Sesame Donut Recipe

Proof the yeast

Warm the milk to about 100–110°F (lukewarm). Pour the milk into a small bowl, sprinkle the active dry yeast and 1 teaspoon of the granulated sugar over the surface. Let sit 5–8 minutes until foamy and fragrant. If it does not foam, discard and use fresh yeast.

Mix wet ingredients

In a medium bowl whisk together the remaining 2 tablespoons granulated sugar, melted cooled butter, and the large egg until combined. Stir in the foamed yeast-milk mixture.

Combine dry and wet

In a large bowl whisk the all-purpose flour and fine sea salt. Make a well in the center and pour in the wet ingredients. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth, slightly springy, and elastic. If dough is sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl with vegetable oil, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Shape donuts

Gently deflate the risen dough and turn out onto a lightly floured surface. Roll dough to about 1/2-inch (12 mm) thickness. Use a 3-inch round cutter to cut rounds; use a 1-inch cutter to cut holes from center to form donuts. Re-roll scraps once to cut additional donuts. Place cut donuts and holes on a parchment-lined baking sheet, cover lightly with a towel, and rest 20–30 minutes until slightly puffy.

Prepare sesame mix and egg wash

On a shallow plate combine the white sesame seeds and black sesame seeds (if using). In a small bowl beat the additional egg with 1 tablespoon water to make the egg wash.

Heat oil

Pour neutral oil into a wide, heavy-bottomed pot or deep fryer to a depth of about 2 to 2.5 inches (enough to float the donuts). Heat to 350°F (175°C) and maintain this temperature throughout frying. If you don't have a thermometer, heat until a small piece of dough sizzles and browns in ~40–50 seconds.

Coat donuts with egg wash and sesame

Working with 2–3 donuts at a time, lightly brush the top surface of each donut with the egg wash using a pastry brush. Immediately press the egg-washed side into the sesame seed mixture so seeds adhere well. Place coated donuts on a clean tray, seeds side up. (Do not coat the undersides; those will brown in the oil.)

Fry donuts

Carefully slide 2–3 donuts (seeds side up) into the hot oil, placing them seeds-side down first for about 10–12 seconds to set seeds, then flip so the sesame side is up. Fry each side 45–60 seconds until golden brown, turning once or twice so they brown evenly. Monitor oil temperature and adjust heat to keep near 350°F. Fry holes 30–45 seconds until golden.

Drain and finish

Use a slotted spoon or spider to transfer donuts to a wire rack set over a baking sheet lined with paper towels for the first 1–2 minutes to catch excess oil, then move to a clean rack to finish cooling. If desired, lightly dust the tops with fine sugar while still warm.

Serve

Serve warm or at room temperature. Donuts are best the day they are made; reheat briefly in a 300°F (150°C) oven for 5 minutes to refresh.