Fresh Doughnuts Recipe

Prepare yeast mixture

Warm the milk to about 105–110°F (just warm to the touch). Stir in the 1 tablespoon granulated sugar to feed the yeast. Sprinkle the 2 tsp instant dry yeast over the milk and let sit 5–10 minutes until foamy. If using active dry yeast, dissolve it in the warm milk and wait until bubbly (about 10 minutes).

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 4 cups all-purpose flour and 1 tsp salt and mix briefly to combine.

Combine wet and dry

Add the foamy yeast-milk mixture, 2 large eggs, and 4 tablespoons softened butter to the flour. Mix on low until ingredients come together, then increase to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If the dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon milk.

First rise

Lightly oil a large bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

Shape doughnuts

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll the dough to about 1/2-inch thickness. Use a 3-inch round cutter to cut doughnut rounds; use a 1-inch cutter to cut centers for rings. Re-roll scraps once and cut additional doughnuts. Place cut doughnuts and holes on lightly floured baking sheets, cover loosely with a towel, and let rise 30–45 minutes until puffy (second rise).

Heat 6 cups vegetable oil in a heavy-duty pot or deep fryer 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 within a few seconds without browning instantly.

Fry the doughnuts in batches, careful not to overcrowd the pot. Gently slide 3–4 doughnuts into the oil (depending on size) and fry until the bottoms are golden, about 45–60 seconds. Use a slotted spoon or spider to flip and fry the other side 45–60 seconds until golden and cooked through.

Transfer fried doughnuts to a wire rack set over a baking sheet lined with paper towels to drain slightly. Let cool 3–5 minutes before glazing or tossing in sugar. Fry doughnut holes for 2–3 minutes total, turning as needed, until golden.

While the doughnuts cool slightly, whisk together 2 cups powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a shallow bowl until smooth. Adjust consistency with an extra teaspoon of milk (thinner) or a tablespoon more powdered sugar (thicker).

Dip the top of each warm (but not piping hot) doughnut into the glaze, letting excess drip off, then place back on the wire rack to set. For a thicker coat, let the first layer set (about 1–2 minutes) and dip again.

Alternatively, toss warm doughnuts in the cinnamon-sugar: combine 1/2 cup granulated sugar with 1 teaspoon cinnamon in a shallow bowl and toss each warm doughnut until coated.

Let glazed doughnuts sit on the rack until glaze firms slightly, about 5–10 minutes. Serve fresh and warm. Doughnuts are best eaten the day they are made; store cooled doughnuts in an airtight container at room temperature up to 24 hours.