Ingredients:
Dry Ingredients:
- 2 and 1/4 cups (280g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- 2 and 1/4 tsp instant yeast
Wet Ingredients:
- 1/2 cup (120ml) whole milk (lukewarm)
- 1/4 cup (60g) unsalted butter, melted
- 1 large egg
For frying:
- Vegetable oil (canola or sunflower), for deep frying
Optional toppings:
- Powdered sugar (for dusting)
- Granulated sugar (for rolling)
- Chocolate glaze (for dipping)
- Honey drizzle (for a sweet touch)
Instructions:
1. Activate the yeast:
- In a small bowl, heat the milk until it’s warm to the touch (not hot, around 110°F/43°C).
- Sprinkle the instant yeast over the milk and let it sit for about 5 minutes. This will activate the yeast and help your dough rise.
2. Mix the dry ingredients:
- In a large mixing bowl, combine the flour, sugar, and salt. Mix them together to evenly distribute the ingredients.
3. Combine the wet ingredients:
- Add the melted butter and egg to the yeast mixture once it’s foamy.
- Stir everything together until combined.
4. Make the dough:
- Pour the wet mixture into the bowl with the dry ingredients.
- Use a wooden spoon or your hands to mix until the dough comes together. It should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
5. Let the dough rise:
- Lightly oil the bowl and place the dough back in it. Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
6. Shape the donuts:
- Once the dough has risen, punch it down to release the air bubbles.
- Turn the dough out onto a floured surface and roll it out to about 1/2 inch (1.3 cm) thickness.
- Use a round cutter (about 3 inches/7.5 cm in diameter) to cut out donut shapes. Use a smaller cutter (about 1 inch/2.5 cm) to make the hole in the center.
- If you don’t have a donut cutter, you can use a drinking glass and a bottle cap.
7. Heat the oil:
- Heat oil in a large pot or deep pan over medium heat. The oil should reach 350°F (175°C). You can test it by dropping a small piece of dough in — if it sizzles and floats, the oil is ready.
8. Fry the donuts:
- Carefully lower the donuts into the hot oil, a few at a time, ensuring not to overcrowd the pot.
- Fry each donut for about 2–3 minutes on each side, or until golden brown and crisp.
- Use a slotted spoon to remove the donuts from the oil and drain them on paper towels.
9. Add toppings:
- While still warm, roll the donuts in granulated sugar or dust them with powdered sugar for a simple finish.
- For extra indulgence, dip them in a rich chocolate glaze or drizzle with honey.
Tips for Success:
- Don’t rush the rise — allow the dough to rise fully to get that light, airy texture.
- Fry at the right temperature to get the perfect golden color. If the oil is too hot, the donuts will brown too quickly on the outside while remaining raw inside.
- Don’t overwork the dough — handle it gently to keep the donuts soft and tender.
- Experiment with fillings — you can inject these donuts with jam, custard, or Nutella after frying for a fun twist!
