Here’s a classic, fluffy, and irresistible doughnut recipe — perfect for making yeast-raised, deep-fried doughnuts that you can glaze, sugar-coat, or fill however you like. These are soft, pillowy, and well worth the effort!
🍩 Classic Yeast Doughnuts (Fried)
🍽 Yields: 12–15 doughnuts + holes
⏱ Time: 2.5–3 hours (includes rising)
🛒 Ingredients:
For the Dough:
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2 ¼ tsp (1 packet) active dry yeast
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¾ cup warm milk (about 110°F / 43°C)
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¼ cup granulated sugar
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2 tbsp unsalted butter, melted
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1 large egg
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1 tsp vanilla extract
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2 ½ cups all-purpose flour (plus extra for dusting)
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½ tsp salt
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Oil for frying (vegetable, canola, or peanut)
For the Glaze (Optional):
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1 cup powdered sugar
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2–3 tbsp milk
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½ tsp vanilla extract
👨🍳 Instructions:
1. Activate the yeast:
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In a bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
2. Make the dough:
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Add melted butter, egg, and vanilla to the yeast mixture and stir to combine.
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Add flour and salt, mixing until a soft dough forms.
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Knead on a floured surface or in a stand mixer for 5–8 minutes, until smooth and elastic.
3. Let it rise:
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Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
4. Shape the doughnuts:
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Roll dough out to about ½ inch thick.
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Cut out doughnuts with a cutter (or use a large cup and a small bottle cap for the holes).
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Place on parchment-lined baking sheets. Cover and let rise again for 30–45 minutes, until puffy.
5. Heat oil & fry:
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Heat 2–3 inches of oil in a deep pot to 350°F (175°C).
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Fry a few doughnuts at a time, 1–2 minutes per side, until golden brown.
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Use a slotted spoon to transfer to paper towels.
6. Glaze or coat:
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Dip warm doughnuts in glaze, or roll in cinnamon sugar or powdered sugar.
🍩 Optional Coatings:
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Classic glaze: Mix powdered sugar, milk, and vanilla. Dip and let drip on a wire rack.
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Cinnamon sugar: Combine ½ cup sugar with 1 tsp cinnamon. Roll warm doughnuts in it.
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Chocolate glaze: Melt ½ cup chocolate chips with 2 tbsp cream for a rich topping.
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Filled doughnuts: Skip the hole, fry, cool, and inject with jam, custard, or cream.
✅ Tips:
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Fryer thermometer helps keep oil at the right temp. Too hot = dark outside, raw inside.
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Don’t overcrowd the pot — it cools the oil.
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Doughnuts are best eaten fresh, but can be stored in an airtight container for a day.
Would you like a baked version, a stuffed/jelly doughnut variation, or even mochi doughnuts next?
