Ingredients:
Dry Ingredients:
- 2 ½ cups (315g) all-purpose flour (plus extra for dusting)
- ¼ cup (50g) granulated sugar
- 2 teaspoons baking powder
(or 1 ½ teaspoons instant yeast if you prefer yeast donuts) - ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ¾ cup (180ml) whole milk (lukewarm if using yeast)
- 3 tablespoons (45g) melted butter
- 1 ½ teaspoons vanilla extract
For frying:
- Vegetable oil (canola or sunflower), for deep frying
Optional toppings:
- Granulated sugar (for rolling)
- Chocolate glaze (melted chocolate + a bit of cream)
- Honey drizzle
- Powdered sugar (for dusting)
Instructions:
1. Prepare the dough:
If using baking powder (quick donuts):
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
If using yeast (for fluffy yeast donuts):
- First, dissolve the yeast in warm milk (not hot!) with a teaspoon of sugar. Let it sit for 5 minutes until foamy, then mix with the dry ingredients.
2. Mix wet ingredients
- In another bowl, beat the eggs.
- Add the milk, melted butter, and vanilla extract.
- Whisk until everything is well combined.
3. Combine wet and dry:
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Mix with a wooden spoon or your hands until a soft dough forms.
- If too sticky, add a tablespoon of flour at a time. If too dry, add a splash of milk.
4. Knead the dough:
- Turn the dough out onto a lightly floured surface.
- Knead gently for about 3–5 minutes until the dough is smooth and elastic.
- (If using yeast, place the dough in an oiled bowl, cover it, and let it rise for 1 hour, or until doubled.)
5. Roll and shape:
- Roll the dough out to about 1 cm (½ inch) thick.
- Use a round cutter (~7–8 cm) to cut out donuts. Use a smaller cutter (~2–3 cm) to cut out the center holes.
- Gather scraps gently, re-roll, and cut more donuts.
6. Rest the donuts (important for fluffiness):
- Place cut donuts on a floured tray.
- Cover lightly with a clean towel.
- Let them rest for about 15 minutes (or 30–40 minutes if using yeast) until slightly puffed.
7. Heat oil and fry:
- Heat oil in a deep pot to 170–180°C (340–355°F).
- Test by dropping a small piece of dough: it should sizzle and float immediately.
- Fry 2–3 donuts at a time (don’t overcrowd the pot).
- Fry about 1–2 minutes per side until golden brown.
Tip: Turn gently with a slotted spoon or chopsticks.
8. Drain:
- Remove the donuts and drain them on paper towels to remove excess oil.
9. Add toppings:
- While still warm, you can:
- Roll in granulated sugar.
- Dip in chocolate glaze.
- Drizzle with honey.
- Dust with powdered sugar.
Tips for Success:
- Don’t overmix the dough — it should stay soft.
- Maintain oil temperature — too hot and they burn outside while raw inside; too cold and they absorb oil.
- Best eaten fresh, but you can reheat for a few seconds in the microwave the next day!
