There’s something magical about biting into a fresh, homemade doughnut. The crispy exterior, the pillowy-soft interior, and that perfect hint of sweetness make them irresistible. Whether you’re making them for a special breakfast or an afternoon snack, this recipe delivers that nostalgic, homemade taste. Plus, they taste incredible right out of the fryer!
Ingredients
- 1/2 cup (120 ml) warm water (not hot)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar (to activate the yeast)
- 1 cup (240 ml) whole milk
- 1/4 cup (50 g) shortening
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon salt
- 4 to 4 1/2 cups (480-540 g) all-purpose flour
- 2 eggs
- Vegetable oil for frying
Glaze (Optional):
- 2 cups (240 g) powdered sugar
- 1/4 cup (60 ml) milk
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until foamy. Add 1 teaspoon of sugar to help activate the yeast.
- In a saucepan, scald the milk (heat until just before boiling), then add the shortening to melt. Stir to combine and let cool slightly.
- Pour the warm milk mixture over the sugar and salt in a large bowl. Stir until dissolved. Ensure the mixture is warm but not hot before proceeding.
- Add 1 cup (120 g) of flour, eggs, and the yeast mixture. Beat until smooth. Gradually add the remaining flour to form a soft dough. Once the dough pulls away from the sides of the bowl, transfer it to a lightly floured surface.
- Knead the dough until smooth and elastic, about 8-10 minutes. Place it in a lightly greased bowl, turning the dough to coat it. Cover with wax paper and let rise in a warm place (80-85°F / 27-29°C) until doubled in size, about 1 1/2 hours.
- Roll out the dough to 1/2 inch (1.25 cm) thickness. Use a round cutter (such as a clean #2 can) to cut out doughnuts. Use a small cutter (like a bottle cap) for the center hole. Remove the centers.
- Let the doughnuts rise on the board until very light, about 40-60 minutes.
- Heat oil in a deep fryer or large pot to 325-350°F (163-177°C). Carefully drop in the doughnuts and fry until lightly golden, turning once. Flip again to ensure even browning.
- Drain the doughnuts on absorbent paper. While still warm, dip in the glaze or dust with granulated or powdered sugar.
Important Note:
This recipe does not work well with self-rising flour. Stick with all-purpose for the best results!
Final Thoughts
These homemade doughnuts are a nostalgic favorite, perfect for breakfast, dessert, or a sweet treat anytime. Fresh from the fryer, they’re irresistibly soft and delicious. Whether you prefer them glazed, sugared, or plain, this recipe will have you savoring every bite. Enjoy them warm and share with family and friends!
