Doughnuts
Enjoy the warm, sweet magic of homemade doughnuts with this easy recipe that offers customizable flavors and delightful textures.
Ingredients
Doughnut Ingredients
- 3/4 cup lukewarm water Ensure your water is just warm to the touch (about 110°F) to activate the yeast effectively.
- 1/4 cup granulated sugar Helps to sweeten the dough and balance flavors.
- 1 packet active dry yeast This is the magic! If you can find instant yeast, it works just as well.
- 1/2 cup whole milk (room temperature) Adds moisture and richness. You can substitute with almond milk for a dairy-free version.
- 1 large egg (room temperature) Binds the dough together for a nice texture.
- 3 1/2 cups all-purpose flour You’ll want a good quality flour. King Arthur is always my go-to for baking.
- 1/2 teaspoon kosher salt Balances the sweetness and enhances flavors.
- 2 tablespoons unsalted butter (softened) This adds a wonderful richness. Let it sit out to reach room temperature for easy mixing.
- vegetable oil for frying vegetable oil Canola oil also works well! Enough to submerge the doughnuts (around 3 inches in a pot).
- confectioners sugar for dusting confectioners sugar A sweet finishing touch that makes everything look and taste irresistible.
Instructions
Preparation
- In a medium bowl, whisk together the lukewarm water, granulated sugar, and yeast. Let it sit for 5 to 10 minutes until foamy—a sign that your yeast is alive and kicking!
- In a stand mixer fitted with a dough hook, add 3 1/2 cups flour and kosher salt. With the mixer on low, slowly pour in the activated yeast mixture along with the softened butter. Mix until just combined.
- Increase the speed to medium and knead for 2 to 3 minutes. You want the dough to be smooth and to pull away from the sides of the bowl.
- Transfer the dough to a large, greased bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, about 1 to 2 hours.
- Once doubled, roll out the dough into a rectangle about 1/4 to 1/2 inch thick on a floured surface. Cut into 32 squares (or desired shapes).
Cooking
- Heat about 3 inches of vegetable oil in a pot to 360°F. Carefully place 4 to 6 pieces of dough into the hot oil, cooking for 30 seconds to 1 minute on each side until golden brown.
- Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined baking sheet and dust generously with confectioners’ sugar.
- Repeat with the remaining dough, making sure to check that the oil temperature returns to 360°F before each batch.
- If you prefer to bake, preheat oven to 350°F and place the square doughnuts on lined baking sheets. Let them rise for another 45 minutes, brush with milk, and bake for 12-15 minutes until golden.
- For an air fryer alternative, preheat your air fryer to 350°F. Place a single layer of doughnuts in the basket and cook for 2 to 3 minutes until crispy outside. Dust with confectioners' sugar and enjoy them warm!
Notes
The dough can be prepared the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before frying or baking. Keep leftovers in an airtight container for 1-2 days or refrigerate for up to a week. Reheat gently in the oven or microwave.