Plain Base Doughnut (no Toppings) Recipe

Warm liquids and bloom yeast

Heat the milk until warm (100–110°F / 38–43°C). Combine the warm water and warm milk in a small bowl. Stir in the instant dry yeast and 1 teaspoon of the granulated sugar from the measured amount. Let sit 5–7 minutes until foamy (if using active dry yeast) or 1–2 minutes if using instant and just to warm through.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), whisk together the all-purpose flour, remaining granulated sugar, and fine sea salt so they are evenly distributed.

Combine wet and dry

Add the foamed yeast-milk mixture (or warmed liquids), the large egg, and softened butter to the dry ingredients. Mix on low speed until the ingredients come together into a shaggy dough, about 1–2 minutes.

Knead

Increase mixer speed to medium and knead the dough for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes, adding small dustings of flour only if the dough is excessively sticky.

First rise

Lightly oil a clean bowl with the neutral oil or nonstick spray. Transfer the dough to the bowl, turning once so all sides are lightly oiled. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1½ hours depending on room temperature.

Shape doughnuts

Gently deflate the dough and turn it onto a lightly floured work surface. Roll the dough to a thickness of about 1/2 inch (12 mm). Using a 3-inch round cutter for the outer circle and a 1-inch cutter for the center hole, cut doughnuts and holes. Re-form scraps gently (avoid overworking) and roll/cut additional doughnuts. Place cut doughnuts on lightly floured baking sheets, leaving 1 inch between each. Cover loosely with plastic wrap or a lightly floured towel and let rest for 30–45 minutes until puffy and slightly risen (second rise).

Heat oil

Pour the vegetable oil into a deep, heavy-bottomed saucepan or Dutch oven to a depth of about 2–3 inches (enough to fully float the doughnuts). Heat the oil over medium heat to maintain a frying temperature of 350°F (175°C). Use a thermometer to monitor temperature; adjust heat to keep it steady ±10°F.

Fry doughnuts

Working in small batches (3–4 at a time depending on pan size), gently slide doughnuts into the hot oil. Fry until golden brown on the first side, about 45–60 seconds, then flip and fry the second side 30–45 seconds more until evenly golden and cooked through. Fry doughnut holes 30–45 seconds per side. Do not overcrowd the pan; overcrowding lowers oil temperature and yields greasy doughnuts.

Drain

Use a slotted spoon or spider to transfer fried doughnuts to a wire rack set over a baking sheet or to paper towels to drain excess oil for a minute or two. Allow doughnuts to cool slightly before serving; they are best served warm.

Serve plain: these base doughnuts are intended to be served without toppings. For best texture, serve within a few hours of frying. To refresh later, reheat gently in a 300°F (150°C) oven for 5–8 minutes.