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Basic Fried Donuts Recipe

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This classic basic fried donuts recipe yields light, fluffy, golden donuts with a slightly sweet flavor, perfect for coating in sugar or glazing. The dough is enriched with butter, eggs, and milk, and proofed for a soft texture before being deep-fried to perfection. Ideal for breakfast or a sweet treat, these homemade donuts are a delightful indulgence.

Ingredients

Dough Ingredients

  • 1/3 cup warm water (105-115°F)
  • 2 1/4 tsp active dry yeast
  • 1/3 cup sugar
  • 2 eggs, lightly beaten
  • 3/4 cup warm milk
  • 1/2 cup melted butter
  • 1/2 tsp salt
  • 4 1/2 cups all-purpose flour

For Frying and Coating

  • Canola oil, for frying the donuts
  • Sugar, for rolling the fried donuts

Instructions

  1. Activate Yeast: In a large mixing bowl, combine the warm water, active dry yeast, and 1 teaspoon of the sugar. Stir gently and let the mixture stand for 5 minutes or until it becomes frothy, indicating the yeast is active.
  2. Add Wet Ingredients: Add the remaining sugar, warm milk, melted butter, lightly beaten eggs, and salt to the yeast mixture. Stir to combine thoroughly.
  3. Add Flour Gradually: Begin adding the all-purpose flour gradually while stirring. Add just enough flour until the dough gathers in the center of the bowl and becomes manageable.
  4. Knead the Dough: Transfer the dough onto a floured surface and knead it until smooth and elastic. To knead, press the dough away with your palms, fold it back, and repeat the process. This should take several minutes.
  5. First Rise: Shape the dough into a ball and place it in a bowl. Cover with a clean towel and let it rise in a warm place for 1 1/2 hours or until it has doubled in size.
  6. Shape Donuts: After the dough has risen, divide it into two equal portions. Roll out one portion on a floured surface to about 1/4 inch thickness. Use a 3-inch diameter donut cutter to cut out donuts and holes. Place the cut donuts and holes on parchment paper on a tray. Gather the scraps, re-roll, and cut more donuts. Repeat with the second portion of dough.
  7. Heat Oil: In a medium, heavy-bottomed pan, heat 2 to 3 inches of canola oil to 375°F (190°C). Use a deep-fry thermometer to maintain the correct temperature.
  8. Fry Donuts: Carefully lower a few donuts at a time into the hot oil, peeling them off the parchment paper before frying. Fry each side until golden: about 2-3 minutes on the first side and 1 minute or less on the second side. Remove donuts and drain on a wire rack set over a tray or on paper towels.
  9. Coat or Cool: If applying glaze, let the donuts cool completely before dipping. To roll donuts in sugar or cinnamon sugar, do so while they are still moderately hot so the coating sticks well.

Notes

  • Maintain the oil temperature at 375°F for best results; too hot oil will burn the donuts, too cool will make them greasy.
  • Kneading is key to developing gluten for the perfect donut texture.
  • Use fresh yeast and warm liquid temperatures to properly activate the yeast.
  • Donuts can be glazed, coated with sugar, or eaten plain.
  • Store fried donuts in an airtight container, but they are best enjoyed fresh.

Find it online: https://glowcooks.com/basic-fried-donuts-recipe/