why make this recipe
Donuts are warm, soft, and easy to share. You can make them at home with simple ingredients. They smell great and make a small treat for family or guests.
introduction
This recipe shows a basic fried yeast donut. It makes light, tender donuts with a sweet glaze. You do not need fancy tools. A bowl, spoon, rolling pin, and a pot for frying are enough.
how to make DONUTS
Make the dough, let it rise, cut the shapes, fry, and glaze. Work step by step and keep the oil at the right temperature. Cool the donuts a little before glazing so the glaze sticks but does not melt away.
Ingredients :
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F / 43°C)
- 3/4 cup warm milk (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 1/2 to 3 cups all-purpose flour
- Vegetable oil for frying (about 2 cups)
- For glaze:
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions :
- Dissolve yeast in warm water in a small bowl. Let sit 5 minutes until foamy.
- In a large bowl, mix warm milk, sugar, salt, egg, melted butter, and the yeast mixture.
- Add 1 cup flour and stir. Add remaining flour 1/2 cup at a time until dough pulls away from the bowl.
- Turn dough onto a floured surface and knead 5–7 minutes until smooth and elastic.
- Place dough in a lightly greased bowl. Cover and let rise in a warm place 1 to 1 1/2 hours, until doubled.
- Punch down dough and roll to about 1/2-inch thickness on a floured surface.
- Cut donuts with a round cutter and a small cutter for the hole. Place cut donuts on a floured tray. Cover and let rise 30–45 minutes.
- Heat oil in a deep pot to 350°F (175°C). Use a thermometer for safety.
- Fry donuts 1–2 minutes per side until golden. Do not crowd the pot. Drain on paper towels.
- For glaze, mix powdered sugar, milk, and vanilla until smooth. Dip warm donuts in glaze and set on a rack to let glaze set.
how to serve DONUTS
Serve warm or at room temperature. Fresh donuts are best on the day you make them. Offer coffee, milk, or tea. Add sprinkles or powdered sugar for a simple look.
how to store DONUTS
- At room temperature: place in an airtight container for up to 1 day.
- In the fridge: store for up to 3 days, but donuts may dry faster.
- To refresh: warm briefly in the microwave (10–15 seconds) or in a low oven.
tips to make DONUTS
- Use a thermometer to keep oil at 350°F (175°C).
- Do not over-flour the dough; it should be soft and slightly sticky.
- Let the donuts rise enough before frying for a light texture.
- Fry in small batches so oil temperature stays steady.
- Cool slightly before glazing so glaze does not run off.
variation (if any)
- Baked donuts: brush with melted butter and bake at 375°F (190°C) for 8–10 minutes.
- Cinnamon sugar: toss warm donuts in a mix of cinnamon and sugar.
- Filled donuts: fill with jam, custard, or cream using a piping bag after frying.
- Chocolate glaze: add cocoa powder to the glaze or melt chocolate for a richer topping.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount and mix it directly with the dry ingredients, or follow package directions.
Q: What oil is best for frying?
A: Use neutral oils with a high smoke point like vegetable, canola, or sunflower oil.
Q: Why are my donuts heavy?
A: Common reasons: dough did not rise enough, oil too hot or too cold, or too much flour in the dough.
Q: Can I make the dough the night before?
A: Yes. Refrigerate the dough after the first rise. Let it warm and rise again before shaping.
Q: How do I know the oil is the right temperature without a thermometer?
A: Drop a small piece of dough into the oil. It should sizzle and rise slowly. If it browns too fast, the oil is too hot.
Conclusion
If you want a similar fried dough treat with a different style, you can read a classic recipe for beignets on this page: New Orleans-style beignets recipe.
Fried Yeast Donuts
Ingredients
Method
- Dissolve yeast in warm water in a small bowl and let sit for 5 minutes until foamy.
- In a large bowl, mix warm milk, sugar, salt, egg, melted butter, and the yeast mixture.
- Add 1 cup of flour and stir, then add remaining flour 1/2 cup at a time until the dough pulls away from the bowl.
- Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Place dough in a lightly greased bowl. Cover and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
- Punch down the dough and roll to about 1/2-inch thickness on a floured surface.
- Cut donuts with a round cutter and a small cutter for the hole. Place cut donuts on a floured tray and cover. Let rise for 30–45 minutes.
- Heat oil in a deep pot to 350°F (175°C) using a thermometer for safety.
- Fry donuts for 1–2 minutes per side until golden, avoiding crowding the pot. Drain on paper towels.
- For glaze, mix powdered sugar, milk, and vanilla until smooth.
- Dip warm donuts in glaze and set on a rack to let glaze set.