Ingredients
For the donuts:
• 2 ¼ tsp (1 packet) active dry yeast
• ¼ cup warm milk (105–110°F / 40–43°C)
• 2 tbsp sugar
• ¾ cup warm water (105–110°F)
• ⅓ cup whole milk (room temp)
• 1 egg
• ¼ cup (½ stick) unsalted butter, melted
• 3 cups all-purpose flour (plus extra for dusting)
• ½ tsp salt
• Oil for frying (vegetable, canola, or peanut)
For the glaze:
• 1 ½ cups powdered sugar
• 2–3 tbsp whole milk or cream
• ½ tsp vanilla extract
Instructions
- Activate yeast: In a bowl, mix warm milk, 2 tbsp sugar, and yeast. Let sit 5–10 minutes until foamy.
- In a large bowl or stand mixer, add warm water, room-temp milk, egg, melted butter, and yeast mixture. Mix well.
- Gradually add 2 ½ cups flour and salt. Beat until smooth. Add remaining flour ¼ cup at a time until a soft dough forms.
- Knead 5–7 minutes by hand or mixer until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour or until doubled.
- Roll out dough on a floured surface to ½-inch thickness. Cut into 3-inch circles using a donut cutter or two round cutters.
- Place on a floured tray, cover, and let rise 20–30 minutes until puffy.
- Heat oil to 350°F (175°C) in a deep pot or fryer. Fry donuts 1–2 at a time, 30–45 seconds per side, until golden. Drain on paper towels.
- Make the glaze: Whisk powdered sugar, milk, and vanilla. Dip warm donuts into the glaze, letting excess drip off.
- Place on a wire rack and enjoy immediately—they’re best fresh and warm!
✨ Serve with coffee or milk for the ultimate treat!
💡 Pro tip: Use a thermometer to maintain oil temperature—too hot = burnt outside, raw inside!
PREP TIME & NUTRITION :
Prep Time : 25 mins + 1 hr 30 mins rise , Cook Time : 10 mins , Total Time : 2 hrs 5 mins , Servings : 12 donuts , Calories : 210 , Net Carbs: 28g , Fats: 8g , Protein: 3g