These homemade donuts are the kind that make you pause mid-bite and close your eyes in bliss. Soft, airy, and golden brown, they’re crafted from a yeasted dough that rises to pillowy perfection before being fried and coated in a delicate layer of powdered sugar. The process, as beautifully captured in your image sequence, is a labor of love—from mixing and proofing to shaping, frying, and finally dipping each warm donut into a snowy bowl of sweetness.
Unlike dense cake-style donuts, these are light and tender with a slightly chewy bite. The powdered sugar adds a nostalgic charm, reminiscent of bakery classics and childhood treats. Whether enjoyed fresh with tea or coffee, or tucked into a box for sharing, these donuts are pure joy. And the best part? They’re made entirely from scratch, with ingredients you likely already have in your kitchen.
INGREDIENTS:
- 3½ cups all-purpose flour
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (not hot)
- ¼ cup granulated sugar
- 2 tbsp unsalted butter, melted
- 2 large eggs
- ½ tsp salt
- 1 tsp vanilla extract
- Vegetable oil for frying
- 1 cup powdered sugar (for coating)
INSTRUCTIONS:
- Activate the Yeast:
- In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to work.
- Make the Dough:
- In a large mixing bowl, whisk together flour and salt.
- Add the yeast mixture, melted butter, eggs, and vanilla extract.
- Mix until a sticky dough forms. Knead by hand or with a stand mixer fitted with a dough hook for 8–10 minutes until smooth and elastic.
- The dough should be soft but not overly sticky. Add a tablespoon of flour if needed.
- First Rise:
- Place the dough in a lightly greased bowl and cover with plastic wrap or a damp cloth.
- Let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shape the Donuts:
- Punch down the risen dough and roll it out on a floured surface to about ½-inch thickness.
- Use a donut cutter or two round cutters (one large, one small) to shape the donuts.
- Place the cut donuts on parchment paper-lined trays, leaving space between each.
- Second Rise:
- Cover the trays loosely and let the donuts rise again for 30–45 minutes.
- They should puff up noticeably, becoming light and airy.
- Fry the Donuts:
- Heat vegetable oil in a deep pan to 170–180°C (340–360°F).
- Carefully lower a few donuts into the oil at a time, frying for 1–2 minutes per side until golden brown.
- Use a slotted spoon to transfer them to a paper towel-lined tray to drain excess oil.
- Coat with Powdered Sugar:
- While still warm, dip each donut into a bowl of powdered sugar, turning to coat evenly.
- For extra sweetness, you can double-dip or drizzle with glaze.