Ingredients

• 3 cups all-purpose flour
• 2 tablespoons butter, softened
• 7 grams (1 packet) baker’s yeast
• 5 tablespoons sugar
• 1 cup warm milk (not hot)
• 1 large egg
• ½ teaspoon salt
• Oil for frying
• Optional: powdered sugar, cinnamon sugar, or glaze for coating

Step-by-Step Instructions

1. Activate the yeast

In a small bowl, mix the yeast with 1 tablespoon of sugar and ¼ cup of warm milk. Stir well and let it sit for about 10 minutes until foamy. This shows the yeast is active and ready to make your doughnuts rise beautifully.

2. Prepare the dough

In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the egg, butter, the rest of the warm milk, and the activated yeast mixture.

Mix with a spoon or spatula until the dough starts to come together, then knead with your hands (or a dough hook if using a mixer) for about 8–10 minutes. The dough should become soft, smooth, and slightly elastic.

If the dough feels sticky, sprinkle in a little more flour (1 tablespoon at a time). Avoid adding too much — a slightly tacky dough makes fluffier doughnuts.

3. First rise

Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap and let it rest in a warm spot for 1 to 1½ hours, or until it doubles in size. This is when the magic of yeast happens!

4. Shape the doughnuts

Once the dough has risen, punch it down gently to release air. Transfer it to a floured surface and roll it out to about ½ inch (1.25 cm) thick. Use a round cutter (or a glass) to cut out circles, and use a smaller cutter (or bottle cap) to make the center holes.

Place the cut doughnuts on parchment paper and cover them loosely with a towel. Let them rest again for about 30–45 minutes, until they puff up slightly.

5. Fry to golden perfection

Heat oil in a deep pan over medium heat (about 170–180°C / 340–355°F). To test the oil, drop in a small piece of dough — it should rise and bubble immediately without burning too quickly.

Carefully fry 2–3 doughnuts at a time, turning them once, until golden brown on both sides (about 1–2 minutes per side). Avoid overcrowding the pan. Once done, remove them with a slotted spoon and place on paper towels to drain excess oil.

6. Add the finishing touch

While still warm, roll your doughnuts in sugar, cinnamon sugar, or drizzle with a simple glaze made from powdered sugar and milk. You can even dip them in melted chocolate for an indulgent twist!

Tips for the Best Homemade Doughnuts

• Warm milk, not hot: Hot milk can kill the yeast, so aim for about 100°F (38°C).
• Don’t skip the rise: Letting the dough rise twice is key for light and fluffy doughnuts.
• Oil temperature matters: Too hot and they burn outside before cooking inside; too cool and they absorb oil.
• Fresher is better: Doughnuts taste best within a few hours of frying — that’s when they’re at peak softness.

Delicious Variations

• Chocolate Glazed Doughnuts: Dip cooled doughnuts in melted chocolate mixed with a little butter for shine.
• Jelly-Filled Doughnuts: Skip the hole and pipe in your favorite jam or custard once fried.
• Baked Doughnuts: Bake at 180°C (350°F) for 10–12 minutes if you prefer a lighter version.
• Spiced Doughnuts: Add a pinch of cinnamon or nutmeg to the dough for cozy flavor.

Serving Ideas

Enjoy these doughnuts warm with a cup of coffee, tea, or hot chocolate. For a fun breakfast, serve them with fresh fruit and whipped cream. They also make the perfect holiday treat — sprinkle them with colored sugar or glaze for special occasions!

Storage

Homemade doughnuts are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them slightly in the microwave or oven before serving.

If you want to make them ahead, you can refrigerate the dough overnight after the first rise. Shape and fry the next day for quick, fresh doughnuts in the morning!