Got you 🍩 Here’s a classic fluffy fried donut recipe that works great at home. You can also glaze them or just dust with sugar.
Classic Fried Donuts
Makes ∼12 donuts
Dough:
- Flour: 3 1/4 cups all-purpose flour
- Milk: 3/4 cup warm milk
- Water: 1/4 cup warm water
- Yeast: 2 1/4 tsp instant yeast, 1 packet
- Sugar: 1/4 cup
- Butter: 1/4 cup softened
- Egg: 1 large
- Salt: 1/2 tsp
- Vanilla: 1 tsp
- Oil: for frying, vegetable or canola
For coating:
- Sugar: 1/2 cup + 1/2 tsp cinnamon, OR
- Glaze: 1 cup powdered sugar + 2 tbsp milk + 1/2 tsp vanilla
Steps:
1. Activate: Mix warm milk, warm water, 1 tbsp sugar, and yeast. Let it foam for 5-10 min.
2. Dough: In a big bowl, add flour, remaining sugar, salt. Add yeast mix, egg, butter, vanilla. Knead 8-10 min until smooth and soft.
3. First rise: Cover and let it rise 1 hour, or until doubled.
4. Shape: Roll dough to 1/2 inch thick. Cut circles with a cup and make a small hole in the center with a bottle cap. Place on parchment.
5. Second rise: Cover 30-40 min. They should get puffy.
6. Fry: Heat oil to 175°C / 350°F. Fry 2-3 donuts at a time, 1 min per side until golden. Don’t overcrowd. Drain on paper towels.
: While still warm, toss in cinnamon sugar OR dip in glaze.
Quick Baked Version
No frying, still soft
Same dough, but after second rise bake at 200°C / 400°F for 10-12 min. Brush with melted butter and roll in sugar right away.
Tips that make a difference:
- Oil temp matters: Too hot = burnt outside, raw inside. Too cool = greasy donuts.
- Don’t skip the second rise: That’s what gives you the airy texture.
- Flavor add-inside: Add orange zest, cardamom, or nutmeg to the dough if you want a twist.
Want filled donuts, chocolate glazed, or an eggless version too? I can drop that variation for you.
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