Fried Donuts Recipe

Warm the milk until lukewarm (about 100°F/38°C). In a small bowl combine warm water and 1 tsp of the sugar; sprinkle the yeast over and let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with the paddle or dough hook (or in a large mixing bowl), whisk together the flour, remaining 3 tbsp sugar (from 1/4 cup total), and salt.

Add the foamy yeast mixture, warmed milk, egg, softened butter, and optional shortening to the dry ingredients. Mix on low until ingredients come together, then knead with the dough hook on medium for 5–7 minutes until smooth and slightly elastic. If dough is too sticky, add up to 2 tbsp flour; if too dry, add 1 tsp milk at a time.

Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Turn the risen dough onto a lightly floured surface and press to deflate. Roll or pat the dough to 1/2-inch (about 1.2 cm) thickness. Use a 2.5–3 inch round cutter to cut rounds; re-roll scraps once. If you want a classic donut hole, use a small cutter to punch center holes. Place cut donuts on a parchment-lined baking sheet, cover loosely, and let rise 30–45 minutes until puffed.

Heat oil

Pour the frying oil into a heavy-bottomed pot or deep skillet to a depth of 1.5–2 inches, leaving at least 2 inches of headspace. Heat over medium heat until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough; it should sizzle and rise to the surface within 5–7 seconds and turn golden in about 45–60 seconds.

Work in small batches (2–4 donuts at a time depending on pan size) to avoid crowding. Carefully lower donuts into hot oil using a slotted spatula or skimmer.

Fry donuts about 45–60 seconds per side, turning once, until deep golden brown. Donut holes will cook faster (about 2–3 minutes total). Maintain oil temperature between 335–360°F (168–182°C); reduce heat if oil gets too hot, or increase if it drops too low.

Use a slotted spoon to transfer fried donuts to a wire rack set over a baking sheet to drain briefly (1–2 minutes). While still warm, toss donuts in granulated sugar or cinnamon-sugar to coat evenly, or place on a cooling rack and dip the tops in glaze.

For cinnamon-sugar: combine the 1 cup granulated sugar with the 1 tsp ground cinnamon in a shallow bowl and toss warm donuts immediately until evenly coated.

For powdered sugar dusting: place powdered sugar in a fine-mesh sieve and dust cooled donuts lightly, or put powdered sugar in a paper bag, add warm donuts, close bag, and shake to coat.

Vanilla glaze (optional)

Whisk together 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla extract, and a pinch of salt until smooth. If glaze is too thick, add milk 1/2 tsp at a time; if too thin, add powdered sugar 1 tbsp at a time. Dip the tops of slightly cooled donuts into the glaze and return to a rack until glaze sets (about 10–15 minutes).