Ingredients
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup warm milk (about 110°F / 45°C)
- ¼ cup granulated sugar
- 2 large eggs
- 4 tbsp unsalted butter, softened
- ½ tsp salt
- 2 ½ cups all-purpose flour (more as needed)
- Oil, for frying (vegetable or canola oil)
Optional for coating:
- ½ cup granulated sugar or powdered sugar
- Cinnamon (optional)
- Glaze or melted chocolate for topping (optional)
Instructions
- Activate the Yeast:
- In a bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the Dough:
- In a large bowl, whisk together eggs, remaining sugar, butter, and salt.
- Add the yeast mixture.
- Gradually add flour, mixing until a soft dough forms.
- Knead the dough for about 5–8 minutes until smooth and elastic. Add a little flour if it’s too sticky.
- First Rise:
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shape the Donuts:
- Punch down the dough and roll it out on a floured surface to about ½ inch thick.
- Use a donut cutter or two round cutters (one large, one small) to cut out donuts.
- Place cut donuts on parchment paper, cover lightly with a towel, and let rise again for 30–45 minutes.
- Fry:
- Heat oil in a deep pan to 350°F (175°C).
- Carefully fry 2–3 donuts at a time until golden brown, about 1 minute per side.
- Remove with a slotted spoon and drain on paper towels.
- Coat:
- While warm, toss in sugar or dip in glaze/chocolate.
Would you like a version for baking instead of frying?