Fried Dounuts Recipe

Warm milk and proof yeast

Heat the milk until it is warm to the touch (about 105–115°F / 40–46°C). Stir in 1 teaspoon of the granulated sugar (from the 1/2 cup), then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl, whisk together the flour, the remaining granulated sugar (the rest of the 1/2 cup), and salt until evenly distributed.

Mix wet and dry

Add the foamy yeast-milk mixture, softened (not melted) butter (4 tbs), eggs (2), and vanilla extract to the dry ingredients. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky. If using a stand mixer, knead with the dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot until doubled in size, about 60–90 minutes depending on room temperature.

Roll and cut

After the dough has doubled, gently deflate it and turn onto a lightly floured surface. Roll to about 1/2-inch (1.25 cm) thickness. Use a 3-inch round cutter to cut donuts and a 1-inch cutter for holes. Re-roll scraps once to cut additional donuts.

Second rise

Place cut donuts and holes on a parchment-lined baking sheet, leaving 1 inch between pieces. Cover lightly with a kitchen towel and let rest 30–45 minutes until puffy (they will not double fully).

Heat oil

Pour vegetable oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (use measured ~6 cups). Heat the oil over medium heat to 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 steadily without browning immediately.

Fry donuts

Carefully slide 3–4 donuts at a time into the hot oil (do not overcrowd). Fry for about 60–90 seconds per side, until golden brown, flipping once with a slotted spoon or spider. Fry donut holes for about 45–60 seconds, turning so they brown evenly.

Drain

Use a slotted spoon to transfer fried donuts to a wire rack set over a baking sheet to drain and cool for 2–3 minutes before coating. If coating in granulated sugar, do it while donuts are still warm so sugar adheres.

Prepare sugar coating

If using the granulated sugar coating, combine the 3/4 cup granulated sugar with the cinnamon (optional) in a shallow bowl or tray.

Prepare glaze

In a medium bowl, whisk the powdered sugar with the 1/4 cup milk, melted butter, and vanilla until smooth. If glaze is too thick, add milk 1/2 teaspoon at a time until desired consistency (should coat the back of a spoon).

Coat donuts

For sugar-coated donuts: while donuts are warm, toss each donut in the granulated sugar mixture until evenly coated. For glazed donuts: dip the top of each cooled donut into the glaze, then place back on the rack so excess glaze drips off. You can double-dip after the first layer sets for a thicker glaze. Add sprinkles immediately if using.

Fill donuts (optional)

If making filled donuts, fit a piping bag with a 1/4-inch tip and fill with jam or pastry cream. Insert the tip into the side of a cooled donut and squeeze gently while withdrawing until ~1 tablespoon of filling is inside. Repeat for desired number of donuts.

Serve

Let glazed donuts set for 5–10 minutes. Serve fresh at room temperature. Donuts are best eaten the day they are made.

Storage

Store plain or sugar-coated donuts in an airtight container at room temperature for up to 2 days. Glazed donuts are best eaten same day; store in a single layer to avoid sticking. Filled donuts should be refrigerated and eaten within 24 hours.