and elastic. - First Rise:
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1–1.5 hours or until doubled in size. - Shape Doughnuts:
Roll out the dough to about 1/2 inch thick. Use a doughnut cutter (or two round cutters) to cut out doughnuts and holes. - Second Rise:
Place the cut doughnuts on a floured baking sheet. Cover and let rise for another 30–45 minutes until puffy. - Fry:
Heat oil in a deep pot to 350°F (175°C). Fry doughnuts in batches, 1–2 minutes per side until golden brown. Remove and drain on paper towels. - Glaze (optional):
Mix powdered sugar, milk, and vanilla to make a glaze. Dip warm doughnuts into glaze and let set on a rack.
Enjoy your fluffy, warm doughnuts fresh! Let me know if you want a filling recipe (jam, custard, etc.) or variations like baked or chocolate doughnuts.