Fried Donut (10) Recipe
Make Fried Donut (10) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Frying & Finishing
Method
Dough
- 1
Bloom yeast
Combine warm water (about 110°F / 43°C) and 1 teaspoon of the granulated sugar in a small bowl. Sprinkle the instant dry yeast over the surface and let sit 5–8 minutes until foamy. If it doesn't foam, discard and use fresh yeast.
- 2
Warm milk and combine wet ingredients
Heat the whole milk until just warm (about 100–110°F / 38–43°C). In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the warmed milk, bloomed yeast, melted butter (cooled slightly), the remaining granulated sugar (2 tbs), and the eggs.
- 3
Add dry ingredients
Add the all-purpose flour and salt to the wet mixture. If using a stand mixer, mix on low to combine, then increase to medium-low and knead for about 6–8 minutes until a smooth, slightly tacky dough forms. If kneading by hand, turn the dough onto a lightly floured surface and knead 10–12 minutes until smooth and elastic. Add the optional 1 tbs vegetable oil during the last minute of kneading to help prevent sticking.
- 4
First rise
Lightly oil a large bowl and place the dough inside, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.
- 5
Shape donuts
Turn the risen dough onto a lightly floured surface and gently deflate. Roll the dough to about 1/2 inch (12 mm) thickness. Using a 3-inch round cutter for the outer ring and a 1-inch cutter for the center hole (or cut rounds to make donut holes), cut out 10 donuts. Re-roll scraps once and cut additional donuts. Place cut donuts on parchment-lined baking sheets, leaving at least 1 inch between them.
- 6
Second rise (proof)
Cover the shaped donuts lightly with a clean kitchen towel or plastic wrap and let them proof at room temperature until puffy and nearly doubled, about 30–40 minutes. They should spring back slowly when gently pressed.
Frying & Finishing
- 7
Heat oil
Pour 6–8 cups of vegetable or canola oil into a heavy-bottomed pot or Dutch oven, filling it no more than half full. Attach a deep-fry thermometer so the bulb is submerged but not touching the bottom. Heat the oil to 350°F (175°C). Maintain 350°F throughout frying for even cooking.
- 8
Fry donuts
Carefully transfer 2–3 donuts to the hot oil using a slotted spatula or spider (do not overcrowd). Fry for about 1 to 1 1/2 minutes per side, flipping once when the underside is deep golden brown. Total fry time per donut should be about 2.5–3 minutes depending on thickness. Adjust heat as needed to keep oil at 350°F. Use a spider or slotted spoon to remove donuts and place on a wire rack set over a baking sheet to drain briefly (2–3 minutes).
- 9
Coat donuts
While the donuts are still warm but not scalding hot (about 1–2 minutes after removing), toss each donut in the granulated sugar mixed with the optional ground cinnamon so the sugar adheres evenly. For a heavier coating, dip the tops in a shallow dish of melted butter first, then dredge in sugar.
- 10
Cool and serve
Let the coated donuts rest on the wire rack for several minutes to set. Serve warm. Donuts are best eaten the same day; store cooled donuts in an airtight container at room temperature up to 24 hours. To refresh, briefly warm in a 350°F (175°C) oven for 3–4 minutes.